Best Lemon Thyme Butter Basted Roast Chicken Gluten Free Recipes

LEMON HERB BUTTER ROAST CHICKEN

Steps:

• Preheat your oven to 425 degrees.
• Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
• Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan.
• Dry the chicken with paper towels then spread half the butter under the skin on the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin.
• Place the butter rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees and roast for another 45 minutes.
• Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)

Steps:

• Heat oven to 200C/180C fan/gas 6.
• In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
• Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
• Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
• When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
• Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
• Lift the chicken up, letting any juices dribble into the tin.
• Allow the chicken to a serving platter to rest for at least another 15 minutes.
• Optional- you can use the pan juices to make into a gravy if wished.

ROAST CHICKEN WITH LEMON AND BUTTER

Steps:

• Preheat the oven to 450˚F.
• Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken's cavity.
• Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken's legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher's twine if you know how, but this is much simpler.)
• Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven's heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
• Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
• Serve the chicken-half of the breast plus a drumstick or a thigh per person-with the sauce ladled over, and any remaining sauce in a sauceboat on the table.

EASY LEMON CHICKEN -GLUTEN FREE

Steps:

• Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
• Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
• Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
• Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
• Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

SALT-RUBBED ROAST CHICKEN WITH LEMON & THYME

Steps:

• Mix the salt, pepper and thyme.
• Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
• Refrigerate uncovered overnight or for at least 8 hours.
• Oven to 400 degrees F.
• Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
• Brush the chicken with some of the melted butter.
• Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
• The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
• Let the chicken rest for at least 10 minutes before carving.

CRISPY HERB-BAKED CHICKEN - GLUTEN FREE

Steps:

• Preheat Oven to 375 degrees.
• Spray a 9 X 13 pan with cooking spray.
• In medium bowl, combine Italian seasoning, garlic powder, parmesan cheese and potato flakes.
• Brush chicken breasts with olive oil and roll in potato flake mixture (Chicken should be heavily coated with potato flake mixture).
• Place chicken in single layer in pan.
• Bake 20 - 25 minutes or until chicken is tender. Turn once during baking to crisp up both sides.