How To Make Broasted Chicken Recipes

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BROASTED CHICKEN



Broasted Chicken image

Make and share this Broasted Chicken recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 11

1/2 kg chicken, skinless
2 tablespoons lime juice
salt
1/2 cup flour
1 tablespoon paprika
1 teaspoon mustard powder
1 teaspoon white pepper
1/2 cup bread, crumbs
2 eggs, white
oil, for fry
salt

Steps:

  • put chicken in bowl and put lime jice and salt and leave for 1 hour.
  • in pan2-4 tablespoon water add in chicken and cover and cook it for 20 mins on lower heat.
  • now mix flour,salt pepper paprika ,mustard powder and bread crumbs.
  • whisk egg whites with 1 tablespoon water.
  • now steam chicken dip in whites and then flour mix.
  • and fry until chicken trun golden.then serve it.

Nutrition Facts : Calories 375.1, Fat 19.6, SaturatedFat 5.5, Cholesterol 217.1, Sodium 158.9, Carbohydrate 22.2, Fiber 2, Sugar 1.1, Protein 26.4

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

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