Really Simple Chicken Food

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REALLY EASY ROAST CHICKEN



Really easy roast chicken image

Kids can help prepare this roast complete with carrots and potatoes, plus assist in making the lemony gravy to serve on the side.

Provided by Barney Desmazery

Categories     Main course

Time 1h55m

Yield Serves 4 with leftover chicken

Number Of Ingredients 10

1 whole chicken , about 1.5kg
1 lemon , halved
2 garlic cloves
thyme or rosemary sprig, if you have it
50g soft butter
800g very small salad potato , such as Charlotte, halved if you can only find large ones
350g small Chantenay carrot , or 3-4 regular carrots. cut into chunks
1 tbsp olive oil
300ml chicken stock
1 tbsp low-salt soy sauce

Steps:

  • KIDS: The writing in bold is for you. ADULTS: The rest is for you. Cut the string off the chicken. Heat oven to 220C/200C fan/gas 7. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together.
  • Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using).
  • Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it.
  • Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands.
  • Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything. Put the chicken in the oven and roast for 30 mins. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more.
  • Test if the chicken is cooked. Remove the chicken from the oven. Using a cloth, pull the leg - if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin.
  • Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons.
  • Strain the sauce. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.

Nutrition Facts : Calories 689 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium

REALLY SIMPLE CHICKEN



Really Simple Chicken image

This is a really simple and really tasty way to prepare chicken. It takes almost no effort at all. I served it with seasoned broccoli spears and plain white rice.

Provided by TexasKelly

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

2 boneless chicken breasts
1 cup Italian dressing
seasoning, to taste

Steps:

  • Cut any excess fat off of the chicken breasts.
  • In a baggie or Tupperware, pour 1 cup of Italian dressing.
  • Add chicken breasts and marinate for an hour.
  • Preheat oven to 400.
  • Spray a baking dish with cooking spray.
  • Remove chicken breasts from marinade and throw the marinade away.
  • Lay chicken in the baking dish, pour 2 tbsp of Italian dressing on top of each piece.
  • Season to taste and bake for 20 minutes, or until chicken is no longer pink inside.

Nutrition Facts : Calories 591.3, Fat 46.8, SaturatedFat 9.1, Cholesterol 92.8, Sodium 2034.8, Carbohydrate 12.3, Sugar 9.8, Protein 30.7

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