SUNDAY ROASTED CHICKEN
Show your family you care with our Sunday Roasted Chicken recipe. It's so good, you may make our Sunday Roasted Chicken other days of the week as well!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Brush chicken with oil. Tuck wings under chicken; place, breast side up, on rack in roasting pan.
- Combine vegetables; spoon into chicken cavity.
- Bake 1-1/2 to 2 hours or until chicken is done (165°F). Remove from oven. Let stand 10 min. before serving. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Remove and discard vegetables from chicken cavity. Slice chicken. Serve topped with gravy.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 140 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 44 g
SUNDAY ROAST CHICKEN
I got this recipe from Fix It and Forget It Recipes for Entertaining crockpot cookbook. This is really great chicken. My family loves this chicken. I used the juice from cooking the chicken to make the gravy. We serve this with mashed potatoes and carrots.
Provided by internetnut
Categories One Dish Meal
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Combine seasoning mix ingredients in small bowl.
- Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
- Stuff cavity of chicken with cooled vegetables.
- Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
- Place chicken in large slow cooker.
- Cover. Cook on low 6 hours.
- Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.
SUNDAY DINNER ROAST CHICKEN
Delicious and moist, this chicken makes a beautiful centerpiece on any dinner table, and is incredibly easy to prepare.
Provided by Dans La Lune
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Clean chicken cavity and rinse thoroughly.
- Place in a large roasting pan.
- Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
- Add chopped potatoes to the bed around the chicken.
- Drizzle olive oil over chicken and vegetables.
- Season entire dish with rosemary, onion powder, salt and pepper.
- Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
- Bake chicken for approximately 2 hours.
- Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).
SUNDAY DINNER CHICKEN
Make and share this Sunday Dinner Chicken recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 2-3 quart casserole dish.
- Spread rice on bottom.
- Add chicken; salt and pepper.
- Sprinkle onion soup mix over chicken.
- Mix cream of mushroom soup with milk.
- Pour over chicken.
- Bake at 325°F for 2 hours.
Nutrition Facts : Calories 814.3, Fat 42.9, SaturatedFat 12.9, Cholesterol 184.4, Sodium 1410.5, Carbohydrate 53, Fiber 1.3, Sugar 2.9, Protein 50.6
SUNDAY ROAST CHICKEN
This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
EASY CHICKEN SUNDAY LUNCH FOR TWO
Want a roast dinner for two without all the leftovers? Try this hassle-free route to tasty roast chicken for two.
Provided by English_Rose
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
- To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
- For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
- For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
- Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
- In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
- Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.
Nutrition Facts : Calories 1798, Fat 79.4, SaturatedFat 28.7, Cholesterol 207.7, Sodium 508.5, Carbohydrate 195.4, Fiber 27.2, Sugar 13.7, Protein 72.4
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