Honey Lemon Roasted Chicken

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Cranking up the oven toward the end helps to glaze the roast chicken in this 5-ingredient recipe that feeds a crowd, especially for family dinners.

Serve 6 to 8

Ingredients:

2 lemons
⅓ cup orange blossom honey
Two 4 -5 pounds whole chickens
One ¾  ounce package of fresh rosemary
¼ cup olive oil
Kosher salt, to taste
Ground black pepper, to taste
Assortment of sliced citrus for garnishes

Directions:

Preheat oven to 375°F.

Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Halve lemons and squeeze 2 tablespoons of juice into bowl (do not discard lemons). Stir in the honey and set aside.

With kitchen shears, trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Divide lemon halves and rosemary between each chicken cavity. For each bird, tie legs together and tuck wings behind. Rub the oil all over outside of chickens. Generously season outsides of chickens with salt.

Roast 1 hour, brushing with honey mixture every 20 minutes. Increase oven temperature to 450°F. Roast chickens another 15 minutes, until a thermometer inserted between the thigh and drumstick reaches 165°F and skin is golden brown.

Remove chickens from oven and let rest at least 15 minutes. before carving.

To serve, place on  serving platters and garnish with assorted slices of citrus fruit and rosemary sprigs.

 

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Lamb Chops with Hot Pepper Jelly

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Jelly isn’t just for toast or the filling of a magnificent doughnut. Jelly also makes the key component of this lip-smacking sauce, with a healthy dose of heat and vinegar just perfect for lamb. Speaking of perfect matches, chives and sour cream with potatoes are about as classic as it comes, and healthy broccolini makes for a fresh side dish. There’s nothing in this meal that isn’t perfectly balanced, as it graces your table for an Easter Sunday Dinner.

 

Lamb Loin Chops dressed with Hot Pepper Jelly and Garlicky Parmesan Chive Mashed Potatoes and Roasted Broccolini

#TheQuarantineKitchenDiaries

Serves 2

Ingredients:
Vegetable cooking spray
1/3 cup grated Parmesan cheese
1 ½ tablespoons unsalted butter
2 tablespoons rice wine vinegar
2 tablespoons sour cream
6 chive sprigs
2 teaspoon McCormick Gourmet™ Greek Seasoning
½ pound broccolini
4 tablespoons Miss Jenny’s Hot Pepper Jelly™
1 pound Yukon Gold potatoes
Four 6-8 ounce Lamb Loin Chops 1 1/2-inch thick
2 tablespoons olive oil, divided
Salt, taste
Ground Black Pepper, to taste

Directions:
Preheat oven to 400° F.
Prepare a baking sheet lined with parchment paper and coated with  cooking spray

Prepare the Ingredients: Mince the chives. Cut potatoes into large evenly-sized chunks. Trim the end of the broccolini stems. Pat lamb chops  dry with paper towels. and season both sides with seasoning blend.

To Make the Mashed Potatoes: Bring a medium pot of salted water to a boil. Add the potatoes. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup of cooking water. Drain potatoes in a colander and return to pot. Add cheese,  the chives, butter, sour cream, reserved potato cooking water, and season with salt to taste. Mash until smooth. Keep warm and set aside.

To sear the lamb chops, place a cast iron skillet over medium-high heat and add olive oil. Add  lamb chops to hot pan and sear undisturbed until browned, 3-4 minutes. Transfer lamb to one half of prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

Finish the lamb chops and roast broccolini by placing the broccolini on empty half of baking sheet and drizzle with olive oil. Season with salt and a pinch of  pepper. Massage oil into broccolini. Spread broccolini into a single layer on their side. Roast in hot oven until broccolini is tender and lamb reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Rest roasted lamb, at least 3 minutes. While lamb rests, make sauce.

To Make Hot Pepper Jelly Sauce: Return the skillet used to sear chops to medium heat. Add vinegar to hot pan and cook until liquid is reduced by half, 30-60 seconds. Whisk in jalapeño jelly until smooth. Remove from the heat.

To serve, place the chops, broccolini and potatoes on the plate, spooning sauce over lamb chops.

Bon appétit!

Cook’s Notes:
Lamb chops are best when cooked medium, when the internal temperature of meat reaches 145° F on the instant thermometer. Avoid lamb chops being well done, even though they are still delicious that way, too.

Keep in mind, lamb loin chops are very tender cut and they cook relatively quickly. It’s really enough just to cook them on the stove top on high heat for 3 minutes on one side, flip them and cook for another 3 minutes on the other side. Then let them rest off heat, covered, in the hot skillet for about 10-15 minutes. It’s not necessary to put them in the oven, but if you want them on a more done side, you can cook them longer on low heat on the stove top or put them in the oven at 350° F for 10 extra minutes, after searing for 3 minutes on each side.

If you prefer to make your own Greek Seasoning, be sure to use a robust blend of onion, garlic, oregano and mint. The blend will add an authentic Greek flavor to chicken, lamb, kabobs and salads. Use this blend in the same amount as McCormick Gourmet™ Greek Seasoning.

Makes about 2 1/2 cups
Ingredients:
1/4 cup McCormick® Onions, Chopped
3 tablespoons McCormick Gourmet™ Organic Mint
2 tablespoons McCormick Gourmet™ Organic Basil
2 tablespoon McCormick Gourmet™ Organic Oregano
1 tablespoon McCormick® Garlic, Minced
3/4 teaspoon sea salt from McCormick® Sea Salt Grinder

Directions:
Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.

 

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Instagram: @tangieholifield
Website: www.tangieholifield.com

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Lemon Roasted Chicken with Artichoke Hearts

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From the #Quaratine Kitchen.

This recipe is the freshest dish that you will experience during the Spring of 2020.

Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts.  Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will  become a staple in your weekly menu rotation.

Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.

I hope this will work for you as well!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

Preheat oven to 350° F .

Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.

Season chicken with salt and pepper.

Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.

Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.

Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.

Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape