Roast Beast Recipes

ROAST BEAST

Steps:

• rub/massage mix over all meat and put in fridge for overnight/4hours.
• let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
• preheat oven to 450.
• cover with a lot of Pepper and Salt - thicker the roast add more.
• cut up celery/carrots/onions.
• toss w salt pepper and oil put in the bottom of pan.
• put roast on top of veggies.
• pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
• also have 1 cup of broth ready in case it gets dry on bottom of pan.
• bake at 450 for 20-30 mins( good brown color).
• turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
• remove roast - put on plate cover with foil - let stand at least as long as you cook it.
• remove veggies.
• add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
• put back in heated oven -stir at 5 mins - 10 mins your gravy is done.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

SIMPLE BAKED CHICKEN BREASTS

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.