Baked Chicken With Herbs Food

HERB-BAKED CHICKEN

Steps:

• Place chicken pieces in baking dish sprayed with non-stick spray.
• Mix salt, pepper and other seasonings in a small bowl.
• Brush chicken with oil and sprinkle with seasoning mix.
• Bake at 450 degrees for 30 to 35 minutes.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE

Steps:

• Preheat oven to 400 degrees F.
• In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
• Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
• Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
• In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

BAKED CHICKEN WITH HERBS

Steps:

• Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
• Add the chicken, a few pieces at a time, and shake to coat well.
• Place chicken in large roasting pan, skin side up.
• Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
• Pour over chicken, cover with foil.
• Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

CHICKEN AND HERBS

Steps:

• Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.

ROAST CHICKEN WITH HERBS

Steps:

• Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
• With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
• Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

BAKED CHICKEN WITH HERBS, GARLIC & SHALLOTS

Steps:

• Heat oven to 425 degrees F. Rinse chicken and pat dry with paper towels. Cut away any excess fat and tuck wings behind each breast.
• Put butter into a large, shallow, baking dish. Put the dish into the oven to melt the butter. Remove dish from oven. Add shallots, garlic and herbs to dish and swirl to coat them with the butter.
• Dredge the chicken, skin side down, in the butter herb mixture and arrange skin side up in dish. Sprinkle chicken with the salt and pepper.
• Bake until chicken is cooked through, 50-60 minutes. Serve with the shallots and garlic along with a drizzle of pan drippings.

BAKED CHICKEN WITH ZUCCHINI AND HERBS

Steps:

• Preheat the oven to 425°F.
• Arrange the zucchini slices in a single layer in a large roasting pan. Season with 1/2 teaspoon each of the salt, pepper, thyme, and oregano.
• Season the chicken with the remaining 1 1/4 teaspoons salt and the remaining 1 teaspoon pepper. Arrange the chicken on top of the zucchini, leaving space for air to circulate. Scatter the butter over the chicken and zucchini. Season with the remaining thyme and the remaining oregano. Drizzle with the lime juice. Arrange the lemon slices over the chicken.
• Bake, basting once about halfway through, for about 25 minutes, or until the zucchini is tender and the chicken is lightly browned and the juices run clear when it is pricked with a fork. Serve hot with the lime wedges.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

BAKED CHICKEN WITH LEMON AND HERBS

Steps:

• Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minute.
• In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
• Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.
• Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.