THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
SIMPLE ROASTED CHICKEN PIECES
Just as the name suggests, chicken thighs simply roasted in oven.
Provided by Zerrin & Yusuf
Categories Dinner
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400F (205C).
- Pat the chicken thighs with a paper towel.
- Sprinkle salt and black pepper over each.
- Drizzle olive oil over them and rub well.
- Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
- Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
- Remove from oven and cover with aluminum foil until serving time.
- Garnish with fresh rosemary leaves when serving.
Nutrition Facts : ServingSize 2 pieces, Calories 932 calories, Sugar 0.1 g, Sodium 1477.6 mg, Fat 71.2 g, SaturatedFat 18.5 g, TransFat 0.3 g, Carbohydrate 5.2 g, Fiber 0.5 g, Protein 64.6 g, Cholesterol 378.3 mg
MARK BITTMAN'S ROAST CHICKEN PARTS WITH BUTTER OR OLIVE OIL (PLU
This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts." If you come up with a better name, I hope you'll share it with the rest of us!
Provided by Lorraine of AZ
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
- Variations:
- Add several cloves of garlic (20 wouldn't be too many).
- Add a cup or so of chopped onion, shallot, or leek.
- Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
- Add 2-3 lemons (oranges and limes are good, too). When the chicken is done, squeeze the hot lemon juice over it.
- Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
- Stir in a dollop of grainy French-style mustard when the chicken is done.
- Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
- Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
SEASONED OVEN BAKED CHICKEN PIECES
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- Pat the chicken dry with paper towels.
- Combine the flour, pepper, paprika, thyme, and salt, in a shallow dish.
- Working 1 piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.
- Transfer to a baking dish skin-side up.
- Bake for about an hour, or until the juices run clear and the chicken is nicely browned and cooked all the way through. Serve and enjoy.
Nutrition Facts : Calories 591 kcal, Carbohydrate 6 g, Cholesterol 193 mg, Fiber 0 g, Protein 42 g, SaturatedFat 20 g, Sodium 441 mg, Sugar 0 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROAST CHICKEN PIECES
Make and share this Roast Chicken Pieces recipe from Food.com.
Provided by hectorthebat
Categories Chicken
Time 3h40m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Defrost the chicken thoroughly for several hours at room temperature.
- Heat the oven at 400F/200C/Gas Mark 6-7. Rub the chicken with the oil and dot with the butter. Sprinkle with herbs, if liked. Place in a well-greased roasting tin and cover with cooking foil.
- Roast for 30-40 minutes, according to the size of the chicken pieces, until the juices run clear (not pink) when tested with a fork. (If still pink, cook for a few more minutes). Remove the foil for the last 10 minutes of cooking time to brown the chicken. Chipolata sausages, roast potatoes and parsnips can be cooked around the chicken pieces. Remove the chicken, and the sausages, potatoes, and parsnips (if used) from the tin, and keep warm. Use the juices left in the roasting tin to make the gravy.
Nutrition Facts : Calories 425, Fat 37.6, SaturatedFat 13.3, Cholesterol 115.5, Sodium 180.6, Protein 21.2
ROTISSERIE STYLE ROASTED CHICKEN PIECES
These Rotisserie Style Chicken Pieces have crispy skin, delicious moist meat and are so simple you can just throw them in the oven and forget about them. Serve these roasted chicken pieces with potatoes or fries and slaw for a simple midweek meal that the kids will love!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 45m
Number Of Ingredients 8
Steps:
- Pour the olive oil into a large zip lock bag and then add the chicken seasoning, celery salt, mustard powder and brown sugar.
- Smoosh it all about until you have a thick paste.
- Add the chicken pieces and squish and squash them into the paste. Seal the bag and keep in the fridge until you are ready to cook.
- Pre-heat the oven to 180ºC/350ºF.
- Empty the chicken pieces into a large roasting tin and arrange so you have a single layer.
- Sprinkle over the sea salt and roast for 40 minutes until the skin is crispy and the chicken is almost falling from the bone.
- Garnish with fresh parsley to serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 1 g, Protein 35 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 186 mg, Sodium 986 mg, ServingSize 1 serving
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
More about "roast chicken pieces food"
ROAST CHICKEN RECIPES: ROSEMARY ROAST CHICKEN PIECES …
From cookingnook.com
Cuisine AmericanTotal Time 2 hrs 5 minsCategory Main CourseCalories 708 per serving
- Place onion and garlic in bottom of large roaster. Add chicken pieces. Add vegetables. Sprinkle generously with rosemary and dill. Add salt and pepper to taste.
- Fill the roaster about half full with water, just enough to cover the top of the chicken pieces. Cover and cook in a preheated oven for approximately 2 hours. For a crispier chicken, remove the lid for the last 30 minutes.
ROASTED HERB CHICKEN PIECES WITH VEGETABLES RECIPE | …
From eatsmarter.com
Cuisine European, FrenchTotal Time 1 hrServings 4Calories 1049 per serving
KOSHER SHABBOS ROAST CHICKEN (MEAT) RECIPE
From thespruceeats.com
4.2/5 (53)Total Time 2 hrs 40 minsCategory Dinner, Entree, LunchCalories 205 per serving
ROAST CHICKEN PIECES RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 2 hrs 45 mins
ROASTED CHICKEN (PIECES) - FUELED BY FLAVOR
From fueledbyflavor.com
Servings 4Estimated Reading Time 50 secsCategory Main Dish
OUR 15 BEST ROAST CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
CLASSIC BAKED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (59)Calories 436 per serving
ROASTED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROAST CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (6)Category Main Dish, PoultryServings 4Total Time 1 hr 25 mins
- Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
- Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity.
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.
EASY LEMON GARLIC ROASTED CHICKEN RECIPE | FROM SCRATCH FAST
From fromscratchfast.com
Reviews 2Servings 4-6Cuisine AmericanCategory Main Course
- Lightly oil a large baking dish (9x13-inches or larger). Season the chicken generously with salt and pepper. Arrange the chicken in the dish.
- In a small bowl, whisk together the lemon zest, lemon juice, garlic and oregano. Whisk in the olive oil. Drizzle half of the marinade over the top of the chicken pieces. Let sit 15-30 minutes.
- Roast the chicken for 20 minutes. Remove the baking dish from the oven and stir up any brown bits on the bottom of the dish with a rubber spatula (some of the juices will look quite dark but don’t worry!). Drizzle the remaining marinade over the top of the chicken. Continue roasting the chicken until the juices run clear (an instant read thermometer inserted into the thigh meat should read 165˚F), about 15-20 minutes longer.
12 EASY CHICKEN PIECES RECIPES - TOP RECIPES
From topteenrecipes.com
5/5 (2)Published 2021-09-25Category CHICKEN
- Garlic and Dijon Baked Chicken Legs. This easy recipe is the perfect way to kick off this list! The Dijon mustard and lemon juice are the keys here, they add the perfect amount of acid, and the mustard brings that kick of spice.
- Lemon Herb Roasted Chicken and Potatoes. Lemon and fresh herbs are probably the easiest ways to add flavor that’s going to impress! I love this chicken pieces recipe because it is so simple and tastes like you’re eating in a restaurant.
- Artichoke Chicken Recipe. Artichokes are one of my favorite vegetables to add to any recipe. They are packed with potassium, fiber, vitamin c, and magnesium, all nutrients our bodies love!
- Classic Oven Roasted Chicken Pieces. I love the spice blend used on the chicken in this recipe! Make a larger batch of it and use it on a range of different things: potatoes, veggies, steak, or fish.
- Oven Fried Chicken. Who doesn’t love fried chicken? Fried chicken is a southern classic, and I think many of us could eat it every day of the week, but we all know deep-fried eating foods often isn’t great for our health.
- Chicken Adobo. Here’s the thing, there are all sorts of affordable chicken cuts. You don’t have to use chicken breast! Chicken pieces dinner recipes are some of my favorite ways to use those other chicken options.
- Oven Baked Chicken Bites. This simple and easy chicken bite recipe relies on a scrumptious spice blend you make yourself. This recipe uses the addition of olive oil that adds a fattiness and Italian flavor along with Italian seasoning and cayenne, which adds a wonderful spiciness that keeps you going back for more.
- Oven Roasted Greek Chicken. The best breast recipes are ones that give you a marinade to impart flavor into your chicken before baking. This recipe uses a yogurt-based marinade that adds a tanginess and serves as an acid to help tenderize your breast.
- Baked Chicken Drumsticks. I love a baked drumstick! It’s one of my favorite chicken pieces recipes because it comes out crispy and juicy every time I make it.
- Oven Baked Rosemary Chicken. Rosemary is a great herb to use in combination with chicken. It’s a classic pairing for a reason! Combine that with lemon, olive oil, and garlic, and you have a flavorful piece of chicken.
TENDER & JUICY OVEN ROASTED CHICKEN PIECES | DIETHOOD
From diethood.com
5/5 (2)Total Time 1 hr 15 minsCategory DinnerCalories 414 per serving
ROAST CHICKEN PIECES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 55 minsServings 4Calories 360 per serving
- Preheat oven to 450 degrees F. In 17 inch by 11 1/2 inch roasting pan or 15 1/2 inch by 10 1/2 inch jelly-roll pan, toss chicken pieces with oil, salt, and pepper.
- Roast chicken 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with tip of knife.
- If you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits.
ONE PAN ROAST CHICKEN PIECES AND VEGGIES | PHOTOS & FOOD
From photosandfood.ca
Estimated Reading Time 4 mins
ROAST CHICKEN & CAULIFLOWER | CHICKEN.CA
From chicken.ca
Servings 4Calories 310 per serving
ROSEMARY AND LEMON ROAST CHICKEN PIECES | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 1 hr 20 mins
EASY ROASTED CHICKEN PIECES - THE LEMON BOWL®
From thelemonbowl.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Dinner, EntreeCalories 293 per serving
ROAST CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO ROAST CHICKEN PIECES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THESE FANTASTIC ROAST CHICKEN RECIPES ARE FULL OF FLAVOUR
From foodnetwork.ca
BEST ROAST CHICKEN PIECES RECIPE: OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RECIPE FOR ROASTED CHICKEN PIECES - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE FOR ROASTED CHICKEN PIECES - CREATE THE MOST ...
From recipeshappy.com
EASY ROAST CHICKEN PIECES - COOKEATSHARE
From cookeatshare.com
ROASTED CHICKEN PIECES WITH BALSAMIC FENNEL - CANADIAN LIVING
From canadianliving.com
ROASTED CHICKEN PIECES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ROAST CHICKEN PIECES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE ROASTED CHICKEN PIECES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROAST CHICKEN PIECES - 25 RECIPES | WOOLWORTHS
From woolworths.com.au
MOM'S ROASTED CHICKEN PIECES - WHATSFORDINNER
From whatsfordinner.co.za
ROASTED CHICKEN PIECES - SOUTH AFRICAN FOOD | EATMEE RECIPES
From eatmeerecipes.co.za
BRINED AND ROASTED CHICKEN PIECES RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD WISHES VIDEO RECIPES: THE "ULTIMATE" ROAST CHICKEN
From foodwishes.blogspot.com
ROAST CHICKEN PIECES BROCCOLI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ROAST CHICKEN PIECES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROAST CHICKEN RECIPE - LOVEFOOD.COM
From lovefood.com
ROASTED CHICKEN PIECES – JUNE OVEN
From juneoven.com
BAKE CHICKEN PIECES OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love