ROASTED QUARTERED CHICKEN WITH HERB SAUCE
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
- Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.
HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
SPICE ROASTED CHICKEN QUARTERS
A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn.
Provided by WestCoastMom
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.
- Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
- Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 469 calories, Carbohydrate 10 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 0.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 836 mg, Sugar 7.9 g
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
HERBED CHICKEN QUARTERS
We often grill chicken in the summer, and this herbed version is a big hit with our family. We own a cheese and specialty food store called The Boulevard Market in nearby Tecumseh. I frequently host cooking classes at the store and have featured this chicken. Students are sent home with this recipe and always say their families enjoyed it! -Erika Aylward, Clinton, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add the oil, garlic, basil, thyme, salt and cayenne; add the chicken. Seal bag and turn to coat. Refrigerate for 24 hours, turning frequently. , Drain and discard marinade. Grill chicken, covered, over medium heat, turning every 15 minutes, for 1 hour or until juices run clear.
Nutrition Facts :
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
There's no better smell than that of a chicken roasting in the oven. Add garlic and onions and fresh herbs. This practically screams to be made for a family Sunday dinner. Don't leave your windows open while this is cooking, your entire neighborhood might just show up for dinner! From "Bon Apetit" magazine
Provided by yooper
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
- (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
- Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
- starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
- Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
- Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
- Scatter onions around chicken.
- Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes.
- Remove pan from the oven.
- Scatter garlic cloves around chicken.
- Brush chicken, onions and garlic with 1 tablespoon herb butter.
- Roast chicken and vegtables 30 minutes.
- Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
- Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
- Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
- Transfer chicken to platter surround with the onions and garlic.
- Tent with foil.
- Set roasting pan over medium-high heat.
- Add broth and wine; bring to simmer, scraping up browned bits.
- Pour pan juices into large glass measuring cup.
- Spoon off fat; discard fat.
- Pour juices into medium saucepan.
- Stir to smooth paste.
- Bring pan juices to simmer; whisk in paste.
- Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
- Season with salt and pepper.
- Serve chicken with sauce.
Nutrition Facts : Calories 1413.2, Fat 104.9, SaturatedFat 37, Cholesterol 441.1, Sodium 680.3, Carbohydrate 13.8, Fiber 1.9, Sugar 4, Protein 94.2
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.
Provided by Scoutie
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
- Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
- Transfer to a serving platter and serve.
Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4
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