Lindas Cajun Chicken With Rosemary And Thyme Recipes

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes image

Provided by Sunny Anderson

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

Preheat the oven to 450 degrees F.
On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

LINDA'S GOLDEN CHICKEN

Linda's Golden Chicken image

Make and share this Linda's Golden Chicken recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Chicken

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken, with skin
2 cups water
1 lime, juice of
1 medium garlic clove, peeled
1 peppercorn
1/2 teaspoon oregano
1 1/4 teaspoons salt
3/4 teaspoon oil
1/4 teaspoon vinegar
1/4 teaspoon salt
1/2 cup flour
1/2 cup lard, divided
1/2 cup butter, divided
1/4 cup hot water
1/4 cup dry white wine

Steps:

Cut chicken into serving-sized pieces. Do not remove skin.
Wash in water with the juice of the lime. Drain, and dry well.
Mix seasonings in a glass dish.
Place chicken into the glass dish, and rub seasonings into chicken pieces. Cover, and refrigerate for 1-2 hours.
When ready to make chicken remove from glass dish and wipe with a paper towel.
In a paper bag mix salt and flour, and shake pieces of chicken one at a time, until well coated.
Place chicken pieces on a plate.
Melt 1/2 the butter, and lard in a frying pan.
When fat is hot, cook chicken until light brown, turning occasionally.
Add hot water and wine to the pan. Cover, and simmer for 45 minutes.
In another frying pan, melt the rest of the lard and butter.
Remove pieces of chicken from first frying pan to this pan, and fry crisp, for a few secs., over moderate heat.
Drain on paper towels, and serve at once.

Nutrition Facts : Calories 1623, Fat 140.9, SaturatedFat 61.4, Cholesterol 377.7, Sodium 2272.3, Carbohydrate 26.8, Fiber 1, Sugar 0.7, Protein 55.2

LINDA'S CAJUN CHICKEN WITH ROSEMARY AND THYME

Linda's Cajun Chicken With Rosemary and Thyme image

I created this recipe today, and it is absolutely WONDERFUL... It's not hot, just has GREAT FLAVOR! Try it, it's one you'll want to put in your "KEEPER" file! Crispy and tasty too... Doesn't get much better than that!

Provided by Lindas Busy Kitchen

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs chicken, split in half
2 tablespoons Tony Chachere's Seasoning, divided
2 tablespoons Old Bay Seasoning, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 teaspoons rosemary, divided
2 teaspoons thyme, divided

Steps:

Preheat oven to 350.
Cut chicken in half lengthwise with a sharp knife, and wash well.
Sprinkle ingredient all over the chicken halves (top and bottom) in the order given.
Bake for 60 minutes using convection oven, and 75-90 minutes using regular oven.

Nutrition Facts : Calories 594.7, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 193.4, Carbohydrate 0.3, Fiber 0.1, Protein 51.4

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