Best 5 Lemon Chicken And Roasted Pepper Sandwiches Recipes

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
• Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
• Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
• Let the chickens rest 10 minutes before portioning (see below). Season with salt.
• Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
• Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
• Separate the drumsticks from the thighs with the shears.
• Cut off the wings as close to the body as possible.
• Insert the shears into the tail end of the chicken and cut along the breastbone.
• Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING

Steps:

• For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
• For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
• Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
• Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
• Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI

Steps:

• Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
• To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
• If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
• Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
• By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
• By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
• Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES

Steps:

• Rinse chicken and pat dry with paper towels. In a small bowl combine chicken and lemon juice and marinate, turning once, 10 minutes.
• On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to taste. Remove chicken from bowl, letting excess lemon juice drip into bowl, and reserve lemon juice. Dredge chicken in flour mixture, shaking off excess.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken about 3 minutes, or until lightly browned. Turn chicken and cook over moderate heat 5 minutes more, or until opaque and cooked through. Transfer chicken to a cutting board. To skillet add roasted pepper strips and reserved lemon juice and simmer until most of liquid is evaporated, about 2 minutes.
• Slice chicken thin. Make sandwiches on rolls with arugula, chicken, and roasted pepper strips.