LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
SAGE-ROASTED CHICKEN LEGS WITH CHICKEN LIVER AND MUSHROOM PASTA
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring, until it begins to render fat. Add the minced onion and saute until softened, about 3 minutes. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Add the chicken livers and cook, stirring constantly, just until browned on the outside, about 2 minutes. Add the wine and vinegar and simmer for 2 minutes, scraping the bottom of the pan with a wooden spoon. Set aside.
- Preheat the oven to 400 degrees. Place a sage leaf under the skin of each piece of chicken. Season with 3 teaspoons of the salt and pepper to taste. Place the chicken in a roasting pan and roast until the skin is brown and crisp and the chicken is cooked through, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne to the water and cook until al dente, about 10 minutes.
- Remove the chicken legs from the pan and tent with foil to keep them warm. Pour the fat from the pan and place the pan over medium-high heat. Pour in the mushroom mixture and simmer, scraping the bottom of the pan with a wooden spoon, for about 2 minutes. Season with the remaining teaspoon of salt and pepper to taste.
- Drain the pasta and return it to the pot. Pour the sauce over the pasta and toss to coat well. Place 1 thigh and 1 drumstick on each of 4 plates. Spoon the pasta beside the chicken and serve immediately.
Nutrition Facts : @context http, Calories 1204, UnsaturatedFat 43 grams, Carbohydrate 52 grams, Fat 70 grams, Fiber 4 grams, Protein 79 grams, SaturatedFat 20 grams, Sodium 1418 milligrams, Sugar 5 grams, TransFat 0 grams
SAGE AND GARLIC ROAST CHICKEN
This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.
Provided by Tea Girl
Categories Chicken
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 240°C (475°F).
- Add butter, sage, lemon pepper and garlic in a bowl and combine.
- Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
- Slip butter mixture between skin and meat, spreading it evenly.
- Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
- Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
- Tie legs together with kitchen twine.
- Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
- Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
- Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
- Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.
Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4
LEMON, SAGE AND GARLIC ROAST CHICKEN
Serve this with some roasted or baked Potatoes and salad for a good meal. I found this recipe on another site. This recipe is easy to double.
Provided by Barb G.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Slide fingertips under chicken skin to loosen.
- Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
- Smooth skin over to close.
- Place chicken in shallow baking pan.
- Brush with oil.
- Drizzle 1 teaspoon lemon juice over each breast.
- Sprinkle with chopped garlic, salt and pepper.
- Pour 1/2 cup broth into pan around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
- Transfer chicken to platter.
- Place baking pan atop burner.
- Add remaining 1/2 cup broth.
- Using back of fork, mash the garlic on the baking pan into broth and pan juices.
- Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 236.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 16.4
CHICKEN LIVERS WITH SPINACH NOODLES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the livers in half. Pick over and discard any tough connecting membranes. Set aside.
- Heat the olive oil in a nonstick skillet over high heat. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are lightly browned. Add the shallots and garlic and cook, stirring, until wilted. Do not brown the garlic. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes. Set aside.
- Meanwhile, put the flour in a flat dish. Add salt and pepper, and blend well. Add the livers and stir thoroughly to coat them. Remove them and shake off excess flour.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes. Transfer them with a slotted spoon to the mushroom mixture.
- Cook the noodles to the desired doneness. Drain well and reserve 1/4 cup of the cooking liquid.
- Return the pasta to the kettle. Add the liver-mushroom mixture, the cooking liquid and the cheese. Over medium heat blend and toss gently but thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 20 grams, Carbohydrate 97 grams, Fat 29 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN AND MUSHROOM PASTA
There are so many different chicken pasta recipes, but I assure you, you're going to love this one. The chicken is super moist and the smoked ham just brings out so many delicious flavors.
Provided by Lspoons
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
- Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
- Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 68.5 g, Cholesterol 181.7 mg, Fat 42.4 g, Fiber 3.8 g, Protein 48.1 g, SaturatedFat 20.9 g, Sodium 1305.1 mg, Sugar 4.3 g
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