Best Stove Top Roast Chicken With Lemon Sauce Recipes

EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN SAUCE RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
• While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
• Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
• Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
• Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

ROASTED CHICKEN WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

STOVE-TOP "ROAST" CHICKEN WITH LEMON SAUCE

Steps:

• Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
• Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
• Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
• Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
• Skim fat from reserved liquids and add enough broth to make 3/4 c total.
• Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
• Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.

STOVETOP ROAST CHICKEN WITH LEMON HERB SAUCE RECIPE

Steps:

• For Chicken 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a 12 inch skillet over med. high heat until just smoking. Add chicken skin side down and cook without moving until golden brown, 5-8 minutes. May have to do in two batches. 2. Using tongs, flips chicken pieces skin side up and reduce heat to med-low, add 3/4 cup of chicken broth to the skillet, cover and cook until the thickest part of the breasts registers 155 degrees and the thickest part of the drumstick/thigh registers 170 degrees, 10- 16 minutes. Transfer chicken to a plate, skin side up. 3. Pour liquid from skillet into a measuring cup and reserve. Wipe out skillet. Add the remaining 1 Tbs oil to the skillet and heat over medium high heat until shimmering. Return chicken pieces skin side down and cook without moving until skin is deep golden brown and crisp, 4-7 minutes. Transfer to serving platter and tent loosely with foil. 4. Add enough broth to reserved cooking liquid to measure 3/4 of a cup. Sauce 1. Heat remaining oil in skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 2 minutes. 2. Add the flour and cook stirring constantly, about 30 seconds. 3. Increase heat to medium high, add reserve liquid and bring to a simmer, scrapping the skillet with a wooden spoon to loosen any browned bits. Simmer rapidly until reduced to 1/2 cup, 2-3 minutes. 4. Stir in any juices from the resting chicken, cook for 30 second more. 5. Off heat, whisk in parsley, chives/thyme, lemon juice and butter. Pour sauce on chicken and serve.