Lemon Garlic Roast Chicken: A Culinary Symphony of Citrus and Herb
Indulge in a delightful culinary journey with our tantalizing Lemon Garlic Roast Chicken recipe. This classic dish tantalizes taste buds with its aromatic blend of zesty lemon, savory garlic, and a symphony of herbs. The chicken emerges from the oven with a golden-brown, crispy skin that shatters upon the first bite, revealing tender and juicy meat infused with a burst of citrusy and garlicky goodness. Elevate your dining experience with our curated collection of additional recipes, including a refreshing Lemon Garlic Vinaigrette, a creamy Lemon Garlic Butter Sauce, and a zesty Lemon Garlic Herb Marinade. Let the vibrant flavors of lemon and garlic transform your meals into extraordinary culinary creations.
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
LEMON AND GARLIC ROAST CHICKEN
Make and share this Lemon and Garlic Roast Chicken recipe from Food.com.
Provided by Dave C
Categories Whole Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350.
- On a work surface, mince the garlic with 1 teaspoon of kosher salt.
- Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
- Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
- Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
- Rub the butter under the skin of the breast meat.
- Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
- Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
- Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
- Pour the pan juices into a bowl and skin the fat from the surface.
- Strain the juice into a small saucepan and keep warm over low heat.
- Carve the chicken and serve with the pan juices.
THE BAREFOOT CONTESSA'S LEMON AND GARLIC ROAST CHICKEN
Make and share this The Barefoot Contessa's Lemon and Garlic Roast Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON GARLIC ROAST CHICKEN
Deliciously tender and browned roast chicken stuffed with a whole head of garlic and rubbed with an olive oil/lemon mixture. Yum!
Provided by Marie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Sprinkle salt and pepper in cavity of chicken.
- Combine garlic, onion and celery and stuff into the cavity.
- Combine lemon juice and zest with the olive oil and brush over the skin of the chicken.
- Season generously with salt and pepper.
- Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done.
- Remove from roasting pan and let rest for 15 minutes before serving.
ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES
Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.
Provided by cookiedog
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
- Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
- Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
- Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
EASY ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY
Categories Chicken
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the parsley, garlic, shallots, herbs, mustard and pepper. Add the olive oil in a thin stream and process until semi-smooth and lime gren in color. Fold in the lemon zest. Coat the chickens with this mixture and let marinate for about 2 hours. Salt and pepper the birds and place them in a roasting rack. Roast at 350 for about 1-1.5 hours or until the leg bone breaks easily. let the birds rest for 20 mins before serving. Carve the birds and serve with roast potatoes and oinions.
LEMON AND GARLIC ROAST CHICKEN WITH JUS
Steps:
- Preheat oven to 475 degrees. Rinse, pat dry and season chicken inside and out with salt and pepper. Set aside Place cut vegetables in a roasting pan, tossing with olive oil and salt and pepper. Stuff the cavity of the chicken with garlic, lemon and sage. Melt butter with a 1 teaspoon salt and 1/2 teaspoon fresh cracked pepper. Brush onto chicken. Place chicken on top of vegetables. Roast at 475 degrees for 40 minutes, until skin is browned. Turn oven down to 400 degrees and roast until finished, when chicken is at least 165 degrees. Drain juices from chicken into the pan. Remove chicken and veggies from pan. Tent with foil. Place roasting pan on high heat on stove-top. Add wine and boil, scraping bottom to loosen browned bits. Remove lemon from chicken cavity and squeeze into jus. Discard lemon. Add 1 tablespoon butter and minced sage and cook for 2 minutes, until combined. Serve chicken and vegetables with jus spooned over top.
Tips:
- Generously season the chicken: Rub the chicken inside and out with a mixture of salt, pepper, garlic powder, and paprika. This will help to create a flavorful and crispy skin.
- Use fresh herbs: Fresh herbs like thyme, rosemary, and sage will add a delicious flavor to the chicken. Place them inside the cavity of the chicken or scatter them around the chicken in the roasting pan.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful meat.
Conclusion:
Lemon Garlic Roast Chicken is a classic dish that is easy to make and always a crowd-pleaser. This recipe provides detailed instructions and helpful tips to ensure that you end up with a perfectly roasted chicken every time. The combination of tangy lemon, savory garlic, and succulent chicken is sure to satisfy your taste buds. Serve it with your favorite sides like roasted vegetables, mashed potatoes, or a simple salad for a complete meal that is both delicious and nutritious.
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