LEMON GARLIC ROAST CHICKEN
Make and share this Lemon Garlic Roast Chicken recipe from Food.com.
Provided by Sean Coate
Categories Whole Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with herbs, salt and pepper.
- Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
- Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
- Place chicken over lemon and garlic in pan.
- Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.
Nutrition Facts : Calories 252.2, Fat 17.4, SaturatedFat 5, Cholesterol 86.2, Sodium 80.9, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 21.6
LEMON AND GARLIC ROAST CHICKEN
Make and share this Lemon and Garlic Roast Chicken recipe from Food.com.
Provided by Dave C
Categories Whole Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
LEMON AND GARLIC ROAST CHICKEN
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
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.
LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. 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 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
GARLIC AND LEMON CHICKEN
This is a recipe I made up once when I was experimenting in the kitchen. I had no idea how it would turn out. I just put some flavours together that I felt would work. Thankfully it turned out beautifully and it is a family favourite.
Provided by natashachamberlin
Time 1h40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
- Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
- Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
- It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
- This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.
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