Country Roasted Chicken Recipes

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COUNTRY FRENCH CHICKEN



Country French Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
  • Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
  • Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
  • Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
  • Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

COUNTRY ROASTED CHICKEN



Country Roasted Chicken image

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

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.

Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

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

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

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

FAMOUS DAVE'S COUNTRY ROASTED CHICKEN



Famous Dave's Country Roasted Chicken image

I haven't made this one yet, but it sounds very good! Prep time does not include 3 hour marinating time.

Provided by yooper

Categories     Whole Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs. Dash seasoning mix
1 (6 lb) roasting chickens
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup roast chicken seasoning (above)

Steps:

  • Mix ingredients for chicken seasoning.
  • Store in a covered container.
  • Place the chicken in a 2 gallon sealable plastic bag.
  • Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
  • Marinate in refrigerator for 3 hours, turning every 30 minutes.
  • Remove chicken from bag and drain.
  • Season generously with 1/3 cup Roast Chicken Seasoning.
  • Preheat the oven to 375.
  • Arrange chicken on a rack in a baking pan.
  • Tent loosely with foil.
  • Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
  • Let stand for 10 minutes before carving.

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES



Maple Glazed Chicken with Roasted Country Vegetables image

Provided by Sandra Lee

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)
1 tablespoon spicy brown mustard
2 tablespoons canola oil
Salt and freshly ground black pepper
1 pound baby carrots
1 pound Brussels sprouts, halved
1 pound red baby potatoes, halved
1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry
1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch)
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon spicy brown mustard
3 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
  • For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
  • For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
  • When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

COUNTRY CHICKEN



Country Chicken image

I've been making this recipe for about 30 years, and it's still my husband's favorite chicken dinner. In place of the bacon, I'll often substitute country-smoked ham.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
1/4 pound thick-sliced bacon, cut into 1-inch pieces
1 cup chopped green pepper
1/2 cup chopped onion
2 cups water
1 cup sliced fresh mushrooms
1/2 cup diced fresh tomato
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons chicken broth
Hot cooked noodles

Steps:

  • In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

Nutrition Facts : Calories 397 calories, Fat 26g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 601mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

FAMOUS DAVE'S COUNTRY ROAST CHICKEN BREASTS



Famous Dave's Country Roast Chicken Breasts image

Make and share this Famous Dave's Country Roast Chicken Breasts recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 3h55m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons kosher salt
4 tablespoons paprika
4 tablespoons lemon pepper
4 tablespoons Mrs. Dash seasoning mix
6 bone-in chicken breasts
13 ounces Italian dressing (1 bottle)
4 ounces lemon juice
2 tablespoons roast chicken seasoning

Steps:

  • Method:.
  • Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
  • Roast Chicken:.
  • Place the chicken in a 2-gallon sealable plastic bag.
  • Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.
  • Preheat the oven to 375 degrees.
  • Remove chicken from bag and drain.
  • Season generously with 2 Tbls Roast Chicken Seasoning.
  • Arrange chicken on a rack in a baking pan.
  • Bake 45 minutes or until a meat thermometer registers 175 degrees.

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