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home > recipes > meat > lemon-garlic chicken
from Malta 6 cloves garlic 1 lemon, zested, 1/2 juiced Salt and pepper 7 tablespoons butter 1 whole chicken (2 kgs.) 350g celery stalk cut into small pieces 700g potatoes, peeled and cut into 1 1/2-inch pieces 2 tablespoons whole milk 1 1/2 teaspoons grainy Dijon mustard 2 green onions thinly sliced 1. Preheat the oven to 180C. Grate or mince 4 garlic cloves. Combine in a small bowl with the lemon zest, 1 tsp. salt and pepper to taste. In a small saucepan, melt 3 tbsp. butter. Stir 2 tbsp. of the melted butter into the garlic-lemon mixture; set the remaining melted butter aside. 2. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, and then flip over. Press down firmly on the skin side of the breast until you hear the bone crack. 3. Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly. Rub the reserved melted butter all over the chicken; season generously with salt and pepper. Place the chicken, skin side up, in a roasting pan and roast until the skin is golden-brown and crisp, or until an instant-read thermometer registers 76C., about 45 minutes. (If the skin starts to brown too quickly, cover the chicken loosely with foil.) Let the chicken rest for 15 minutes before carving. 4. Meanwhile, slice the remaining 2 garlic cloves. Combine in a saucepan with the celery. Cover with cold water by 1 inch, season with salt and bring to a boil. Lower the heat and simmer for 5 minutes. Add the potatoes, bring to a boil, reduce to a simmer and cook until the potatoes and celery are tender, 15 to 20 minutes. Drain well and return to the pot; heat over medium heat until dry, about 1 minute. Remove from the heat, then add the milk, mustard and remaining 4 tbsp. butter; coarsely mash. Stir in the onions and season with salt and pepper. Drizzle the lemon juice over the chicken and serve with the mash.

Lemon-Garlic Chicken


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(posted August 17, 2014)

from Malta

6 cloves
garlic
1
lemon, zested, 1/2 juiced
Salt and pepper
7 tablespoons
butter
1 whole
chicken (2 kgs.)
350g
celery stalk cut into small pieces
700g potatoes, peeled and cut into 1 1/2-inch pieces
2 tablespoons whole
milk
1 1/2 teaspoons grainy
Dijon mustard
2
green onions thinly sliced

1. Preheat the oven to 180C.
Grate or mince 4 garlic cloves. Combine in a small bowl with the lemon zest, 1 tsp. salt and pepper to taste. In a small saucepan, melt 3 tbsp. butter. Stir 2 tbsp. of the melted butter into the garlic-lemon mixture; set the remaining melted butter aside.
2. Place the
chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, and then flip over. Press down firmly on the skin side of the breast until you hear the bone crack.
3. Gently slide your fingers between the
skin and flesh of the chicken breasts and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly. Rub the reserved melted butter all over the chicken; season generously with salt and pepper. Place the chicken, skin side up, in a roasting pan and roast until the skin is golden-brown and
crisp, or until an instant-read thermometer registers 76C., about 45 minutes. (If the skin starts to brown too quickly, cover the chicken loosely with foil.) Let the chicken rest for 15 minutes before carving.
4. Meanwhile, slice the remaining 2
garlic cloves. Combine in a saucepan with the
celery. Cover with cold water by 1 inch, season with salt and bring to a boil. Lower the heat and simmer for 5 minutes. Add the potatoes, bring to a boil, reduce to a simmer and cook until the potatoes and celery are tender, 15 to 20 minutes. Drain well and return to the pot; heat over medium heat until dry, about 1 minute. Remove from the heat, then add the milk, mustard and remaining 4 tbsp. butter; coarsely mash. Stir in the onions and season with salt and pepper. Drizzle the lemon juice over the chicken and serve with the mash.



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