Succulent Baked Chicken Food

SUCCULENT ROAST CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
• Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

SUCCULENT HONEY & LEMON CHICKEN

Steps:

• Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
• Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
• Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

SUCCULENT BAKED CHICKEN

Steps:

• Preheat oven to 180C/350°F
• Line a 9" X 13" glass baking dish with a very large piece of foil, big enough to wrap up the chicken.
• In a small bowl, mix the parsley, thyme and rosemary.
• Rinse the chicken and pat the outside dry with paper(kitchen)towels. Place in the lined baking dish.
• Squeeze the juice from the wedged lemon inside the chicken and then put the lemon wedges inside the chicken. Sprinkle the inside of the chicken with 1/3 of the herbs and salt and pepper.
• Squeeze the juice from the lemon slices on the chicken and lay the slices on top of it. Dot with butter.
• Sprinkle with the remaining herbs, the paprika, salt and pepper.
• Arrange the sliced onion around the chicken.
• Fold up the sides of the foil on the chicken and roll up the foil like a parcel.
• Place in the preheated oven for 2 1/2 hours. Do not open the oven until the time is up.
• Remove the dish from the oven and let sit for about 15-20 minutes before opening the foil.
• Transfer the chicken to a cutting board. You can then use the juice in the pan to make a gravy.

SUCCULENT SEASONED CHICKEN

Steps:

• Butter chicken breasts and sprinkle with seasonings.
• Squeeze lemon juice on top of seasoned chicken.
• Put wine in bottom of pan with chicken.
• Bake at 350 for 45 minute.

SUCCULENT CHICKEN PARMESAN

Steps:

• Preheat oven to 425 degrees F.
• Combine bread crumbs with Parmesan cheese in shallow dish; set aside.
• Add chicken and Hellmann's® or Best Foods® Real Mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mixture. Arrange chicken on baking sheet.
• Bake 20 minutes. Evenly top chicken with Pasta Sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted.
• Cost per recipe*: $8.36
• Cost per serving*: $2.09
• *Based on average retail prices at national supermarkets.

SUCCULENT CHICKEN SANDWICHES

Steps:

• Pound chicken to 1/2 inch thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• In a shallow bowl, combine the bisquit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper, and cayenne.
• Remove chicken once piece at a time, allowing excess buttermilk to drain off. Discard buttermilk.
• Coat chicken with the cornmeal mixture; place in a 9x13 baking dish coated with nonstick cooking spray.
• Bake uncovered at 400 for 12 minutes. Turn chicken and bake 8-12 minutes longer or until coating is lightly browned and juices run clear.
• Serve on buns with lettuce, tomato, onion, and honey mustard.

SIMPLE & SUCCULENT CANNED WHOLE CHICKEN

Steps:

• Remove any giblets which may be in chicken and scrub well.
• Wash one, one or two-quart canning jar (depending on the size of the chicken).
• Add 1 tsp salt to jar.
• Pack raw, skin-on chicken into the jar. If it won't fit you may have to cut it up a bit. Leave 1/2 to 1 inch head space.
• Put jar lids in hottest tap water.
• Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.
• Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.
• Process for 90 minutes after pressure has reached 15 lbs.
• Please note that it is not necessary to add any water to the jars- the chicken will make a delicious broth which will be gelled unless it is heated. Do not de-bone chicken as the bones are neccessary to make a good broth.
• * I often do chicken pieces in pint jars as I live alone. In which case I only add 1/2 tsp salt and reduce the processing to 75 minutes at 15 lbs pressure.