Sundays Best Chicken Recipes

SUNDAY'S BEST CHICKEN

Sunday's Best Chicken image

I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!-Amy Jenkins, Mesa, Arizona

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6 to 7 pounds)
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
1 tablespoon coarsely ground pepper
1-1/2 teaspoons salt

Steps:

Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

Nutrition Facts : Calories 555 calories, Fat 34g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 801mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 57g protein.

SUPER SUNDAY CHICKEN

Super Sunday Chicken image

This is a great and easy dish to make for a nice Sunday dinner (or any time). It's a family favorite! Serve with a tossed green salad.

Provided by Amy Brolsma

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds boneless, skinless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
12 ounces dry bread stuffing mix

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
Mix stuffing according to package directions, and place on top of chicken dish.
Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 858.5 calories, Carbohydrate 73 g, Cholesterol 184.8 mg, Fat 26 g, Fiber 2.7 g, Protein 78.3 g, SaturatedFat 12.6 g, Sodium 2100.7 mg, Sugar 8.9 g

SUNDAY CHICKEN

Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

SUNDAY BAKED CHICKEN

Sunday Baked Chicken image

Make and share this Sunday Baked Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter, at room temperature
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 (3 1/2 lb) whole chickens, rinsed and patted dry
2 teaspoons salt
1 lb yukon gold potato, halved
1/2 lb carrot, halved crosswise
4 garlic cloves, unpeeled

Steps:

Preheat the oven to 375 degrees.
In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
Top the vegetables with a roasting rack.
Place the chicken on the rack, breast side up.
Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
Transfer the chicken to a cutting board to rest for 5 minutes before carving.
Serve with the vegetables and pan juices.

Nutrition Facts : Calories 785.3, Fat 52.5, SaturatedFat 19, Cholesterol 217.7, Sodium 1483.2, Carbohydrate 30, Fiber 4.1, Sugar 3.8, Protein 47

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