ONE-PAN GARLIC BUTTER CHICKEN
One-Pan Garlic Butter Chicken is an easy dinner made in under 20 minutes and full of flavor! Chicken and asparagus cooked in lemon butter and spices. This healthy one-pan meal is low carb and Keto-friendly. Keep this chicken recipe in your best recipe box. This chicken recipe is a family favorite!
Provided by Christy Denney
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
- In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
- Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
- In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
- Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 5 g, Protein 21 g, Fat 25 g, Fiber 2 g
ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY
Here's what you need: large sweet potato, brussels sprouts, apples, skins on chicken thigh, olive oil, salt, pepper, garlic, fresh rosemary, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
- Lay the chicken thighs on top.
- Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
- Sprinkle with the garlic, rosemary, and thyme.
- Turn the chicken over and season on the other side, then return to skin-side up.
- Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 19 grams
BUTTER ROAST CHICKEN
When I was newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an ungreased 13-in. x 9-in. baking dish. Combine the remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. , Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally.
Nutrition Facts :
ONE-POT CHICKEN AND VEGETABLE ROAST
Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.
Provided by Cool Runnings Foods
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
- Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g
ROAST CHICKEN IN A BUTTER CRUST
Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree. The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain - chicken in bread - but she uses a buttery pie crust instead of bread dough. The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off. You can finish baking it up to two hours before serving - or even longer, as it's also good at room temperature. Ms. Lynch recommends it as picnic fare. This stuffing is a familiar one, but any combination of sautéed vegetables and aromatics could be used, like mushrooms, winter squash or fennel; garlic, ginger or leeks; tarragon and parsley.
Provided by Julia Moskin
Categories dinner, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
- Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
- Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
- Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
- Heat oven to 400 degrees.
- Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
- On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
- Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
- Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
- To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.
BUTTER CHICKEN
Butter Chicken is one of the most popular Indian dishes in the world. The chicken is incredibly tender and packed with flavor from my yogurt marinade. The sauce is so incredibly delicious, you'll want gobble it up with a spoon!
Provided by fedbysab
Categories Main Course
Time 1h10m
Number Of Ingredients 27
Steps:
- Combine all chicken marinade ingredients with the cubed chicken and marinate in fridge for at least 30 minutes - 2 hours.
- For the sauce, in a large sauce pot or frying pan with high edges, sauté the onions, garlic, and ginger in oil for 2-3 minutes until softened and lightly browned on medium heat.
- Add in the garam masala, ground coriander, chili powder, turmeric and cashews (if using). Toast for 1-2 minutes, stirring continuously.
- Add in the chicken broth and stir to combine. Use your spatula to scrape the bottom of your pan to lift any browned bits. Add to a blender with the tomato sauce.
- Blend the sauce until smooth (or use a handheld immersion blender). Pour the sauce back into the sauce pot or frying pan with high edges.
- In a frying pan on medium heat, sauté the marinated chicken for 4-5 minutes until cooked through.
- Add the chicken to the sauce and stir to combine.
- Stir in the honey.
- Simmer for 10-15 minutes until the chicken is tender.
- Add in the yogurt (or cream) and stir to combine.
- Serve with rice and naan bread. (optional: serve topped with a scoop of yogurt or cream)
Nutrition Facts : Calories 564 kcal, Carbohydrate 29 g, Protein 77 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 218 mg, Sodium 1146 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
ONE-PAN ROAST BUTTER CHICKEN
Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.
- Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.
- If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
Nutrition Facts : Calories 869 calories, Fat 70 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
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