Roasted Chicken With Garbanzo Ragoût And Gremolata Recipes

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ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER



Roast Chicken and Vegetables with Gremolata Butter image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (5-pound) roasting chicken
Essence, recipe follows
4 baking potatoes
1 large sweet onion
18 baby carrots
Olive oil
2 lemons
6 garlic cloves
1 bunch fresh parsley
2 sticks unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
  • Preheat the oven to 325 degrees F.
  • Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
  • Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
  • When chicken is done, remove from oven and let rest for 10 minutes.
  • Gremolata Butter:
  • Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
  • Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
  • Serve chicken and vegetables with a spoonful of gremolata butter on top.
  • Combine all ingredients thoroughly

ROASTED CHICKEN WITH GARBANZO RAGOûT AND GREMOLATA



Roasted Chicken with Garbanzo Ragoût and Gremolata image

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Yield Makes 4 main-course servings

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion (about 8 ounces), chopped
3 garlic cloves, thinly sliced
2 cups (or more) low-salt chicken broth
1 15-ounce can garbanzo beans, rinsed, drained
2 tomatoes, seeded, chopped (about 1 1/2 cups)
2 tablespoons Creole mustard
2 2x3-inch pieces beef jerky
2 fresh thyme sprigs
3 tablespoons minced fresh parsley
1 1/2 tablespoons minced fresh rosemary
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
Pinch of salt
Pinch of ground black pepper
4 ounces crumbled feta cheese (about 1 scant cup)
1/2 cup fresh breadcrumbs made from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon canola oil
4 6- to 8-ounce skinless boneless chicken breast halves

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and sauté until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
  • Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
  • Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
  • Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.

CHICKEN WITH CHICKPEA AND TOMATO RAGU



Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

  • Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

CHICKEN WITH ROASTED CHICKPEAS



Chicken with Roasted Chickpeas image

Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 10

1 whole chicken (about 3 1/2 pounds), patted dry
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small red onion, very thinly sliced (1/2 cup)
2 tablespoons white-wine vinegar
1 1/2 cups Greek yogurt
1 Persian cucumber, grated on large holes of a box grater (1/2 cup)
1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced
2 cans (each 15.5 ounces) chickpeas, rinsed and well drained
2 packed cups fresh herbs, such as parsley, cilantro, and mint

Steps:

  • Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
  • Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA



Roast Chicken Legs with Cilantro Gremolata image

Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

8 large chicken legs
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
2 cloves garlic, peeled and minced

Steps:

  • Preheat the oven to 500 degrees.
  • Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
  • Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
  • As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED GREMOLATA CHICKEN



Roasted Gremolata Chicken image

Categories     Chicken     Garlic     Roast     Lemon     Rosemary     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
2 tablespoons plus 2 teaspoons minced fresh rosemary
1 1/2 teaspoons plus 1 tablespoon minced lemon peel
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 3 1/2-pound whole chickens, halved, backbones removed
1/4 cup fresh breadcrumbs from white bread, toasted
1/4 cup chopped fresh parsley

Steps:

  • Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
  • Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
  • Top chicken with gremolata and serve.

ROTISSERIE CHICKEN RAGOUT



Rotisserie Chicken Ragout image

Deli-roasted chicken is the secret to Paula Marchesi's super-quick family favorite in Lenhartsville, Pennsylvania. "It's so-o-o good after a long day of shopping, when you're tired or the kids have a game and time's tight," she says. PAULA'S TIP: "I like to serve this fail-proof meal-in-one with crusty Italian bread. That's all it needs!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 12

1 cup chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped onion
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked rotisserie chicken
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon heavy whipping cream
1 tablespoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese.

Nutrition Facts :

ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD



Roast chicken with sweet potato gremolata salad image

Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h25m

Number Of Ingredients 10

1 lemon
1 ½kg whole chicken (free-range or organic), fat from inside the neck cavity removed
3 tbsp finely chopped parsley leaves (reserve the stalks)
2 sweet potatoes (175g/6oz each)
2 red onions , cut into wedges
1 tsp fennel seeds
7 whole garlic cloves
2 tsp extra virgin rapeseed oil
125g bag baby spinach , washed
4 heaped tbsp pomegranate seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
  • Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
  • Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
  • Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.

Nutrition Facts : Calories 477 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

ROAST CHICKEN WITH WHITE BEAN AND MUSHROOM RAGOUT



Roast Chicken With White Bean and Mushroom Ragout image

Make and share this Roast Chicken With White Bean and Mushroom Ragout recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts, bone-in with skin
1 cup white navy beans, presoaked (overnight is best)
1 small yellow onion, peeled and cut in 1/4 in. dice
2 large carrots, peeled and cut into 1 inch dice
12 white pearl onions, peeled
4 garlic cloves, crushed
12 button mushrooms, washed
2 bay leaves
3 sprigs fresh thyme
3 sprigs fresh rosemary
8 cups low sodium chicken broth
1/2 cup canola oil
2 tablespoons butter
salt and pepper

Steps:

  • 1. Preheat oven to 400°F In skillet over medium heat, heat 1/4 cup of oil. Season the chicken well, on both sides, w/ salt n' pepper and place in pan skin down. Brown evenly and turn over and sear flesh side. Place skillet in oven and cook chicken until done (about 12 to 14 minutes). Set aside and keep warm.
  • For White Bean Ragout:
  • Strain water from presoaked beans. In a medium pot, add beans, crushed garlic, 1 sprig of rosemary, 1 sprig of thyme, bay leaf and chicken broth. Bring to a boil, reduce to a simmer and cook until beans are almost tender, about 20 minutes. Add the onion, carrots and mushrooms and cook until veggies are tender, about 15 to 20 minutes. When veggies and beans are tender, remove from heat. Strain off cooking liquid and reserve it.
  • To finish, take 4 cups of the liquid and place in small pot, whisk in 2 Tbsp of butter and season with salt n' pepper. Finely chop remaining 2 sprigs of rosemary and 2 sprigs of thyme, and add the chopped herbs to cooking liquid.
  • In 4 large bowls add 1/2 cup of cooking liquid in each bowl. Place a small amount of the bean and mushroom mixture in the center of the bowl. Finally, place the chicken breast atop the white bean mixture.

Nutrition Facts : Calories 785.5, Fat 49.9, SaturatedFat 10.4, Cholesterol 108.1, Sodium 416.5, Carbohydrate 41.8, Fiber 8.8, Sugar 10.9, Protein 46.8

SIMPLE ROASTED CHICKPEA SNACK



Simple Roasted Chickpea Snack image

These roasted chickpeas are a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.

Provided by cheldi

Categories     Bean and Pea Appetizers

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add chickpeas and toss to coat. Spread in a single layer on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g

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