Roasted Chicken Purses Recipes

ROASTED CHICKEN CACCIATORE

Roasted Chicken Cacciatore image

Provided by Giada De Laurentiis

Time 4h55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons tomato-vegetable juice, such as V8
1 teaspoon fennel seeds, toasted
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 clove garlic, peeled and smashed
One 3-pound chicken, cut into 6 pieces
3 cups diced bread
2 tablespoons olive oil, plus more to finish
1 1/2 cups freshly grated Parmesan
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tablespoon lemon juice (1 lemon)
1 small bulb fennel, thinly sliced

Steps:

For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
Rest the chicken for 10 minutes and reserve all of the juices in the tray.
In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.

THE BEST ROASTED CHICKEN

The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

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