ITALIAN HERB ROASTED CHICKEN AND POTATOES
Italian Herb Roasted Chicken and Potatoes, this easy oven roasted chicken and vegetable recipe, is healthy, delicious, crispy and moist.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius)
- In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
- Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
- Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
- Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!
Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 6 g, ServingSize 1 serving
POT-ROASTED ITALIAN CHICKEN -- BEGINNER'S DIRECTIONS
Moist, tender chicken in a flavorful combination of tomatoes and herbs. Don't be intimidated by the long directions, they're detailed for beginners, but this tastes good enough for an expert to enjoy. Alternately, you can make this in a crockpot.
Provided by 3KillerBs
Categories Poultry
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needle nose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
- Put the other half of the seasonings into the cavity.
- Put half the tomatoes into the cavity and pour half over the chicken.
- Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- Suggestion -- Serve over pasta and pass parmesan at the table.
- Suggestion -- Complete the meal with grilled zucchini, breaded and fried zucchini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.
Nutrition Facts : Calories 178.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 53.5, Sodium 55.2, Carbohydrate 4.5, Fiber 1.3, Sugar 2.7, Protein 13.6
POT-ROASTED ITALIAN CHICKEN (NO TOMATOES) -- BEGINNER'S DIRECTIO
Moist, tender chicken with an Italian flair that goes beyond the usual tomato expectations. Don't be put off by the long directions, they're detailed for beginers but even experienced cooks will enjoy this one. Can be adapted to the crockpot by cutting the liquid in half.
Provided by 3KillerBs
Categories Poultry
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
- Put the other half of the seasonings into the cavity.
- Put half the liquids into the cavity and pour half over the chicken. You want to wash some but not all of the seasonings into the pan.
- Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- Suggestion -- Serve over pasta and pass parmesan at the table.
- Suggestion -- Complete the meal with grilled zuccini, breaded and fried zuccini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.
Nutrition Facts : Calories 172.1, Fat 12, SaturatedFat 3.4, Cholesterol 54.4, Sodium 93, Carbohydrate 1.8, Sugar 0.6, Protein 13.4
POT-ROASTED GREEK CHICKEN -- BEGINNER'S DIRECTIONS
Long cooking infuses the meat with the flavor of lemon, oregano, and a hint of mint. The leftovers make such good cold chicken that you might want to make extra for wraps and salad. Don't be put off by the long directions, they're detailed for beginers. But experienced cooks will enjoy the easy goodness just as much. Tip -- If you don't have dried mint in your spice rack you might have it in your tea collection -- if your mint herbal tea is pure mint rather than a mix you can open a tea bag.
Provided by 3KillerBs
Categories Poultry
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the garlic and half the oregano over the chicken.
- Put the other half of the seasonings into the cavity.
- Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot).
- Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous. For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad. If I needed to use a hot veggie green beans with butter and sesame would be good.
Nutrition Facts : Calories 172.8, Fat 12, SaturatedFat 3.4, Cholesterol 54.4, Sodium 93, Carbohydrate 2.1, Fiber 0.1, Sugar 0.8, Protein 13.4
POT-ROASTED SOUTHWESTERN CHICKEN -- BEGINNER'S DIRECTIONS
Moist, tender chicken with the rich, spicy flavors of the American Southwest. Don't be put off by the long directions, they're detailed for beginers. Experienced cooks will still enjoy both the flavor and the simplicity.
Provided by 3KillerBs
Categories Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the cumin and half the garlic slivers over the chicken.
- Put the other half of the seasonings into the cavity.
- Put half the salsa into the cavity and pour half over the chicken.
- Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
- Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.
Nutrition Facts : Calories 192.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 53.5, Sodium 731.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.5, Protein 14.5
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