GARLIC HERB CHICKEN
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Low-Sodium Recipe
- 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
- 2. Heat olive oil in medium skillet.
- 3. Cook chicken until done; remove chicken and set aside.
- 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.
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.
CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
HERB ROASTED WHOLE CHICKEN
Make and share this Herb Roasted Whole Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Whole Chicken
Time 1h10m
Yield 1 Whole roasted chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
HERBED SLOW-COOKER CHICKEN
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
FRESH HERB CHICKEN MARINADE
Make and share this Fresh Herb Chicken Marinade recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 10m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together and marinade chicken overnight.
Nutrition Facts : Calories 403.3, Fat 36.1, SaturatedFat 5, Sodium 591.4, Carbohydrate 6.5, Fiber 0.9, Sugar 1.5, Protein 0.7
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
CHICKEN WITH FRESH HERB MASCARPONE
A recipe from an Australian Chef (New Zealand born though) Huey (Iian Hewitson). Times are estimated.
Provided by ImPat
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160C (fan forced) 180C (conventional).
- Place leeks into the base of a large oven dish and add stock and seasonings and set aside.
- Mix together mascarpone and herbs.
- Lift up the skin of chicken and put a layer of herbed cheese underneath and then pull the skin back and smooth down.
- Place them on top of leeks and brush with melted butter.
- Cook in the oven for about 30 to 40 minutes, adding more stock if required (check after first 20 minutes and every ten there after).
Nutrition Facts : Calories 370.8, Fat 20, SaturatedFat 7.7, Cholesterol 109.4, Sodium 224.2, Carbohydrate 14.2, Fiber 1.6, Sugar 4.2, Protein 32.8
CRUNCHY HERBED CHICKEN BREASTS
This Italian dish is out of this world. I'm always getting requests to make it for family and friends. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix the first 9 ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere., Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN WITH HERB SAUCE
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
GARDEN HERB CHICKEN
A one-pan roast chicken that makes use of whatever herbs you have in your garden
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.
- Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.
- Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.
Nutrition Facts : Calories 660 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 61 grams protein, Sodium 0.48 milligram of sodium
CHICKEN STUFFED WITH HERBY MASCARPONE
This super-quick and special recipe for two is bound to become a My Good Food favourite
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium
HERB-ROASTED CHICKEN
I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)
Provided by elainegl
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
- Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
- Remove chicken from bag and rinse under cold water. Pat chicken dry.
- Preheat oven to 375°F
- In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
- In another small bowl, melt butter. Add minced garlic to butter and mix together.
- Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
- Turn chicken over and repeat with remaining butter and herbs.
- Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
- Serve and enjoy!
Nutrition Facts : Calories 529.3, Fat 40.6, SaturatedFat 13.6, Cholesterol 175.7, Sodium 14645.1, Carbohydrate 0.8, Fiber 0.2, Protein 37.9
MASCARPONE STUFFED CHICKEN
This recipe is ideal for fast weeknight dinners as well as weekend entertaining. Another one from Good Food Magazine. This recipe serves 2, but can easily be doubled or more.
Provided by CulinaryQueen
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/400°F.
- Mix the mascarpone with the rosemary, garlic, salt and pepper.
- Place the chicken breasts on a board and lift the skin, but don't detach it.
- Put a spoonful of the mascarpone mix under the skin of each breast.
- Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.
- Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.
- Spoon the juices over the chicken and serve.
Nutrition Facts : Calories 315.4, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 30.4
CHICKEN STUFFED WITH HERBY MASCARPONE
Bound to become a favourite, this stuffed chicken recipe will take you from midweek meals to weekend entertaining as it's both super-quick and special.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Mix the mascarpone with the rosemary, garlic and seasoning.
- Place the chicken breasts on a board and cut a pocket in for the stuffing. Put a spoonful of the mascarpone mix in the pocket of each breast.
- Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Nutrition Facts : Calories 158.4, Fat 3.9, SaturatedFat 0.7, Cholesterol 68.4, Sodium 78, Carbohydrate 3.6, Fiber 1.4, Protein 27.7
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