Are you looking for a flavorful and mouthwatering main course to impress your dinner guests? Look no further than rosemary lemon roast chicken! This classic dish combines the aromatic flavors of rosemary and lemon with tender, juicy chicken to create a dish that is sure to tantalize the taste buds. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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
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.
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
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
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
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.
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
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
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
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
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
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
Tips:
- Opt for a free-range or organic chicken for better flavor and quality.
- Use a combination of herbs and spices to create a flavorful rub for the chicken. This will help to enhance the taste of the meat.
- Don't be afraid to experiment with different cooking times and temperatures. The cooking time will vary depending on the size of the chicken and the type of oven you are using.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Rosemary lemon roast chicken is a simple but delicious dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a healthy and affordable meal. With its crispy skin, tender meat, and flavorful sauce, this dish is sure to be a hit at your next gathering. .
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