A good recipe with roasted chicken?!
Answers:
Roasted Chicken with Lemon, White Wine and Olives
Serves: 6
Ingredients
6 Chicken legs or breasts
3 tbsp Olive oil, plus extra to serve
8 Garlic cloves, unpeeled
12 Shallots, peeled
3 Small lemons, halved
5g Thyme, plus extra to serve
5g Rosemary, plus extra to serve
200ml White wine
30 Black or green olives, unpitted
2 tbsp Aged balsamic vinegar
Method
1!. Preheat the oven to 180°C/gas 4!. Season the chicken well and slash the skin in 3 or 4 places!. Heat 1 tbsp olive oil in a frying pan and brown the chicken, skin-side down, for 5 minutes over a medium-to-high heat!. Transfer the chicken to an oiled roasting pan and add the garlic cloves, shallots, lemons and half the thyme and rosemary!.
2!. Drizzle with the remaining 2 tbsp oil!. Pour on the white wine and 100ml water!. Roast for 40 minutes until the chicken is cooked and the shallots and garlic are soft, adding the olives for the last 10 minutes of cooking!.
3!. To serve, pile everything onto a serving plate and drizzle with the pan juices!. Scatter with some extra thyme leaves and rosemary needles, and drizzle over a little extra olive oil and the balsamic vinegar!.Www@FoodAQ@Com
Serves: 6
Ingredients
6 Chicken legs or breasts
3 tbsp Olive oil, plus extra to serve
8 Garlic cloves, unpeeled
12 Shallots, peeled
3 Small lemons, halved
5g Thyme, plus extra to serve
5g Rosemary, plus extra to serve
200ml White wine
30 Black or green olives, unpitted
2 tbsp Aged balsamic vinegar
Method
1!. Preheat the oven to 180°C/gas 4!. Season the chicken well and slash the skin in 3 or 4 places!. Heat 1 tbsp olive oil in a frying pan and brown the chicken, skin-side down, for 5 minutes over a medium-to-high heat!. Transfer the chicken to an oiled roasting pan and add the garlic cloves, shallots, lemons and half the thyme and rosemary!.
2!. Drizzle with the remaining 2 tbsp oil!. Pour on the white wine and 100ml water!. Roast for 40 minutes until the chicken is cooked and the shallots and garlic are soft, adding the olives for the last 10 minutes of cooking!.
3!. To serve, pile everything onto a serving plate and drizzle with the pan juices!. Scatter with some extra thyme leaves and rosemary needles, and drizzle over a little extra olive oil and the balsamic vinegar!.Www@FoodAQ@Com
Basic Roast Chicken
Ingredients
1 chicken (6 to 8 lb!.)
Salt and pepper
Preparation
1!. Remove giblets from chicken and reserve for other uses!. Pull off and discard lumps of fat!. Rinse bird well inside and out; pat dry!.
2!. Sprinkle chicken lightly with salt and pepper!. If desired, fold wing tips under first joint!. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan!.
3!. Roast in a 425° regular or convection oven until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours!. If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water!.
4!. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan!. Set chicken on a rimmed platter and let rest in a warm place about 15 minutes!.
5!. Meanwhile, skim and discard fat from pan!. Stir juices to release browned bits and pour through a fine strainer, if desired, into a small bowl!. Carve chicken and serve with juices!. Add salt and pepper to taste!.
Yield
Makes 6 to 8 servingsWww@FoodAQ@Com
Ingredients
1 chicken (6 to 8 lb!.)
Salt and pepper
Preparation
1!. Remove giblets from chicken and reserve for other uses!. Pull off and discard lumps of fat!. Rinse bird well inside and out; pat dry!.
2!. Sprinkle chicken lightly with salt and pepper!. If desired, fold wing tips under first joint!. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan!.
3!. Roast in a 425° regular or convection oven until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours!. If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water!.
4!. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan!. Set chicken on a rimmed platter and let rest in a warm place about 15 minutes!.
5!. Meanwhile, skim and discard fat from pan!. Stir juices to release browned bits and pour through a fine strainer, if desired, into a small bowl!. Carve chicken and serve with juices!. Add salt and pepper to taste!.
Yield
Makes 6 to 8 servingsWww@FoodAQ@Com
Rub chicken with olive oil!. Sprinkle Cavendar's Greek Seasoning liberally over the chicken and under the skin!. Follow instructions on your chicken label for cooking times as it varies upon the size of the chicken!.Www@FoodAQ@Com
kfc lolWww@FoodAQ@Com
*Herbed Roasted Chicken
1 roasting chicken, about 4 to 5 pounds
1/2 lemon
salt and pepper to taste
1 small onion, quartered
Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme
2 sprigs fresh parsley
1/4 cup melted butter
Preheat oven to 350°!.
Rub inside of chicken with lemon half; sprinkle with salt and pepper!. Add the onion quarters, dried herbs, and parsley to chicken cavity!. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound!. BAste with melted butter several times!. Internal temperature should register about 175° on a meat thermometer!.
*Roasted Garlic Chicken
http://www!.elise!.com/recipes/archives/00!.!.!.
*Roast Chicken with Orange Glaze
1 roasting chicken, 4 to 5 pounds
seasoned salt
1 onion, peeled
1 carrot, cut in 1-inch chunks
1 rib celery, cut in 1-inch chunks
1 tablespoon cornstarch
1 cup fresh orange juice
finely chopped green onion and parsley, for garnish
Wash chicken and rub with seasoned salt!. Stuff cavity with onion, carrot and celery!. Place chicken in shallow baking dish or on a rack in a roasting pan!. Roast at 325° for about 3 hours (internal temperature should be about 375°)!.
Mix orange juice and cornstarch in a small bowl or measuring cup!. About 30 minutes before chicken is done, brush chicken generously with orange juice mixture!. Brush again about 15 minutes before done!. Sprinkle with chopped green onion and parsley before serving, if desired!.
*Roast Chicken With Easy Pear Glaze
1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)
Wash chicken and pat dry!. Season all over with the herb and garlic seasoning mixture and salt and pepper!. Put celery chunks and onion quarters in the chicken cavity!. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone!.
Roast at 375° for 1 hour and 15 minutes!.
Combine pear preserves or peach preserves with white wine or fruit juice!. Spoon over the chicken!. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°!.
*Roasted Chicken and Squash
6 chicken breasts, bone-in, skin on
1/8 teaspoon pepper
1 teaspoon seasoned salt
1/3 cup maple syrup
1/2 teaspoon dried thyme leaves
2 tablespoons butter, melted
1 acorn squash
1 buttercup squash
Preheat oven to 400 degrees F!. Place chicken in 15x10" roasting pan and sprinkle with pepper and seasoned salt!. In medium bowl combine syrup, thyme, and butter!.
Cut acorn squash into rings, remove seeds, and cut rings in half!.Cut buttercup squash into 6 wedges!. Place around chicken in roasting pan and drizzle with maple syrup mixture!.
Bake, covered, at 400 degrees F for 40 minutes!. Then uncover and baste chicken and squash with maple syrup mixture in pan!. Bake for 10-15 minutes longer until chicken is thoroughly cooked and squash is tender!.
*Roast Chicken with Leeks
2 tablespoons lemon juice
1 roasting chicken, about 5 pounds
2 cups water
3 to 4 leeks, white part only, cut into 1/2-inch pieces
2 medium onions, halved and sliced
4 medium carrots, sliced
4 ribs celery, sliced
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon crumbled dried thyme
3 cups dry white wine
salt and pepper to taste
1 green onion, thinly sliced
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water!. Put over low heat to bring to boiling point!.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow!.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine!. Cover and bake at 350° for 2 hours!. Remove chicken; carve and arrange in a serving bowl!. To broth, add remaining 1 1/2 cup of wine and reheat!. Season broth to taste and pour over chicken!. Garnish with sliced onions!.Stewed chicken with leeks!.
*Roast Chicken with Herbs and Vegetables
http://southernfood!.about!.com/od/bakedch!.!.!.
ENJOY :-)Www@FoodAQ@Com
1 roasting chicken, about 4 to 5 pounds
1/2 lemon
salt and pepper to taste
1 small onion, quartered
Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme
2 sprigs fresh parsley
1/4 cup melted butter
Preheat oven to 350°!.
Rub inside of chicken with lemon half; sprinkle with salt and pepper!. Add the onion quarters, dried herbs, and parsley to chicken cavity!. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound!. BAste with melted butter several times!. Internal temperature should register about 175° on a meat thermometer!.
*Roasted Garlic Chicken
http://www!.elise!.com/recipes/archives/00!.!.!.
*Roast Chicken with Orange Glaze
1 roasting chicken, 4 to 5 pounds
seasoned salt
1 onion, peeled
1 carrot, cut in 1-inch chunks
1 rib celery, cut in 1-inch chunks
1 tablespoon cornstarch
1 cup fresh orange juice
finely chopped green onion and parsley, for garnish
Wash chicken and rub with seasoned salt!. Stuff cavity with onion, carrot and celery!. Place chicken in shallow baking dish or on a rack in a roasting pan!. Roast at 325° for about 3 hours (internal temperature should be about 375°)!.
Mix orange juice and cornstarch in a small bowl or measuring cup!. About 30 minutes before chicken is done, brush chicken generously with orange juice mixture!. Brush again about 15 minutes before done!. Sprinkle with chopped green onion and parsley before serving, if desired!.
*Roast Chicken With Easy Pear Glaze
1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)
Wash chicken and pat dry!. Season all over with the herb and garlic seasoning mixture and salt and pepper!. Put celery chunks and onion quarters in the chicken cavity!. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone!.
Roast at 375° for 1 hour and 15 minutes!.
Combine pear preserves or peach preserves with white wine or fruit juice!. Spoon over the chicken!. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°!.
*Roasted Chicken and Squash
6 chicken breasts, bone-in, skin on
1/8 teaspoon pepper
1 teaspoon seasoned salt
1/3 cup maple syrup
1/2 teaspoon dried thyme leaves
2 tablespoons butter, melted
1 acorn squash
1 buttercup squash
Preheat oven to 400 degrees F!. Place chicken in 15x10" roasting pan and sprinkle with pepper and seasoned salt!. In medium bowl combine syrup, thyme, and butter!.
Cut acorn squash into rings, remove seeds, and cut rings in half!.Cut buttercup squash into 6 wedges!. Place around chicken in roasting pan and drizzle with maple syrup mixture!.
Bake, covered, at 400 degrees F for 40 minutes!. Then uncover and baste chicken and squash with maple syrup mixture in pan!. Bake for 10-15 minutes longer until chicken is thoroughly cooked and squash is tender!.
*Roast Chicken with Leeks
2 tablespoons lemon juice
1 roasting chicken, about 5 pounds
2 cups water
3 to 4 leeks, white part only, cut into 1/2-inch pieces
2 medium onions, halved and sliced
4 medium carrots, sliced
4 ribs celery, sliced
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon crumbled dried thyme
3 cups dry white wine
salt and pepper to taste
1 green onion, thinly sliced
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water!. Put over low heat to bring to boiling point!.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow!.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine!. Cover and bake at 350° for 2 hours!. Remove chicken; carve and arrange in a serving bowl!. To broth, add remaining 1 1/2 cup of wine and reheat!. Season broth to taste and pour over chicken!. Garnish with sliced onions!.Stewed chicken with leeks!.
*Roast Chicken with Herbs and Vegetables
http://southernfood!.about!.com/od/bakedch!.!.!.
ENJOY :-)Www@FoodAQ@Com