Garlic Roast Chicken With Rosemary And Lemon Recipes

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:

• Preheat oven to 450 degrees.
• Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
• Roast 20 minutes.
• Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
• Return to oven and turn oven off, let stand 5 minutes in oven.
• Spoon juices over chicken and serve.

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.

Steps:

• Preheat oven to 450 degrees F.
• Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Steps:

• Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Steps:

• Preheat the oven to 350.
• On a work surface, mince the garlic with 1 teaspoon of kosher salt.
• Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
• Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
• Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
• Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
• Rub the butter under the skin of the breast meat.
• Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
• Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
• Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
• Let the chicken rest in the roasting pan for 15 minutes.
• Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
• Pour the pan juices into a bowl and skin the fat from the surface.
• Strain the juice into a small saucepan and keep warm over low heat.
• Carve the chicken and serve with the pan juices.

Steps:

• Cut chicken in half lenghtwise.
• Place in large oven proof dish.
• Squeeze juice from the lemons over the chicken.
• Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
• Marinate for 2 hours, turning chicken a few times.
• Preheat oven to 400 degrees.
• Roast chicken for 45 minutes.
• Can broil at the end for darker, crisp skin.
• Cut into serving pieces.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Steps:

• Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
• Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
• Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
• Let stand 5 minutes longer and removen chicken from the oven.
• place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

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.

Steps:

• Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
• Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
• Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
• Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
• Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
• Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.