Pot Roasted Italian Chicken Beginners Directions Recipes

ROASTED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
• Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

POT-ROASTED SOUTHWESTERN CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the cumin and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the salsa into the cavity and pour half over the chicken.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
• Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.

POT-ROASTED GREEK CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the garlic and half the oregano over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot).
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous. For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad. If I needed to use a hot veggie green beans with butter and sesame would be good.

POT-ROASTED ITALIAN CHICKEN (NO TOMATOES) -- BEGINNER'S DIRECTIO

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the liquids into the cavity and pour half over the chicken. You want to wash some but not all of the seasonings into the pan.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over pasta and pass parmesan at the table.
• Suggestion -- Complete the meal with grilled zuccini, breaded and fried zuccini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.