ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
SPATCHCOCK CHICKEN WITH LEMON BUTTER
Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman bastes this chicken several times with a delicious lemon-rosemary butter. (Note: Clean your oven before cooking to reduce smoke from rendering chicken fat.)
Provided by Michael Ruhlman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chicken: Preheat oven to 450 degrees F (use convection if possible). Place skillet on the bottom rack of the oven to preheat. Meanwhile, spatchcock the chicken: Use a heavy chef's knife or kitchen shears to remove the backbone, running from the neck to the cavity, by cutting down one side, then down the other. Discard the backbone (or reserve to make stock). Open the spatchcocked chicken like a book, then place skin-side up on a flat surface. Use the heel of your hand to push down on the keel bone (breastbone) to flatten the chicken. Optional: Use kitchen twine to tie the two drumsticks together for better maneuverability in the skillet. Season the chicken liberally and evenly with salt to coat. Flip skin-side down, and season again. Then season both sides with freshly ground black pepper.
- Remove the preheated skillet from the oven. Place chicken skin-side up into the hot skillet so it lies flat. Place into the oven and roast until it's ready for the first basting, 30 minutes. (Chicken will roast for a total of 50 minutes.)
- Lemon-Rosemary Butter: Mince the shallot and set aside. In a small saucepan, add lemon juice and a generous pinch of salt; turn heat to medium and bring to a simmer, 1-2 minutes. Meanwhile, remove leaves from rosemary sprig and mince; you should have about 1 tablespoon of minced leaves. Add butter pieces to the simmering lemon juice and swirl the pan continuously to create an emulsion, 30-60 seconds. Whisk in the mustard powder and shallots. Turn off the heat and add rosemary. Whisk until evenly combined. Set the Lemon-Rosemary Butter aside.
- After 30 minutes, remove chicken from the oven. Use a pastry brush to baste the chicken with one third of the Lemon-Rosemary Butter (including pieces of shallot as well). Return chicken to the oven for another 10 minutes.
- After 10 minutes, remove chicken from the oven and brush skin with half the remaining Lemon-Rosemary Butter. Return to the oven and roast for 10 more minutes.
- After the chicken has roasted for a total of 50 minutes, remove from the oven. The skin should be dark brown, and the drumstick, when gently tugged, should want to separate from the thigh joint. Brush the chicken with the remaining Lemon-Rosemary Butter. Transfer to a cutting board and allow to rest, 15-20 minutes. Carve the chicken: Use a chef's knife to cut away the thigh-and-leg pieces from the breasts, then cut off the wings. Cut the breasts apart. Arrange all the pieces on a platter and serve.
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
SKILLET CHICKEN WITH LEMON AND ROSEMARY
Quick and good one-pan chicken - very flavorful.
Provided by Avid Rkfan
Categories Skillet Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
- Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
- Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
- Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 g
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- Prepare the chicken by removing the backbone. Cut down both sides through the ribs using kitchen shears or a sharp, heavy knife. Turn the chicken over and press down on the upper breast area until the bones crack and the chicken is flattened. Make a cut between the leg and thigh to promote even cooking.
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- When ready to grill, remove the chicken from the refrigerator to come to room temperature. Prepare either a charcoal or gas grill for indirect cooking. Place the chicken skin side up on the cool side of the grill. Top it with a brick wrapped in foil for weight. Cook for 25 minutes. Turn the chicken over, replace the brick and cook for an additional 25 minutes or until an internal temperature of 160 is reached.
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- Place the chicken, breast-side down, then cut along the backbone on both sides. Turn the chicken breast-side up then flatten with the palm of your hand.
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- Spatchcock the chicken: Hold chicken on a cutting board with the backbone facing you and the neck down on the cutting board. Using your knife or shears, cut on either side of the backbone. Save the bone for chicken stock. 2. Lay chicken on the board and open it like a book. Remove ribs with your fingers. Do the same for the remaining chicken.
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