ROASTED CHICKENS TWO WAYS
Provided by Dave Lieberman
Categories main-dish
Time 1h55m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
- Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
- Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
GARLIC-LEMON DOUBLE STUFFED CHICKEN
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!
Provided by CHRCAMILLO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
- Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
- Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
- Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
- Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g
DOUBLE ROASTED CHICKEN
I found this recipe in Prevention magazine. It's an Israeli recipe fromk Aisha Khattib who learned it from her mother, and so on back through the generations. The combined tastes are amazing. Enjoy.
Provided by BigNanc
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F. Put chicken on rimmed baking sheet. Mix oil, lemon juice, salt and pepper. Brush about 1/4 cup over chicken.
- The recipe calls for a quartered chicken with skin removed, but I used chicken breasts.
- Roast until chicken is nearly done, about 20 minutes. While chicken is roasting, add onions to remaining oil mixture and toss to coat thoroughly.
- Heat large skillet over medium-high heat. Add onion mixture and cook until onions are golden brown, 8 - 10 minutes.
- Remove chicken from oven and arrange pitas on baking sheet. Scatter half of the onions onto pitas, and place a chicken quarter (or breast) on each. Roast 10 - 15 minutes longer, until chicken is done. remove from oven, top with remainng onions and sprinkle with pine nuts. Season to taste with salt and pepper and additional lemon juice, if desired.
Nutrition Facts : Calories 747, Fat 44.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 854.3, Carbohydrate 50, Fiber 3.7, Sugar 7.5, Protein 37.7
DOUBLE - LEMON ROAST CHICKEN
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Provided by YummySmellsca
Categories Whole Chicken
Time 2h35m
Yield 1 large chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).
- Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350°F.
- Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.
- Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.
- Place chicken, breast side down, in a lightly greased roasting pan.
- Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
- Remove from oven and tent with foil for 10 minutes.
- Remove and discard stuffing before carving.
Nutrition Facts : Calories 1090.8, Fat 83.6, SaturatedFat 27.9, Cholesterol 361.9, Sodium 1319.4, Carbohydrate 2.3, Fiber 0.9, Sugar 0.5, Protein 78.3
DOUBLE-HERB ROASTED CHICKEN AND POTATOES
Provided by Food Network
Categories main-dish
Yield 8 servings (serving size: 3 ounces)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone.
- Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
Nutrition Facts : Calories 249, Fat 6.5 grams, SaturatedFat 1.8 grams, Cholesterol 76 milligrams, Sodium 155 milligrams, Carbohydrate 19.4 grams, Fiber 2.1 grams, Protein 27.2 grams
DOUBLE ROAST CHICKEN
Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 2 chickens
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
- Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
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- Preheat oven to 375°. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
- Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.
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- Place rack in middle of oven; preheat to 425°. Pat chicken dry inside and out and season generously with salt. Mix garlic, oil, garlic powder, thyme, soy sauce, and red pepper flakes in a small bowl.
- Place chicken in a medium cast-iron or other ovenproof skillet. Smear garlic oil all over outside of chicken. Roast until skin is golden brown all over, 20–30 minutes. Reduce oven temperature to 350°. Continue to roast, rotating skillet if chicken is browning unevenly, until skin is crisp, leg joints wiggle easily, and an instant-read thermometer inserted into the thickest part of breasts registers 155° and the thickest part of legs registers at least 160°, 35–40 minutes longer. Transfer chicken to a cutting board; let rest at least 20 minutes before carving.
- Meanwhile, set skillet with pan juices over medium heat (wrap a dry kitchen towel around handle), add onion, and cook, stirring often, until softened and golden brown, 8–10 minutes (if the skillet looks dry, add a little more oil).
- Add wine to skillet and cook, scraping up browned bits, until wine is almost completely evaporated, about 5 minutes. Add broth and cook, stirring occasionally, until gravy looks slightly thickened (it will be a little looser than a regular gravy), 6–8 minutes.
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