Roast Chicken With Mustard Thyme Sauce And Green Salad With Olives Food

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES

Steps:

• Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
• Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
• Set the oven to broil with a rack set about 4 inches from the broiler.
• Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
• To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES

Steps:

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.

PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME

Steps:

• Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
• Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
• Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

MUSTARD-ROASTED CHICKEN WITH WARM FRISéE SALAD AND FINGERLINGS AND BACON

Steps:

• Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Steps:

• Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
• When ready to cook, preheat the oven to 425 degrees F.
• Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
• While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
• Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
• Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
• Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON

Steps:

• In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
• Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
• Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE

Steps:

• Preheat oven to 425°.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
• Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE

Steps:

• Remove giblets from chicken; rinse the chicken and pat dry.
• Put on a rack in a roasting pan and brush with butter.
• Sprinkle with salt and freshly ground black pepper.
• Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
• Baste the chicken occasionally with the drippings.
• While the chicken is cooking, prepare the sauce.
• Bring a pan of water to a boil.
• Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
• Peel, seed and coarsely chop tomatoes.
• In a large skillet, heat olive oil over medium heat.
• Add onion and garlic; sauté 5 minutes.
• Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
• Bring to a boil, reduce the heat and simmer 30 minutes.
• Stir occasionally.
• Season sauce with lots of pepper.
• (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
• Carve chicken and serve with a bowl of sauce on the side.

WHOLE ROASTED MUSTARD CHICKEN

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
• Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE

Steps:

• Preheat oven 425 degrees F.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
• Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining salt and pepper, stirring with a whisk. Serve sauce with chicken.
• ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.

ROAST CHICKEN WITH GARLIC AND THYME

Steps:

• Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
• Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.

ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME

Steps:

• Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
• Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
• In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
• Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
• Spoon the olives and pan juices over the chicken and serve.

ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES

Steps:

• Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
• Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
• Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
• Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.