Roasted Whole Chicken With Lemon Veggies Recipes

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

ROASTED WHOLE CHICKEN WITH LEMON VEGGIES

Steps:

• 1. Heat oven to 375 degrees with oven rack at lowest level. Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″. In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside. Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1″ chunks. Place veggies in lemon marinade and toss to coat. Arrange veggies around the chicken. Baste chicken with remaining marinade. Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done. Serve with tossed green salad. Serves 4
• 2. http://www.cleanfreshcuisine.com/?p=5200

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

OVEN ROASTED WHOLE LEMON-PEPPER CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees.
• Thoroughly wash chicken in cold water, especially cavity, pat dry.
• Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
• Gently separate, but do not remove, skin over chicken breast, legs and thighs.
• Wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
• Spray a 13 by 9 inch baking dish with non-stick spray.
• Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
• Place chicken on top of vegetables.
• Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
• Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
• Pour any remaining oil mixture over skin.
• Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.

ROASTED WHOLE CHICKEN WITH LEMON VEGGIES

Steps:

• Heat oven to 375 degrees with oven rack at lowest level.
• Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″.
• In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.
• Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1″ chunks. Place veggies in lemon marinade and toss to coat.
• Arrange veggies around the chicken. Baste chicken with remaining marinade.
• Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done.
• Serve with tossed green salad.
• Serves 4.

WHOLE LEMON ROASTED CHICKEN

Steps:

• Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
• Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
• Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
• Remove the chicken from the oven and let stand a few min before carving.