THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE
How to make Roasted Chicken Breasts with Cranberry Port Sauce
Provided by @MakeItYours
Categories Chicken
Number Of Ingredients 18
Steps:
- To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
- It is a much more beautiful presentation and it keeps the chicken moist.
- Bones can be used to make stock or discarded.
- If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
- Stuff each breast with same amount of filling and turn slit side down.
- Brush top with a film of dijon mustard and continue with recipe.
- To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
- Dried currants may be substituted for cranberries.
- Trim chicken breasts of any fat.
- Heat butter in skillet on medium high heat.
- Add onion, saute, until softened then add mushrooms and zucchini.
- Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
- Stir in tarragon and cream.
- Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
- Stir in lemon juice and add enough breadcrumbs to hold mixture together.
- Add parsely and season well with salt and pepper.
- Season chicken breasts with salt and pepper.
- With fingertips, make a pocket between skin and flesh of each chicken breast.
- Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
- Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
- Dot with butter, refrigerate until one hour before baking.
- Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
- If skin is not quite crisp enough, place under broiler to crisp it.
- While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
- Reduce by half, skimming occasionally, about 25 minutes.
- Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
- Just before serving, skim any fat off pan juices and add juices to sauce.
- Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
- Garnish with extra dried cranberries, if desired.
CRANBERRY SAUCE CHICKEN I
Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.
Provided by phaylock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g
EASY CRANBERRY CHICKEN
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.-Kay Simpson, Hull, Quebec
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Nutrition Facts : Calories 425 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
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