Jans Roasted Chicken Food
JAN'S ROASTED CHICKEN
Make and share this Jan's Roasted Chicken recipe from Food.com.
Provided by Barenakedchef
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.
- Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.
- Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.
- Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.
Nutrition Facts : Calories 823.7, Fat 63.2, SaturatedFat 16.6, Cholesterol 243.8, Sodium 810.6, Carbohydrate 4.7, Fiber 1.7, Protein 57.9
JAN'S PAN FRIED CHICKEN, BACON AND FETA CHEESE
Simple and delicious combination of bacon, cheese and chicken. I made it up myself but it goes really nicely served with 'Ainsley Harriott's' Lemon Couscous and roasted Mediterranean vegetables. A real mixture of flavours.
Provided by Jan-Luvs2Cook
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the bacon - either streaky or back bacon into small 1cm cubes. (You could use diced pancetta, although it may be a bit too salty).
- Cut the chicken fillets into thin strips.
- Cut the feta into cubes.
- Pan fry the bacon until well cooked, the more caramelised, sticky bits in pan the better! (You may need to add a little oil to the pan if you use back bacon).
- Remove when cooked and set aside.
- Do not wash the pan at this stage, keep the nice brown sticky bits in the pan and use to fry the chicken. As the chicken has been thinly sliced it wont take long to cook through.
- Now put the bacon back in the pan on top of the chicken along with the feta cubes, lower the heat for a couple of minutes until the feta just begins to melt.
- Be careful not to overcook or it will look a mess!
- Serve straight away.
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- Preheat the oven to 425°F. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery and cook over moderate heat until softened.
- If desired, cut out and discard the wishbone. Pull the neck skin up over the chicken breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves, and the lemon slices.
- Choose a flameproof roasting pan that is about 1 inch larger than the chicken and place a rack inside. Salt the chicken all over and set it breast-side up on the rack.
- Roast the chicken for 15 minutes and then brush with the remaining 1/2 tablespoon butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350°F.
- Roast for 45 minutes, and then brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.
- Roast for 1 hour and baste the chicken with pan juices. Test for doneness; drumsticks should move easily in their sockets and their flesh should feel somewhat soft.
- Spear the chicken through the shoulders and lift to drain; if juices run clear yellow, the chicken is done. Let the chicken rest on a carving board for 15 minutes; discard the string.
- Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.
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