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
STUPID SIMPLE ROAST CHICKEN
This is so easy it's stupid.
Provided by Elliott
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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
DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL
My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degree F.
- Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
- Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
- For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.
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.
SIMPLE ROAST CHICKEN
Nothing beats this simple, classic roast chicken recipe. A full chicken perfectly seasoned and roasted to perfection, this is an easy dinner idea.
Provided by I Heart Recipes
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F.
- Thoroughly clean the chicken, then cut the backbone out, and flatten the chicken.
- Pat dry the chicken.
- Drizzle the chicken with olive oil, and rub all over the chicken.
- Combine all of the seasonings and sprinkle all over the chicken.
- Place the roaster rack in the roaster.
- Spray your roaster rack with nonstick spray, then place the chicken on top.
- Roast the chicken for about 50 minutes.
- Let the chicken rest for 10 minutes, then cut.
- Serve & enjoy!
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.
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 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
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
SIMPLE ROASTED CHICKEN PIECES
This is a great dinner on a night when you want to get other things done. Takes just half hour to prep, pop it in the oven and forget about it for an hour or so.
Provided by Gina Campo
Categories Dinner
Time 2h
Number Of Ingredients 9
Steps:
- Preheat the oven to 425. Get out a large roasting pan.
- Chop your potatoes, carrots, and onion into 1 inch cubes and place in the bottom of your roasting pan. Drizzle 2 tbsp of the olive oil over the veggies and a sprinkle on some salt and pepper.
- Place the chicken pieces on top of your chopped vegetables.
- Drizzle the chicken with the remaining 2 tbsp of olive oil. Make sure the chicken skin is coated in the oil to ensure it gets crispy.
- Sprinkle the chicken generously with salt and pepper. Sprinkle over the rosemary leaves, sometimes I throw one of the sprigs in whole as well because it looks so pretty.
- Slice the lemon into thin circles, arrange the slices throughout the pan, in between the veggies and chicken. I like to squeeze some of the slices over the chicken before I arrange them.
- Put the chicken into the oven and roast for about 60- 90 min. After 45 minutes of cooking, check the chicken. If the chicken is getting golden brown you can turn down the oven to 375° to continue cooking, if the chicken has not started to darken in color you can leave the oven at 425°. After another 20 minutes, check on the dish again, this time checking your vegetables. Check the vegetables by inserting a fork into the potatoes, if the fork can be easily inserted they are done, if not they need a little more time. As soon as your vegetables are fork tender you are ready to take the meal out. While cooking if your chicken is getting too crispy but your veggies need more time you can always cover the top with foil to slow down the browning of the chicken.
- Once the meal has been removed, allow to rest for at least 10 minutes.
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