Spring Time Roasted Chicken Breast Recipes
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
ROAST CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
ALL-IN-ONE SPRING ROAST CHICKEN
A complete meal in one pot- juicy whole chicken with spring vegetables that takes minutes to assemble
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.
- Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.
- Stir the carrots into the potatoes and put back into the oven for another 20 mins.
- Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.
Nutrition Facts : Calories 624 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
SPRING ROAST CHICKEN
Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, courgettes, peas and feta
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
- Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.
- Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.
Nutrition Facts : Calories 639 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 55 grams protein, Sodium 1.3 milligram of sodium
SPRING TIME ROASTED CHICKEN BREAST
Make and share this Spring Time Roasted Chicken Breast recipe from Food.com.
Provided by AltB8878
Categories Chicken Breast
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350*. Spray a roasting pan with cooking spray;.
- Slice onions 1/4 in thick and arrange them on the bottom of the pan. Dice garlic; set aside. Remove chicken from package and rise with cold water.Rub chicken with a little bit of oil (size of a dime, or a nickel) and.
- place chicken in prepared pan and sprinkle with diced garlic and all seasonings (if using fresh rosemary, lay it on top of chicken). Slice lemons in half and squirt juice from the lemons and drop rind in the pan.
- Roast for 30-45 minutes.
- Suggestions:.
- Serve with hot rolls, and steamed broccoli.
Nutrition Facts : Calories 179.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 141.3, Carbohydrate 11, Fiber 2.1, Sugar 4.4, Protein 26.4
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