GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES
[DRAFT]
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
- For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
- For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
- Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
- For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
- Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
- Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
ASIAN GRILLED CHICKEN
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the stock, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or close the bag and refrigerate for 1 hour. Remove the chicken from the marinade.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked though, turning and brushing often with the marinade.
- Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
ASIAN CHICKEN & VEGETABLES
This recipe looks good. I haven't tried it yet but wanted to save it to try soon. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat outdoor grill rack with nonstick spray, heat grill.
- Mix spice powder, sugar and salt in small cup.
- Rub spice mixture over chicken.
- Grill 5 minutes per side over direct heat.
- Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
- Meanwhile, coat bok choy and mushrooms with nonstick spray.
- Grill over direct heat for 10-15 minutes, turning once.
- Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
- Sprinkle chicken with sesame seeds.
Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 1.9, Cholesterol 138, Sodium 851, Carbohydrate 10.1, Fiber 1.5, Sugar 5, Protein 36.5
SOUTHEAST ASIAN CHICKEN, TWO WAYS
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day.
- Put oil in a large, deep nonstick skillet over medium-high heat. Remove chicken from marinade, and add, skin-side down, to hot oil. Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes. At this point, chicken can be served with lime wedges and cilantro, if you wish.
- For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water. Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot. Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 822 milligrams, Sugar 0 grams, TransFat 0 grams
ASIAN CHICKEN WITH GINGERED VEGETABLES
"My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert." Teresa Ralston - New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken.
Nutrition Facts : Calories 249 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 400mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
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