Roast Chicken With Lemon And Rosemary Recipes

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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



Roast Chicken with Lemon, Garlic, and Rosemary image

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

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

ROAST CHICKEN WITH LEMON AND ROSEMARY

This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Recipe #72501.

Provided by Chill

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Roast Chicken With Lemon and Rosemary image

Steps:

  • Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
  • So, here's the directions.
  • Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
  • In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
  • Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
  • Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

Nutrition Facts : Calories 721.3, Fat 49.8, SaturatedFat 15.2, Cholesterol 198.2, Sodium 2917.7, Carbohydrate 10.1, Fiber 1.7, Sugar 1.6, Protein 47.5

3 1/2-4 lbs chicken, I used a 7lb
1 1/2 tablespoons kosher salt
2 teaspoons cracked pepper
1 lemon, halved (I used 2)
2 bay leaves
6 garlic cloves, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (I used approx 4 tbsp total)
2 tablespoons olive oil
2 tablespoons butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast)
1 cup dry white wine

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



Lemon and Garlic Roast Chicken image

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.

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Garlic Roast Chicken with Rosemary and Lemon image

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Chicken with Roasted Lemon and Rosemary Sauce image

Steps:

  • Preheat the broiler.
  • Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
  • Reduce oven temperature to 425 degrees F.
  • Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
  • Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
  • Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

This is a Rachael Ray recipe. It is quick enough for a weeknight dinner and great for a Sunday dinner with family. I usually serve this with mashed potatoes.

Provided by icancook66

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Garlic Roast Chicken With Rosemary and Lemon image

Steps:

  • Preheat oven to 450 degrees.
  • Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
  • Roast 20 minutes.
  • Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
  • Return to oven and turn oven off, let stand 5 minutes in oven.
  • Spoon juices over chicken and serve.

Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 145.3, Sodium 265.7, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 48.6

2 lbs boneless skinless chicken breasts
4 garlic cloves, crushed
4 sprigs fresh rosemary (2-3 tablespoons leaves)
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon McCormick grill seasoning
1/2 cup dry white wine or 1/2 cup chicken broth

ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY

Provided by Melia Marden

Categories     Chicken     Poultry     Roast     Kid-Friendly     High Fiber     Dinner     Lemon     Rosemary     Honey     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 8



Roast Chicken with Rosemary, Lemon, and Honey image

Steps:

  • Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
  • Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
  • Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
  • Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
  • Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided
2 4-pound chickens
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons, 1 halved, 1 sliced into eight 1/4" rounds
1 pound shallots, peeled
Kosher salt and freshly ground black pepper

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



Lemon and Rosemary Chicken image

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.

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

JUICY LEMON-ROSEMARY ROAST CHICKEN

This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.

Provided by LIANNASR

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 6



Juicy Lemon-Rosemary Roast Chicken image

Steps:

  • Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
  • Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
  • Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
  • Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g

1 (4.5 pound) whole chicken
kosher salt and ground black pepper to taste
2 lemons
2 bunches fresh rosemary sprigs, divided, or more as needed
½ medium onion
1 drizzle olive oil

ROASTED CHICKEN WITH LEMON AND ROSEMARY

I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Provided by cherylb413

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 8



Roasted Chicken with Lemon and Rosemary image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g

1 whole chicken, cut into 8 pieces
1 onion, cut into wedges
1 lemon, sliced
8 cloves garlic
4 sprigs fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6



Butterflied Roast Chicken with Lemon and Rosemary image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
  • Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
  • Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY

Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.

Provided by susie cooks

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6



Oven Roasted Chicken With Lemon, Garlic and Rosemary image

Steps:

  • Cut chicken in half lenghtwise.
  • Place in large oven proof dish.
  • Squeeze juice from the lemons over the chicken.
  • Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
  • Marinate for 2 hours, turning chicken a few times.
  • Preheat oven to 400 degrees.
  • Roast chicken for 45 minutes.
  • Can broil at the end for darker, crisp skin.
  • Cut into serving pieces.

1 -3 1/2 lb chicken
4 lemons
8 garlic cloves, peeled
16 sprigs rosemary
1/2 teaspoon red pepper flakes
salt and pepper

GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN

This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.

Provided by Shaelyn

Time 2h10m

Yield 4

Number Of Ingredients 14



Garlic and Rosemary Lemon-Roasted Chicken image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
  • Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
  • Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
  • Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g

1 medium lemon
½ medium onion
½ teaspoon garlic salt
½ teaspoon ground sage
½ teaspoon ground turmeric
½ teaspoon ground thyme
½ teaspoon ground basil
½ teaspoon ground rosemary
½ teaspoon ground black pepper
1 (4 pound) whole chicken
1 cup arugula
6 cloves garlic, peeled and smashed
7 tablespoons garlic-infused ghee, divided
1 tablespoon butter

ROAST CHICKEN WITH LEMON, HONEY AND ROSEMARY

Make and share this Roast Chicken With Lemon, Honey and Rosemary recipe from Food.com.

Provided by Wendys Kitchen

Categories     Whole Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8



Roast Chicken With Lemon, Honey and Rosemary image

Steps:

  • Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
  • Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
  • Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
  • Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
  • Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

Nutrition Facts : Calories 1242.1, Fat 90.4, SaturatedFat 23.5, Cholesterol 325.1, Sodium 320.5, Carbohydrate 26.9, Fiber 4.6, Sugar 6.5, Protein 79.4

6 ounces rosemary sprigs, divided (about 2 large or 4 small bunches)
2 whole chickens
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons, 1 halved, 1 sliced into eight 1/4-inch rounds
1 lb shallot, peeled
kosher salt & freshly ground black pepper

ROSEMARY & LEMON ROAST CHICKEN

This Italian-inspired roast chicken couldn't be easier, but the result is really special

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7



Rosemary & lemon roast chicken image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
  • Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium

20g pack rosemary
3 tbsp butter
1 garlic clove , crushed
1 lemon , zested and then halved
½ small red chilli , deseeded and chopped
1 ¼kg whole chicken , preferably free-range
4 medium carrots

ROAST CHICKEN WITH LEMON AND ROSEMARY

Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9



Roast Chicken With Lemon and Rosemary image

Steps:

  • Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon.
  • In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside.
  • Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves.
  • Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer"; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.
  • Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot.
  • Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.
  • Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.

2 small onions
2 sprigs fresh rosemary, (each about 4 inches long)
2 small lemons
1 tablespoon rice-wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, (3 to 3 1/2 pounds)
Vegetable-oil cooking spray

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

I was looking for a chicken recipe and I came across this one. OH MY GOSH! mouth watering. The steps sound like a lot but it is actually a pretty easy recipe.

Provided by Kaccy G.

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken With Roasted Lemon and Rosemary Sauce image

Steps:

  • Preheat oven to 450 degrees.
  • Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; drain and let cool, but do not peel. Cut in half and set aside.
  • Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise.
  • Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper.
  • Broil lemons 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool.
  • Squeeze the lemon halves over a sieve suspended over a bowl. Pushing the pulp through the sieve Discard the lemon shells.
  • Season the chicken with salt and pepper.
  • Heat the remaining 1/4 cup olive oil in a large oven proof saute pan over medium-high heat until hot.
  • Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
  • Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring, until brown all over, about 5 minutes. Drain off the excess oil.
  • Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes.
  • When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
  • Return the pan to medium-high heat and add the garlic. Sauti briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley.
  • Stir and scrape up all the browned bits that cling to the bottom and sides of the pan.
  • Season to taste with salt and pepper.
  • If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

Nutrition Facts : Calories 582.6, Fat 34.8, SaturatedFat 7, Cholesterol 92.8, Sodium 160.2, Carbohydrate 33.2, Fiber 4.2, Sugar 3.4, Protein 36.5

1 1/2 lbs tiny new potatoes
2 large lemons
1/4 cup extra virgin olive oil
1/8 cup extra virgin olive oil, for burshing lemons
salt & freshly ground black pepper
4 boneless chicken breasts, skin on
1 tablespoon garlic, minced
2 cups low sodium chicken broth, boiled until reduced by half
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon butter, unslated (optional)

More about "roast chicken with lemon and rosemary recipes"

WHOLE ROASTED CHICKEN WITH LEMON AND ROSEMARY
Instructions. Heat oven to 425F. Season chicken inside and out with salt, pepper, and herbs de Provence. Squeeze half of the lemon on the …
From skinnytaste.com
Ratings 14
Calories 322 per serving
Category Dinner
  • Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
  • Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
whole-roasted-chicken-with-lemon-and-rosemary image


ROAST CHICKEN WITH ROSEMARY AND LEMON - FOOD & WINE
Directions. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
  • Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
  • Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
roast-chicken-with-rosemary-and-lemon-food-wine image


LEMON ROAST CHICKEN - JAMIE OLIVER RECIPES
Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the …
From jamieoliver.com
Servings 6
Total Time 2 hrs
Category Mains
Calories 496 per serving
  • I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
  • Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.
lemon-roast-chicken-jamie-oliver image


ROAST CHICKEN WITH LEMON AND ROSEMARY - COOK IT REAL GOOD
Instructions. Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature. Preheat the oven to 200C / 390F. Mix together melted butter, juice from ½ the lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl. Place the chicken in a roasting pan with a rack inside.
From cookitrealgood.com


ROAST CHICKEN THIGHS WITH POTATO, GARLIC AND ROSEMARY - GOOD FOOD
8 chicken chops (skin on and bones in) 5 large desiree potatoes, cut into 3-4cm dice. 1 brown or white onion, skin on, quartered. 1 garlic bulb, skin on, cloves separated and bruised. 4 rosemary sprigs, leaves pulled and roughly chopped. 120ml extra virgin olive oil. ½ lemon, finely sliced in rounds, skin and all. 1½ tbsp dried Greek oregano
From goodfood.com.au


LEMON ROSEMARY ROASTED CHICKEN - COOKING FOR MY SOUL
Preheat oven to 425 degrees F. Position rack in lower third of the oven. Make the herbed butter: in a bowl, combine the softened unsalted butter, minced garlic, minced rosemary, herbs de provence, and lemon zest. Set aside. Pat the chicken dry.
From cookingformysoul.com


ROASTED CHICKEN WITH LEMON SAUCE - THERESCIPES.INFO
In the small pan, melt the butter, mix all other ingredients together until well-combined Pour the sauce over store-bought roasted chicken (I use roasted honey chicken) Bake 150°C (300°F), 15-20 minutes. Ready to serve.
From therecipes.info


ROASTED LEMON ROSEMARY CHICKEN WITH POTATOES - HEALTHY LIFE …
Prepare the chicken marinade: In a medium bowl, combine minced garlic, melted butter, lemon juice, Italian spices, salt, black pepper and fresh rosemary. Wash the chicken and pat it dry with a paper towel. Place lemon quarters, rosemary spring, and half of the peeled garlic cloves in the chicken cavity.
From healthylifetrainer.com


ROAST CHICKEN WITH LEMON AND ROSEMARY - HINT OF HEALTHY
If the juices come out pink, leave it in the oven for 5-10 minutes, then try again. Step 3. Let the chicken rest for a few minutes out of the oven, then carve. The meat and juices will be very hot, so just leave it on the side for a few moments to allow it to cool down slightly.
From hintofhealthy.com


ROAST CHICKEN WITH LEMON, GARLIC, & ROSEMARY - ITALIAN FOOD …
Instructions. Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic. Place the chicken quarters in this dish, and turn the pieces to coat with the mixture. Cover with plastic wrap, and let sit in the refrigerator for one to two hours. Preheat the oven to 425 degrees F.
From italianfoodforever.com


ROAST CHICKEN WITH LEMON, GARLIC AND ROSEMARY
Roast in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C) and vegetables are tender and golden brown, 1-1/2 to 2 hours. Transfer chicken to warmed platter; tent with foil and let stand for 10 minutes before carving. Transfer vegetables to warmed bowl; cover and keep warm.
From canadianliving.com


SIMPLE LEMON ROSEMARY ROASTED CHICKEN - ENZA'S QUAIL HOLLOW …
Salt and pepper the outside of the chicken liberally, including the bottom of the chicken. Stuff the cavity of the bird with the onion, lemon and rosemary sprigs. Place the chicken on the roasting rack and transfer the pan to the oven. Roast the chicken for 50-60 minutes depending on it's size. Check for doneness by inserting a meat thermometer ...
From enzasquailhollowkitchen.com


ROASTED CHICKEN WITH LEMON AND ROSEMARY - CRAVING TASTY
Season the chicken breasts all over with salt and pepper. Let rest while the oven preheats to 375°F. Lay the lemon slices and rosemary pieces all over the bottom of a roasting pan. Carefully pour the chicken broth into the baking dish. A little bit of chicken broth in the baking dish is essential to easily making chicken breasts moist and ...
From cravingtasty.com


ROASTED ROSEMARY AND LEMON CHICKEN - GREATIST
Heat the oven to 375°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature. Fill a …
From greatist.com


ROSEMARY LEMON CHICKEN - ROAST CHICKEN WITH FRESH HERBS
1 fryer chicken cut in 8 serving pieces, or breasts with skin and rib meat. Kosher salt and freshly ground black pepper. 4 sprigs fresh rosemary. 4 sprigs fresh thyme. Olive oil, for drizzling. Zest from one lemon, then lemon slices from same lemon. Preheat the oven to 400°. Place the chicken pieces skin side down in an large baking dish, 9x13 ...
From southernfoodandfun.com


ROAST CHICKEN WITH ROSEMARY-LEMON SALT - FINECOOKING
Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats. Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs ...
From finecooking.com


LEMON ROSEMARY ROAST CHICKEN - MELISSASSOUTHERNSTYLEKITCHEN.COM
Instructions. Preheat oven to 425°F. Spray a large 2 inch deep baking pan with cooking spray. Brush chicken inside and out with butter. Season with salt and pepper. Stuff chicken with lemon, ½ onion, garlic cloves and 2 sprigs rosemary. Tie legs with cooking twine and tuck wings under.
From melissassouthernstylekitchen.com


ROASTED CHICKEN WITH LEMON AND ROASTED ROOT VEGETABLES
Top Navigation. Explore. EatingWell EatingWell
From robhealth.hlt.aussievitamin.com


ROAST CHICKEN WITH ROSEMARY AND LEMON RECIPE | MYRECIPES
Step 1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan.
From myrecipes.com


LEMON ROSEMARY ROASTED CHICKEN AND VEGETABLES
Stuff your quartered lemon and rosemary into the cavity. Then run the chicken down with olive oil and sprinkle (again, to taste) Kosher salt and pepper. Pop that sucker in the oven. Roast for 45 minutes. Remove from the oven and use tongs to tilt the chicken and pour out the delicious juices. Swirl the juices around the pan and baste the ...
From ahealthysliceoflife.com


LEMON ROSEMARY ROAST CHICKEN - LAWRY'S
Leftovers make great chicken salad or soup. 1 Preheat oven to 350°F. Place chicken on rack in foil-lined roasting pan. Brush with oil. 2 Mix lemon pepper seasoning, seasoned salt and rosemary in small bowl. Rub evenly over entire chicken. 3 Roast 1 1/4 to 1 1/2 hours until chicken is cooked through.
From mccormick.com


LEMON ROSEMARY BALSAMIC ROAST CHICKEN - RECIPE - FINECOOKING
Tuck the marinated rosemary sprigs and lemon slices under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400°F. Put the chicken in the oven to roast.
From finecooking.com


ROASTED CHICKEN WITH LEMON AND ROSEMARY - EAT. BE FIT. EXPLORE.
Pat chicken dry with paper towels. Slice butter into small pieces. Make slits in the chicken and place butter underneath the skin. Combine rosemary, salt and pepper, and olive oil in a food processor. Brush the oil mixture on both sides of the chicken evenly. Slice lemon, onion, and garlic and place on the bottom of a 12 inch cast iron skillet.
From eatbefitexplore.com


WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY) - FOODIECRUSH
Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper. Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper.
From foodiecrush.com


ROSEMARY OVEN ROASTED CHICKEN - THE SEASONED MOM
Instructions. Preheat oven to 425°F. Place the potatoes, carrots and onions in a roasting pan. Drizzle with olive oil and season with salt, pepper and 2 teaspoons of minced fresh rosemary; toss to coat. Season chicken cavity with salt and pepper. Stuff chicken cavity with lemon chunks, celery, rosemary sprigs, thyme sprigs, and garlic cloves.
From theseasonedmom.com


LEMON AND GARLIC ROAST CHICKEN RECIPES
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. Recipe From allrecipes.com. Provided by Magda. Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes. Time 1h15m. Yield 4. Number Of Ingredients 6
From dewbay.tibet.org


ROASTED CHICKEN WITH LEMON AND ROSEMARY RECIPE - RECIPES.NET
Heat oven to 425 degrees F. Season chicken inside and out with salt, pepper, and herbs de Provence. Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the ...
From recipes.net


ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY RECIPE - BON …
Step 2. Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken ...
From bonappetit.com


LEMON GARLIC & ROSEMARY ROASTED CHICKEN RECIPE
Preheat oven to 425. Add butter to a medium sized bowl. Add in olive oil, rosemary, garlic and lemon zest. Stir to combine. Set aside. Generously season chicken with salt and pepper, including inside of the cavity. Brush the butter mixture onto the chicken generously covering up all of the chicken.
From divascancook.com


ROASTED LEMON GARLIC ROSEMARY CHICKEN - THE BAKERMAMA
Preheat oven to 400°F. Then lightly grease a roasting pan with non-stick cooking. Place the chicken, breast side up, in the prepared roasting pan. Rub the chicken all over with the melted butter, under the skin and inside the cavity. Halve and juice the lemon. Save the squeezed halves to stuff inside the chicken.
From thebakermama.com


LEMON & ROSEMARY ROASTED CHICKEN - JULIA'S CUISINE
Sent the husband to the supermarket to get what he could find. No turkeys, not a problem, a chicken instead. Cracked open a bottle of wine, made a few side dishes, roasted the chicken and voilà, Thanksgiving! This chicken was served with Roasted Fall Vegetables,Walnut and Rosemary Stuffing and Pan Gravy (recipes to follow for several of the ...
From juliascuisine.com


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