ROAST CHICKEN MY WAY WITH PARSLEY-LEMON OIL
This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place chicken in a 13-by-11-inch baking pan. Season generously with salt, pepper, olive oil, rosemary, thyme, and zest; toss to combine. Arrange chicken in a single layer, skin-side up. Marinate at room temperature for 30 minutes or covered in a refrigerator overnight.
- Transfer to oven, and roast until skin is browned and juices run clear, about 35 to 40 minutes. If white meat is done before the dark meat, transfer to a serving platter while dark meat finishes cooking.
- Meanwhile, prepare the parsley-lemon oil; in a small bowl, combine parsley, extra-virgin olive oil, and juice; season with salt and pepper. Set aside.
- Serve chicken with potato mash. Garnish with parsley-lemon oil.
DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL
My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degree F.
- Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
- Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
- For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.
ROAST CHICKEN WITH LEMON AND THYME
Categories Chicken Herb Roast Kid-Friendly Back to School Lemon Thyme Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Mix first 4 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.
- Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.
- Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
ROASTED LEMON CHICKEN
Make and share this Roasted Lemon Chicken recipe from Food.com.
Provided by mommyof 3
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
- Season with salt and pepper.
- Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
- Roast for 1 1/2 hours in a preheated oven of 325 degrees.
- Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39
ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY
At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Prep TIme includes letting the chicken marinade. Recipe Source: Relish Mag
Provided by Ceezie
Categories Whole Chicken
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°F
- Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
- Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 575.4, Fat 41.9, SaturatedFat 10.4, Cholesterol 155.2, Sodium 519.8, Carbohydrate 8.2, Fiber 1.4, Sugar 0.6, Protein 40.8
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