ROAST CHICKEN WITH MEYER LEMONS AND POTATOES
Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
- While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE
From Sunset Magazine. Their notes regarding the recipe: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
- Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
- Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
- Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
- Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
ONE-PAN ROAST CHICKEN & POTATOES
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
- Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
- Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
- If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.
Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 milligram of sodium
LEMONY ROASTED CHICKEN AND POTATOES
This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.
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
More about "roast chicken with meyer lemons and potatoes recipes"
CHICKEN AND POTATO BAKE WITH MEYER LEMONS - CRAVINGS …
From cravingsofalunatic.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 617 per serving
ONE PAN MEYER LEMON CHICKEN BAKE - CRUMB: A FOOD BLOG
From crumbblog.com
Reviews 4Category MainServings 4Estimated Reading Time 3 mins
ROASTED CHICKEN LEGS AND DILLY SMASHED POTATOES WITH MEYER LEMON
From grandmadan.wordpress.com
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES RECIPE
From pinterest.co.uk
MEYER LEMON BUTTER ROASTED CHICKEN — MY CULINARY FIX
From myculinaryfix.com
SPATCHCOCK ROAST CHICKEN WITH POTATOES, LEMON AND DATES
From mykitchenlittle.com
BEST LEMON CHICKEN - MEYER LEMON ROASTED CHICKEN …
From howsweeteats.com
ROASTED CHICKEN WITH MEYER LEMON, GARLIC, AND FRESH BAY LEAVES
From fortheloveofcooking.net
LEMON ROAST CHICKEN - JAMIE OLIVER RECIPES
From jamieoliver.com
CRISPY LEMON OVEN-ROASTED POTATOES - FLAVOUR AND SAVOUR
From flavourandsavour.com
ROAST CHICKEN THIGHS WITH LEMON - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
MEYER LEMON ROASTED POTATOES
From lucolette.com
CRISPY MEYER LEMON OVEN-ROASTED POTATOES - LEMONS FOR LIFE
From lemonsforlife.com
SIMPLY INSPIRED: ROAST CHICKEN WITH POTATOES, LEMONS AND CAPERS
From blue-kitchen.com
SUMAC ROAST CHICKEN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
MEYER LEMON ROASTED CHICKEN WITH ROSEMARY - WHITE ON RICE
From whiteonricecouple.com
LEMON-OREGANO ROASTED CHICKEN WITH POTATOES AND OLIVES - FOOD …
From foodandwine.com
CRISPY MEYER LEMON OVEN-ROASTED POTATOES - LIMONEIRA
From limoneira.com
ROASTED MEYER LEMON GARLIC CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
MEYER LEMON AND GARLIC ROASTED CHICKEN - CARNALDISH.COM
From carnaldish.com
MEYER LEMON ROAST CHICKEN - RECIPES - FAXO
From faxo.com
MEYER LEMON ROASTED CHICKEN WITH OLIVES - CAMILLE STYLES
From camillestyles.com
FOOD: ROAST CHICKEN WITH MEYER LEMONS | EAT. DRINK. FLY.
From eatdrinkflydotcom.wordpress.com
ROSEMARY & PANKO CHICKEN WITH ROASTED POTATOES & CREAMY …
From blueapron.com
LEMON ROASTED POTATOES FROM 'MAXIMUM FLAVOR' - SERIOUS EATS
From seriouseats.com
SAUTéED CHICKEN WITH MEYER LEMON - THERESCIPES.INFO
From therecipes.info
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES
From mealplannerpro.com
PRESERVED MEYER LEMON ROASTED SPATCHCOCK CHICKEN
From freakingdelish.com
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES - MARTHA.COM
From martha.com
ROSEMARY & PANKO CHICKEN WITH ROASTED POTATOES & CREAMY …
From blueapron.com
MEYER LEMON ROASTED CHICKEN THIGHS, FENNEL AND SWEET POTATOES …
From girlinthelittleredkitchen.com
ROAST CHICKEN WITH LEMON GARLIC POTATOES | THRIFTY FOODS RECIPES
From thriftyfoods.com
ROAST CHICKEN WITH MEYER LEMON AND SMOKED PAPRIKA
From discovercaliforniawines.com
MEYER LEMON CHICKEN RECIPE | MYRECIPES
From myrecipes.com
DIJON CHICKEN WITH MEYER LEMONS - EATING EUROPEAN
From eatingeuropean.com
CRISPY LEMON OVEN-ROASTED POTATOES | RECIPE | MEYER LEMON …
From pinterest.ca
LEMON & ROSEMARY ROASTED CHICKEN WITH POTATOES RECIPE
From myrecipes.com
ROASTED MEYER LEMONS - JOY THE BAKER
From joythebaker.com
ROAST CHICKEN THIGHS WITH MEYER LEMON AND SMOKED PAPRIKA
From shockinglydelicious.com
ROASTED CHICKEN BREAST WITH MEYER LEMON - CIAO CHOW BAMBINA
From ciaochowbambina.com
You'll also love