Roastedchickenbreast Recipes

Steps:

• Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
• Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
• Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
• Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

Steps:

• Preheat oven to 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 just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

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:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

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:

• 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:

• 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:

• Pre heat oven to 400 degrees.
• Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
• Drizzle over chicken.
• Bake chicken for 35-40 minutes until skin is golden brown.
• Serve with saffron rice.
• Enjoy -- .

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:

• Preheat oven to 450 degrees F.
• Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
• Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
• Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

Steps:

• To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan.
• Add shallots and toss to coat.
• Place uncovered pan in oven for 30 minutes, tossing once.
• Add wine and vinegar, continue roasting for another 45 minutes.
• Remove pan from oven and place on stovetop.
• MAIN INSTRUCTIONS:.
• To the caramelized shallots, add stock and reduce to half.
• Season chicken to taste.
• Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke.
• Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin.
• Place pan in oven for 15 minutes.
• Return to stovetop, turn breasts over and finish cooking (5 minutes).
• To serve:.
• Slice chicken in half on an angle and spoon shallots over top.
• Good with sweet or regular mashed potatoes.