Roastedboneinchickenbreastswithherbs Recipes

Steps:

• Preheat oven to 375°F.
• Combine garlic, rosemary & thyme in small bowl.
• Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
• Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
• Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.

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.

Steps:

• Preheat oven to 425 degrees.
• In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
• NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
• Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
• Put the chicken breasts in sauce, and turn several times to coat thoroughly.
• Place skin side down (breast down) in a shallow baking dish and cover with foil.
• Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
• Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
• Serve the chicken some of the pan juices as a sauce.

Steps:

• Lay chicken breasts in a greased baking dish bone side down.
• Sprinkle liberally with the paprika covering most of the meat.
• Sprinkle lightly with salt& pepper.
• Top each piece with a thin layer of dried minced onion.
• Bake at 350 degrees for 30 minutes.
• Remove from oven and turn over all the pieces bone side up.
• Sprinkle lightly the other side of the meat with more paprika, salt and pepper.
• Pour in the 1 1/2 cup of hot water.
• NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.
• Add the 2 teaspoons of chicken base or bouillon to the water.
• Bake another 30 minutes.
• Make sure juices run clear.
• Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.
• Turn the pieces back over and serve bone side down for prettiest presentation.
• The meat should be done all the way through and yet still nice and juicy.

Steps:

• Allow the chicken to rest at room temperature for 30 to 60 minutes.
• Preheat the oven to 425 degrees F.
• In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
• In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
• Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
• Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
• To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
• Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
• Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
• Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
• Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
• As broth simmers, occasionally skim off and discard any foam that rises to the surface.
• Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

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.

Steps:

• Heat oven to 425 degrees.
• Pour chicken broth over chicken.
• Drizzle with olive oil.
• Sprinkle with salt, pepper and paprika.
• Bake for 45-55 minutes.
• Enjoy!