INSTANT POT FALL-OFF-THE-BONE CHICKEN
Now you can have a whole chicken on your table -- tender enough to fall of the bone and ready to serve -- in under an hour. If you want extra roasted flavor, try browning the chicken breast and back first on the high saute setting until golden brown, 6 to 8 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Generously sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the bay leaves, shallots, garlic, lemon and thyme. Generously sprinkle the outside of the chicken with salt and pepper, making sure to get into every nook and cranny.
- Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise, and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the chicken. Put the sling in the center of a large plate and transfer the chicken to the center of the sling.
- Put the rack in the bottom of a 6-quart Instant Pot®, add 1 cup water and lower the chicken onto the rack using the sling. Fold down the foil sling as needed so it fits in the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 18 to 24 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Carefully transfer the chicken to a cutting board and let sit for 10 minutes.
- Meanwhile, set the pot to high saute and reduce the sauce for 5 minutes. Turn off and let the sauce sit for 5 minutes.
- Cut the chicken into pieces and serve with the sauce and the shallots and lemon, if desired.
FALL-OFF-THE-BONE CHICKEN
A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.
Provided by Food Network Kitchen
Categories main-dish
Time 6h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 300 degrees F.
- Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
- Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
FALL OFF THE BONE CHICKEN
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 13h
Yield 1 whole chicken
Number Of Ingredients 10
Steps:
- After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
- Place onion half in the chicken cavity.
- Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
- The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
- Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
- To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
- When done, remove chicken and let stand for at least 5 minutes, then carve and serve!
ROAST CHICKEN BREAST (BONE IN, SKIN ON)
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
Provided by miraclelove77
Categories Chicken Breast
Time 22m
Yield 1 breast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees (F).
- Heat a dry pan on the stove. (NO OIL!).
- Loosen the skin from the meat to create a small pocket.
- Slip the butter under the skin.
- Rub the chicken with olive oil, then season with salt, pepper, and thyme.
- When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
- Place the breast on a baking sheet and put it into the oven for 15 minutes.
- After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
- optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
ROASTED BONE-IN CHICKEN BREASTS WITH HERBS
Here is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)
Provided by CookingBlues
Categories One Dish Meal
Time 55m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
- NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
- Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
- Put the chicken breasts in sauce, and turn several times to coat thoroughly.
- Place skin side down (breast down) in a shallow baking dish and cover with foil.
- Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
- Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
- Serve the chicken some of the pan juices as a sauce.
BONE-IN CHICKEN WITH BACON & THYME
I threw this together tonight using ingredients we had in the house. This is good served with a Belgian beer (like Leffe) to cut through the richness of the sauce. Serve with baby new potatoes and steamed fresh greens. (Please note, the photos make the sauce look a bit green, the sauce isn't actually green it's the really bad lighting in our living room!) Note, you can also 1 - 2T of your favourite cajun spice for depth of flavour.
Provided by LilKiwiChicken
Categories Stew
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 180°C.
- Heat a stove-top to oven pan (eg Le Creuset) on medium heat. Add 1T of the olive oil.
- Saute the onions & garlic until translucent & just beginning to brown. Remove from the pan.
- Add the remaining 1T of olive oil, and fry the bacon until light brown and starting to crisp.
- Put the onions & garlic back into the pan, and add the mushrooms. Saute for 1 minute.
- Mix through the thyme.
- Place the chicken in the pan and pour over the cream. Bake in the oven for 80 minutes, turning twice.
- Grind over black pepper to taste & serve.
Nutrition Facts : Calories 936.8, Fat 73.5, SaturatedFat 27.2, Cholesterol 310.7, Sodium 863.4, Carbohydrate 10.4, Fiber 1.6, Sugar 3.3, Protein 57.4
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25 BEST BONE IN CHICKEN BREAST RECIPES - SAVORING THE GOOD®
From savoringthegood.com
- Air Fryer BBQ Chicken. Easily use your air fryer to make this tasty BBQ bone-in chicken breast! It comes out quick, crispy, juicy, and flavorful straight out the air fryer basket.
- Air Fryer With All Purpose Seasoning. This simple air fried chicken, seasoned with all purpose spices, is definitely a winning meal. It’s ready in less than 30 minutes and perfectly paired with your favorite side dish.
- AIP Air Fryer Breast. Chicken in the air fryer comes out marvelous and juicy and full of flavor every single time. Plus this one is AIP, paleo and Whole30 compliant.
- Garlic Soy Roasted With Mushrooms. This roasted garlic soy mushrooms recipe is quick, delicious, and the perfect way to make chicken. So gather up 4 lbs bone-in split breasts, baby bella mushrooms, butter, soy sauce, garlic, oregano, and crushed red peppers and get to cookin’.
- Lemon Herb Chicken Rice Pilaf. This lemon herb poultry with rice pilaf is crispy on the outside and tender, juicy and flavorful on the inside. This game-changing recipe is easy and fantastic for entertaining or just a nutritious ,easy dinner.
- Chicken And Potatoes. Oven baked chicken and potatoes is one dinner the whole family will love. Bone in chicken breast recipes do take a bit longer to cook but it’s well worth it.
- Corn Meal Crusted Chicken. The cornmeal crust of this baked chicken is so delicious because it’s mixed with fresh Rosemary. It will cook to a golden brown perfection yet still remain juicy and tender inside.
- Bone In Chicken Ditalini Soup. Just because you’re making soup doesn’t mean you shouldn’t utilize juicy bone-in chicken breast! This healthy low sodium broth is packed with tasty carrots and celery too.
- Oven BBQ Chicken. This BBQ sauce recipe is made from scratch with mouthwatering flavors! It’s the perfect addition to crispy tender poultry baked to perfection.
- Sheet Pan Chicken Potatoes With Chimichurri. It’s time to bust out your favorite sheet pan, chicken, potatoes, and Chimichurri! Chimichurri is an Argentinian sauce that's popular in South America.
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