Cavenders Roasted Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• 1. Wash the chicken and rinse the cavity. Dry inside and out with paper towel
• 2. Mix toegther in a small jar the juice of the lemon (save the lemon) and some evoo. to the consistancy of salad dressing.
• 3. peel and cut the onion in half
• 4. Put the onion and lemon in the cavity of the chicken and sprinkle the inside of the chicken with the Seasoning Mix. You can use it generously it isn't too salty.
• 5. Rub the chicken with the lemon juice and olive oil mixture. The sprinkle generously with the Seasoning Mix. Again, it isn't too salty. Be sure to get the back of the chicken too.
• 6. Put in a ziplock bag and refrigerate overnight.
• 7. Roast the chicken at 250 degrees for 5 to 6 hours; to an internal temperature of 180 degrees.
• 8. Let it rest atleast 15 minutes before carving.

Steps:

• Pour chicken stock into roaster or whatever baking dish you are using.
• Liberally cover the chicken in Cavender's Greek Seasoning.
• Place chick in the roaster/dish with the chicken broth.
• Cover the chicken with a lid or aluminum foil.
• Cook in the oven at 350 degrees F for 3 hours.
• 2 hours of cook-time is acceptable, but the meat will literally fall off the bone after 3.
• Enjoy!

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Steps:

• Heat oven to 450 degrees.
• Wait 5 minutes, then place a non-stick skillet on a medium heat element. Melt 1 tbsp butter in the skillet. Once it is half melted, add the olive oil. Stir. Add the garlic, and cook 1 minute. Do not let it burn!
• Sprinkle the chicken breast with the greek seasoning, half on each side. Place the chicken breast in the skillet. Cook for 4 minutes on medium heat. Turn the oven off, but do not open the door! Flip the chicken over and cook for 6 minutes on low heat, covered.
• Remove the chicken and place in an oven-proof dish. Pour the skillet drippings over the chicken breast. Cover with aluminum foil.
• Place the dish with the chicken in the oven, and let it sit for 10 minutes without opening the door.
• Serve with the pan drippings over the chicken breasts. I cut mine up and then poured the drippings over. Delicious!