GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
GAIL'S ROSEMARY CHICKEN
Make and share this Gail's Rosemary Chicken recipe from Food.com.
Provided by Annie H
Categories Whole Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut a clove of garlic in half and rub chicken all over, inside and out with both halves.
- Rub chicken with butter, then rosemary, salt, and pepper.
- Place the remaining 2 cloves of garlic and the onion in the cavity of the chicken.
- Bake, covered, at 350°F for 1 hour.
- Remove foil for the last 10 mins of baking to brown skin.
Nutrition Facts : Calories 280.8, Fat 20.2, SaturatedFat 6.8, Cholesterol 93.9, Sodium 392.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.6, Protein 21.6
CRUMBY CHICKEN
Can't wait to try these out on my kiddos. If using the chicken breasts instead of tenders, may slice into strips. Recipe noted that using finely shredded cheese makes the chicken more crunchy. Can use Parmesan cheese instead of cheddar or mixture of both
Provided by 911spatcher
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix breadcrumbs with 1/4 tsp pepper and cheese in a pie pan or similar container. On a separate pan mix butter and garlic.
- Dip chicken into butter-garlic mixture, coating thoroughly, then place into crumb cheese mixture coating it completely. Place breaded chicken breast into baking dish sprayed with cooking spray. Repeat for all other chicken breast pieces. Pour any remaining butter or crumb mixture onto the tops of the chicken. Bake 30-35 minutes or until done.
Nutrition Facts : Calories 339.3, Fat 14.4, SaturatedFat 8, Cholesterol 98.9, Sodium 356.2, Carbohydrate 19.7, Fiber 1.2, Sugar 1.7, Protein 31
CREAMY GARLIC CHICKEN
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
- Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
- Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium
GAIL'S CHOCOLATE CHIP COOKIES
Provided by Gail Glickman Horwood
Categories Cookies Chocolate Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes approximately 48 cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F. Prepare baking sheets by spraying lightly with Pam.
- 2. Cream butter, both sugars, and vanilla. Beat in egg. Add baking soda and flour mixing only until smooth. Fold in chocolate chips. Use 16x24-inch baking sheets and drop cookies in 3 rows of 4.
- 3. Bake cookies, two baking sheets at a time. After 5 minutes take cookies out of the oven and rap on the stovetop until they deflate. Then return sheets to oven, placing the top sheet on the bottom rack, and the bottom sheet on the top rack. Continue to bake until cookies are golden brown, 4-6 more minutes.
- 4. Transfer immediately from cookie sheet to wire rack for cooling.
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