Roastedchickenbreastswithherbsandporcinimushrooms 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:

• 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 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:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

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:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

Steps:

• In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
• Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
• Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.