CLAY-POT HONEY LEMON CHICKEN
My first recipe post:) This is an Emeril find - it is to die for! I have made the sauce alone for use with grilled chicken as well...not quite as good but still yummy!
Provided by mykidslightmylife
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
- I serve this with roasted potatoes or rice.
Nutrition Facts : Calories 1190.9, Fat 74.3, SaturatedFat 26.2, Cholesterol 336.1, Sodium 1777.5, Carbohydrate 54.8, Fiber 0.5, Sugar 47.1, Protein 75.8
CLAY POT HONEY-LEMON CHICKEN
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
CLAY POT CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
- Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
- Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
- Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.
CLAY POT HONEY-LEMON CHICKEN
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes. Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes. Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
HERB AND LEMON CHICKEN IN A CLAY POT
This recipe utilizes a clay cooker, such as a Romertopf. (for alternative cooking method without a clay pot, see diner524's review) The chicken stays juicy but still gets a crispy skin on top. Remember the clay pot and lid need to be soaked in cold water for 15 minutes before using. Try to find an Herbes de Provence that includes lavender flowers. This is good with steamed rice, or roasted vegies. The juices from the clay pot are good over the rice or vegies.
Provided by Outta Here
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash Herbes de Provence into the softened butter until well blended.
- Rinse chicken inside and out and pat dry with paper towels.
- Soak clay pot and lid in cold water for 15 minutes.
- Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
- Slice remaining 1/2 lemon into 3 or 4 slices.
- After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
- Pour broth over chicken and cover pot with soaked lid.
- Place in a COLD oven and set heat at 450°F.
- Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
- (Lid can be removed the last 10 minutes, for crisper skin.).
- Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.
HONEY LEMON CHICKEN
A contest winner from Taste of Home. States, "When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin."
Provided by januarybride
Categories Chicken Breast
Time 25m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients.
- Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
- Cover and refrigerate the remaining marinade.
- Drain and discard marinade from chicken.
- Coat grill rack with cooking spray before starting the grill.
- Grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.
Nutrition Facts : Calories 210.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 809.6, Carbohydrate 19.1, Fiber 0.5, Sugar 16.4, Protein 26.8
CLAY-POT CHICKEN
A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!
Provided by Luschka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celcius.
- Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
- Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
- Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
- Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
- Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES
This is our family's favorite recipe. I created this recipe when I purchased my first clay pot. Chicken will be very moist and tender; potatoes are done in the same pot. What more could you want? Easy, delicious and great looking dish. I promise, that even your pickiest eaters will be asking for seconds.
Provided by AngelaSept
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak clay pot for 15 min.
- Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
- In a clay pot, add potatoes, carrots and chicken on top.
- Place your clay pot in the cold oven and roast at 430F for 1.5 hours.
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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