Luckys Chicken Roasted With Vermicelli And Garlic Recipes

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GARLIC ROAST CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8



Garlic Roast Chicken image

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

GARLIC-ROASTED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Garlic-Roasted Chicken image

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
  • Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
  • Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
  • Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 11/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar

LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, roasts, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 7



Lucky's Chicken Roasted With Vermicelli And Garlic image

Steps:

  • Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
  • Preheat the oven to 450 degrees.
  • Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
  • Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
  • With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.

1 cup water
3 teaspoons kosher salt
1/2 cup virgin olive oil, plus oil for brushing the chicken
1/4 cup minced fresh garlic
1 pound fresh egg vermicell (see note)
3 roasting chickens, each weighing 2 to 3 pounds, halved
Freshly ground black pepper, as desired

LUCKY'S QUICKIE CHICKIE

Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal.

Provided by Lucky Noodles

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 7



Lucky's Quickie Chickie image

Steps:

  • Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 5.3 g, Cholesterol 48.5 mg, Fat 6.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 5.2 g

2 teaspoons olive oil
6 ounces chicken tenderloin strips
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1 ½ teaspoons honey
1 ½ teaspoons balsamic vinegar, or more to taste

VERMICELLI WITH CHICKEN SKEWERS AND NUOC CHAM

Food and Wine: "In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged in a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle." "The high acidity, citrus, and mineral flavors, and slight sweetness of a German riesling are the perfect foils for the sweet and savory taste of this dish. Try a you kabinett from the Mosel region."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15



Vermicelli With Chicken Skewers and Nuoc Cham image

Steps:

  • Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of garlic, and the oil. Add the chicken, toss, then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
  • In a small bowl, combine the remaining fish juice, sugar, and garlic with the red pepper flakes, vinegar, lime juice, and water. Set this (nuoc cham!) aside.
  • In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
  • Put the pasta and bean sprouts onto a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with peanuts.

Nutrition Facts : Calories 497.9, Fat 11.9, SaturatedFat 1.9, Cholesterol 65.8, Sodium 1824.2, Carbohydrate 58.5, Fiber 4.8, Sugar 11.1, Protein 39.8

5 tablespoons asian fish sauce (nuoc mam or nam pla, available at Asian markets and many supermarkets)
2 tablespoons sugar
3 garlic cloves, minced
1 tablespoon cooking oil
1 lb boneless skinless chicken breast, cut lengthwise into about 12 strips
1/2 teaspoon dried red pepper flakes
1 teaspoon wine vinegar
2 tablespoons lime juice
1 teaspoon lime juice
2 tablespoons water
1/2 lb vermicelli
1 cup bean sprouts
1 cucumber, peeled, halved, lengthwise, seeded, and cut into thin slices
2/3 cup basil (or any combination of the three) or 2/3 cup cilantro (or any combination of the three)
1/3 cup chopped peanuts

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