GARDEN HERB CHICKEN
A one-pan roast chicken that makes use of whatever herbs you have in your garden
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.
- Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.
- Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.
Nutrition Facts : Calories 660 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 61 grams protein, Sodium 0.48 milligram of sodium
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.
Provided by David Tanis
Categories dinner, poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season chicken inside and out with salt and pepper.
- Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
- As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
- Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
- Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
- Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
- Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
More about "white house garden herb roasted chicken with braised greens recipes"
THE WHITE HOUSE GARDEN : RECIPES AND COOKING - FOOD …
From foodnetwork.com
CLASSIC ROAST CHICKEN WITH HERB SAUCE & A SALAD OF …
From finecooking.com
BRAISED CHICKEN & GREENS - RACHAEL RAY IN SEASON
From rachaelraymag.com
GARLIC HERB AND WHITE WINE ROASTED CROCK POT CHICKEN | HOLLAND …
From hollandhouseflavors.com
OVEN ROAST WHOLE CHICKEN WITH WHITE WINE & HERBS
From thetolerantvegan.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From plain.recipes
WHITE HOUSE CHICKEN GREEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From lyildiz.blogspot.com
WHITE HOUSE KITCHEN GARDEN HERB-ROASTED CHICKEN - RECIPE-BYTES
From recipe-bytes.typepad.com
GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From kathysultimaterecipes.blogspot.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From copymethat.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From mssicilycooks.blogspot.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From copymethat.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From chathammillsfarmersmarket.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From pinterest.com
ROAST CHICKEN & VEGETABLES WITH FRESH GARDEN HERBS - NORDIC WARE
From nordicware.com
DELICIOUS WHITE WINE HERB ROASTED CHICKEN - BRITNEY BREAKS …
From britneybreaksbread.com
RECIPE: SAM LINSELL’S ROAST CHICKEN WITH HERBS, WHITE WINE & CREAM
From houseandgarden.co.za
HERB ROASTED CHICKEN IN CREAMY WHITE WINE SAUCE
From whatsinthepan.com
WWW.RECIPETIPS.COM
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From recipenet.org
WHITE WINE BRAISED CHICKEN AND VEGETABLES - A SAUCY KITCHEN
From asaucykitchen.com
BRAISED TO PERFECTION: SOUTHERN STYLE CHICKEN WITH GREENS
From herbielikesspaghetti.com
WINE BRAISED HERB CHICKEN WITH ROASTED GRAPES - WHAT’S FOR …
From whatsforlunchhoney.net
HERB AND GARLIC POT-ROAST CHICKEN WITH BRAISED WINTER GREENS
From waitrose.com
BRAISED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN IN AN HERB GARDEN RECIPE - KATIE CALDESI | FOOD & WINE
From foodandwine.com
HERB ROASTED CHICKEN WITH SAUTEED GREENS | RECIPES | FUSTINI'S …
From fustinis.com
MILK BRAISED WHOLE CHICKEN WITH MUSTARD AND HERBS
From seasonsandsuppers.ca
MY COASTAL KITCHEN
From mycoastalkitchen.blogspot.com
THE CHEAP-ASS GOURMET – ROAST CHICKEN WITH ROASTED POTATOES …
From ordinary-times.com
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love