LEMON-HERB BUTTER-BASTED CHICKEN
Another lemony based creation from Sandra Lee's sumptuous collection of recipes. This one is simple, tasty, and when paired up with Lemon Chicken Soup,Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries, and a Lemon Cream Martini you have an elegant spread that everyone will think you slaved over - without adding to your non-existent grey hairs!! Lemon haters, need not apply!! ;) Yummy!
Provided by Mommy Diva
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- In a small pan over medium heat, melt butter.
- Stir in sauce mix and lemon juice, cook 1 minute.
- Remove from heat; set aside.
- Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper.
- Place chicken on foil lined baking sheet or broiler pan.
- Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes or until desired crispness and color.
- Serve with a crisp salad, lemon chicken soup, lemon garlic broccoli etc.
- Enjoy! ;).
Nutrition Facts : Calories 758.9, Fat 63.7, SaturatedFat 26.2, Cholesterol 248.2, Sodium 377, Carbohydrate 0.5, Sugar 0.2, Protein 44.2
LEMON-HERB BUTTER-BASTED CHICKEN
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
- Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
- ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
- INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.
LEMON-HERB-ROASTED CHICKEN
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
- Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
- In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
- Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
- Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
SPEEDY LEMON-HERB CHICKEN BREASTS
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. When the family is famished, but dinner's not ready, this speedy lemon chicken will answer the call. It calls for simple ingredients you already have on hand and is ready in minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
- Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
- When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
- When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
- Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.
Nutrition Facts : ServingSize 1 Serving
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)
Make and share this Lemon & Thyme Butter-Basted Roast Chicken (Gluten-Free) recipe from Food.com.
Provided by Jubes
Categories Chicken Thigh & Leg
Time 1h55m
Yield 1 roast chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6.
- In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
- Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
- Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
- When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
- Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
- Lift the chicken up, letting any juices dribble into the tin.
- Allow the chicken to a serving platter to rest for at least another 15 minutes.
- Optional- you can use the pan juices to make into a gravy if wished.
Nutrition Facts : Calories 369.4, Fat 27.4, SaturatedFat 11.3, Cholesterol 111.8, Sodium 191.3, Carbohydrate 9.2, Fiber 2.2, Sugar 3.4, Protein 22.3
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
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