GOLDEN ROASTED CHICKEN BREASTS
Intensely juicy and flavorful, this four-ingredient dish can be pulled together in just 15 minutes, then popped in the oven for a satisfying dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. In small microwavable bowl, microwave butter until melted. Stir in thyme and pepper; cool.
- Place chicken, breast side up, in roasting pan. Brush melted butter mixture over chicken. Sprinkle any thyme remaining in bowl over chicken.
- Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Cover loosely with foil; let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
GOLDEN ROAST CHICKEN
This is a really delicious Middle Eastern recipe, and a change from the ordinary roast chicken. I think it may be a Donna Hay recipe. (several hours marinading time)
Provided by Latchy
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C (350F).
- Place chicken in non metallic dish.
- Combine onion, salt and yogurt, spoon over chicken and marinate in refrigerate for several hours.
- Remove excess marinade.
- Combine remaining ingredients and season to taste.
- Stuff the chicken with the mixture.
- Truss and bake for 1-1/2 hours or until tender.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
GOLDEN ROAST CHICKEN WITH SWEETCORN, SAGE & GARLIC
Shake up Sunday lunch with a whole chicken oozing with sage & garlic butter, which bastes the corn cobs and onions as they roast
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
- Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
- Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
- Insert a skewer into the thickest part of the chicken thigh. When it's cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.
Nutrition Facts : Calories 443 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.4 milligram of sodium
THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)
In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.
Provided by D. Todd Miller
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
- To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
- Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
- Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
- Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
GOLDEN CHICKEN
The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings (4-1/2 cups coating).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.
More about "golden roast chicken recipes"
GOLDEN ROAST - GOLDEN CHICK - FRIED CHICKEN
From goldenchick.com
GOLDEN ROAST CHICKEN | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (10)Total Time 2 hrs 10 minsCategory Dinner,LunchCalories 356 per serving
GOLDEN ROAST CHICKEN - LAKESIDE TABLE
From lakesidetable.com
5/5 (1)Total Time 1 hr 45 minsEstimated Reading Time 4 minsCalories 165 per serving
A GOLDEN ROASTED CHICKEN - OUR TABLE
From blog.kitchenwarehouse.com.au
GOLDEN WHOLE ROAST CHICKEN | WHAT'S FOR DINNER KENYA
From whatsfordinner.co.ke
FRIED OR ROAST CHICKEN - GOLDEN CHICK
From goldenchick.com
RECIPE: SHEET PAN CRISPY CAJUN-SPICED CHICKEN WITH ROASTED …
From blueapron.com
PERFECT ROAST CHICKEN - GOLDEN AND JUICY! [VIDEO] - THE …
From thereciperebel.com
WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE SEASONED MOM
From theseasonedmom.com
BEST GARLIC ROASTED CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
GOLDEN ROAST CHICKEN WITH JAMAICAN MARKET VEGETABLES
From ilovecbfoods.com
RECIPE: GOLDEN ROAST CHICKEN – BLOG.KITCHENKABOODLE.COM
From blog.kitchenkaboodle.com
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST GOLDEN CHICK RECIPES | YUMMLY
From yummly.com
THE PERFECT CRISPY WHOLE ROASTED CHICKEN - EAT LOVE EAT
From eatloveeats.com
GOLDEN ROAST CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
GOLDEN ROASTED CHICKEN BREASTS - GLUTEN FREE RECIPES
From fooddiez.com
GOLDEN CHICKEN - THE SEASONED MOM
From theseasonedmom.com
GOLDEN BROWN ROASTED SPATCHCOCK CHICKEN - ITALIAN FOOD FOREVER
From italianfoodforever.com
ROAST CHICKEN THIGHS WITH POTATO, GARLIC AND ROSEMARY - GOOD FOOD
From goodfood.com.au
BEST DAMN OVEN ROASTED CHICKEN THIGHS - RECIPETEACHER
From recipeteacher.com
GOLDEN CHICK NUTRITION DATA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST CHICKEN - GOLDEN WONDER
From goldenwonder.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
THE BEST ROAST CHICKEN (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
MODERN CLASSICS: GOLDEN ROAST CHICKEN — KITCHENKAPERS
From kitchenkapers.com
GOLDEN ROAST CHICKEN RECIPE – GOLDEN ROOT
From goldenroot.co
GOLDEN CRISPY GHEE ROAST CHICKEN - DIGISKYNET.COM
From digiskynet.com
GOLDEN ROAST CHICKENS WITH PAN SAUCE RECIPE - HOW TO COOK A …
From parade.com
EASY GOLDEN ROAST CHICKEN | IGA RECIPES
From iga.com.au
GOLDEN ROAST CHICKEN CASSEROLE FOOD BACKGROUND PHOTOS - FREE …
From dreamstime.com
GOLDEN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
GOLDEN ROASTED CHICKEN BREASTS - AMANDA'S COOKIN'
From amandascookin.com
HOW TO ROAST A CHICKEN PERFECTLY EVERY TIME | TASTE OF HOME
From tasteofhome.com
EASY GOLDEN ROAST CHICKEN - 4 INGREDIENTS
From 4ingredients.com.au
GOLDEN ROASTED CHICKEN WITH PRUNE AND CHESTNUT STUFFING - FOOD …
From foodnetwork.ca
JUICY ROAST CHICKEN RECIPE (WITH HERB GARLIC BUTTER) - LITTLE SUNNY …
From littlesunnykitchen.com
GOLDEN-SPICED ROAST CHICKEN WITH POTATOES RECIPE - TELEGRAPH
From telegraph.co.uk
PROSPEROUS GOLDEN ROAST CHICKEN RECIPE | MAGGI® MALAYSIA
From maggi.my
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #oven #european #roast #chicken #dietary #low-carb #low-in-something #meat #equipment #4-hours-or-less
You'll also love
Related Search