Sundays Best Chicken Food

SUNDAY'S BEST CHICKEN

Steps:

• Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

SUNDAY CHICKEN DINNER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
• Spread the potatoes and onion into the bottom of the lined baking dish.
• Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
• Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil.
• Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THE BEST SUNDAY ROAST CHICKEN

Steps:

• Gather the ingredients.
• Preheat the oven to 200C/400F/Gas 6.
• Place the chicken, breast up, in a deep roasting tin. Massage the softened butter all over the chicken breasts, legs and sides.
• Tuck the half of the garlic into the chicken cavity and sprinkle all over with sea salt
• Toss the remaining garlic into the roasting tin and place into the preheated oven and cook for 1 hr 30 minutes.
• Remove the chicken from the tin and wrap tightly in aluminum foil and leave the bird to rest for 15 minutes.
• Put the roasting tin over medium heat on the stovetop and bring the chicken juices up to a gentle simmer. Slowly raise the heat to high and add the white wine.
• Stir the wine and juices thoroughly with a wooden spoon and simmer for 5 minutes. Add the chicken or vegetable stock, stir again, lower the heat and simmer until reduced by one-third.
• Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove the sauce from the heat and strain through a fine sieve into a warmed gravy boat or jug.
• Put the chicken onto a carving platter, surround with roasted vegetables . Serve the chicken immediately with the sauce on the side.
• Enjoy!

"SUNDAY BEST" ROAST CHICKEN

Steps:

• 1. Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on outside (and a little inside) of chicken. Tie legs together if desired. Tuck wings under. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste well every 30 minutes with melted butter. (You can also baste with juices from the pan when enough accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving. Great for turkeys and cornish hens, too! *Cut-up potatoes, baby carrots, celery and onions can also be added to the pan if desired for a "one pot wonder"! And gravy can be made from the drippings.

SUNDAY BAKED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
• Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
• Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
• Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
• Top the vegetables with a roasting rack.
• Place the chicken on the rack, breast side up.
• Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
• Transfer the chicken to a cutting board to rest for 5 minutes before carving.
• Serve with the vegetables and pan juices.

SUNDAY FRIED CHICKEN

Steps:

• Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.