Sundays Best Chicken Recipes

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.

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.

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).

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.

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.