LEMON CHICKEN WITH GARLIC, ROSEMARY, AND POTATOES
Roasted Lemon Chicken
with Garlic, Rosemary and Potatoes ©
I love making this dish, as the family enjoys the unique flavors. And this has one very special one.
Dew of the Sea. Or Rosemary.
Some Chicken dishes can't be made without Rosemary.
It just fits perfect for Chicken.
The real odd thing here though is it is all Italian in design, except for the potatoes. That is my own.
The layer of potatoes at the bottom absorbs the Marinade as well over night.
Something you will enjoy later.
The 24 Hour marinade is worth it.
Plus you have a dish ready easy to do the next day.
Please enjoy this wonderful dish!
Ingredients:
Soak and Clean Chicken in:
1 Tbsp Vinegar and Water
Main Dish to Marinade for 1 Day:
1 Whole Chicken Quartered
5 Potatoes
6 Cloves Garlic unpeeled
4 Cloves minced Garlic
Zest of 2 Lemons/Juice from same 2 Lemons
1/4 Cup Olive Oil
1 Tbsp Rosemary
1 Tsp Pepper
1 1/2 Tsp Salt
Skillet Lemon Rosemary Chicken with Potatoes | Inspiralized
This easy, one pan skillet dish is packed with flavor, thanks to rosemary and lemon that roasts with the chicken, spiralized potatoes and brussels sprouts for a delicious dish.
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How to Roast a Chicken with Lemon and Rosemary - How to Truss a Chicken
Learn how to roast a chicken at home. This succulent Roasted Chicken recipe is delicately flavored with lemon and rosemary for a sensational supper. I am also showing you how to truss a chicken.
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Roast Chicken Ingredients: 0:26
Roast Chicken method: 3:25
How to truss a chicken: 0:42
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#howtoroastchicken #roastchicken #roastchickenrecipe #roastchickenvideo #roastchickenvideorecipe #howtotrussachicken #howtotieachicken #lemonrosemaryroastchicken #lemonrosemaryroastchickenrecipe #lemonrosemaryroastchickenvideo
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One-pot rosemary chicken with mini potatoes and mushrooms
Professional home economist, Mairlyn Smith, has a one-pot, easy-to-make rosemary chicken, mini potato and mushroom dish.
Juicy Roast Chicken Recipe With Potatoes, Wine, Onion, Rosemary by Rockin Robin
I'll show you how to make a juicy roast chicken with potatoes, carrots, onion, rosemary, wine, and garlic. This is a wonderfully easy dinner to make.
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Making a roasted chicken is very easy to do (anyone can do it) and the results are succulent.
I like to add lots of vegetables to the pan, like potatoes, carrots, onions, garlic, and lots of rosemary and wine.
The wine really adds a lot of flavor to those potatoes and carrots and the wine cooks out leaving the flavor behind.
To keep the chicken juicy as it roasts, I like to add a butter, garlic, rosemary rub just under the skin on the breast area. This way as the bird cooks, this rub baste the breast meat while it cooks to keep the breast meat from drying out.
And it tastes wonderful.
It's really important to cook your chicken thoroughly meaning get the chicken up to 165 degrees F minimum to kill any nasty bugs like salmonella . I like to use a digital thermometer for this as they read the temperature in a matter of seconds.
Ingredients:
3 to 5 lb. roasting chicken
3 or 4 gold or red potatoes, cut into quarters
2 or 3 carrots, cut into bite size pieces
8 to 10 stems fresh rosemary
white wine
1 onion, red or yellow, sliced
1/2 cube butter, softened
1 bulb of garlic
olive oil
smoked paprika
salt and pepper
Pat the chicken dry with paper towels. Don't bother with rinsing the bird. All that accomplishes is to spread bacteria around your kitchen. You know how the water droplets splash around no matter how hard you try not to?
Thats just spreading bacteria all over your sink and counter making it a breeding ground for cross contamination.
Place the onion in the dish to create a place for the chicken to rest. After placing the chicken on top, toss in the potatoes, carrots, garlic and rosemary around it.
Mix the butter, finely chopped rosemary and minced garlic clove together and rub under the breast skin. Pour wine on the vegetables.
Toss the rest of the garlic cloves in the chicken cavity along with more rosemary stems.
Pour some olive oil over the top of chicken and rub around. Sprinkle smoked paprica and rub it into the oil over the whole chicken.
Bake at 425 degrees F. for somewhere between 1 hour and 20 minutes to 1 hour and 30 min. or the internal temperature reads at least 165 degrees F. This is a gluten free recipe.
Thanks for stopping by,
Rockin Robin
P.S. Please share this video by embedding it on your Facebook page or Pinterest by embedding this link.
Thanks so much!
Music by Kevin MacLead
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Garlic Rosemary Chicken | Delish
Get the full recipe from delish:
INGREDIENTS
1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2 thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
2-3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving
DIRECTIONS
1. Preheat oven to 400°.
2. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
4. Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
5. Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
6. Serve with mashed potatoes.
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