COUNTRY ROASTED CHICKEN
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.
FAMOUS DAVE'S COUNTRY ROASTED CHICKEN
I haven't made this one yet, but it sounds very good! Prep time does not include 3 hour marinating time.
Provided by yooper
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients for chicken seasoning.
- Store in a covered container.
- Place the chicken in a 2 gallon sealable plastic bag.
- Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
- Marinate in refrigerator for 3 hours, turning every 30 minutes.
- Remove chicken from bag and drain.
- Season generously with 1/3 cup Roast Chicken Seasoning.
- Preheat the oven to 375.
- Arrange chicken on a rack in a baking pan.
- Tent loosely with foil.
- Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
- Let stand for 10 minutes before carving.
BAKED COUNTRY CHICKEN
Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main
Provided by John Torode
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.
Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium
COUNTRY BAKED CHICKEN
This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a large bowl and cover with water.
- Add 2 tsp salt and stir it around.
- Let chicken rest in the salted water for 20 minutes.
- Preheat the oven to 375.
- Drain chicken well.
- Pour the melted butter over the chicken, and stir it around to coat the chicken well.
- Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
- Add any remaining butter to the chicken in the pan.
- Mix the flour and the pepper in a small bowl.
- Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
- Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
- Bake in the oven for about 45 minutes.
- Time will depend on which chicken parts you are using.
- Breasts take less time than thighs.
- I use a meat thermometer (to about 175) to tell when it's done.
- If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.
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BAKED RANCH CHICKEN - JO COOKS
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4.5/5 (413)Total Time 45 minsCategory Dinner, Lunch, Main CourseCalories 441 per serving
- Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
COUNTRY CHICKEN AND BISCUITS - THE SEASONED MOM
From theseasonedmom.com
Ratings 32Calories 443 per servingCategory Dinner
- Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
- Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
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