Tuscan Lemon Chicken Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns



This delicious Tuscan Lemon Chicken recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

This recipe has been adapted from a recipe by Ina Garten of Barefoot Contessa. It is one of the best roasted chickens that I make and a family favorite. Karen likes to serve this chicken dish with her Tomato Spanish Rice.

Tuscan Lemon Chicken

Tuscan Lemon Chicken

More great Poultry Recipes and also learn how to Brine Poultry for a moister and tastier dish.

 


 

Follow What's Cooking America on Facebook

Tuscan Lemon Chicken Recipe:

Recipe Type: Poultry, Lemons, Chicken, Entree
Cuisine: Italian
Yields: 2 servings
Prep time: 15 min
Cook time: 45 min


Ingredients:

1 (3 1/2 pound) organic chicken, butterflied*
Coarse salt or sea salt
1/3 cup extra-virgin olive oil
2 teaspoon grated lemon zest (about 2 lemons)
1/3 cup freshly-squeezed lemon juice
3 to 4 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black pepper
2 lemons, halved

* Either ask your butcher to butterfly the chicken or do it yourself. To butterfly a chicken, lay it breast down on a cutting board. Using very sharp kitchen shears, cut alongside the backbone on both sides; remove the backbone. Spread the chicken open, flip it over, and cut around and remove the breast bone using a bone knife.
 

Preparation:

Sprinkle the prepared chicken with salt on all sides.

In a oven-proof ceramic or glass dish, large enough to hold the flattened chicken, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper. Add the salted chicken to the marinade and baste, using a basting brush, the chicken with the marinade. Cover the dish with plastic wrap and refrigerate overnight. The next morning, turn the chicken over, cover again, and refrigerate until your are ready to cook.

Remove the marinated chicken from the refrigerator at least 2 hours before cooking to let it come to room temperature.

When ready to cook, preheat your oven broiler on high heat. Move your oven grill to the broiling position.

In the dish you marinated the chicken, turn the chicken, breast side down, and place in the oven. Watch closely and when the chicken is just starting to brown, turn the chicken over (breast side up), using oven gloves and tongs, and let the other side brown slightly. Using the oven gloves, remove the baking dish from the broiler. Turn oven temperature to 375 degrees F. and move the oven grill down to a roasting position.

Place the 4 lemons quarters (cut side down) around the chicken in the roasting pan. Place the chicken back into the over to finish cooking. Check the temperature of the chicken at about 45 minutes to see if the chicken is cooked enough. The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife and the skin should be golden brown). At this time, baste the chicken with the accumulating juices. Remove chicken to a cutting board, cover with aluminum foil, and allow to rest for 5 minutes.

After resting, cut chicken into quarters, sprinkle with additional salt, and serve with the roasted lemon halves.

To Barbecue or Grill: This chicken may also be grilled and the lemons place alongside using the indirect method of grilling. Any remaining sauce can be put into a saucepan and simmered for approximately 6 to 7 minutes; then pour over the chicken or served on the side.

Makes 2 servings.

 

 


Contact Linda Stradley - About Us - By Linda Stradley

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy