Crispy Parmesan Roast Chicken With Lemon Recipes

Steps:

• Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
• Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
• Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
• Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

Steps:

• Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
• Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
• When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
• Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

Steps:

• In a large bowl (enough to hold chicken plus two quarts water) disolve salt in water. Add chicken and submerge, covering with lid. I put a small domed lid over chicken before covering so that the whole chicken is under water. Refrigerate for 1 hour. After one hour remove chicken and pat dry with paper towel. Set aside and prepare rack.
• Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack (can use another rack, but chicken must be above liquid, at least 2") with cooking spray and set in flameproof roasting pan or lasagna pan.
• Cut lemons lengthwise into quarters. Rub garlic in the cavity of the chicken. Add lemons, fit as many as you can without over stuffing. Thread long wooden or metal skewers through flaps to close cavity. Brush breast side up with butter and season GENEROUSLY with pepper. Then do other side. Place chicken breast side down in V-rack and roast chicken for another 40 minutes.
• Remove roasting pan & chicken from oven and increase temperature to 450 degrees. Using 2 large wads of paper towels turn chicken over to breast side up. Add chicken broth to pan, place chicken back in oven and roast for another 35-40 minutes or until thermometer registers 165 to 170 degrees.
• Once chicken has finished, "remove lemons", and let sit for at least 10 minutes before carving. Then carve and enjoy.

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).

Steps:

• Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
• Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
• Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
• Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
• Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

Steps:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.