Baked Chicken With A Twist Recipes

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ROASTED CHICKEN WITH CROUTONS



Roasted Chicken with Croutons image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

One 4- to 5-pound roaster chicken
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 head garlic, sliced in half
1/2 medium yellow onion
1 baguette
3 tablespoons unsalted butter, at room temperature
2/3 cup white wine
1/3 cup chicken stock
4 tablespoons unsalted butter, cut into tablespoon pieces
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Dijon mustard, as needed
Bistro Salad, recipe follows
1 head Bibb lettuce, torn into bite-size pieces
Handful of chopped mixed fresh herbs, such as chives, tarragon and parsley (about 1/4 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
  • Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
  • Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
  • For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
  • For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
  • Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

CHICKEN SALAD WITH A TWIST



Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

CRISPY AND TENDER BAKED CHICKEN THIGHS



Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange chicken thighs on prepared baking sheet.
  • Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
  • Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

BAKED CHICKEN WITH A TWIST



Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

  • Arrange chicken pieces in 9x13 pan, skin side up.
  • Cut bacon in 2" lengths and lay over chicken.
  • Bake uncovered at 350 for 45 minutes.
  • Carefully, pour off some grease.
  • Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
  • Transfer chicken to serving dish.
  • Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

FRIED CHICKEN WITH A TWIST



Fried Chicken With a Twist image

Make and share this Fried Chicken With a Twist recipe from Food.com.

Provided by Jili7534

Categories     Chicken Breast

Time 1h10m

Yield 3 stuffed chicken breasts, 3 serving(s)

Number Of Ingredients 7

3 boneless skinless chicken breasts, flattened
3 slices bacon (cut in half)
1/2 cup colby-monterey jack cheese, shredded
2 garlic cloves, minced
1/4 onion, diced
1/2 cup flour
1/2 teaspoon salt, pepper, oregano, basil, paprika, cumin, cayenne pepper

Steps:

  • Cook bacon. Leave in strips or crumble as you prefer.
  • Mix flour and spices.
  • In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
  • Dredge each stuffed breast in flour mixture.
  • In a large pan, heat about an inch of oil with garlic and onion.
  • When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.

Nutrition Facts : Calories 386.5, Fat 17.6, SaturatedFat 7.4, Cholesterol 100.6, Sodium 755.1, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 36.9

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