**Julia's Roast Chicken with Lemon and Herbs: A Flavorful and Aromatic Dish**
Savor the delectable flavors of Julia's Roast Chicken with Lemon and Herbs, a culinary masterpiece that combines tender chicken, zesty lemon, and aromatic herbs for a truly unforgettable dining experience. This classic dish tantalizes the taste buds with its crispy golden-brown skin, succulent meat, and a burst of citrusy and herbaceous notes. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress with its simplicity and extraordinary taste. Embark on a culinary journey as we explore this delightful dish and discover the secrets behind its irresistible charm.
**Additional Recipes Included:**
* **Lemon-Herb Butter:** Enhance your chicken with a luscious lemon-herb butter, adding a layer of richness and flavor to every bite.
* **Roasted Vegetables:** Complement your chicken with a medley of roasted vegetables, such as carrots, potatoes, and zucchini, for a colorful and nutritious side dish.
* **Homemade Gravy:** Elevate your meal with a rich and flavorful homemade gravy, perfect for drizzling over the chicken and vegetables.
Prepare to indulge in a feast for the senses as we guide you through each step of creating Julia's Roast Chicken with Lemon and Herbs. Let the tantalizing aroma of roasted chicken fill your kitchen as you experience the joy of cooking this exceptional dish.
WHOLE ROAST CHICKEN WITH LEMON AND HERBS
Provided by Virginia Willis
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
- Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
- Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
- Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
- Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
JULIA'S ROAST CHICKEN WITH LEMON AND HERBS
Make and share this Julia's Roast Chicken With Lemon and Herbs recipe from Food.com.
Provided by lazyme
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Special equipment:.
- A roasting pan 2 inches deep; a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine.
- Preparing the chicken:.
- Set the rack on the lower middle level and preheat the oven to 425°F.
- Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels.
- Remove any lumps of fat from inside the cavity near the tail opening.
- To make carving easier, remove the wishbone.
- Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone.
- Use your finger and thumb to loose the bone, pry it out at the top, and pull it down.
- If it breaks, carefully wiggle out the pieces.
- Trim the small bony protrusions, or "nubbins," from the wing tip joint.
- Then fold the wings up against the breast, where they will be held in place by the V-rack.
- Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them inches
- Massage the butter over the entire chicken skin, including undersides, then salt generously.
- Tie the ends of the drumsticks together with twine.
- Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath.
- Squeeze the juice of the remaining lemon pieces over the top.
- Roasting the chicken:.
- Set the roasting pan in the oven.
- After 15 minutes, lower heat to 350°F
- When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
- Roast for an hour, adding the onions and carrots after 30 minutes and basting several times.
- Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices.
- Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.)
- When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
- Final Steps:.
- While the chicken is resting, make the deglazing sauce in the roasting pan.
Nutrition Facts : Calories 311.5, Fat 22.9, SaturatedFat 8.6, Cholesterol 100.3, Sodium 81.7, Carbohydrate 4.5, Fiber 1, Sugar 1.7, Protein 21.7
JULIA CHILD'S ROAST CHICKEN
A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and then keep the shredded chicken/chicken pieces in the freezer for use in salads or on sandwiches.
Provided by KellyMac6
Categories One Dish Meal
Time 1h35m
Yield 1 3 pound chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
- Truss the chicken and dry it thoroughly.
- Rub the skin with 1 Tb. butter.
- In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
- Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
- Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
- Reduce oven to 350 degrees.
- Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
- Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
- Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
- When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
- While the chicken is sitting, remove all but two tablespoons of fat from the pan.
- Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
- Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
- Pour a spoonful over chicken and serve the rest at the table as gravy.
Tips:
- Choose the right chicken. A 3- to 4-pound whole chicken is ideal for this recipe. Look for a chicken that is plump and has a moist, pink color. Avoid chickens that are thin or have dry, yellow skin.
- Prepare the chicken. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Remove the giblets from the chicken cavity.
- Season the chicken. Rub the chicken inside and out with the olive oil, salt, and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, paprika, or thyme.
- Roast the chicken. Preheat the oven to 425 degrees Fahrenheit. Place the chicken breast-side up in a roasting pan. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest. Remove the chicken from the oven and let it rest for 10 minutes before carving. This will help the juices redistribute throughout the chicken.
Conclusion:
Julia's Roast Chicken with Lemon and Herbs is a simple but flavorful dish that is perfect for any occasion. The chicken is roasted to perfection and the lemon and herbs give it a bright, fresh flavor. This recipe is sure to be a hit with your family and friends.
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