PERFECT ROAST CHICKEN
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
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.
ROASTED BONE-IN CHICKEN BREAST WITH MARSALA SAUCE AND PECORINO ROASTED CAULIFLOWER
There's nothing like bone-in skin-on chicken; a bit more time, a bit more care, but the tender and juicy meat, plus the flavor retention, makes it all worth it. And if you're worried about the effort, worry not: in this recipe, it's seared, then roasted with fresh cauliflower, making the oven do all the work for you. A tomato marsala sauce pairs perfectly, giving you restaurant quality in the comfort of your own kitchen. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Provided by Chef Patrick Le Beau
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: seasoned salt Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using boneless skinless chicken breast, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 2-3 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 10-12 minutes. Then roast cauliflower and cheese until cauliflower is tender, 5-7 minutes. If using pork tenderloin, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 3-4 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 13-16 minutes. Then roast cauliflower and cheese until cauliflower is tender, 3-4 minutes. 1 Prepare the Ingredients Peel and mince shallot.Core tomato and cut into 1/4" dice.Cut cauliflower into bite-sized pieces, if necessary.Pat chicken breasts dry, and season both sides with half the seasoned salt (reserve remaining for cauliflower). 2 Sear the Chicken Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until browned, 4 minutes.Flip chicken, and sear until browned, 3 minutes.Transfer chicken to one side of prepared baking sheet, skin side up. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Roast the Cauliflower and Chicken Place cauliflower on empty side of baking sheet and toss with 2 tsp. olive oil and remaining seasoned salt.Spread cauliflower into a single layer on its side. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-19 minutes.Remove cooked chicken to a plate and tent with foil.Top cauliflower with cheese and roast again until cheese melts, 2-4 minutes.While cauliflower and cheese roast, make sauce. 4 Make the Sauce Return pan used to cook chicken to medium-high heat. Add shallot to hot pan and stir occasionally, 1 minute.Add tomato, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until starting to soften, 2-3 minutes.Add marsala and sugar. Bring to a simmer. Once simmering, stir occasionally until sugar is dissolved and sauce is slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. 5 Finish the Dish Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
Nutrition Facts :
ROASTED CHICKEN MARSALA
This recipe is asolutely fabulous! I make it with bone-in chicken thighs for Sunday dinner and use the leftover chicken in different recipes during the week. Give it a try, I think you will like this recipe as much as I do.
Provided by Jelean Dokos
Categories Roasts
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
- 2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
- 3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
- 4. Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
- 5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
PAN-ROASTED CHICKEN BREASTS WITH MARSALA
Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
- Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
- Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
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- Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
- In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
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