Nancys Chicken Legcrown Roast Wdressing Recipes

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

SIMPLE ROAST CHICKEN WITH CHESTNUT BREADING

Steps:

• Preheat the oven to 475 degrees F.
• Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
• In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
• Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
• Let the chicken rest for 15 minutes, covered with foil, before serving.

NANCY'S CHICKEN SALAD

Steps:

• Cook chicken how you like; I usually boil mine. Remove from water and let it cool. Chicken can be shredded with a fork, cut into cubes, or thrown into a food processor.
• Add all ingredients in a bowl and mix together. If the Worcestershire and lemon is too strong, add extra mayo to taste.
• Let it sit in the fridge for a bit because it tastes better cold.

NANCY'S CHICKEN SALAD

Steps:

• Mix all together and refrigerate.
• Good served on mixed greens, or simply spinach.
• Triscuits or other crackers are very good with this, also.
• Also, add salt and pepper to your taste.

ROAST CHICKEN BY KEVIN SBRAGA

Steps:

• Rinse chicken and allow to air-dry for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
• Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
• Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
• Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.