Everydaychicken Recipes

EVERYDAY CHICKEN

I call this "Everyday Chicken" because it uses ingredients normally on-hand, can be modified to use what you do have, tastes wonderful, goes with anything, and is easy. Either marinate for a couple hours, or overnight and just pop in the oven for about an hour. Or, grill for a delicious, light chicken entree. Prep time includes marinating.

Provided by EdsGirlAngie

Categories Chicken Breast

Time 3h15m

Yield 2 serving(s)

Number Of Ingredients 11

Everyday Chicken image

Steps:

In a large glass bowl (or other non-reactive material) mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, Tabasco sauce, pepper, celery seed, and salt.
Marinate chicken in this mixture at least 2 hours (but if you have time, preferably overnight).
Bake covered at 350 degrees for 30 minutes; then uncover and bake another 30 minutes or until chicken is done (no pink, with clear juices).
This is also a fantastic and quick recipe for the grill!

Nutrition Facts : Calories 541.4, Fat 40.7, SaturatedFat 7.6, Cholesterol 92.8, Sodium 720.5, Carbohydrate 12.6, Fiber 1.7, Sugar 3.9, Protein 31.4

Ingredients

2 large bone-in chicken breasts, with skin
1 clove garlic, minced
2 large lemons, juice of (about 3/4 to 1 cup)
1/4 cup olive oil
1 tablespoon white wine (can use well-salted chicken stock)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
3/4 tablespoon black pepper, to taste
1/2 teaspoon celery seed
1/2 teaspoon salt (or to taste)
1 medium onion, minced

EVERY-WEEK ROAST CHICKEN

Five minutes of prep and an hour of doing nothing results in the most delicious roast chicken dinner, plus plenty of leftovers to use in soups, sandwiches, and more in the days that follow. Give this easy recipe a try and reap the rewards.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 3

Every-Week Roast Chicken image

Steps:

Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body.
Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.

Ingredients

1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)

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