Best 4 Pan Roasted Chicken With Prosciutto Rosemary And Lemon Recipes
Indulge in a culinary delight with our pan-roasted chicken recipe, a tantalizing dish that blends the savory flavors of prosciutto, aromatic rosemary, and refreshing lemon. This delectable dish promises a crispy, golden-brown chicken exterior and a succulent, juicy interior that will leave you craving for more. Alongside the main course, we'll take you on a culinary journey with complementary recipes that elevate your dining experience. Prepare a refreshing lemon-herb sauce to drizzle over the chicken, adding a burst of citrusy brightness. For a delightful side, learn how to make roasted vegetables that are bursting with flavor, thanks to a blend of herbs and spices. And to complete your meal, we'll guide you through creating a creamy polenta that serves as a perfect canvas for the rich chicken and tangy sauce. Get ready to tantalize your taste buds and impress your dinner guests with this unforgettable pan-roasted chicken and its accompanying recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
Steps:
- Preheat the oven to 350 degrees F.
- Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
- Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
- Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
- at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
- Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
- Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
- Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
- Check for additional seasoning with salt and pepper, if desired.
- Drizzle the pan sauce over the chicken and serve immediately.
- Serve with orzo, salad and crispy bread.
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
Tips:
- Brining the chicken: Brining the chicken helps to keep it moist and flavorful. If you don't have time to brine the chicken overnight, you can brine it for as little as 30 minutes.
- Use a good quality prosciutto: The quality of the prosciutto will make a big difference in the flavor of the dish. Look for a prosciutto that is thinly sliced and has a good balance of sweet and salty flavors.
- Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help to create a crispy skin and juicy meat.
- Use a roasting pan with a rack: A roasting pan with a rack will allow the chicken to cook evenly and prevent it from sticking to the pan.
- Baste the chicken with the pan juices: Basting the chicken with the pan juices will help to keep it moist and flavorful.
- Let the chicken rest before carving: Letting the chicken rest before carving will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Pan-roasted chicken with prosciutto, rosemary, and lemon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the prosciutto adds a salty and savory flavor, and the rosemary and lemon brighten up the dish. This dish is sure to be a hit with your family and friends.
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