PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES
The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
- Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g
ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY
This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.
Provided by lasersarah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
- Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g
ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
ROASTED CHICKEN, APPLES, AND LEEKS
Roasted Chicken, Apples, and Leeks
Provided by Kate Merker
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables.
- Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
Nutrition Facts : Calories 418 kcal, Carbohydrate 23 g, Cholesterol 105 mg, Protein 31 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 13 g, Fat 23 g, UnsaturatedFat 0 g
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CHICKEN WITH APPLES AND LEEKS - SEASONS AND SUPPERS
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5/5 (3)Total Time 50 minsCategory Main CourseCalories 647 per serving
- Prepare the leeks: cut out the white and light green section of the leek, discarding the bottom stem end and the top green part (or reserving for another use). Cut each section in half from top to bottom, then cut in to 1 1/2-inch long pieces. Place in a strainer and rinse well under cold water, tossing to loosen and clean. Set aside to drain.
- Quarter and core the apple, then slice in to thin slices. Heat 1 Tbsp. butter in skillet over medium heat. Add apple slices and stir to coat. Increase heat slightly and saute until golden. Remove to a plate.
- In the same skillet, heat oil over almost medium-high heat. Pat chicken thighs dry, then sprinkle with salt and pepper. Place in hot skillet, skin side down. Cook until golden (about 8 minutes), then flip and cook the other side until golden. Remove chicken to a baking sheet (foil lined and greased if you like, for easy clean-uand place in to pre-heated oven for 20-25 minutes (20 minutes for smaller thighs up to 25 minutes for larger).
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ONE-PAN ROASTED CHICKEN WITH APPLES AND LEEKS
From thefuzzyartichoke.com
Cuisine FrenchTotal Time 1 hr 20 minsCategory Main CourseCalories 491 per serving
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put 2 tablespoons of the flour in a shallow dish. Dredge the chicken in the flour, shake to remove excess flour and set aside.
- Prepare the leeks; Cut off the stem and dark green part of the leek and set aside. Cut the white and light green section of the leek in half lengthwise and rinse thoroughly. Slice crosswise into ¼ in slices.Heat the oil in a large roasting pan, sauté the leeks until soft and translucent, about 3-5 minutes. Add the sliced garlic and cook for another 2-3 minutes. Add the remaining 2 tablespoons of flour and cook, stirring for another minute. Remove the pan from the heat.TIP: Don't throw out the dark of the leeks green parts! They are great for using to flavour a stock. Rinse, and and let dry then pop into a freezer bag to have on hand for the next time you are making a stock.
- Nestle the floured chicken in the pan with the leeks and garlic surrounding it. Season the chicken with the dried thyme. Arrange the apple slices around the chicken, then tuck in 4 of the sprigs of fresh thyme. Add the cider and stock to the pan.
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