Whole Roasted Chicken With Lemon Garlic Rosemary Recipes

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ROAST CHICKEN WITH ROSEMARY AND LEMON



Roast Chicken with Rosemary and Lemon image

Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!

Provided by Gina

Categories     Dinner

Time 1h20m

Number Of Ingredients 7

1 (3 lb) chicken, washed and dried, fat removed
1/2 onion (chopped in large chunks)
2 cloves garlic (smashed)
1 lemon (halved)
3 sprigs fresh rosemary
1 tbsp dried herbes de Provence (or dried rosemary)
kosher salt and fresh pepper

Steps:

  • Heat oven to 425F.
  • Season chicken inside and out with salt, pepper, and herbs de Provence.
  • Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
  • Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
  • Let the bird rest for 10 minutes, tenting with foil before carving.
  • Serve chicken, either one breast, or one thigh/drumstick, skin is optional.

Nutrition Facts : ServingSize 1 /4 chicken, no skin, Calories 322 kcal, Carbohydrate 5 g, Protein 55 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 177 mg, Fiber 1 g, Sugar 2 g

LEMON, GARLIC & ROSEMARY ROASTED CHICKEN



Lemon, Garlic & Rosemary Roasted Chicken image

Provided by Divas Can Cook

Categories     Dinner     roasted chicken

Time 1h15m

Number Of Ingredients 9

5 lb whole chicken (washed & dried)
2 Tablespoons olive oil
1/2 cup butter (softened)
2 large springs fresh rosemary (diced finely)
4 garlic cloves (minced)
zest of 4 lemons
salt & pepper
Fresh lemon juice (2 lemons)
Cavity stuffing (sliced lemons, sliced onions, spring of rosemary)

Steps:

  • Preheat oven to 425.
  • Add butter to a medium sized bowl.
  • Add in olive oil, rosemary, garlic and lemon zest.
  • Stir to combine. Set aside.
  • Generously season chicken with salt and pepper, including inside of the cavity.
  • Brush the butter mixture onto the chicken generously covering up all of the chicken.
  • Squeeze the juice of 2 lemons all over the chicken.
  • Stuff the chicken with lemon slices, rosemary and onions.
  • Tie together the legs if desired.
  • Place chicken in roasting pan.
  • Cook for 45 minutes and then baste.
  • Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
  • Let chicken cool for 15 minute before carving.
  • Enjoy

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

LEMON AND GARLIC ROAST CHICKEN



Lemon and Garlic Roast Chicken image

For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 10

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of 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. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

ROSEMARY & LEMON ROAST CHICKEN



Rosemary & lemon roast chicken image

This Italian-inspired roast chicken couldn't be easier, but the result is really special

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

20g pack rosemary
3 tbsp butter
1 garlic clove , crushed
1 lemon , zested and then halved
½ small red chilli , deseeded and chopped
1 ¼kg whole chicken , preferably free-range
4 medium carrots

Steps:

  • Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
  • Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium

OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER



Oven Roasted Chicken with Lemon Rosemary Garlic Butter image

This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

Provided by Heidi

Categories     Main Course

Number Of Ingredients 9

one 4-5 pound chicken (at room temperature, giblets and neck removed from cavity)
2 onions (quartered)
1 head of garlic (cut in half plus 3 garlic cloves minced)
3 lemons (2 cut in half and remaining half sliced into thin slices)
4 tablespoons unsalted butter* (softened)
2 teaspoons grated lemon zest
2 fresh rosemary sprigs plus 1 sprig minced
Kosher salt and freshly ground pepper
½ cup white wine

Steps:

  • Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
  • Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  • Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
  • Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
  • Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Nutrition Facts : Calories 427 kcal, Carbohydrate 9 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 106 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN



Garlic and Rosemary Lemon-Roasted Chicken image

This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.

Provided by Shaelyn

Time 2h10m

Yield 4

Number Of Ingredients 14

1 medium lemon
½ medium onion
½ teaspoon garlic salt
½ teaspoon ground sage
½ teaspoon ground turmeric
½ teaspoon ground thyme
½ teaspoon ground basil
½ teaspoon ground rosemary
½ teaspoon ground black pepper
1 (4 pound) whole chicken
1 cup arugula
6 cloves garlic, peeled and smashed
7 tablespoons garlic-infused ghee, divided
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
  • Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
  • Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
  • Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g

GARLIC ROSEMARY ROASTED CHICKEN



Garlic Rosemary Roasted Chicken image

Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

6 lbs roasting chickens
1 tablespoon fresh rosemary, chopped
8 garlic cloves, crushed
2 medium red onions, quartered
2 heads garlic, whole
2 teaspoons olive oil

Steps:

  • Preheat oven to 450ºF.
  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  • Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan.
  • Cut a thin slice from end of each onion.
  • Remove white papery skins from garlic heads (do not peel or separate cloves).
  • Cut tops off garlic heads, leaving root end intact.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 450ºF for 30 minutes.
  • Brush onions and garlic heads with olive oil.
  • Arrange onions and garlic heads around chicken.
  • Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  • Cover chicken loosely with foil; let stand 10 minutes.
  • Discard skin from chicken.
  • Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

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