GARLIC CHICKEN NIBBLES AND A DILL DIP
Make and share this Garlic Chicken Nibbles and a Dill Dip recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 6h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
- Cover, refrigerate 3 hours or overnight.
- Remove chicken from marinade, reserve marinade.
- Place chicken on wire rack in baking dish.
- Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
- Serve with Dill Dip.
- Dill Dip- Combine all ingredients in a small bowl.
Nutrition Facts : Calories 948.5, Fat 68.8, SaturatedFat 19, Cholesterol 296.7, Sodium 305.6, Carbohydrate 7.7, Fiber 0.3, Sugar 5, Protein 71.2
ROASTED CHICKEN NIBBLES AND POTATOES WITH LEMON FLAVOURS
This is a quick to prepare and cheap to make. If you not sure what chicken nibbles/drumettes are, they are the small version of chicken drumsticks you can use chicken wings but please cut off the wing tips. I have also tired it with chicken breast but they have come out a little dry. Enjoy :)
Provided by Chef floWer
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200oC/400oF/Mark 6.
- In a large bowl combine black pepper, crush garlic, rosemary leaves, olive oil, chicken liquid stock, juice of one lemon, chicken and potatoes. Mix well.
- Pour into a large roasting pan and place lemon wedges over chicken and potatoes then sprinkle rosemary.
- Roast uncovered for 45 minutes or until chicken is golden brown.
GARLIC DILL CHICKEN
This is a recipe that I clipped from the Toronto Star many years ago. It is very easy to make and very tasty!
Provided by Irmgard
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
- Add chicken and turn to coat the pieces.
- Cover and marinate at room temperature for at least 1 hour, turning occasionally.
- Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
- Baste with the liquid in the pan every 20 minutes.
- Remove chicken to a platter.
- Keep warm until the sauce is ready.
- Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
- Heat the stock.
- Pour the liquid from the baking pan into a medium saucepan.
- Whisk the hot stock into the saucepan.
- Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
- If the sauce is too thick, thin with a little more stock.
- Serve over chicken.
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