Herb Baked Chicken Breasts

Ingredients:

4 to 6 chicken breast halves, bone-in 1/4 cup olive oil 1/2 cup minced green onion 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary 1 tablespoon fresh chopped dill 1/2 teaspoon dried tarragon 1/2 cup fresh lemon juice 1/8 teaspoon coarsely ground black pepper, to taste grated zest of one lemon

Preparation: Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally. Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400 for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes. Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork. Serves 4 to 6.

Roasted Chicken Breasts With Herbs

Ingredients:

4 bone-in chicken breasts, with skin 3 tablespoons butter 2 teaspoons fresh chopped rosemary (1 scant teaspoon dried rosemary) 2 teaspoon fresh chopped thyme (1 scant teaspoon dried leaf thyme) 2 teaspoons snipped chives, optional (1 scant teaspoon dried or freeze dried chives) Dash salt Dash pepper

Preparation: Heat oven to 400. Line a baking pan with foil and lightly grease. Wash chicken and pat dry. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan. Combine the butter with herbs, salt, and pepper until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Use remaining mixture to baste the chicken while roasting. Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining

Chicken with Stuffing

Ingredients:

1 whole chicken, about 5 1/2 pounds 6 cups toasted bread cubes 3 tablespoons chopped celery 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons dried poultry seasoning 1/2 cup milk 1 egg, beaten

Preparation: Wash chicken and pat dry. Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350 for about 22 minutes per pound, to about 175 on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.

Roast Chicken with Leeks

Ingredients:

2 tablespoons lemon juice 1 roasting chicken, about 5 pounds 2 cups water 3 to 4 leeks, white part only, cut into 1/2-inch pieces 2 medium onions, halved and sliced 4 medium carrots, sliced 4 ribs celery, sliced 1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 1/4 teaspoon crumbled dried thyme 3 cups dry white wine salt and pepper to taste 1 green onion, thinly sliced

Preparation: Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point. Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and saut until leeks begin to turn yellow. Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350 for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season broth to taste and pour over chicken. Garnish with sliced onions. Stewed chicken with leeks recipe serves 4 to 6.

Kotopoulo Fournou: Roasted Lemon Garlic Chicken with Potatoes

Ingredients:

1 chicken, approx. 3 1/2 pounds, cut in half 3 1/4 pounds of potatoes, peeled, quartered juice of 2 medium lemons sea salt freshly ground black pepper Greek oregano (rigani) 8 cloves of garlic 1/2 cup of olive oil 1 1/4 cups of water

Preparation: Preheat oven to 355F (180C). Season the chicken halves and potatoes with salt and pepper to taste. Place potatoes around chicken in a roasting or baking dish. Pour the olive oil and lemon juice over the food to coat thoroughly, and sprinkle with oregano and garlic cloves. Pour water into one corner of the pan (not on top of food). Roast uncovered at 355F (180C) for 50 minutes, then turn the chicken and cook 50 Ingredients:

1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) 1 stalk fresh lemongrass, OR subsitute juice of 1 lemon 4 cloves garlic 1 thumb-size piece galangal OR ginger, grated or thinly sliced 1/2 can thick coconut milk 2 Tbsp. fish sauce 3 tsp. dark soy sauce optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem) lime wedges and a handful of fresh coriander as a garnish SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken): 1 cup water juice of 1/2 a lime 2 Tbsp. rice vinegar 1 thumb-size piece galangal or ginger, minced or grated 2 cloves garlic, minced 3 Tbsp. fish sauce

1/3 cup honey 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water

Preparation: 1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade. 2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min). 3. Now add about 1/2 cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down). 4. Cover and roast the chicken slowly at 325 degrees for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken. 5. Check the roast pan every hour to make sure there is enough moisture in the bottom (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven. 6. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer. 7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce. 8. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.) 9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine-scented rice, or potatoes if you prefer, and enjoy!

Recipe for Roasted Chicken and Gravy

Ingredients:

1 whole chicken 1 apple, peeled and chopped 1/4 c. walnut halves 1/4 c. raisins 1 T. dried onion flakes 1/2 tsp. dried, rubbed marjoram (or substitute poultry seasoning) 1/2 tsp. dried, rubbed thyme (or substitute poultry seasoning) 1/4 tsp. salt Freshly ground pepper 1 oz. whiskey or brandy Apple juice concentrate

Preparation:Note: Many supermarket chickens are now injected with broth, which keeps them moister when cooked. These chickens don't need much added salt, either. If you have a fresh chicken or one that has not been injected with broth, you may want to lay strips of bacon over the chicken while it roasts. Remove giblets from chicken, rinse and let drain. Pat dry. Use giblets for other purpose. Heat oven to 450F. Chop apples and walnuts small, toss with raisins and seasonings. Rub inside of bird with pepper and stuff the mixture into the cavity. Spray roasting rack with cooking spray and line tray with foil, if you wish. Lay bird on roasting rack, breast side down. Place chicken (on pan) in the middle of the oven and roast for 15 minutes. Turn oven down to 325F and roast for 30 minutes. Turn bird over and roast for 50-60 minutes more, or until internal temperature reaches 175F. Use foil for a tent if bird is browning too fast. In the last 15 minutes remove foil tent and baste chicken with whiskey once or twice. Remove chicken from oven, cover with foil and let it rest for 10 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons of water to make a paste. Make gravy by mixing the pan drippings in a saucepan with the paste and bringing to a simmer, stirring constantly. Season to taste with 2 teaspoons of apple juice concentrate and pepper. Remove stuffing from bird and place in separate bowl. Carve chicken or cut into quarters with shears

Garlic Roast Chicken

Ingredients:

1.7kg (3.7lbs) free-range chicken, washed and patted dry 1 lemon, halved 3 bay leaves 1 Tbsp of olive oil 1 1/2 Tbsp finely chopped fresh rosemary 1/2 tsp of sea salt 400 mls of chicken stock 100 mls of white wine Kitchen string for tying the chicken legs Aluminum Foil Serves 4

Preparation: 1. Pre-heat the oven to 375F (190C). 2. Wash the chicken and pat dry. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string. 3. In a small bowl, mix together the rosemary, salt and olive oil. Rub mixture over the chicken. 4. Place the chicken in a large baking dish. Set aside. 5. Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish with the chicken. Cover baking dish in foil so that no steam can escape and roast for 1 hour 20 minutes. 6. After this time, remove chicken from oven and remove the foil. Place chicken back in the oven and roast for another 20 minutes or until the chicken is golden brown. 7. Remove chicken from the oven and loosely cover it in foil. Let it rest for about 15 minutes. 8. Spoon the sauce from the baking dish into a saucepan and keep it warm. You can strain some of the garlic coves into the sauce or just keep the cloves whole. 9. Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

Lemon Roast Chicken Recipe

Ingredients:

1 3 lb 5oz/ 1.5kg roasting chicken 1 stick/110g butter, softened 1 medium lemon, halved 1 bulb garlic, skin on and halved across the bulb 3fl oz/100ml dry white wine pint/200ml chicken or vegetable stock Preparation: Serves 4

Heat the oven to 400F/200C/Gas 6. Place the chicken breast side up in a deep roasting tin. Massage the softened butter all over the chicken breasts, legs and sides. Tuck one half of the lemon and one half of the garlic into the chicken cavity. Squeeze the juice of the second half over the chicken breast, and pop the squeezed lemon into the roasting tin with the second half of the garlic bulb. Place the roasting tin into the oven and cook for 1 hr 30 minutes. Remove the chicken from the tin and wrap tightly in aluminum foil and leave to rest for 15 minutes. Place the roasting tin on a medium heat on the stove top and bring the juices up to a gentle simmer. Raise the heat to high and add the white wine. Stir the wine and juices thoroughly and simmer for 5 minutes. Add the chicken or vegetable stock, stir again and simmer until reduced by one third. Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat, and strain into a warmed sauceboat or jug. Serve the chicken immediately with the sauce on the side.

Lemon Olive Roast Chicken (Meat)

Ingredients:

1 medium (4 pounds or 2 kilograms) whole chicken 8 ounces (250 grams) Syrian green olives (must be Syrian) 2 lemons 2 onions olive oil 1 cup chicken soup 2 cloves of garlic salt and freshly ground pepper

Preparation: 1. Place the chicken on its back in a deep roasting pan. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 2. Remove the pits from the Syrian olives. Put into a bowl. 3. Wash and slice lemons into rounds. Add to olives in the bowl. 4. Peel and slice onions into rings. Add to the olives and lemons in the bowl. 5. Mix the olives, lemons and onions in the bowl. Stuff half the olives, lemons and onions into chicken cavity. Set the rest aside. 6. Tie the chickens legs together so the stuffing won't fall out. Tie the chickens wings to the body so they won't burn. 7. Rub the exposed areas of the stuffed chicken with olive oil. 8. Arrange the rest of the olives, lemons and onions around the chicken. 9. Mix the soup, garlic, salt and pepper. Pour on top of and inside the chicken. 10. Roast the chicken in a 400 degrees Fahrenheit (200 degrees Celsius) oven for 2 hours, or until cooked through and nicely browned. Basting once or twice is recommended.

Stuffed Roast Chicken Indian Style

Ingredients: 1 whole chicken - roughly 1.5 kg/ 3.3 lbs in weight For the marinade: 2 tbsps fresh unsweetened yogurt 2 tbsps lime/ lemon juice 2 tsps garlic paste 1 tsp ginger paste 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp salt For the filling: 3 tbsps vegetable/canola/sunflower cooking oil 3/4 tsp cumin seeds 2 medium-sized onions chopped fine 2 tsps garlic paste 1 tsp ginger paste 1 tbsps coriander powder 1 tsp cumin powder 1 tbsp garam masala (see link below for recipe) 300 gms minced/ ground meat - you can use beef or lamb Salt to taste 2 medium-sized tomatoes chopped fine 1 cup fresh/ frozen peas 1 cup chopped potatoes - 1" cubes - (skin removed) 1 tsp lime/ lemon juice 1/4 cup chopped fresh coriander leaves 3 tbsps vegetable/canola/sunflower cooking oil to drizzle on chicken when roasting

Preparation: Wash chicken, remove innards. When done, pat dry. Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2-3 hours in the refrigerator. While the chicken marinates, you can prepare the filling. Heat 3 tbsps of cooking oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour. Add the ginger and garlic pastes and fry for 1 minute. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes. Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft. Turn the fire off and add the lime juice and chopped coriander leaves. Mix well. Preheat oven to 175 C/ 350 F/ Gas Mark 4. Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try and get all the stuffing in if possible. Put in a baking/ roasting dish and drizzle all over with cooking oil. Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now. Serve piping hot with Lachcha Paratha!

French Roasted Chicken with Cabbage and Prunes Recipe

Ingredients:

1/2 cup plus 4 tablespoons extra virgin olive oil, divided 16 pearl onions, peeled 5 carrots, peeled and cut into 2-inch pieces 4 celery stalks, cut into 2-inch pieces 6 cloves of garlic, separated and peeled 1 3/4 teaspoon salt, divided 3/4 teaspoon ground black pepper, divided 1 (4-5 lb) chicken, rinsed and patted dry 1 tablespoon fresh parsley, chopped 2 teaspoons dried rosemary, crushed 1 teaspoon dried thyme 1 tablespoon lemon zest 1 1/3 pitted prunes 1 very small green cabbage, cored and quartered 1/2 cup Riesling d'Alsace 1 cup chicken stock Preparation: Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, teaspoon salt, and teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside. Reduce the burner heat slightly and allow the pan to cool a bit. Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil. Transfer the chicken to the center of the roasting pan, pour the pan juices on top of it and rub it with the parsley, rosemary, thyme, and lemon zest. Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken and place the prunes and cabbage on the caramelized vegetables. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.

Lemon and Herb Roast Chicken

Ingredients:

1 whole chicken (4-5 pounds) 1 large lemon 1 tsp mixed dried herbs 2 tsp olive oil Preparation: Preheat oven to 375 degrees. Remove giblets and set aside for gravy or stock if you wish. Rinse chicken with cold water and pat dry. Place chicken breast side up on a rack in a roasting pan. Cut lemon in half. Place one half inside the cavity of the chicken. Tie the legs together with twine if you like (I usually don't bother). Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven. Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink. Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle. Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy. Serves 4-6

Chicken Piccata Recipe

Ingredients:

4 boneless, skinless chicken breast filets, about 4 oz. each 1 large sweet onion, peeled and chopped 2 cloves garlic, peeled and crushed 2 Tbsp olive oil cup all-purpose flour 2 Tbsp butter cup dry sherry (see note) 2 lemons 2 Tbsp capers 1 cup chicken stock or broth 2 Tbsp Italian parsley, finely chopped Kosher salt to taste

Preparation: 1 2 Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too. Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about inch thick. In a shallow baking dish or even a plate, combine the flour and salt. Heat a heavy-bottomed saut pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and saut until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside. Add the butter to the pan and let it heat until it turns foamy. Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking. With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately. Makes 4 servings.

3 4

5 6

Oven Roasted Chicken With Pepper Jelly Glaze

Ingredients:

4 chicken breast halves, bone-in spicy chicken seasoning blend or a seasoned salt blend and ground black pepper 1 cup red pepper jelly 1 tablespoon butter 2 teaspoons Dijon mustard dash ground black pepper

Preparation: Line a baking pan with nonstick foil. Heat oven to 425. Wash chicken and trim excess skin and fat from the breasts. Pat dry and sprinkle with the seasoning blend or salt and pepper. Arrange the chicken, rib side down, in the baking pan. Bake at 425 for 20 minutes. Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended. Brush the chicken breasts with about half of the jelly mixture and return to the oven. Bake for another 10 minutes, or until chicken reaches about 165, brushing with the remaining jelly mixture a few minutes before it's done. Serves 4.