PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
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.
SUNDAY CHICKEN
This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
SUNDAY BAKED CHICKEN
Make and share this Sunday Baked Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
- Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
- Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
- Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
- Top the vegetables with a roasting rack.
- Place the chicken on the rack, breast side up.
- Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
- Transfer the chicken to a cutting board to rest for 5 minutes before carving.
- Serve with the vegetables and pan juices.
Nutrition Facts : Calories 785.3, Fat 52.5, SaturatedFat 19, Cholesterol 217.7, Sodium 1483.2, Carbohydrate 30, Fiber 4.1, Sugar 3.8, Protein 47
SUNDAY CHICKEN RICE BAKE
Make and share this Sunday Chicken Rice Bake recipe from Food.com.
Provided by LexingtonMom
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
- Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
- Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
- Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
- Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 712.8, Fat 33.7, SaturatedFat 10.1, Cholesterol 138.2, Sodium 1195.6, Carbohydrate 59.2, Fiber 3.8, Sugar 2.8, Protein 42.3
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
BAKED CHICKEN WITH LEMON
Spruce up chicken breasts with fresh thyme and lemon - whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
- Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
Nutrition Facts : Calories 252 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 39 grams protein, Sodium 0.2 milligram of sodium
SUNDAY'S BEST CHICKEN
I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!-Amy Jenkins, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
Nutrition Facts : Calories 555 calories, Fat 34g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 801mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 57g protein.
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