CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER
I have discovered my favorite cookbook in a very long time -- Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. This is another winner!!
Provided by Pianolady
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°.
- Halve the chicken, with the breastbone, backbone and the first two digits (tips) of the wings removed.
- Season the chicken halves on both sides with salt and freshly ground white pepper. Set a 12" cast iron skillet over high heat and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin-side down, in the skillet. Sear until golden, about 3 minutes.
- Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin-side up, until it is cooked through -- 3 to 5 minutes.
- While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
- As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.
Nutrition Facts : Calories 338.4, Fat 27.4, SaturatedFat 9.2, Cholesterol 100.3, Sodium 1824.5, Carbohydrate 0.9, Fiber 0.3, Protein 21.3
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
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ROASTED CHICKEN WITH GARLIC-THYME BUTTER RECIPE - GRANT ACHATZ
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2/5 Total Time 2 hrs 10 minsAuthor Grant Achatz
- Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.
- Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.
- Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
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4.9/5 (106)Total Time 1 hr 25 minsCategory DinnerCalories 510 per serving
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
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