Best 4 Martha Stewarts Lemon Roasted Chicken Recipes
**Lemon Roasted Chicken: A Culinary Delight for All Occasions**
Indulge in the tantalizing aroma and delectable flavors of Martha Stewart's Lemon Roasted Chicken, a culinary masterpiece that elevates the classic roasted chicken to new heights. This dish is a symphony of zesty lemon, savory herbs, and juicy chicken, roasted to perfection for a crispy skin and tender, succulent meat. The secret lies in the marinade, where the chicken is lovingly coated in a fragrant blend of lemon juice, olive oil, garlic, and herbs, infusing every bite with a burst of citrusy goodness. Whether you're hosting a special occasion dinner or craving a comforting meal on a weeknight, this Lemon Roasted Chicken is sure to impress with its vibrant flavors and effortless elegance. Discover the art of roasting chicken like a pro with this foolproof recipe, accompanied by a collection of tantalizing variations to suit every palate and preference.
LEMON ROASTED CHICKEN
In this family-friendly recipe from Casey Coleman of Tallahassee, Florida, the chicken develops a delicate, citrusy fragrance and flavor. Simply stuff lemon wedges and a handful of fresh herbs into the cavity before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.
- Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.
Nutrition Facts : Calories 493 g, Fat 29 g, Fiber 2 g, Protein 52 g
ROAST SPATCHCOCKED LEMON CHICKEN
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.
MARTHA STEWART'S LEMON ROASTED CHICKEN
You can substitute limes or oranges for the lemons and use other fresh herbs such as thyme, instead of the rosemary.
Provided by Kerena
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Stuff rosemary, 1 cut lemon and garlic into chicken cavity.
- Tuck wings under and tie legs together with kitchen twine.
- Set chicken on baking rack in roasting pan.
- Rub chicken all over with olive oil, salt and pepper.
- Roast until thermometer reads 160 degrees when inserted into thickest part of thigh (avoiding bones), 45-50 minutes.
- Serve with fresh lemon quarters.
Nutrition Facts : Calories 894.5, Fat 63.2, SaturatedFat 17.6, Cholesterol 297.7, Sodium 860.2, Carbohydrate 3.4, Fiber 0.9, Sugar 0.7, Protein 74.3
ROASTED CHICKEN WITH LEMON, GARLIC AND THYME
A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!)
Provided by hollyfrolly
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Let the butter and chicken stand at room temperature for 3o minutes or so.
- Preheat oven to 425 degrees.
- Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
- To prevent burning, tuck the chicken's wing tips under the body.
- Season the cavity of the chicken, liberally, with salt and pepper.
- Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
- Smash up the garlic cloves- the side of a knife does this well.
- Insert lemon, garlic and thyme into the cavity of the bird.
- Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
- Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
- Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
- Garnish with sprigs of thyme.
Nutrition Facts : Calories 1005, Fat 72.7, SaturatedFat 21.8, Cholesterol 328.5, Sodium 327.2, Carbohydrate 7.4, Fiber 1.4, Sugar 2.7, Protein 76.3
Tips:
- Prep the lemon properly: Remove the zest before juicing to get the most flavor and avoid bitterness.
- Use a whole chicken: This will give you more flavor and moistness than using just breasts or thighs.
- Season the chicken well: Use a combination of salt, pepper, garlic powder, and onion powder for a classic flavor profile.
- Roast the chicken at a high temperature: This will help to crisp the skin and lock in the juices.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
Conclusion:
Martha Stewart's Lemon Roasted Chicken is a classic dish that is easy to make and always a crowd-pleaser. With its crispy skin, juicy meat, and bright lemon flavor, this chicken is perfect for any occasion. So next time you're looking for a delicious and hassle-free meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
