Best Lemon And Herb Roast Chicken Recipes

Lemon and Herb Roast Chicken and Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1-inch pieces
2 stalks celery, peeled and cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
1 teaspoon poultry seasoning
1 lemon, halved
1/4 cup chopped fresh parsley

Steps:

Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

Lemon and Herb Roast Chicken image

Provided by Bev I Am

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter, softened
4 garlic cloves
1 garlic clove, minced
1/2 teaspoon rosemary, minced
2 rosemary sprigs
1/2 teaspoon thyme, minced
2 fresh thyme sprigs
1/2 teaspoon lemon zest
salt
pepper, freshly ground
4 lbs chicken, whole, room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1/2 cup chicken stock or 1/2 cup low-sodium broth

Steps:

Preheat the oven to 425° and position a rack in lower third of the oven.
In a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper.
Rinse chicken and pat dry with paper towels.
Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
Set the chicken breast-side-up on a rack in a roasting pan.
Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan.
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
Using tongs, turn the chicken breast-side-up.
Add another 1/2 cup of water.
Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
Remove the rack from the pan and spoon off the fat.
Set the pan over high heat.
Add the stock and cook, scraping up any browned bits.
Press the lemon to release the juices.
Carve chicken and serve with pan juices.