SUNDAY ROAST CHICKEN
This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
THE BEST SUNDAY ROAST CHICKEN
Roast chicken is a wonderful dish any time but particularly a traditional Sunday lunch. Cook with lots of butter for a moist, succulent roast chicken.
Provided by Elaine Lemm
Categories Main Course
Time 1h45m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 1133 kcal, Carbohydrate 6 g, Cholesterol 436 mg, Fiber 0 g, Protein 97 g, SaturatedFat 29 g, Sodium 7626 mg, Sugar 1 g, Fat 76 g, ServingSize 4 servings, UnsaturatedFat 0 g
SYLVIA'S SUNDAY ROAST CHICKEN
Make and share this Sylvia's Sunday Roast Chicken recipe from Food.com.
Provided by Oolala
Categories Whole Chicken
Time 2h8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Rinse chicken thoroughly and pat dry.
- In a small bowl, stir together salt, pepper, and poultry seasoning.
- Sprinkle the mixture over the chicken, inside and out.
- Let stand at room temperature for 30 minutes or even better, overnight in the refrigerator.
- Rub the chicken inside and out with the softened butter.
- Place chicken, breast side down, in a roasting pan.
- Bake for 1 hour.
- Turn the chicken to breast side up and bake for 45 minutes to 1 hour longer or until juices run clean when pricked with a fork between the leg and the thigh.
Nutrition Facts : Calories 740.2, Fat 58.1, SaturatedFat 20.6, Cholesterol 244.4, Sodium 2045.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 50.5
SYLVIA'S SMOTHERED CHICKEN
Posted in response to a request for smothered chicken. The absolute best smothered chicken I have ever had was at Sylvia's restaurant in Harlem. I found this recipe on the Web, apparently from a cookbook put out by Sylvia herself.
Provided by Lennie
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
- Season 2 cups of the flour with the remaining salt and pepper; dredge the chicken in the flour until coated on all sides (shake off any excess flour).
- Over medium heat, heat the oil in a heavy deep skillet (cast-iron is best) until the edge of a chicken piece dipped into the oil gives off a lively sizzle.
- Add as many chicken pieces into the skillet as you can, but make sure the pieces do not touch.
- Fry until the chicken pieces are browned on all sides, about 6 minutes; adjust the heat as necessary during frying to keep a lively sizzle without overbrowning.
- Remove the fried chicken to drain and repeat with the remaining pieces.
- When all the chicken pieces have been fried, pour off all but 4 tablespoons of drippings from the skillet, reduce the heat to medium, and add the onions, peppers, and celery to the skillet.
- Cook, stirring occasionally, until brown and tender, about 10 minutes.
- Move the vegetables to one side of the skillet and sprinkle the remaining 2 tablespoons of flour over the other side of the skillet; cook the flour until golden brown, stirring constantly--be careful not to let the flour burn.
- Slowly pour in the water and stir until the gravy is smooth.
- Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
- Top with the gravy and vegetables; cover tightly.
- Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Check the seasoning and add salt and pepper as necessary.
- Serve, spooning some of the gravy and vegetables over each piece of chicken; pass the extra gravy.
Nutrition Facts : Calories 1120.9, Fat 73.9, SaturatedFat 19, Cholesterol 297.9, Sodium 1453.1, Carbohydrate 31.4, Fiber 2.4, Sugar 2.6, Protein 78.1
DUTCH OVEN CHICKEN AND VINAIGRETTE
This is a simple dish: chicken that's a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings - garlic, onions, herbs and lemon - are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken's cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that's as good over salad greens as over the chicken.
Provided by Dorie Greenspan
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chicken: Heat oven to 450 degrees.
- Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
- Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
- Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
- While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
- Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
- To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.
SUNDAY ROAST CHICKEN
I got this recipe from Fix It and Forget It Recipes for Entertaining crockpot cookbook. This is really great chicken. My family loves this chicken. I used the juice from cooking the chicken to make the gravy. We serve this with mashed potatoes and carrots.
Provided by internetnut
Categories One Dish Meal
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Combine seasoning mix ingredients in small bowl.
- Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
- Stuff cavity of chicken with cooled vegetables.
- Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
- Place chicken in large slow cooker.
- Cover. Cook on low 6 hours.
- Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.
SUNDAY DINNER ROAST CHICKEN
Delicious and moist, this chicken makes a beautiful centerpiece on any dinner table, and is incredibly easy to prepare.
Provided by Dans La Lune
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Clean chicken cavity and rinse thoroughly.
- Place in a large roasting pan.
- Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
- Add chopped potatoes to the bed around the chicken.
- Drizzle olive oil over chicken and vegetables.
- Season entire dish with rosemary, onion powder, salt and pepper.
- Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
- Bake chicken for approximately 2 hours.
- Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).
SYLVIA'S SOUTHERN FRIED CHICKEN
Who needs eleven herbs and spices?! This delicious pan-fried chicken comes from "Sylvia's Family Soul Food Cookbook" by Sylvia Woods. It's best to season the chicken overnight, but 20 minutes will do. The seasonings are delicious but don't overpower the meat itself, and it's just as good cold! Try it! I've included overnight seasoning in the prep time, but it could actually be as little as 20 minutes. I'm also allowing a little extra time for the frying because not all pieces cook in the same amount of time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
- Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
- Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
- Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
- Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
- Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
- Remove from skillet and drain on paper towels before serving.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 12.3, Cholesterol 181.1, Sodium 1042.5, Carbohydrate 36.6, Fiber 1.6, Sugar 0.2, Protein 49.9
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