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
CARROTS WITH SUGAR SNAP PEAS
With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Nutrition Facts :
ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS
Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
- Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF).
- Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
STAR ANISE ROAST CHICKEN
This roast dinner is perfectly sized for two to enjoy. Serve your soy-flavoured bird with mashed potatoes and Asian-style gravy
Provided by Good Food team
Categories Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
- Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
- Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
- When the chicken is cooked through - the juices should run clear when a sharp knife is inserted into the thickest part of the thigh - remove from the tin and rest on a plate covered with foil.
- Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)
Nutrition Facts : Calories 751 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 2.5 milligram of sodium
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STAR ANISE AND GINGER BRAISED CHICKEN – LEITE'S CULINARIA
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4.9/5 (12)Total Time 40 minsCategory MainsCalories 393 per serving
- To make the Star Anise and Ginger Braised Chicken in your slow cooker, see the Slow Cooker Variation below. To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.
- Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes.
- Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.
- Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.)
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