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Rosemary and lemon roast chicken recipe

Rosemary and lemon roast chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary and garlic help to flavour this gloriously roasted chicken with crispy skin.

9 people made this

IngredientsServes: 4

  • 1 whole chicken
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 sprigs rosemary
  • 3 cloves garlic, peeled
  • 1 lemon, halved

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 230 C / Gas 8. Wash the chicken thoroughly and pat dry with kitchen paper.
  2. Sprinkle salt on all sides of the chicken and inside the cavity. Sprinkle with pepper and half of the rosemary. Place the other rosemary sprig, whole, inside of the cavity along with the whole garlic cloves and lemon halves.
  3. Place chicken on a roasting rack set over a roasting tin. Roast for about 1 hour in the preheated oven, or until juices run clear.

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Rosemary and lemon roast chicken

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Reviews & ratingsAverage global rating:(11)

Reviews in English (2)

by MS

This was pretty good and very easy. We added a few more spices to the skin. We also had to cook a bit longer (gas oven) and the skin wasn't super crispy but the flavour was great!-14 Jan 2019


Pasture-Raised Roast Chicken & Rosemary-Lemon Sauce

WHY WE LOVE THIS DISH
This wholesome meal features a classic pairing of roasted potatoes and chicken, which we’re finishing with a rich, savory pan sauce of rosemary butter, bone broth, and lemon juice.

INGREDIENT IN FOCUS
The star of the dish is our new pasture-raised half chicken! With half a breast, one wing, and one leg, it’s aimed to please both dark and white meat lovers alike.
CLICK FOR RECIPE CARD

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the fresh produce. Halve the lemon crosswise remove the seeds. Line a sheet pan with foil. Pat the chicken dry with paper towels. Transfer the halved lemon and chicken to one side of the sheet pan. Drizzle with olive oil and season with salt and pepper turn to coat. Place the seasoned lemon cut side down. Roast 20 minutes. Leaving the oven on, remove from the oven.

Meanwhile, halve the potatoes lengthwise. Roughly chop the lettuce. Core and thinly slice the pear. Thinly slice the chives. Pick the rosemary leaves off the stems finely chop the leaves. In a bowl, combine the softened butter, chopped rosemary, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper.

Place the halved potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully arrange the seasoned potatoes in an even layer, cut side down, on the other side of the sheet pan of partially roasted chicken and lemon. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted potatoes to the reserved bowl. Add half the compound butter and toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted chicken to a cutting board and let rest at least 10 minutes.

*An instant-read thermometer should register 165°F.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer the crisped pancetta to a paper towel-lined plate. Carefully transfer 1 tablespoon of the rendered fat to a medium bowl (discarding the rest). Add the mustard and vinegar. Whisk to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

While the chicken rests, in the same pan, heat the broth on medium-high until simmering. Once simmering, cook, stirring occasionally, 3 to 4 minutes, or until heated through and slightly reduced in volume. Add the juice of the roasted lemon (including any pulp) and remaining compound butter. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

In a large bowl, combine the chopped lettuce, sliced pear, crisped pancetta, and dressing toss to combine. Taste, then season with salt and pepper if desired. Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the salad and dressed potatoes. Garnish the potatoes with the cheese. Top the chicken with the pan sauce and sliced chives. Enjoy!

Tips from Home Chefs

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Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the fresh produce. Halve the lemon crosswise remove the seeds. Line a sheet pan with foil. Pat the chicken dry with paper towels. Transfer the halved lemon and chicken to one side of the sheet pan. Drizzle with olive oil and season with salt and pepper turn to coat. Place the seasoned lemon cut side down. Roast 20 minutes. Leaving the oven on, remove from the oven.

Meanwhile, halve the potatoes lengthwise. Roughly chop the lettuce. Core and thinly slice the pear. Thinly slice the chives. Pick the rosemary leaves off the stems finely chop the leaves. In a bowl, combine the softened butter, chopped rosemary, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper.

Place the halved potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully arrange the seasoned potatoes in an even layer, cut side down, on the other side of the sheet pan of partially roasted chicken and lemon. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted potatoes to the reserved bowl. Add half the compound butter and toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted chicken to a cutting board and let rest at least 10 minutes.

*An instant-read thermometer should register 165°F.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer the crisped pancetta to a paper towel-lined plate. Carefully transfer 1 tablespoon of the rendered fat to a medium bowl (discarding the rest). Add the mustard and vinegar. Whisk to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

While the chicken rests, in the same pan, heat the broth on medium-high until simmering. Once simmering, cook, stirring occasionally, 3 to 4 minutes, or until heated through and slightly reduced in volume. Add the juice of the roasted lemon (including any pulp) and remaining compound butter. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

In a large bowl, combine the chopped lettuce, sliced pear, crisped pancetta, and dressing toss to combine. Taste, then season with salt and pepper if desired. Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the salad and dressed potatoes. Garnish the potatoes with the cheese. Top the chicken with the pan sauce and sliced chives. Enjoy!


Recipe Summary

  • One 3 1/2-pound organic chicken
  • Sea salt and freshly ground white pepper
  • 1 small lemon, preferably organic, quartered
  • 8 thyme sprigs plus 1/2 teaspoon thyme leaves
  • 4 medium Yukon Gold potatoes (1/4 pound each), scrubbed and quartered
  • 4 large carrots, quartered lengthwise
  • 4 medium onions, quartered
  • 1 large head of garlic, cloves separated but not peeled
  • 6 bay leaves
  • 4 rosemary sprigs
  • 1/2 teaspoon oregano
  • 3/4 cup water
  • Lemon and Garlic Puree

Preheat the oven to 425°. Generously season the cavity of the chicken with salt and pepper. Add the quartered lemon and the thyme sprigs to the cavity. Season the outside of the chicken all over with salt and pepper.

In a large roasting pan, arrange the potatoes, carrots and onions cut side down in a single layer. Scatter the garlic cloves, thyme leaves, bay leaves, rosemary and oregano over the vegetables and season with salt and pepper. Set the chicken on the vegetables and pour 1/2 cup of water into the pan.

Roast the chicken and vegetables for about 1 hour and 15 minutes, or until the chicken juices run clear from the cavity and the vegetables are tender rotate the pan once or twice for even cooking and add 1/4 cup of water if the vegetables seem dry.

Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes. Arrange the vegetables on a large, warmed platter. Remove the garlic cloves from their skin and carve the chicken. Arrange the chicken and garlic on the platter. Remove the lemon quarters from the cavity and squeeze the juice all over the chicken. Serve with the Lemon and Garlic Puree.


Reviews

This just tasted like a bland roast chicken. I followed the recipe exactly. I've made plenty of roast chickens where a seasoned/herb butter is placed under the skin - it does help to achieve a delicious crispy skin I truly do not understand how the writers of this recipe imagine getting the oil/honey/lemon mixture under the skin. You're basically just trying to pour it in there - at which point you start to wonder why you're bothering at all. The bird was moist, so it'll make decent leftovers for chicken sandwiches or for salads, but I barely got any honey/lemon flavor. Will never make again. there are plenty of better variations of a lemon chicken.

So easy and so much flavor! Love the lemon, honey & rosemary combo. Had to roast 25 mins. at 425 instead of 10 to cook thoroughly. Very moist! Roasted some halved baby red potatoes on the side and will use leftovers for Chicken Caesar Salad!

It was very good but not worth the extra work. I can get the same flavor easily with less work.

Certainly more fragrant than your run of the mill roast chicken as it bakes, but I did not find the flavor any better or the skin and crisper than usual.

I made this recipe at the start of August and loved it. My wife then bought a chicken last Saturday and asked me to roast it whilst she was out. I started the prep work and realised I only had one lemon. So I used 1/2 lemon inside the bird and cut 2 slices off the other 1/2 and put them on top of the bird. I squeezed a little juice from the remaining lemon for the mix. Realising I didn't have enough juice I wondered what I could use. There in the fridge was a bottle of Lemoncello. I poured a nice big glug into the mix! And oh my Lord, what a result. The skin was tastier and stickier. Next time I make this recipe I am going to use Lemoncello again!

This was a great recipe. It produced really great flavors and a very moist chicken. The finishing cooking time was a bit iffy - the chicken was still undercooked at 10 minutes so I cooked it a total of 30 minutes at 425. Next time I may try substituting half the rosemary for thyme to offset the slight bitterness that rosemary imparts. But all I loved the honey, lemon and herb notes. Yum!

Delicious and easy. If you are a fan of lemon chicken, this is a superb recipe with lots of tangy shallots and lemon. I doubled the lemon juice and used Meyer lemons I basted every 15 minutes. This paired well with a wild rice pesto pilaf and al dente steamed broccoli. Very satisfied with this recipe.


How To Roast a Whole Chicken

Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly, and that its breast meat remains moist and not dried out. Of course, it’s totally optional and you can skip that step if you want to save time.

Then add your seasonings: salt, dried herbs, fresh citrus juice, the possibilities are endless here. Season it the night before for more flavor, uncovered in the refrigerator. Roast the chicken 425F until the internal temp is 160 to 165F, then let it rest 10 minutes before carving.


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Flavor Profile An intensely flavored herb, ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the kitchen. In leaf.


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  • Calories (kcal) : 360
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 130
  • Sodium (mg): 360
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 35
  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Pat the chicken dry and generously season with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Add the chicken skin side down and cook until golden brown, about 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is cooked through (165°F), about 20 minutes. Transfer to a platter.
  • Pour off any fat from the skillet, add the butter, and melt over medium heat. Add the rosemary and cook, stirring, until the butter turns brown and gives off a nutty aroma, 2 to 3 minutes. Immediately remove the pan from the heat, stir in the lemon juice, and season to taste with salt and pepper. Pour the sauce over the chicken and serve with the lemon wedges.

Recipe Notes

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Roasted Rosemary and Lemon Chicken

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This whole roasted chicken is an elegant meal for a Sunday supper or intimate dinner party. Lemon and garlic are used in both the chicken and the pan sauce, but don’t worry, by the time the chicken is ready, their assertive flavors will have mellowed. Start by stuffing lemons, garlic, and rosemary into the chicken’s cavity. Roast, basting the bird with a rosemary-garlic butter, until the skin is deeply browned and the meat is juicy. Use some of the reserved lemons and rosemary to make a velvety gravy to drizzle over Fingerling Potatoes, and serve with Roasted Baby Carrots or our easy Popovers recipe.

Tips for Chicken and Christmas

Instructions

  1. 1 Place the chicken on a work surface or cutting board and pat it dry with paper towels. Season generously inside and out with salt and pepper. Cover and refrigerate for at least 1 hour, or preferably overnight.
  2. 2 Heat the oven to 375°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature.
  3. 3 Fill a small saucepan halfway with water, add the lemon wedges, and bring to a boil over high heat. Reduce the heat to medium and simmer until the rinds are very soft, about 10 minutes. Drain and set aside.
  4. 4 Meanwhile, place a small strainer over a medium bowl and set aside. Remove the leaves from 1 of the rosemary sprigs and discard the stem you should have about 1 tablespoon of leaves. Heat the olive oil, butter, soy sauce, garlic, and rosemary leaves in a medium frying pan over medium heat, stirring often until the garlic is golden and the rosemary is crispy, about 4 minutes. Strain the butter mixture. Remove the garlic and set it aside, reserve the rosemary leaves for the sauce, and reserve the butter-oil mixture for basting the chicken. Wipe out the pan with a paper towel and set it aside.
  5. 5 Pat the chicken dry with paper towels. Place 6 of the lemon wedges, the remaining sprig of rosemary, and the reserved garlic in the cavity. Place the chicken in the reserved frying pan and brush it with some of the reserved butter-oil mixture. Place in the oven and roast, basting every 15 minutes, until the skin is browned, the juices run clear, and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 60 to 75 minutes. Discard any remaining butter-oil mixture.

For the sauce:

  1. 1 When the chicken is done, transfer it to a cutting board, tipping the chicken as you remove it from the pan to let the juices from the cavity drip back into the pan. Cover the chicken with a piece of aluminum foil. Finely chop the remaining 2 lemon wedges, and, using your fingers, crumble the reserved rosemary leaves set both aside separately.
  2. 2 Pour the drippings from the roasted chicken into a medium heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard (alternatively, use a fat separator) set the drippings aside.
  3. 3 Place the frying pan over medium heat and add the butter. When it foams, add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the vermouth and reserved chopped lemon and let cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the vermouth is reduced by half, about 3 minutes. Add the flour and cook, stirring constantly, until the raw taste has cooked off, about 2 minutes. Slowly whisk in the broth or stock, whisking out any lumps. Add the reserved drippings and crumbled rosemary. Bring the sauce to a simmer and let cook until thickened and slightly reduced, about 10 minutes. Taste and season with salt and pepper.

Beverage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. This wine, made in the style of white Châteauneuf-du-Pape from France’s Rhône Valley, brings honey, citrus, flowers, and wild herbs to the table—a gorgeous complement to the herby succulence of the chicken.


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1kg waxy potatoes, such as kipflers, washed if necessary, but unpeeled

1 medium chicken (about 1.4kg), preferably organic

1. Preheat the oven to 220C. Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it. Throw in the chopped rosemary needles and the garlic cloves.

2. Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin, too.

3. Cut the potatoes into 1.5-centimetre slices, then cut each slice into four, or just halve them if the potatoes are small, and add these to the tin.

4. Quarter the lemons, then cut each quarter in half, take out as many pips as you can without exerting yourself unduly and toss the lemon quarters into the pan. Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in.

5. Untruss the chicken, place it in the reserved parking space, pour the tiny bit of remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only. Place in the oven for one hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back in to the tin as you do so, then put the potato mixture back in the oven for 10 minutes until soft and golden. If the chicken needs longer, keep everything in the oven until the chicken's cooked.

6. When it's ready, and the chicken has rested, either carve it or cut into joints as wished – I find the chicken goes further if carved. If you don't want to serve the lemony, garlicky potatoes from their tin (I never mind), transfer them to a serving plate or dish and sprinkle with half a teaspoon or so of finely chopped rosemary needles and sea salt flakes to taste.



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