Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
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What you need:
For The Chicken:
- 2 chicken breasts , you can pound to 1/2' if desired
- 2 teaspoons each of onion powder and garlic salt (can use garlic powder)
- 1 teaspoon fresh chopped parsley (can use dried also)
- 1 1/2 teaspoon each of dried thyme and dried rosemary*
-1 salt and pepper , to season
For The Sauce:
- 4 cloves garlic , minced
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
-1 1/2 cup Heavy Cream (or half and half)*
- Salt and freshly ground black pepper , to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water , mix until smooth
How to:
Season chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 2 tablespoon of oil in skillet over medium-high heat and cook chicken breasts (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
In the same skillet, heat another 2 teaspoons of olive oil and saute garlic, with parsley, thyme and rosemary, for about 1 minute, should be very fragrant.
Stir in heavy cream, season with salt and pepper, to taste.
Bring to a boil, then add cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
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One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
Enjoy your Christmas meal without the fuss! Featuring our CHEF ADVENTURES One Skillet Christmas Dinner! Chef Jason teaches you an Oven Roasted Cornish Hen Recipe that will surely be a delicious and Easy Christmas Feast! Ready to eat in 45 minutes!! Yum!
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One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
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One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
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-2 Cornish Hens
-1/2 stick of melted Butter
-handful of New Potatoes
-handful of Baby Carrots
-1 T Kosher Salt (More or less to your liking)
-1 t Black Pepper
-1 t Granulated Garlic
-3 Sprigs of Fresh Rosemary
-5 Sprigs of Fresh Thyme
-1 1/2 c. Chicken Stock
-1/2 c. White wine
-2 T cooking oil
-2 whole lemons
-6 whole garlic cloves
-3 med julienne cut onions
~Preheat oven to 375 F and baste cornish hens with butter
~In bowl combine cornish hens with oil, salt, pepper, granulated garlic, 1 t. of chopped Thyme and 1 t. of Rosemary chopped. Toss well.
~Stuff each cornish hen with 2 lemon wedges, 3 garlic cloves, 1 sprig of thyme and 1 sprig of rosemary.
~In a cast iron skillet, lay a bed of the onions down and place cornish hens on top, surround with carrots, potatoes and remaining seasonings.
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~Place in oven and Roast for 35-45 minutes or until the cornish hens reach an internal temperature of 165 F
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Easy and delicious Cajun Chicken with long grain brown rice recipe. This one pot recipe is healthy and economical.
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Kind of a mess in this video. I was filming during real life trying to get suppah on the table quick after a long crazy day. Stuff on my face, flour on my shirt and messy hair....oh well, LOL!
This one skillet meal is quick and easy. You can make it in the same amount of time it takes to make a frozen pizza. You can also sub the home canned chicken and beans for store bought canned and do the same thing. I hope you all are well and God bless!
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