Maries Roast Chicken Recipes

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PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

MARIE'S EASY SLOW COOKER POT ROAST



Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

MARRY-ME CHICKEN



Marry-Me Chicken image

They say the way to a man's heart is through his stomach, and this chicken dinner is worthy of a marriage proposal!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken breast halves
2 tablespoons butter
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon ground thyme
½ cup chicken broth, divided
½ pound bacon
1 (16 ounce) package angel hair pasta
1 tablespoon all-purpose flour
½ cup freshly shaved Parmesan cheese
¼ cup whipping cream
¼ cup chopped sun-dried tomatoes
1 pinch red pepper flakes
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
  • Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
  • Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  • Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
  • Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 45.2 g, Cholesterol 108.3 mg, Fat 19.5 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 8.4 g, Sodium 798 mg, Sugar 2.4 g

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

MARIE'S CHICKEN FRENCH



Marie's Chicken French image

My absolute favorite chicken dish. I have put together bits and pieces of other chicken French recipes and this is the result. Almost failproof, comes out good every time.

Provided by Marie

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
2 eggs
1/4 cup parmesan cheese
1 tablespoon fresh parsley, chopped fine
salt and pepper
1/2 cup flour
1/4 cup olive oil
2 tablespoons butter
1 -2 minced garlic clove
1 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice

Steps:

  • Mix together eggs, cheese and parsley.
  • Between two sheets of plastic wrap, pound chicken thin.
  • Lightly salt and pepper chicken.
  • Dredge chicken in flour, then dip in beaten egg mixture.
  • Fry in olive oil until brown on both sides.
  • Remove chicken to platter.
  • In same skillet, saute garlic lightly, then add wine and bring to boil.
  • Add broth and lemon juice.
  • Lastly, stir in butter.
  • Add chicken back to pan and bring to boil.
  • Simmer for about 3 minutes.

MARIE'S ROAST CHICKEN



Marie's Roast Chicken image

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) whole chicken, apprx
1 stalk celery
2 cloves garlic, minced
1 medium onion, sliced
4 sprigs parsley
salt and pepper
4 tablespoons melted butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle salt and pepper inside and outside of chicken.
  • Place celery, garlic, onion and parsley in cavity of chicken.
  • Brush all over with butter.
  • Cut up additional celery and onion and place under chicken.
  • Place in roasting pan and bake at 450 for 15 minutes.
  • Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
  • Drippings make wonderful gravy.

Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5

ANNA MARIE'S ROAST CHICKEN



Anna Marie's Roast Chicken image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 19

1 small onion
2 stalk s of celery
2 carrots
1 potato
1 turnip
Mushrooms
1 lemon
Olive oil
Salt & pepper
Garlic cloves, as many as you want
Thyme
Paprika
Garlic powder
Onion powder
Poultry Seasoning
Sage
1 whole chicken
1/2 stick butter
1/2 cup white wine

Steps:

  • Preheat oven 350°F. Line baking pan with foil. Peel and chop vegetables, thinly slice 1/2 of lemon. Put vegetables and lemon slices in pan, drizzle lightly with olive oil, sprinkle with salt and pepper to taste. Stir vegetables around to coat evenly.
  • In a bowl mix together all spices (measure to taste). Rinse chicken. Rub seasonings inside and out of chicken also under skin of breast. Cut up butter into 6 pieces. Take 2 pieces of butter, place one under skin of each breast. Push in a clove of garlic too. Place chicken on top of vegetables. Place rest of butter over breast, and legs and inside cavity. Juice 1/2 lemon over chicken and put peel into cavity. Pour wine over vegetables.
  • Bake till brown and done; check after 1 hour. Cut skin holding legs and put back until juices run clear.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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