ROAST CHICKEN WITH POTATOES AND ONIONS
Provided by Lora Zarubin
Categories Chicken Garlic Onion Potato Marinate Roast Low Fat Low Cal High Fiber Dinner Fall Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings plus leftovers
Number Of Ingredients 12
Steps:
- Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
- Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
- Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.
RUTH REICHL SHRIMP CURRY
This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily.
Provided by NannyMarvel
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stire in the lime juice, and add salt and pepper to taste.
- Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.
Nutrition Facts : Calories 435.5, Fat 27.5, SaturatedFat 17.9, Cholesterol 277.9, Sodium 570.8, Carbohydrate 12.9, Fiber 3, Sugar 4.3, Protein 35.2
RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!
*Adopted Recipe* I just love this super easy elegant cheese puff snack from Gourmet Editor, Ruth Reichl's book, Garlic and Sapphires. A must read for any foodie! We are serving these at our Thanksgiving table and our neighborhood holiday open house due to huge demand!
Provided by Houmous Monster
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
- Remove from heat, let cool slightly, stir in flour, and mix well.
- Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
- Stir in eggs, one at a time until well combined.
- Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
- Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
- Bake in batches for 25 minutes or until puffed and golden.
Nutrition Facts : Calories 315.4, Fat 21.3, SaturatedFat 12.1, Cholesterol 169, Sodium 551.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.3, Protein 12.5
ONION STUFFED ROAST CHICKEN WITH POTATOES
Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter!
Provided by A Messy Cook
Categories Whole Chicken
Time 1h55m
Yield 1 chicken
Number Of Ingredients 7
Steps:
- In a skillet, melt 1 T butter over medium heat.
- Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
- In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
- Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
- Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
- Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
- Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.
Nutrition Facts : Calories 4077.6, Fat 255.9, SaturatedFat 105.1, Cholesterol 992.4, Sodium 3118.4, Carbohydrate 238.7, Fiber 31.3, Sugar 16.4, Protein 204.4
PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS
This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.
Provided by Pinay0618
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
- In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
- Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
- Spoon pan juices over the entire mixture halfway through roasting.
- Remove chicken from oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.
Provided by snilsson
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
- Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
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