OVEN ROASTED CHICKEN BREASTS
Make and share this Oven Roasted Chicken Breasts recipe from Food.com.
Provided by Xwest2
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 400 degrees.
- Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
- Drizzle over chicken.
- Bake chicken for 35-40 minutes until skin is golden brown.
- Serve with saffron rice.
- Enjoy -- .
CLAY OVEN-ROASTED CHICKEN
Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.
Provided by Alan in SW Florida
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak clay oven in water to cover for 10 to 15 minutes.
- Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
- Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.
Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6
ROAST ACHIOTE CITRUS CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight.
- Preheat oven to 400 degrees.
- Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down.
- Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans.
CLAY-POT CHICKEN
A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!
Provided by Luschka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celcius.
- Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
- Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
- Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
- Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
- Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
RUBBED & GARNISH OVEN ROASTED CHICKEN
Tasty, quick version for oven roasting. I sometimes use half chili powder & half ground habanero powder to kick it up. Adjust any flavourings to your preference.
Provided by peachez
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Mix together rub ingredients in a small bowl.
- Rub mixture on chicken halves.
- Place chicken halves on a lightly oiled 15 x 10 inch jelly roll pan.
- Bake for approximately 20 minutes.
- Serve.
Nutrition Facts : Calories 156.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 75.5, Sodium 338.9, Carbohydrate 2, Fiber 0.5, Sugar 1.1, Protein 25.2
GREEK ROASTED CHICKEN
Make and share this Greek Roasted Chicken recipe from Food.com.
Provided by Audrey M
Categories Whole Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Remove giblets from chicken; wash and pat dry with paper towels.
- Salt and pepper skin and cavity of chicken to your taste.
- Place chicken in a 13 x 9 inch baking pan.
- Take one lemon and rub on counter top back and forth with your hand to loosen lemon juice.
- Cut lemon in half.
- Take one half of a lemon and squeeze the juice into a small glass mixing bowl; add 1/2 cup Greek Vinaigrette Dressing and blend.
- Place squeezed lemon and other three lemon halves into cavity of chicken.
- Slowly pour dressing mixture over chicken.
- Bake for 1 1/2 at 350 degrees or until juices run clear.
- Baste periodically.
Nutrition Facts : Calories 265, Fat 18.3, SaturatedFat 5.2, Cholesterol 90.6, Sodium 85.3, Carbohydrate 2.9, Fiber 1.3, Protein 22.8
CHINESE POT ROASTED CHICKEN
this is from back when I was first married and got a Wok for a present we ate a lot of chinese home cooking because it was CHEAP. You can use a wok or a dutch oven for this dish
Provided by Shawn C
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
- Brown in oil.
- Add sherry, ginger root and cook 20-30 minutes.
- Add mushrooms during last 5 minutes.
- Remove chicken, add celery and onions.
- Cook 1-2 minutes.
- Mix water, cornstarch, sugar and soy add to pan.
- Pour over chicken.
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