BAKED SPLIT CHICKEN BREAST
This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!
Provided by Prospective PhD
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h40m
Yield 2
Number Of Ingredients 7
Steps:
- Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Nutrition Facts : Calories 614.7 calories, Carbohydrate 0.7 g, Cholesterol 153.3 mg, Fat 42.2 g, Fiber 0.3 g, Protein 54.5 g, SaturatedFat 7.9 g, Sodium 570 mg
ROASTED HALF CHICKEN
Roasted half chicken recipe, crispy skin, and juicy, tender meat. What would you ask more from a simple chicken?
Provided by Adina
Categories Poultry
Time 50m
Number Of Ingredients 8
Steps:
- Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
- In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
- Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
- Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
- Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
- Rest for about 5 minutes and serve.
Nutrition Facts : ServingSize 1 /4 of the chicken, Calories 423 kcal, Carbohydrate 1 g, Protein 41 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 132 mg, Sodium 520 mg, Fiber 1 g, UnsaturatedFat 18 g
FLAVORFUL FRYER CHICKEN
Marsha Murray says this tender chicken with its full-flavored sauce is a lifesaver on busy nights. "This entree is quick to prepare and uses ingredients I always have on hand," says the Niverville, Manitoba reader. "It has become a family favorite."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine soup, orange juice and soup mix; pour over chicken. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear. Serve over potatoes or rice.
Nutrition Facts : Calories 313 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
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