Vegemitebastedchicken Recipes

VEGEMITE BASTED CHICKEN

o.k.... I dont post many recipes on zaar I havent already tried. BUT when it comes to Vegemite........ well I cant resist. And yes I will be trying this recipe from Kraft very soon!

Provided by Tisme

Categories Chicken

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 4

Vegemite Basted Chicken image

Steps:

Combine Vegemite and butter in a small bowl.
Place lemon inside cavity of chicken. Secure legs and wings with string or skewers and place on a rack in a roasting pan.
Brush with the combined mixture of Vegemite and butter.
Bake chicken in an oven at 200°C, allowing 25 minutes per 500gr (1 hour, 15 minutes).
Baste chicken at least twice during cooking with remaining Vegemite mixture.

Ingredients

1 lemon
1 roasting chicken, size 15
1 tablespoon vegemite
1/4 cup butter, softened

BAKED CHICKEN BREASTS AND VEGETABLES

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Baked Chicken Breasts and Vegetables image

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

GLAZED VEGEMITE CHICKEN FILLETS

This is from Kraft Foods. I know it sounds strange from the title but the marinade ingredients blend really well for a tasty chicken main.

Provided by Mandy

Categories Easy

Time P20DT5m

Yield 4 serving(s)

Number Of Ingredients 7

Glazed Vegemite Chicken Fillets image

Steps:

Place chicken fillets into combined marinade ingredients, cover and refrigerate for 1 hour.
Grill or barbeque for approximately 10 minutes, basting frequently with marinade until chicken is cooked.

Nutrition Facts : Calories 59.3, Fat 1.1, SaturatedFat 0.2, Sodium 109.8, Carbohydrate 9.9, Fiber 0.2, Sugar 8.8, Protein 1

Ingredients

1 spring onion, finely chopped (scallion)
1 garlic clove, crushed
2 tablespoons honey
2 teaspoons sherry wine
2 teaspoons vegemite
1 teaspoon sesame oil
4 chicken fillets, skin off

SKILLET CHICKEN AND VEGETABLES

Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

Skillet Chicken and Vegetables image

Steps:

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

Ingredients

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

CHICKEN WITH HERBED VEGETABLE SAUCE

Provided by Michel Depardon

Yield Serves 4

Number Of Ingredients 11

Chicken with Herbed Vegetable Sauce image

Steps:

Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.

Ingredients

4 skinless boneless chicken breast halves
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 small zucchini, cut into thin strips
1 small leek (white and pale green parts only), cut into thin strips
4 2-inch-long pieces celery, cut into thin strips
1/2 medium carrot, cut into thin strips
3 garlic cloves, minced
12 ounces cherry tomatoes, halved
1 cup canned low-salt chicken broth
8 large fresh basil leaves, sliced

VEGETABLE CHICKEN

The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 11

Vegetable Chicken image

Steps:

In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.

Nutrition Facts : Calories 242 calories, Fat 4g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
2 cups sliced celery
2 cups fresh or frozen cut green beans
1-1/2 cups sliced carrots
1 large onion, sliced
1 small zucchini, diced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt, optional
1/2 teaspoon pepper

ROASTED VEGETABLE CHICKEN

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 7

Roasted Vegetable Chicken image

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g

Ingredients

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

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