LEX'S ROAST CHICKEN
Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan.
Provided by WiGal
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Saute onions and celery in olive oil over medium heat for about 10 minutes; stirring occasionally.
- Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.
- Spray chicken on both sides with cooking spray; season with pepper and salt.
- Layer bread, onion mixture, then chicken in a lightly oiled pan.
- Pour lemon juice over chicken (the amount of lemon juice depends upon what you prefer) and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.
- Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!
Nutrition Facts : Calories 995.3, Fat 47.6, SaturatedFat 12.1, Cholesterol 160.4, Sodium 2016.6, Carbohydrate 86.3, Fiber 6.3, Sugar 9.4, Protein 54.6
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all 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. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- 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 and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SPICY ROASTED CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line baking sheets with foil.
- Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
- Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
- Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
- Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
- Remove them when they are nice and golden brown and fully cooked.
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
PERFECT ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h50m
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 bunch of thyme, both halves of the lemon, and all 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. Scatter the onion slices around the chicken.
- Roast the chicken for 1 1/2 hours, 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 the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
- Slice the chicken onto a platter and serve immediately with the warm gravy.
LEX'S LITE ROAST CHICKEN BREASTS
This is an attempt to lighten up the original Recipe#257759. Instead of using a whole chicken, chicken breasts were substituted to give the essence of the original without all the calories.
Provided by Cucina Casalingo
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Rinse and pat dry the chicken breasts. Season with salt and pepper.
- Heat 1 teaspoon olive oil until hot but not smoking. Saute the chicken breasts until golden. Remove from pan, set aside covered to keep warm.
- Add 2 tablespoons olive oil to saute pan and heat. Saute onions and celery over medium heat for about 10 minutes; stirring occasionally. If onions begin to look dry, sprinkle with a few tablespoons of chicken broth, as needed.
- Add zest, garlic, thyme, red pepper, salt and fresh pepper. Continue to saute until onions and celery and soft and translucent, about 5 more minutes; remove from heat. Stir in parsley and set aside.
- Prepare roasting pan with cooking spray.
- Layer bread, onion mixture, then chicken in the pan. Mix fresh lemon juice and chicken broth and pour over chicken breasts.
- Cover the pan with foil and roast for 20 minutes. Uncover pan and continue roasting until the chicken reaches 160-165°F (5-10 minutes longer). Check for doneness.
- Remove from oven, loosely cover and let rest for 5 minutes.
- To serve, spoon some bread and vegetables onto each plate and top with chicken breasts.
Nutrition Facts : Calories 419.9, Fat 11.4, SaturatedFat 1.9, Cholesterol 68.4, Sodium 1388.5, Carbohydrate 44.6, Fiber 4.6, Sugar 6.3, Protein 34.2
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OUR 15 BEST ROAST CHICKEN RECIPES
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- Feta Roast Chicken. A tangy, savory feta cheese filling with garlic, lemon zest, and oregano is stuffed under the skin of this roast chicken.
- Butterflied Roast Chicken with Lemon and Rosemary. To roast whole chicken quicker and more evenly, remove the backbone with a knife or kitchen scissors and flatten the bird.
- Million Dollar Chicken. "This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze," says Chef John.
- Caribbean-Spiced Roast Chicken. This roasted chicken features tropical flavors of lime, ginger, thyme, clove, and rum. "This chicken dish was delicious," says meg1982.
- Whole Chicken Pie. This beautiful bird is stuffed with herbs and veggies, wrapped in shortcrust pastry dough, and roasted until the crust is gorgeous, golden brown, and fused with the chicken skin.
- Chef John's Salt Roasted Chicken. A generous sprinkling of kosher salt is all you need to roast a chicken to crisp and beautifully brown. "This is one of those rare recipes where the name is the same as the ingredient list," says Chef John.
- Braise-Roasted Chicken with Lemon and Carrots. This spatchcocked roast chicken goes from stovetop to oven. The bird sits over carrots, onion, and lemon in a simple broth that creates a delicious gravy while the chicken roasts.
- Sicilian Roasted Chicken. "I made up this one to resemble the rotisserie chicken I love so much," says BramptonMommyof2. Wayne raves, "This is an excellent, simple recipe.
- Roast Chicken and Vegetables. Here's an impressive roast chicken with potatoes, carrots, and celery. "An easy-to-prepare one-dish recipe," says Chonchos.
- Juicy Roasted Chicken. Just a few simple ingredients and no-fuss prep create a super-juicy roast chicken. "I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent," says ROBINROCKINGBIRD.
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (610)Total Time 1 hr 25 minsServings 4
- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
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