Sundaychicken Recipes

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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



Sunday Roasted Chicken image

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

1 large whole chicken (6 lb.)
1 Tbsp. olive oil
1/2 cup each chopped carrots, celery and onions
2 jars (12 oz. each) HEINZ HomeStyle Classic Chicken Gravy

SUPER SUNDAY CHICKEN

This is a great and easy dish to make for a nice Sunday dinner (or any time). It's a family favorite! Serve with a tossed green salad.

Provided by Amy Brolsma

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4



Super Sunday Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
  • Mix stuffing according to package directions, and place on top of chicken dish.
  • Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 858.5 calories, Carbohydrate 73 g, Cholesterol 184.8 mg, Fat 26 g, Fiber 2.7 g, Protein 78.3 g, SaturatedFat 12.6 g, Sodium 2100.7 mg, Sugar 8.9 g

2 pounds boneless, skinless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
12 ounces dry bread stuffing mix

SUNDAY CHICKEN

I got this recipe out of an old church cookbook when I was young. It's simple, and I loved to cook it for my family then as much as I do now. It's a real crowd pleaser! And, regardless of its name, it's perfect any day of the week!

Provided by Melanie2590

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Sunday Chicken image

Steps:

  • Preheat oven to 400 degrees.
  • In a covered baking dish, combine all ingredients except for chicken. Stir well.
  • Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
  • Bake on 400 degrees for about 45 minutes or until tender.

Nutrition Facts : Calories 233.2, Fat 12.5, SaturatedFat 7.2, Cholesterol 109.2, Sodium 88.1, Carbohydrate 1, Sugar 0.1, Protein 27.9

4 boneless skinless chicken breasts
1 (10 3/4 ounce) can campbell's cream of chicken and mushroom soup
1/2 cup heavy cream (half and half will work if you don't have cream)
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1 dash cayenne pepper (more if you like some heat!)
salt and pepper (to taste)

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



Sunday Roast Chicken image

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

1 medium fennel bulb
5 large carrots, cut into 1-1/2-inch pieces
1 large white onion, quartered, divided
1 medium lemon
3 garlic cloves, minced
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 broiler/fryer chicken (4 pounds)
2 garlic cloves
1 cup orange juice

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



Sunday Baked Chicken image

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

4 tablespoons butter, at room temperature
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 (3 1/2 lb) whole chickens, rinsed and patted dry
2 teaspoons salt
1 lb yukon gold potato, halved
1/2 lb carrot, halved crosswise
4 garlic cloves, unpeeled

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