SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
SPICE-RUBBED CHICKEN BREASTS
From a cookbook of mine entitled Seriously Simple....and yes, all the great recipes from the book are seriously simple, and seriously good! You can use any leftover chicken for a salad the next day!
Provided by carmenskitchen
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all spice rub ingredients and mix well.
- Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
- Cover and refrigerate for up to 2 hours.
- Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
- Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Nutrition Facts : Calories 158.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 370.5, Carbohydrate 7.9, Fiber 1.5, Sugar 3.9, Protein 27.7
ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE
From Sunset Magazine. Their notes regarding the recipe: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
- Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
- Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
- Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
- Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
More about "spice rubbed chicken breasts with lemon shallot sauce food"
ONE SKILLET LEMON GARLIC CHICKEN RECIPE | LITTLE SPICE JAR
Web May 17, 2020 In a measuring cup or small bowl, stir together the chicken broth, lemon juice, garlic, and red pepper flakes. Feel free to add a dash …
From littlespicejar.com
4.9/5 (553)Category 30 Minute MealsServings 4Total Time 30 mins
From littlespicejar.com
4.9/5 (553)Category 30 Minute MealsServings 4Total Time 30 mins
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
LEMON SHALLOT CHICKEN - SWEET SAVORY AND STEPH
Web Feb 10, 2021 When you make Lemon Shallot Chicken for dinner, you bring all of the flavors of your favorite Italian restaurant home. Tender …
From sweetsavoryandsteph.com
4.9/5 (59)Category Dinner, Main CourseCuisine ItalianCalories 184 per serving
From sweetsavoryandsteph.com
4.9/5 (59)Category Dinner, Main CourseCuisine ItalianCalories 184 per serving
SHALLOT SAUCE FOR CHICKEN - SEASON & THYME
Web Jan 23, 2021 Turn down heat to low and add in butter until it melts. Add in heavy cream and stir to combine. Cook on low for 1 minute. Place …
From seasonandthyme.com
4.4/5 (15)Total Time 35 minsCategory Chicken, DinnerCalories 485 per serving
From seasonandthyme.com
4.4/5 (15)Total Time 35 minsCategory Chicken, DinnerCalories 485 per serving
SPICE RUBBED CHICKEN BREASTS WITH LEMON …
Web This allspice chicken breast recipe is easy, delicious, and nutritious. Make it tonight and let us know what you think ???
From friendseat.com
From friendseat.com
SPICE-RUBBED CHICKEN WITH LEMON-SHALLOT SAUCE – GF CHOW
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Web Apr 22, 2022 Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill …
From foodnetwork.ca
From foodnetwork.ca
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE - PINTEREST
Web Feb 26, 2014 - Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce Recipe. ... Feb 26, 2014 - Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce Recipe. …
From pinterest.com
From pinterest.com
FOODCOMBO
PAN SEARED CHICKEN WITH LEMON-SHALLOT SAUCE - UNWRITTEN RECIPES
Web Jun 22, 2020 Pan Seared Chicken with Lemon-Shallot Sauce. Prep Time for Chicken: About 1 hour (but a lot of this is hands-free) Prep Time for Sauce: 10 minutes. …
From unwrittenrecipes.com
From unwrittenrecipes.com
SPICE RUBBED CHICKEN BREASTS WITH LEMON SHALLOT SAUCE RECIPES
Web Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil. Add the thyme, shallots and …
From findrecipes.info
From findrecipes.info
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE …
Web 1 teaspoon salt 1 teaspoon ground black pepper 3/4 teaspoon ground allspice 8 skinless boneless chicken breast halves 8 tablespoons olive oil 1/2 cup dry white wine
From keeprecipes.com
From keeprecipes.com
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Web To revisit this article, select My Account, then View saved stories. Close Alert
From shanlabar.com
From shanlabar.com
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Web Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and …
From cookingindex.com
From cookingindex.com
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE RECIPE | EAT …
Web Save this Spice-rubbed chicken breasts with lemon-shallot sauce recipe and more from Epicurious to your own online collection at EatYourBooks.com. ... Spice-rubbed chicken ...
From eatyourbooks.com
From eatyourbooks.com
PERI PERI CHICKEN RECIPE (OR PIRI PIRI) | LITTLE SPICE JAR
Web Jun 19, 2023 Pour half of the marinade over the chicken and rub it in. Flip the chicken over and pour the remaining marinade on the chicken breast. Rub the skin side with …
From littlespicejar.com
From littlespicejar.com
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Web Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and …
From kitchenpc.com
From kitchenpc.com
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