EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
OVEN ROASTED CHICKEN BREASTS
Make and share this Oven Roasted Chicken Breasts recipe from Food.com.
Provided by Xwest2
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 400 degrees.
- Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
- Drizzle over chicken.
- Bake chicken for 35-40 minutes until skin is golden brown.
- Serve with saffron rice.
- Enjoy -- .
CRISPY ITALIAN OVEN CHICKEN
This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of spices.
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
- Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!
ITALIAN HERB ROASTED CHICKEN AND POTATOES
Italian Herb Roasted Chicken and Potatoes, this easy oven roasted chicken and vegetable recipe, is healthy, delicious, crispy and moist.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius)
- In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
- Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
- Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
- Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!
Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 6 g, ServingSize 1 serving
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
ITALIAN OVEN-ROASTED CHICKEN AND POTATOES
This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.
Provided by Margie in NJ
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
BREADED BAKED ITALIAN CHICKEN LEGS
Breaded Baked Italian Chicken Legs are crispy and moist. They're the perfect picnic food because they can be served hot or cold and everyone loves them!
Provided by Renee Goerger
Categories baked chicken
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees.
- Place the first 7 ingredients into a gallon sized zip-top bag and shake well to combine.
- Rinse the chicken legs under slowly running water (to avoid splashing) and add them (3 or 4 legs at a time) to the bag with the breadcrumb mixture. Shake well to coat the chicken legs on all sides.
- Remove the coated legs from the bag and place the chicken legs on to baking sheet fitted with a rack.
- Continue the same process with the remaining legs and breadcrumb mixture.
- Spray each leg with a light coating of olive oil spray.
- Place the chicken legs into the preheated oven and bake for 45-50 minutes, or until the juices run clear. *Note - you can test this by piercing a leg with a knife or skewer into the thickest part of the leg.
Nutrition Facts : ServingSize 1 serving, Calories 78 kcal, Carbohydrate 7 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 552 mg
EASY ITALIAN BAKED CHICKEN BREAST RECIPE
Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
- Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
- In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
- Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
- Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!
Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving
OVEN BAKED CHICKEN PARMESAN
A great recipe for a classic dish with a twist that will help you save time. What could be better?
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.
OVEN-FRIED ITALIAN CHICKEN
I love fried chicken but I really don't like the mess I make when doing so. This oven-fried chicken is very good and very easy. Not to mention, I don't make as much of a mess in the kitchen. This reminds me of a certain chicken chains Original recipe because it isn't extra crispy.
Provided by Jeanne Benavidez
Categories Chicken
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large, plastic zip-lock bag, mix salad dressing and garlic. Add chicken, seal the bag and turn it over seeveral times to coat the chicken. Refrigerate for at least 1 hour or up to overnight, turning occasionally.
- 2. Heat the oven to 425 F. Spray a shallow baking sheet with the cooking spray.
- 3. In another zip-lock bag, combine the breading ingredients and shake to combine well.
- 4. Remove chicken pieces one at a time from marinade and place it into the breading bag. Coat the chicken piece with breading and shake off the access. Place the chicken, bone-side down, on the prepared baking sheet. Continue with all of the chicken pieces.
- 5. Bake for 35 to 40 minutes or until the juice of the chicken is clear when cut into the thickest piece.
ITALIAN OVEN ROASTED WHOLE CHICKEN
This is a simple, low fat marinade I use on my chicken. Its very flavorful but feel free to add anything you want to it. I use cut up potatoes to cook with mine.
Provided by Momma of 4 795827
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy.
OVEN ROASTED ITALIAN CHICKEN
This is a simple and delicious recipe- I make this often for Sunday dinner.
Provided by Pat Duran
Categories Roasts
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350^. Coat roasting pan with non-stick vegetable spray. Set aside. Combine cream of chicken soup and broth,whisking to blend. Set aside. Combine Italian seasoning,dill, salt and pepper in a small bowl. Rinse and pat dry chicken pieces.
- 2. Dip one side of chicken in the soup mixture then in the Bisquick and place in the roasting pan- dipped side up..repeat with remaining chicken pieces. Arrange carrots and potatoes around and between chicken pieces. Sprinkle all with the seasoning mixture. Add 1/3 more broth and any remaining Bisquick to the soup mixture and Pour around the sides of the roaster pan but not on the food.
- 3. Cover and bake for 1 hour. Check for doneness. and then bake uncovered for 15 minutes more.
JUICY OVEN BAKED ITALIAN CHICKEN BREAST
Moist, juicy Italian seasoned oven roasted chicken breast. Goes perfect with a light salad for lunch. Also pairs well with roasted or boiled potatoes. Enjoy!
Provided by ChefSwagger89
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
- Mix together the first 8 ingredients in a bowl and set aside.
- Pat dry the chicken breast with paper towel and season to your preference with salt.
- Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
- Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
- Allow chicken to rest for 5 minutes before serving.
Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97.3, Carbohydrate 9.5, Fiber 1.8, Sugar 4.5, Protein 31.2
ITALIAN ROAST CHICKEN WITH POTATOES
Provided by Food Network
Categories main-dish
Time 2h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
- Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.
ITALIAN-STYLE ROASTED CHICKEN BREASTS
A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.
Provided by supernerd1111
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
- Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g
BALSAMIC ROAST ITALIAN CHICKEN
You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.
Provided by Marie
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together balsamic vinegar, olive oil and lemon juice.
- Add rest of seasoning ingredients and mix well.
- Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
- Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
- Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.
ITALIAN DRESSING CHICKEN
Italian dressing chicken is one of the easiest and most delicious chicken recipes. Chicken breasts are marinated in Italian salad dressing then topped with parmesan cheese and baked until incredibly juicy and flavorful. You will LOVE this recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 3
Steps:
- Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
- Remove the chicken from the fridge then preheat your oven to 420 degrees.
- Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.
Nutrition Facts : ServingSize 1 chicken breast, Calories 324 kcal, Sugar 6 g, Sodium 906 mg, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 8 g, Protein 29 g, Cholesterol 83 mg, UnsaturatedFat 12 g
OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES
This oven roasted chicken dinner is delicious and very easy to assemble! Marinated skin-on chicken pieces are cooked in the same pan with sausage, potatoes and onions, making this dish perfect for even the busiest weeknights.
Provided by Olivia Mesquita
Categories Main Courses
Time 13h40m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken with the sofrito. Cover and refrigerate for 12-24 hours.
- Preheat oven to 400 degrees F.
- In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half. Reserve this mixture.
- Remove the chicken from the marinade and arrange, skin side up, in a deep baking dish.
- Add the baby potatoes to the chicken marinade, mixing well so they get coated. Transfer the potatoes and marinade to the baking dish, with the chicken.
- Arrange the sausages and onions around the chicken.
- Pour the wine mixture with the bacon over the chicken, sausage and potatoes.
- Cover with foil and roast in the preheated oven for 1 hour. Then, remove the foil, turn the sausages so they cook evenly, and continue roasting for 30 minutes, basting at least once with the juices, or until golden brown. You can also broil for a couple of minutes if you want a deeper golden brown color.
- Garnish with chopped parsley and serve!
Nutrition Facts : Calories 870 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 276 milligrams cholesterol, Fat 50 grams fat, Fiber 4 grams fiber, Protein 67 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
ROASTED ITALIAN HERB CHICKEN
Chicken breasts marinated AND baked in Italian-style salad dressing! Breaded, easy, delicious. Now THAT'S Italian!
Provided by Robin
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
- Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 32.8 g, Cholesterol 68.7 mg, Fat 36.4 g, Fiber 1.5 g, Protein 31.9 g, SaturatedFat 6.1 g, Sodium 2547.9 mg, Sugar 11.5 g
BAKED ITALIAN CHICKEN LEGS
Whether you serve these for before dinner as a starter or add them to your small get together, I am sure everyone is going to love them. This crispy chicken is made in the oven without any extra efforts; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of Italian spices.
Provided by Jolly Homemade Recipes
Categories Low-Carb Paleo Whole30 Protein Packed Kid-Friendly Easy Pack for Lunch Make Ahead Dairy-Free Shellfish-Free Meal Plan Full Meal Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free Oven
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- First wash the Bone-In Chicken Leg (4 piece) and grab a couple paper towels to make sure you dry off the legs. Removing excess moisture will help to render the fat in the skin and make it incredibly crispy. Make 4 long deep incisions on the chicken.
- To a ziplock bag, place the chicken legs inside together with the Italian Seasoning (2 tablespoon), Vegetable Oil (1 tablespoon), and Salt (to taste). Massage the herbs and spices into the legs.
- Keep ziplock bag in a fridge for at least 10 minutes.
- Heat oven to 430 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place chicken legs on prepared pan using your lower stand. Bake for 20 minutes, turn, and bake for additional 15 minutes (no oiling is required).
- Squeeze a Lemon (1) on it and serve along with side salad or a simple pasta and you'll have a delicious dinner with very little effort.
Nutrition Facts : Calories 329 calories, Protein 17.4 g, Fat 28.8 g, Carbohydrate 2.0 g, Fiber 0.6 g, Sugar 0.5 g, Sodium 76.1 mg, SaturatedFat 10.9 g, Cholesterol 116.4 mg, UnsaturatedFat 0.5 g
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
More about "oven roasted italian chicken food"
RACHAEL'S ITALIAN ROASTED CHICKEN - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
CLASSIC WHOLE ROASTED CHICKEN IN THE OVEN
From dontwastethecrumbs.com
5/5 (3)Category Main MealsCuisine AmericanTotal Time 1 hr 20 mins
- In a 9×13 roasting pan, place the chicken on its side with one leg up. Surround the chicken with the roasting vegetables, if using, to help keep the chicken on its side. You can use crumpled up balls of aluminum foil if you are not using vegetables and need to prevent the chicken from falling over.
OVEN-ROASTED ITALIAN CHICKEN AND VEGGIES
From pillsbury.com
4.5/5 (9)Category EntreeCuisine ItalianTotal Time 9 hrs 10 mins
- Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
- Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
- Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
ITALIAN ROASTED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
4.3/5 (19)Total Time 30 minsCategory Italian RecipesCalories 275 per serving
- Add the Italian seasoning, paprika, salt, black pepper, olive oil, garlic, lemon juice and oregano to the chicken drumsticks. Stir to coat well. Set aside.
- Arrange the chicken on a baking sheet lined with parchment paper and bake for 30-40 minutes in the middle of the oven, or until the chicken turns golden brown, slightly charred and the inside is cooked through. Serve immediately.
10 BEST ITALIAN BAKED CHICKEN BREAST RECIPES - YUMMLY
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OVEN ROASTED CHICKEN THIGHS - I WASH YOU DRY
From iwashyoudry.com
5/5 (14)Total Time 50 minsCategory Main DishCalories 435 per serving
- Use paper towels to pat dry the skin and chicken thighs until as much moisture is removed as possible. Place chicken thighs on foil lined baking sheet and drizzle with olive oil. Rub into the skin.
- Combine the seasonings in a small dish and sprinkle evenly over all sides of the chicken thighs, rubbing into the skin.
- Bake for 35 to 40 minutes, until the skin is nice and crisp and chicken thighs reach an internal temperature of 165°F. Let the chicken rest for a few minutes before enjoying.
ITALIAN-SEASONED ROAST CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (14)Total Time 53 minsServings 4Calories 240 per serving
- Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.
- Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.
GOLDEN BROWN ROASTED SPATCHCOCK CHICKEN - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 14Category ChickenServings 4Total Time 1 hr 10 mins
- Rub the chicken with the olive oil and then rub with the pepper, salt, rosemary, garlic, lemon zest, red pepper flakes, and oregano.
- Drizzle the lemon juice over the chicken and place the chicken in the refrigerator for at least one hour or up to 6.
ITALIAN ROASTED CHICKEN LEG QUARTERS | THE BLOND COOK
From theblondcook.com
4.9/5 (13)Total Time 1 hr 5 minsCategory Main CourseCalories 422 per serving
- Place leg quarters skin-side up in prepared baking dish. Brush evenly with melted butter, then drizzle with lemon juice.
BAKED ITALIAN CHICKEN AND VEGETABLES - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (45)Total Time 40 minsCategory Main CourseCalories 548 per serving
OVEN ROASTED WHOLE CHICKEN - WONKYWONDERFUL
From wonkywonderful.com
Reviews 2Calories 518 per servingCategory Main Course
- Remove chicken innards (if necessary), rinse chicken and pat dry with paper towels. Position chicken on a roasting pan fitted with a rack.
- Generously coat chicken with olive oil. Sprinkle on Zesty Italian mix. (Use approximately 1/2 package for a 4Lb chicken) Insert PoultryMate.
- Roast chicken at 450°F for 20 minutes. Reduce heat to 375°F and roast 28 minutes. (or 7 minutes per pound) Once internal temp reaches 165°F, remove from oven and let sit 10 minutes before carving.
ITALIAN-HERB ROASTED CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, ItalianTotal Time 1 hr 10 minsServings 4Calories 390 per serving
- Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.
CRISPY ITALIAN OVEN CHICKEN - RECIPES - FAXO
From faxo.com
- Place chicken pieces on prepared baking sheet skin side down; season with salt, pepper, and spices; flip pieces skin side up. Drizzle a little oil over the skin on each piece, then rub lightly to coat. Sprinkle again with salt, pepper, and spices.
OVEN ROASTED CHICKEN - MYPLATE
From myplate.gov
Cholesterol 94 mgTotal Calories 349Saturated Fat 8 gTotal Fat 27 g
NONNA ROASTED CHICKEN WITH POTATOES | ITALIAN CHICKEN ...
From vincenzosplate.com
Estimated Reading Time 4 mins
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Cuisine ItalianTotal Time 55 minsServings 1Calories 3629 per serving
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