LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
HONEY MUSTARD CHICKEN TIDBITS
Dip Italian-seasoned chicken bites into a sweet and tangy sauce. All you need is five ingredients!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray.
- In medium microwavable bowl, mix 1/4 cup honey mustard, the butter and garlic salt. Microwave uncovered on High 45 to 60 seconds or until butter is melted.
- Place bread crumbs in large resealable plastic food-storage bag. Add chicken pieces to mustard mixture; stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Place on cookie sheet. Discard any remaining honey mustard and bread crumbs.
- Bake 20 to 25 minutes or until no longer pink in center. Serve with additional honey mustard.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g
ZIPPY CHICKEN CACCIATORE
For an entree with Italian flair, try these tender chicken breasts simmered in a nicely seasoned tomato sauce. The sauce has chunks of green pepper and mushrooms, and gets a little zip from balsamic vinegar and red pepper flakes. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender. , Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired.
Nutrition Facts : Calories 248 calories, Fat 8g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 857mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
ZIPPY CHICKEN ENCHILADAS
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
EASY ZIPPY CHICKEN TIDBITS
This takes minutes to make! Serve these as an appetizer in a chafing dish with toothpicks. Adjust all ingredients to taste and the recipe can be doubled. Serving size is only estimated.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter and sesame oil in a skillet over medium heat.
- Add in all remaining ingredients with the chicken cubes, simmer for about 20 minutes, or until the chicken is browned and cooked through.
- Season with salt and pepper if desired.
- Serve the chicken in the sauce with toothpicks.
Nutrition Facts : Calories 338, Fat 14.8, SaturatedFat 6.1, Cholesterol 117.2, Sodium 649.3, Carbohydrate 17, Fiber 0.8, Sugar 15.6, Protein 33.5
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