Roasted Lemon Herb Chicken
Allow me to take you on a chicken adventure. An adventure of chicken. A chicken crusade of sorts and teach you how to roast a chicken. It's juicy. It's crispy. It's easy. It's GOOD.
Lillian's Test Kitchen is an online cooking show/web series. All recipes are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are all also (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford).
But the Lillian's Test Kitchen show/series is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions.
My goal is to inspire others to take their health into their own hands and make their own food.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Lemon Herb Roast Chicken Like Cheesecake Factory | Rockin Robin Cooks
This lemon herb roasted chicken is fashioned after Cheesecake Factor's dish. It's served with carrots over a bed of rice. Delicious, check it out.
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I recently went to the Cheesecake Factory for dinner and had their lemon herbed roasted chicken and it was fantastic.
So I decided I would give it a shot and try to duplicate this recipe at home. This is what I came up with and I think it's delicious and want to share it with all of you.
Let me know what you think.
Lemon herbed roast chicken
Ingredients:
4 chicken thighs, bone in, skin on
1 yellow onion, finely diced
1 Tbsp. parsley, fresh, chopped
3 large leaves of basil, chiffonade
3 cloves garlic, minced
1 tsp. rosemary, fresh, chopped
1 TBsp. apple cider vinegar
1 whole lemon plus 1 tsp. lemon juice
1 cup chicken broth
2 TBSP. good balsamic vinegar, it's sweet and thick
1/4 tsp. dried Thyme or 1 tsp. of fresh, chopped
3 carrots, chopped
salt
olive oil
coconut oil
Directions:
Preheat oven to 425 degrees F.
Marinate chicken, 1 tsp. olive oil, 1 whole lemon, juiced, and 1/2 tsp salt for 1 hour to over night.
Heat a large stainless steel fry pan over medium high heat. Add 1 Tbsp. coconut oil. When it shimmers add the chicken, skin side down. Brown for 1 to 2 minutes. Don't move the chicken around.
Turn chicken over and brown for two minutes more. Then place the chicken into a baking/roasting dish, skin side up.
If needed, add 1 to 2 tsp. olive oil to the frying pan and add the onion. After 3 minutes add the chopped carrot and saute for a total of 15 minutes.
Lower the temperature to medium low and add the minced garlic. Saute for 1 minute more.
Add the chicken broth, apple cider vinegar, all the herbs, 3/4 tsp. salt, and the lemon juice from the chicken marinade plus 1 tsp. more to the frying pan. Bring to a simmer for 5 minutes.
Pour the sauce over the chicken and place in the oven for 35 minutes.
Add the balsamic vinegar to the chicken. Stir the vinegar in as best you can and baste the chicken with the sauce. Roast for an additional 10 minutes. Test for doneness. Internal temperature should be at least 165 degrees F.
Serve over a bed of rice as I did in the video or with mashed potatoes which I actually think are better with the chicken.
Enjoy with a nice dinner salad!
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Thanks for watching and sharing!
Rockin Robin
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Creamy Lemon and Herb Pot Roasted Chicken
This is a great alternative to a roast chook. It’s hearty without being heavy; the lemon and herbs create a vibrant freshness that balances the creaminess beautifully. A large Dutch oven or pot, at least 5 litres capacity is best for this recipe.
How long will it take?
2 hours
What’s the serving size?
Serves 4 generously
What do I need?
1 lemon
1 whole chicken (approx. 1.8kg)
80g unsalted butter, melted
1 tsp garlic powder
1 tsp smoked paprika
4 sprigs fresh rosemary
6 cloves garlic, peeled
200ml chicken stock
700g baby potatoes, cut in half
350ml thickened cream
2 tablespoons fresh oregano, roughly chopped
1 tablespoon fresh tarragon, roughly chopped
100ml dry white wine
1 tablespoon fresh parsley, optional
Table salt and ground black pepper
How do I make it?
Pre-heat oven to 220C.
Prick the lemon with a knife in several places and insert the lemon into the chicken's cavity. Place the chicken inside a large Dutch oven or baking dish.
Mix the melted butter, garlic powder, paprika, 1 teaspoon salt and ½ teaspoon of pepper and rub the mix all over the chicken. Add the rosemary, garlic and chicken stock to the pot, cover with a lid and roast for 1 hour.
Remove from the oven and add the potatoes, cream, oregano, tarragon, and white wine. Gently stir to combine, return to the oven and cook, uncovered, for 45 minutes or until the chicken is cooked.
Garnish with parsley and serve.
GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
???? Printable Greek Lemon Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook!
04:13 Make the air fryer green beans from my website
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test
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Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
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