PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
MESQUITE CHICKEN BAKE
This Mesquite Chicken Bake brings all the sweet smokey goodness of Mesquite smoked BBQ into a quick and easy family dinner.
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F.
- Season each side of the chicken with the mesquite seasoning and lay flat in a large baking dish.
- Drizzle BBQ sauce over the top of each chicken breast and sprinkle with diced onion.
- Bake uncovered for 20 minutes, then remove the dish, add cheese and bacon to the top and return to oven for 5-10 minute or until the cheese is melted and the chicken is done (internal temperature of 165˚F.)
Nutrition Facts : Calories 432 kcal, Carbohydrate 16 g, Protein 58 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 1144 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
MESQUITE-ROASTED CHICKEN
Number Of Ingredients 20
Steps:
- TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2 to 4 hours. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients along with 1/2 cup water. Follow the grill's instructions for using wood chunks. Grill the chicken halves, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, about 1 1/4 hours. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting the halves in two. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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37 LEFTOVER CHICKEN RECIPES TO TRY THIS YEAR | EPICURIOUS
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- Sheet-Pan Pasta Bake With Chicken and Kale. This sheet-pan dinner is quicker, easier, and has more crispy topping per bite than your standard pasta casserole.
- Shredded Chicken Salad With Creamy Miso Dressing. We love the creamy, savory miso dressing on this crunchy salad. Combine your leftover chicken with shredded lettuce, smoky bacon, scallions, and sesame seeds, and you've got a winner.
- Cheesy Chicken Enchilada Skillet. This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort. Medium red salsa and pickled jalapeños bring just the right amount of sweet heat.
- Easy Fried Rice with Chicken and Broccolini. Fried rice is one of the fastest, easiest meals you can make. This vegetable-packed recipe calls for broccolini, snow peas, and edamame.
- Warm Chicken Salad With Asparagus and Creamy Dill Dressing. To quickly revive dry, cold leftover chicken, slice it and place in a steamer basket along with vegetables for a warm salad—it's a whole new take on a one-pot dinner.
- "Nextover" Chicken Tacos with Quick Refried Beans. Warming chicken in tangy tomatillo salsa and topping it with bright cabbage slaw brings it back to life, and the super-fast, garlicky beans round out the meal.
- Grain Bowls With Chicken, Spiced Chickpeas, and Avocado. A store-bought rotisserie chicken or the leftovers from last night's chicken dinner cut down the time it takes to pull together this nourishing grain bowl.
- Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas. This satisfying Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken, or leftover chicken from last night.
- Chicken Caesar Salad With Crispy Kale. Forget croutons: crispy kale, brussels sprouts, and pine nuts add all the satisfying crunch you need to this Caesar salad.
- Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers. This refreshing dinner is perfect for a warm or humid evening. Toss leftover chicken with herbs and noodles and the dinner comes together in minutes.
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