Country Roast Chicken On The Char Broil Big Easy Recipes

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

GARLIC ROSEMARY ROASTED CHICKEN ON THE BIG EASY

Steps:

• Rinse the bird and pat dry.
• Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
• Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I've found that marinating isn't necessary.
• Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
• Let rest 30 minutes before carving (if you can resist it that long!).

COPYCAT FAMOUS DAVE'S COUNTRY-ROASTED CHICKEN ON THE CHAR-BROIL BIG EASY

Steps:

• Place the chicken in a large resealable bag or container.
• Add the Italian dressing and toss to coat.
• Refrigerate overnight, turning occasionally.
• Three hours before you are ready to cook, add the lemon juice to the marinating chicken and toss to coat.
• Combine the ingredients.
• Fire up your Big Easy. You'll need a Bunk Bed basket (see below) to keep from overcrowding the chicken.
• Shake any excess marinade from the chicken.
• Dust with the rub. Use a little or a lot.
• Place chicken in the Big Easy basket and lower into the cooker.
• Cook until done and golden brown, about 10 minutes per pound.
• Remove and let rest 10 minutes before serving.

COUNTRY ROASTED CHICKEN

Steps:

• Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

COUNTRY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.