Lemon & Herb Roasted Chicken | Minimalist Baker Recipes
A simple, fool-proof recipe for roasted chicken made in 1 pan with 6 ingredients. Infused with melted butter, rosemary, and fresh lemon. Crispy on the outside, tender on the inside. Perfect for the holidays and beyond.
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How To: Herby Roast Chicken | Jamie Oliver
Here's a simple way to turn your roast chicken world upside down, filled with herbs and buttery goodness!
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Lemon Garlic & Rosemary Roasted Chicken Recipe
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Tangy lemons, fragrant rosemary and savory garlic comes together to create a gorgeous flavorful roasted chicken. I just love a good roasted chicken recipe especially when they are as easy as this one! Simple enough for weekday dinner and elegant enough for a special occasion.
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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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Rockin Robin
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Lemon Garlic Rosemary Roast Chicken
Lemon Garlic Rosemary Roast Chicken Looking for a delicious dinner, but not looking to spend more than an hour in the kitchen. Well I have the perfect recipe for you. My simple quick and easy lemon garlic rosemary roast chicken has immense flavor and only requires the usage of simple ingredients, such as fresh lemon juice, garlic, rosemary, and italian seasoning just to name a few. Oh, and did I forget to mention this lemon garlic roast chicken is juicy and tender.
Lemon Garlic Rosemary Roast Chicken Full Recipe: