BTI (BETTER THAN INA'S) ROAST CHICKEN AND VEGETABLES
Few things are more beautiful than a giant, deep golden brown featherless bird in the middle of a dinner table.
Categories chicken roast chicken chrissy teigen celebrity chicken dinners
Time 2h30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Remove the bag from the center of the chicken that contains all of the innards and give it to an Asian Mom if you have one-it's like the prize in the Cracker Jack box! Pat the chicken really dry with paper towels, then season it generously both on the inside and the outside with 2 teaspoons salt and 1⁄2 teaspoon pepper.
- In a bowl, combine the butter, minced garlic, chopped herbs, and a few pinches each of salt and pepper. Grate the lemon's zest right into the bowl, then stir everything together.
- Insert your fingers between the chicken skin and the breast to loosen the skin around the meat. It feels kinda dirty, but you'll like it. Slip half the butter mixture underneath the skin, trying really hard not to rip the skin. Halve the zested lemon and stuff the halves inside the chicken's cavity along with 5 of the whole garlic cloves and the herb sprigs. Slather the chicken with the rest of the herb butter.
- Arrange the carrots, parsnips, onion, and remaining 10 whole garlic cloves in a 9"-x-13" baking dish (see note) in a single layer. Season the vegetables with a few pinches of salt and place the chicken on top, breast-side down. Roast the chicken until it's super golden and the skin is crisp, 1 hour 30 minutes to 1 hour 45 minutes, basting with the juices in the pan every 15 minutes. (This way the skin on the chicken's back will be golden and the skin on the breasts will remain soft, but the breast meat will stay super juicy. If you want golden skin all around, carefully flip the chicken for the last 30 minutes of roasting.)
- Remove from the oven, let cool for 10 minutes, then transfer the chicken to a cutting board. Drain the cooking juices into a container, and use a gravy baster thingie to suck off and discard the butter floating on top (or save it for another use). Remove the lemon halves from the chicken and squeeze one or both of them into the juices and season to taste with salt and pepper. Remove the other stuff from inside the chicken and discard. Carve the chicken and serve it with the vegetables and the chicken juices.
CRISPY GRILLED CHICKEN THIGHS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 535 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 35 grams
CRISPY SKIN CHICKEN THIGHS RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 425 F (220 C/Gas 7).
- Pat the thighs dry with paper towels. Sprinkle generously on both sides with salt and pepper.
- Heat the oil in a large, heavy-duty, oven-safe skillet (cast iron is perfect) over medium-high heat.
- When the oil shimmers, arrange the chicken thighs in the skillet, skin-side down. Cook for 8 to 10 minutes, or until the skin is well browned, moving the thighs occasionally to make sure they are browning evenly. Do not turn them over.
- Place the skillet in the oven and continue cooking, skin-side down, until mostly cooked through, another 10 to 15 minutes. Turn over the thighs and continue cooking for 5 minutes longer.
- To test for doneness, insert a food thermometer into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 F (74 C). Serve and enjoy.
Nutrition Facts : Calories 438 kcal, Carbohydrate 0 g, Cholesterol 250 mg, Fiber 0 g, Protein 46 g, SaturatedFat 8 g, Sodium 392 mg, Sugar 0 g, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 0 g
ONE-SKILLET CRISPY CHICKEN THIGHS
A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g
CRISPY OVEN BAKED CHICKEN THIGHS
These are so flavorful, and that crispy skin...oh, so delicious! They're also cheap and easy. Try it, it'll become a favorite! I know it says 5 servings, but I always eat two, so plan accordingly. There's plenty of marinade to throw in more chicken. If not, add more soy sauce. It's hard to mess this up.
Provided by SilverOpera
Categories Chicken Thigh & Leg
Time 40m
Yield 5 chicken thighs, 5 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a ziplock bag and allow to marinate at least 2 hours, or overnight.
- Preheat oven to 425 degrees.
- Place chicken at least an inch apart on a foil-lined baking sheet that has been coated with non-stick spray.
- Bake 35 minutes, or until the skin is crispy and the juices run clear. Delicious!
CHRISSY'S CHICKEN THIGHS
Make and share this Chrissy's Chicken Thighs recipe from Food.com.
Provided by invictus
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Lightly grease a baking pan.
- In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
- Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Nutrition Facts : Calories 346.4, Fat 29.7, SaturatedFat 13.8, Cholesterol 119.6, Sodium 684.9, Carbohydrate 2.1, Fiber 0.2, Sugar 0.2, Protein 17.7
CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
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