HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE
Provided by Soa Davies
Categories Chicken Herb Poultry Tomato Vegetable Roast Kid-Friendly Quick & Easy Low Cal Dinner Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
- Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
- Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
HERB ROASTED CHICKEN WITH FRESH TOMATOES
Steps:
- FOR THE CHICKEN AND HERB PESTO:
- Finely chop the basil, parsley and garlic to form a paste.
- Add in the olive oil, salt and pepper.
- Pat dry the chicken.
- Generously salt and pepper the cavity of the chicken.
- Using your fingers loosen the skin.
- Use half of the paste and push under the skin of the chicken (doing the breast and legs).
- Brush the remaining paste onto the surface of the chicken.
- Tie the legs of the chicken with butcher's string.
- Salt and pepper the surface of the chicken.
- Place the chicken in an oven safe dish.
- Bake uncovered in a preheated oven at 450F for 30 minutes.
- FOR THE TOMATOES:
- While the chicken is in the oven, prepare the tomatoes.
- Cut the tomatoes in half, put in a bowl.
- Cut the onion and add to the tomatoes.
- Add in the olive oil, salt and pepper and toss.
- After the first 30 minutes of cooking the chicken, lower the heat of the oven at 375F.
- Add to the dish the tomatoes and onion, all around the chicken.
- Return to the oven and continue cooking uncovered for one hour or until the chicken is fully cooked.
HERB ROASTED TOMATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to broil.
- In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.
HERB-ROASTED CHICKEN
I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)
Provided by elainegl
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
- Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
- Remove chicken from bag and rinse under cold water. Pat chicken dry.
- Preheat oven to 375°F
- In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
- In another small bowl, melt butter. Add minced garlic to butter and mix together.
- Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
- Turn chicken over and repeat with remaining butter and herbs.
- Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
- Serve and enjoy!
Nutrition Facts : Calories 529.3, Fat 40.6, SaturatedFat 13.6, Cholesterol 175.7, Sodium 14645.1, Carbohydrate 0.8, Fiber 0.2, Protein 37.9
HERB-ROASTED CHICKEN BREASTS
Make and share this Herb-Roasted Chicken Breasts recipe from Food.com.
Provided by BlueRidgeMama
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine garlic, rosemary & thyme in small bowl.
- Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
- Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
- Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.
ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS
This recipe is from The Oregonian. It says it is form Martha Holmberg, FOODday editor. I live in Chicago, but my sister lives in Oregon and I always search the paper for delicious recipes. They have healthy and seasonal recipes that are quite different from Chicago. I love them and the food in Oregon!
Provided by dimply dots
Categories Chicken Thigh & Leg
Time 55m
Yield 4 servings plus leftovers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
- Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
- Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
- When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
- After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
- To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.
CHICKEN BREAST PAN ROASTED WITH A ROASTED TOMATO-HERB SAUCE
Make and share this Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
- Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
- Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
- Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz21rHCw1IH.
Nutrition Facts : Calories 347.5, Fat 23.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 620.9, Carbohydrate 8.3, Fiber 2.1, Sugar 4.9, Protein 25.8
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CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE
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3.9/5 (172)Author Soa DaviesServings 4Total Time 40 mins
- Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
- Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
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