ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
CHICKEN IN FRESH HERBS
Enjoy this herb flavored chicken sprinkled with pepper that's ready in just 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet over medium-high heat until hot.
- Cook all ingredients except pepper in skillet 15 to 20 minutes, turning chicken once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
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
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
CHICKEN WITH ORANGE JUICE AND FRESH HERBS
Make and share this Chicken With Orange Juice and Fresh Herbs recipe from Food.com.
Provided by Chef TraceyMae
Categories Chicken
Time 15m
Yield 4-6 Pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken breasts and pat dry.
- Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
- While chicken is cooking, combine all remaining ingredients in a small saucepan.
- Cook over medium heat until mixture is reduced and slightly thickened.
- Transfer chicken to a platter and pour sauce over top.
Nutrition Facts : Calories 344.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384.9, Carbohydrate 17.9, Fiber 0.1, Sugar 16, Protein 30.6
ROASTED CHICKEN WITH LEMON AND FRESH HERBS
This results in exceptionally moist and tender chicken, with the bonus of being a complete meal. The veggies get bathed in the chicken juices, resulting in an easy, delicious one-pan dinner. It's low-maintenance once it's in the oven too; no basting, no fussing. You may want to add extra garlic cloves in the pan; after roasting they're sweet and delicious and taste great when squeezed out onto the chicken meat or potatoes. Do try the parsnip in this dish, rather than the more traditional carrot; the parsnip gets very sweet when roasting and goes so well with the chicken. This dish is easy enough for weeknights, spiffy enough for company!
Provided by Lennie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
- Preheat oven to 400°F, have ready a shallow roasting pan.
- Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
- Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
- Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
- On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
- Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
- Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
- Place chicken atop the vegetables in the roasting pan.
- Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
- Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
- Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
- When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
- While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
- After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
- This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!
Nutrition Facts : Calories 518.7, Fat 25.6, SaturatedFat 5.3, Cholesterol 53.5, Sodium 127.6, Carbohydrate 56, Fiber 7.4, Sugar 8.5, Protein 18.8
CHICKEN AND HERBS
Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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