BLACKENED CHICKEN
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
- Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.
Nutrition Facts : Calories 233 g, Fat 11 g, Protein 29 g
HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
BLASTED CHICKEN
This recipe is Sara Moulton's most requested recipe. It is very good and great for afternoons when it is 5pm and I don't have a clue what is for dinner. Just a very basic but great chicken recipe.
Provided by HeatherTX
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees.
- Rinse chicken and pat dry.
- Season with salt and pepper (or other seasonings of your choice) and place on roasting pan breast side up.
- Roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer.
- Place the chicken on a cutting board and let stand for 15 minutes.
BLASTED CHICKEN!!!!!
Make and share this Blasted Chicken!!!!! recipe from Food.com.
Provided by DoryJean54
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and season chicken.
- Place in a baking pan sprayed with Pam.
- Place chicken breast side down in a 425* preheated oven.
- Do not cover it.
- Do not open oven door once you put it in!
- Bake 1 hour and 15 minutes.
- Take out of oven and let sit for 10 minutes.
- Enjoy!
ROASTED CHICKEN
Learn how to make this delicious whole Roasted Chicken to share with your family and friends. Watch this video on how to cook a whole Roasted Chicken, and you'll never buy a rotisserie chicken from the store again!
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Use fingers or end of wooden spoon to separate skin from meat on both sides of chicken, being careful not to tear the skin.
- Brush bottom of chicken with 1/4 cup dressing. Tuck wings under chicken; place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken. Combine carrots, celery and remaining dressing; spoon into chicken cavity.
- Bake 1-1/2 to 2 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
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