Sicilian Roasted Chicken Recipes

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SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

SPICY SICILIAN CHICKEN



Spicy Sicilian Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 red onions, cut into wedges
1/3 cup pitted oil-cured black olives
8 to 12 dried chiles, such as cayenne or arbol, broken in half
6 bay leaves
1 orange, halved
8 skin-on, bone-in chicken thighs (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
  • Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
  • Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

Nutrition Facts : Calories 523, Fat 39 grams, SaturatedFat 9 grams, Cholesterol 151 milligrams, Sodium 199 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

SICILIAN ROASTED CAULIFLOWER



Sicilian Roasted Cauliflower image

Make and share this Sicilian Roasted Cauliflower recipe from Food.com.

Provided by GG 38966

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 head cauliflower
24 black olives
12 garlic cloves
8 anchovies
2 tablespoons olive oil
1/2 teaspoon hot pepper flakes
1/4 cup parsley

Steps:

  • Spread olive oil onto baking dish.
  • Spread chopped cauliflower on baking dish and coat with olive oil already on dish.
  • Put chopped olives, anchovies & garlic on cauliflower.
  • Broil at 450° and check every 5-10 minutes Will not take much longer than 15 minute (Unless you like your cauliflower BLACK).
  • Take out of oven and toss in salads, eat straight or use as a side dish!

Nutrition Facts : Calories 105.2, Fat 7, SaturatedFat 1, Cholesterol 4.5, Sodium 380.4, Carbohydrate 8.4, Fiber 3.2, Sugar 2.4, Protein 4

SICILIAN-STYLE CHICKEN THIGHS



Sicilian-Style Chicken Thighs image

Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Provided by Hilary Meyer

Categories     Healthy Italian Chicken Recipes

Time 45m

Number Of Ingredients 13

1 tablespoon minced garlic
¾ teaspoon salt, divided
4 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
4 bone-in chicken thighs (about 2 pounds), skin removed
1 pound yellow potatoes, diced
4 medium carrots, diced
2 cups grape tomatoes, halved
½ cup dry white wine
¼ cup Castelvetrano olives, quartered
1 tablespoon capers, rinsed
1 sprig Chopped fresh parsley for garnish

Steps:

  • Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  • Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  • Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 35 g, Cholesterol 92.1 mg, Fat 27 g, Fiber 4.9 g, Protein 29.8 g, SaturatedFat 4.8 g, Sodium 689.8 mg, Sugar 4.9 g

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN ROASTED CHICKEN



SICILIAN ROASTED CHICKEN image

Categories     Chicken

Number Of Ingredients 8

NGREDIENTS:
1 whole 4-5 pound chicken
1 lemon
1 ½ tablespoons fresh rosemary, picked
1 large sweet onion, peeled and sliced thin
3 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper

Steps:

  • Preheat oven to 375°F. Cut one lemon in thin slivers and place in a bowl. Squeeze the juice out of the other lemon into the bowl, then slice the remainder of the lemon and add to the bowl Add the picked rosemary, sliced onions, and olive oil. Dry off the chicken. Season the chicken liberally with salt and pepper inside and out. Rub the chicken with the mixture from the bowl. Fill the cavity of the chicken with the remainder of the mixture. You may cook as is or allow to marinade the chicken for up to 3 days before cooking. Place the chicken on a baking sheet and bake in the pre heated oven for 15 minutes. Then reduce the temperature of the over to 275°F and allow to cook for another 40 minutes. Remove the chicken from the oven and allow the chicken to rest at room temperature for at least 30 minutes before carving.

SICILIAN GRILL-ROASTED CHICKEN



Sicilian Grill-Roasted Chicken image

How to Make Sicilian Italian Roasted Grilled Chicken

Provided by Judith Fertig

Categories     Chicken     Garlic     Backyard BBQ     Dinner     Lemon     Summer     Grill     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Mediterranean drizzle:
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Chicken:
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 3 1/2- to 4-pound free-range chickens
Grilled Lemons, Baby Artichokes, and Eggplant

Steps:

  • For Mediterranean drizzle:
  • garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For chicken:
  • Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
  • Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
  • Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
  • Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Whole Chicken

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

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