Baked Chicken Lemony Carrots Garlic Potatoes Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying.
• Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

Steps:

• Preheat oven to 350°F.
• Remove giblets from cavity of chicken. Wash chicken thoroughly in cold water, both inside and out. Remove any loose bits of fat. Pat dry thoroughly with paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
• Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
• Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string; do not seal it completely airtight, or the bird may explode. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
• Put the chicken into a roasting pan, breast facing down. Arrange the carrots and potatoes around it. Place the pan in the upper third of the preheated oven. After 30 minutes, stir the carrots and potatoes and turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
• Cook for 30 to 35 minutes more, then turn the oven up to 400°F Stir the potatoes and carrots again, ensuring they are covered with the chicken juice, and cook for 20 minutes more. (Total cooking time should be 20 to 25 minutes per pound.).
• Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; if you squeeze them, they may squirt.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
• Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
• Cut the top off of garlic bulb so that each clove is exposed.
• Place cut side up in baking dish.
• Drizzle oil over garlic and chicken.
• Cover and bake at 350 degrees for 60 minutes.
• Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
• Transfer chicken to serving platter and keep warm.
• Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
• Toss garlic with potatoes, carrots, and onion; arrange around chicken.
• Sprinkle with dried parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• Preheat the oven to 400°F.
• Smear an ovenproof dish liberally with the butter, layer the potatoes and garlic on the bottom of the dish and season well, then top with the carrots and slice one of the lemons in thin slices over the carrots. Add the herbs and drizzle with 2 tablespoons of olive oil and pour over 2 tablespoons of water.
• Lay the chicken pieces skin-side down on top, squeeze the juice from the remaining lemon, season with salt and pepper, and drizzle over the remaining 1 tablespoon of olive oil.
• Bake for 20-25 minutes in the oven and then turn over the chicken, spoon a little of the pan juices over them. Turn the oven down to 350F and continue to cook for a further 25-30 minutes until the chicken is well browned and the potatoes cooked through.