Pot Roasted Italian Chicken No Tomatoes Beginners Directio Recipes

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ITALIAN-STYLE ROASTED CHICKEN BREASTS



Italian-Style Roasted Chicken Breasts image

A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.

Provided by supernerd1111

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons dry white wine
2 cloves garlic, finely chopped
6 skinless, boneless chicken breast halves
1 large onion, chopped
2 teaspoons chopped fresh mushrooms
1 (16 ounce) package spaghetti

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
  • Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
  • While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g

POT-ROASTED ITALIAN CHICKEN (NO TOMATOES) -- BEGINNER'S DIRECTIO



Pot-Roasted Italian Chicken (No Tomatoes) -- Beginner's Directio image

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

1 roasting chickens or 1 stew hen
1 teaspoon italian seasoning
2 garlic cloves, slivered
1 tablespoon lemon juice
1/4 cup white wine (optional)
1/2 cup chicken stock (homemade or a good soup base. Ordinary bullion cubes are salty and tasteless)

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

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