Roast Chicken And Scallions Recipes

Steps:

• Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
• Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
• Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.

Steps:

• Marinade: Peel and julienne the onion. Halve the lemon, then cut it into thin slices. Place zip-top bag into a large mixing bowl to keep contents from spilling, then place sliced onion and lemon into the bag. Pull rosemary and thyme leaves off their sprigs, roughly chop, and add to the bag. Add salt and oil, then mix to combine. Set aside.
• Break down the chicken: First, cut away the wings. Then cut the leg and thigh away from each side, being careful to include the "oysters" from the carcass. Separate the legs from thighs. Cut down either side of the backbone and remove the breasts. (Reserve remaining carcass for stock.) Add the chicken pieces to the marinade and massage the bag to coat. Remove as much air as you can from the bag before sealing it. Marinate at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. (Chef Kaysen doesn't recommend marinating for longer than 2 hours, due to the highly acidic nature of this marinade.)
• Preheat oven to 450 degrees F. Transfer all the contents of the zip-top bag into the mixing bowl. Line a clean surface with paper towels and pat chicken pieces dry. In a large sauté pan over high heat, add oil. When it's hot and shimmering, carefully add the chicken and some of the solids from the marinade to the pan. (Work in batches if necessary; do not crowd the pan.) Sear the chicken, about 2 minutes per side. Evenly distribute butter pieces in the pan. After the skin has begun to caramelize, transfer pan to the oven. Allow to roast for a total of 15-20 minutes, until the juices run clear (not pink) for both the white and dark meat. (Alternatively, chicken is done when an instant-read thermometer registers 165 degrees F.) Meanwhile, make the Charred Scallion Vinaigrette.
• Charred Scallion Vinaigrette: In a sauté pan over high heat, add 2 tablespoons grapeseed oil. When it's hot and shimmering, add the scallions; cook, turning occasionally with tongs, until the scallions are charred all over, 8-10 minutes. Meanwhile, peel and mince the ginger, followed by the garlic. In a mixing bowl, combine the soy sauce, sesame oil, the lemon juice, ginger and garlic. Whisk in remaining grapeseed oil (about 3 tablespoons). Remove charred scallions from the pan; chop and add to vinaigrette. Stir to combine, then taste and adjust with more lemon juice as needed. Set aside.
• Assembly: Remove chicken from oven. It's fully cooked when the meat has shrunk and pulls away from the bone (it's easy to tell on the leg). Arrange chicken pieces on a serving platter, along with plenty of roasted lemon and onion. Spoon Charred Scallion Vinaigrette over the top before serving.

Steps:

• Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
• Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
• Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.

Steps:

• Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
• Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.

Steps:

• Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a rimmed baking sheet with foil. Toss the tomatoes, scallions and garlic on the baking sheet with 1 tablespoon oil until coated. Sprinkle with salt and pepper.
• Broil until the vegetables are charred, flipping once, 10 to 12 minutes. Transfer to a cutting board to cool slightly. Switch the oven to bake at 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until the chicken just cooked through, 10 to 12 minutes.
• While the chicken cooks, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1?4 cup oil, the vinegar, and the Worcestershire. Season with salt and pepper. Serve the chicken with the relish and toasted bread.

Steps:

• Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet.
• Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
• Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

Steps:

• Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
• Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
• Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
• Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Steps:

• Preheat a saute pan over medium heat. Chop scallions and add to the pan. Stir fry until beginning to soften, about 2 minutes Slice your precooked chicken (I use 1 1/2 to 2 breast tenders) and add to the pan.
• Add water and seasonings to taste. Stir and let cook 1-2 mins or until chicken is warmed through and sauce is beginning to thicken.
• Remove to a plate or bowl and enjoy with a cup of green tea!

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

Steps:

• whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
• remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.