Jalapeno Roasted Chicken With Baby Broccolini Recipes
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI
Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.
Provided by JOYOSITY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g
JALAPENO ROAST CHICKEN
This is a very tasty recipe we found in the recent People Magazine, in their Cinco De Mayo recipes. My wife and I loved it, pairing it with http://www.recipezaar.com/recipe/red-potato-and-green-bean-saute-365051. On a side note, we've all but quit using salt in our cooking. The original recipe actually called for 1 tsp salt in step number 2, but we left it out.
Provided by Shaggy Red Chef
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
- Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
- Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
- Spread about 1/2 of the jalapeno paste under the skin.
- Tie the legs together and spread the rest of the paste on the outside of the chicken.
- Pour the chicken broth and wine into the roasting pan.
- Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
- ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.
Nutrition Facts : Calories 1107.4, Fat 83.9, SaturatedFat 24, Cholesterol 309.4, Sodium 565, Carbohydrate 5, Fiber 1.1, Sugar 0.9, Protein 71.6
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