HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
- In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
- Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.
Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams
DAD'S CHICKEN SANDWICH
Provided by Claire Robinson
Categories main-dish
Time 10m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Remove the skin from the chicken and carefully carve the bone away from the breast meat. Thinly slice the breast crosswise on the diagonal.
- Evenly spread the honey mustard on 1 side of each bread slice. Lay 3 to 4 slices of tomato on 2 slices, followed by some endive and half the chicken on each. Season the layers with salt and pepper, to taste, as you build the sandwich. Top each sandwich with the other dressed bread slice.
- Serve immediately or wrap and refrigerate until ready to eat.
DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL
My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degree F.
- Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
- Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
- For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
- Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
- Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
- Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
- Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
DADDY'S BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 4h32m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours.
- Preheat the grill to medium.
- Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving.
HERB ROASTED CHICKEN
Provided by Food Network
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
- Season the capon cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity. Using the twine, tie the legs closed. Rub the entire outside of the capon with an even coat of the olive oil. Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken. Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes. Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced. Allow to rest on a platter for 15 to 20 minutes before carving.
- While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.
HERBED CHICKEN IN PASTRY
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
- Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
- Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
- Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.
DEE'S HERBED CHICKEN
Greek-inspired, over-abundance of fresh herbs-inspired, and just good. The mint does not overpower the chicken as I thought it might. The marinade is also good brushed on zucchini or red peppers to grill with the chicken.
Provided by DeeCooks
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree everything except the chicken in a blender.
- Slash across breasts several times halfway.
- through to the bone.
- Marinate chicken breasts for at least an hour, preferably more.
- Grill chicken, basting with extra marinade til done.
- I serve this with tzatziki sauce, hummus, and pita bread. Give an extra squeeze of lemon over the chicken before you serve it.
Nutrition Facts : Calories 231.2, Fat 18.7, SaturatedFat 3.4, Cholesterol 34.8, Sodium 38.5, Carbohydrate 4.8, Fiber 1, Sugar 0.8, Protein 12
HERBED CHICKEN WITH SPRING VEGETABLES
A delicious, hearty meal, and pretty healthy, too! Please rate and review. :) Courtesy Giada De Laurentiis.
Provided by Ashbow
Categories One Dish Meal
Time 40m
Yield 4-6 chicken breasts, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
Nutrition Facts : Calories 809.4, Fat 39.5, SaturatedFat 10.8, Cholesterol 136.4, Sodium 411.7, Carbohydrate 83.5, Fiber 45.1, Sugar 4, Protein 55.1
DAD'S HERBED CHICKEN
I got this recipe from my dad 20 years ago, via my brother after a visit to California. My dad is gone now and this recipe makes me think of him and miss him, but it also makes me happy to be able to share it with my family. Slow-roasted, it's fall-off-the-bone good, and the skin so yummy and crispy! My kids and I fight over it!
Provided by MummaKat
Categories Chicken
Time 2h10m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- You can buy pre-mixed Herbes de Provence, but heck I'd use more than a jar of it with this recipe, lol! Not that I use the whole batch above in this recipe, just plenty of it. :-) I often use them when making Beer Can Chicken, it's a useful herb mix to have around.
- Preheat oven to 350°F.
- Chop one large onion, mix with spices blend, and cover bottom of roasting pan. Coat chicken with spices, inside and out, and place in pan. Surround chicken with frozen peas and corn. If carrots are used do not cook those for more than two hours. Roast chicken for three quarters an hour per pound. A four pound chicken takes three hours.
- Uncover chicken one half hour before cooking time is completed. This allows the chicken skin to brown and crisp.
Nutrition Facts : Calories 17.9, Fat 0.5, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 3.8, Fiber 2.5, Sugar 0.1, Protein 0.7
HERBED CHICKEN
Make and share this Herbed Chicken recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the soup, Sprite, thyme, and butter into a sauce and set aside.
- Sprinkle the chicken with salt and pepper.
- Place the chicken in a casserole dish and pour the sauce over it.
- Cover and bake at 350 degrees for 1 hour, until tender.
- Before serving add the water chestnuts, mushrooms and green peppers.
- Cook again only until these last ingredients are heated thoroughly.
Nutrition Facts : Calories 310.1, Fat 9, SaturatedFat 3.5, Cholesterol 82.2, Sodium 821, Carbohydrate 26.5, Fiber 3, Sugar 8.5, Protein 30.9
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
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