THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA
This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.
Provided by Dona England
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Mix first 5 ingredients in a medium bowl.
- Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
- Place chicken on large rimmed baking sheet.
- Rub 2 tablespoons spiced oil mixture over chicken.
- To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
- Pour bean mixture around chicken.
- Sprinkle generously with salt and pepper.
- Roast until chicken is cooked through 30 to 40 minutes.
- Sprinkle with remaining 1/2 cup cilantro.
- Transfer chicken to plates.
- Spoon bean mixture over chicken.
- Serve with yogurt sauce.
Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8
LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS
This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
- Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
- Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams
CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA
Intensely flavored chicken breasts. Attractive, colourful one dish meal. Best prepared in advance, but cooked last minute, making it an ideal dish for entertaining. Prep time includes marinating time. Adapted from Bon Appetit, May 2008.
Provided by one_of_t2
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Ideally prepare several hours or all day in advance for flavours to marinate.
- Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
- Mix 1/2 of spice mixture with olive oil. Set other half aside.
- Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
- In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
- Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
- When you are ready to cook, preheat oven to 450 degrees.
- Place chicken in a pan and pour the bean mixture over and around it.
- Roast chicken until thoroughly cooked (about 20 minutes).
- Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
- If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.
Nutrition Facts : Calories 405.6, Fat 10.6, SaturatedFat 1.8, Cholesterol 69.7, Sodium 419.5, Carbohydrate 42.9, Fiber 7.2, Sugar 7.6, Protein 36.2
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