CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
CRISPY CHILLI CHICKEN WITH BROCCOLI
Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
- When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
- Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
- Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
- Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
- Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.
Nutrition Facts : Calories 436 kcal, Carbohydrate 51 g, Protein 26 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 2174 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
ROASTED BROCCOLI
How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g
CRISPY BAKED BROCCOLI
The very BEST way to prepare broccoli! This baked broccoli comes out crispy and delicious every time and is ready in less than 20 minutes.
Provided by Kristen McCaffrey
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Prepare the broccoli. Chop it into similar size florets and dry off any excess moisture.
- Toss with the olive oil, garlic, salt, and pepper.
- Place on a baking sheet, spreading the broccoli out in a single layer.
- Baked for 18-22 minutes, flipping halfway through or shaking the pan a couple of times. It's finished when the broccoli is tender-crisp and the edges are crispy and browned.
Nutrition Facts : ServingSize 3/4 cup, Calories 124 cal, Carbohydrate 13 g, Fat 8 g, Protein 5 g, Fiber 5 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 57 mg, Sugar 3 g
CRISPY CHICKEN WITH BROCCOLI
Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.
Provided by threeovens
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
- In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
- In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
- Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
- Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
- Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
- Heat the remaining 2 tablespoons of oil.
- Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
- Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
- Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
- Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).
CRISPY CHEESY BAKED BROCCOLI
Perfectly baked broccoli, coated with cheese and great as a side dish or appetizer.
Provided by Rena
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the egg and milk and set aside. In another bowl, stir together the almond flour, parmesan cheese, garlic powder, and salt.
- Preheat oven to 400 F and prepare a sheet pan with tin foil or parchment paper.
- Dip a floret in the egg mixture and then the almond flour mixture until completely coated.
- Place on the sheet pan and repeat until you used all the florets. Sprinkle with cheddar cheese. Bake for 10-15 minutes
Nutrition Facts : Calories 257 kcal, Carbohydrate 14 g, Protein 17 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 472 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CRISPY CHICKEN BROCCOLI BAKE
A great dish to serve up for friends. Easy to make and very tasty.
Provided by kerryburnett
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the cooked chicken in a lasagne tray with the cooked broccoli.
- Mix the soup, mayo, milk and curry powder together and pour over the chicken.
- Top with grated cheese and put in the oven for 30 mins at 180.
- Take it out of the oven and top with the crunched up crisps.
CRISPY CHICKEN WITH ROASTED BROCCOLI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
- Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
- Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
- Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos
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