Urban Herbs

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Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: lemon

Roasted Chicken with Lemon & Herbs de Provence

From: Urban Herbs
Serves: 4

1              Whole Chicken, about 3½ Lbs
1              Lemon, halved
6 Tbsp      Butter, unsalted, softened
1 Tbsp      Herbs de Provence

1 C           White wine
Salt & Pepper, to taste
Cotton kitchen twine
Roasting pan with rack

Place oven shelf on lower middle rack. Preheat oven to 425˚F. Meanwhile, warm the white wine and melt 2 Tbsp of the butter into it for basting. Mix together remaining butter, herbs and juice of 1/2 a lemon. Season the bird inside and out with salt and pepper and squeeze the remaining lemon into the cavity. Rub the bird with the softened butter mixture inside and out. Take the wing tips, pull them up and fold them forward and underneath the wing. Tie the ends of the drumsticks with twine then place on roasting rack inside pan breast side up and place in the oven.

After 15 minutes reduce the temperature to 350 degrees. When the chicken is beginning to brown baste with wine and butter mixture. Baste several times using the wine and any accumulated pan juices. Roast until thermometer reads 170˚F or about 1¼ hours to 1½ hours. Remove from the oven. Let the chicken rest for 15 minutes before carving meat. Serve the roast pan juices poured over the carved meat.

GRILLED LEMON PEPPER WINGS

Yield: 24 Wings
From: Urban Herbs - Chef's Pantry

24    Chicken Wings
4 Tbsp    Lemon Pepper Seasoning
2 Tbsp    Olive Oil
Ranch Dressing for dipping (optional)

Rinse and pat dry chicken wings. Coat with olive oil and rub wings thoroughly with Lemon Pepper Seasoning. Light your grill and turn it on high.  Once your grill is hot, carefully clean the grill grate with a wire brush.  Take a side towel or clean rag lightly oiled and rolled.  Using your tongs wipe off the grate with the oiled towel.  This will serve two purposes which are both important.  It will clean the grate of any dirt and dust and lightly oil the grill to prevent your wings from sticking.


Place wings on hot side of grill* and begin cooking your wings, turning on occasion to achieve a golden color. Should the grill start to flare-up, douse the flame with a spoonful of the water until the flames have subsided.  Should the wings start to burn place them in the lower zone of your grill to finish cooking. Once all of your wings are finished, place them in a bowl and serve immediately.

 

*Zone your grill:  Allocate an area of your grill at a lower heat so you have a place to set aside wings which have gotten too much color yet are still raw.  Have the other side on medium to high.