Best 3 Roast Chicken With Lemon And Butter Recipes

ROASTED CHICKEN WITH LEMON BUTTER

Steps:

• Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
• Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
• Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
• Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
• Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
• Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
• Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

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).

CHICKEN ROASTED OVER LEMONS AND ONIONS

Steps:

• Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
• Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
• Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.