Recipezaar: Oven Roasting,Chicken recipes

Simple Chicken Stuffing

Wed, 27 Sep 2006 17:19:07 -0400

This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture. -- posted by Peter J

Delicious Greek Garlic Chicken

Sat, 14 Oct 2006 07:56:37 -0400

Make this only if you are a garlic-lover, don't worry the garlic will mellow while baking, you could reduce the garlic slightly I like to use three large heads --- the one hour baking time may need to be increased slightly as you are opening your oven door to basting the chicken every 10-15, this will allow hot air to escape --- plan ahead the chicken needs to be refrigerated for 1 hour, but no more than that as the lemon will start to "cook" the chicken --- you may also add in a sliced onion. -- posted by KITTENCAL

Barbecued Beer Can Chicken

Wed, 25 Oct 2006 17:21:37 -0400

This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one. -- posted by hepcat

Easy Italian Chicken Loaf

Thu, 26 Oct 2006 17:15:42 -0400

Spectacular Flavor and EASY to make with 50% less fat than ground beef -- posted by NormCooks

Roast Chicken-Bare Minimum.

Tue, 31 Oct 2006 21:11:47 -0500

This recipe, Mon Poulet Roti, is from Thomas Keller's cookbook, Bouchon. It is the best roast chicken I have ever tasted. But it does make a bit of smoke, so you'll want to be prepared with the fan. -- posted by JenPo

Creole Cornish Game Hens (Creole Chicken)

Mon, 06 Nov 2006 16:33:09 -0500

I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn't have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste. -- posted by littleturtle

French Roast Chicken and Mediterranean Vegetables in Wine

Thu, 16 Nov 2006 17:23:32 -0500

A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Recipe #193370 and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Recipe #195130. -- posted by French Tart

Moghul Style Tandoori Chicken (Murgh Tandoori)

Mon, 20 Nov 2006 19:54:38 -0500

This is the best Tandoori chicken ever. Tangy. Spicy. Juicy. Soaked in delicious ghee. -- posted by xenon

Stuffed Roast Chicken

Tue, 21 Nov 2006 15:58:03 -0500

By Jeanine. A combo of other recipes. Easy cook, wrapped in tinfoil. -- posted by Salt Lake Meal Swapping

Chinese Chicken Wings

Fri, 08 Dec 2006 15:43:47 -0500

This recipe has been in my family for 3 generations. We always make this for 4th of July and other celebrations. These wings get raves every time. -- posted by Chef #282696

Turkey Roulade With Wild Mushroom Stuffing

Sun, 10 Dec 2006 21:03:44 -0500

I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade -- posted by - Carla -

Lemon and Herb Roasted Chicken

Tue, 02 Jan 2007 16:14:21 -0500

This is a 5 ingredient recipe from Rachel Ray Magazine. It is simple to make and the flavors are wonderful! We served this with a lemon risotto which complemented wonderfully! -- posted by Scrapbook Lori

Roasted Chicken With Garlic and Onions

Tue, 02 Jan 2007 18:18:23 -0500

Easy to follow recipe with only four major ingredients! Chicken will taste moist and delicious! -- posted by Super San Mateo Chefs

Oven-Baked, Best Ever, Juiciest Chicken

Fri, 05 Jan 2007 13:45:11 -0500

This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it! -- posted by Chef TraceyMae

Roast Chicken With Saffron & Pimenton (Smoked Paprika)

Wed, 10 Jan 2007 15:21:04 -0500

This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it. -- posted by What's Cooking?

Roast Chicken Stuffed With Fennel and Garlic

Fri, 26 Jan 2007 12:48:33 -0500

This is, hands-down, the best roast chicken I've ever had. I'm even willing to go toe-to-toe with my mom on this one. Not only is it moist and flavorful, but the fennel really adds a mellow dimension to the dish that is so different and just tasty. Even my boyfriend who hates fennel can polish this off. From Bon Appetit, October 2003. -- posted by enigmused

Cardamom Honey Roasted Chicken

Mon, 29 Jan 2007 21:11:47 -0500

The original recipe is courtesy of BeesOnline located just outside of Auckland. The original was good but this is a little more amplified in flavor. The results are an amazing combination of sweet and spiciness that permeates the kitchen during roasting and your palette as you enjoy your meal. Preparation includes 30 minutes to marinate the chicken, actual working time is really quite short and easy. -- posted by justcallmetoni

Roasted Chicken

Tue, 13 Feb 2007 15:51:24 -0500

I made this from ingredients that I ALWAYS have on hand, and I have to adimit, it's pretty good. The meat always turns out juicy, and the skin flavorful and crispy. -- posted by Panhandle Sam

Liver Cake for Dog

Tue, 20 Feb 2007 16:13:06 -0500

My mom loves to make doggie treats. One of her friend makes these dog cake for her dog and last Gigi's birthday, she made these cake for me. -- posted by Gigi Gang

Chicken Roulade With Spinach Feta Cheese and Roasted Red Pepper.

Sat, 24 Feb 2007 21:33:29 -0500

I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour. -- posted by C.C

Rosemary and Lemon Chicken

Fri, 09 Mar 2007 15:12:32 -0500

from chatelaine magazine -- posted by Poutine

Slow Roasted Whole Chicken

Sat, 10 Mar 2007 14:05:35 -0500

Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens. -- posted by KITTENCAL

Zesty Roasted Chicken

Sun, 18 Mar 2007 22:48:20 -0400

From a supermarket card. This is for a whole roasted chicken. The bed of kosher salt reduces the splattering caused by roasting chicken at high heat. Goes well with green beans and rice. -- posted by Oolala

Rooting Tooting Bourbon Chicken

Fri, 06 Apr 2007 15:36:03 -0400

This is one easy recipe. The chicken turns out moist & delicious with a perfectly balanced flavor. The taste does not give away the fact that it uses bourbon, beer or so much seasoning salt. Found this recipe on www.EvanWilliams.com and it is the Kentucky State Fair 2005 3rd Place White Ribbon winner from Brenda Tilley. -- posted by Kat's Mom

Kittencal's Best Blasted Rapid-Roast Whole Chicken

Mon, 09 Apr 2007 22:06:30 -0400

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist tender chicken with lovely crispy skin, and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased --- you may adjust all seasonings to taste if you are not a lemon-lover then you may omit the lemon juice you really may use whatever seasoning that you like for this I like to use seasoned salt --- make certain to use a fork and poke holes all over in the lemon then place into the cavity of the chicken then roast as stated, the chicken with be moist and have a faint lemon flavor ---for more of my tried and true recipes visit my food blog at www.kittencalskitchen.com -- posted by KITTENCAL

Roasted Orange Glazed Chicken

Thu, 26 Apr 2007 12:44:37 -0400

Another recipe from Parents Mag. Roasted chicken with a twist; topped with a honey-citrus glaze. Garnish with pretty orange slices. -- posted by JMigs;0)

Savory Roast Chicken With Bacon-Ranch Stuffing

Thu, 26 Apr 2007 13:46:20 -0400

This recipe was just something I whipped up one night out of despairation.... I had nothing else on hand to eat -- posted by Chef FancyPants

Mahogany Chicken Wings

Tue, 08 May 2007 13:52:36 -0400

From Issac Hayes's cookbook "Cooking with Heart and Soul" this is a superb recipe for wings. The flavors of hoisin, soy sauce, dry sherry and, and cider vinegar do great things to chicken wings.You can cut the tips off of the wings, if desired. Times will vary. -- posted by FLUFFSTER

El Pollo Restaurant Peruvian Roasted Chicken

Tue, 29 May 2007 21:59:25 -0400

Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe. -- posted by Oolala

Wine Steamed "beer Can" Chicken

Mon, 11 Jun 2007 16:51:52 -0400

So yummy...from Safeway Grocery stores, but I live in the wine country so I was intrigued by the use of wine instead of beer as a means of steaming the inside of the chicken. -- posted by SVSOUZA

18th Century Drunken English Somerset Cider Chicken With Honey

Thu, 05 Jul 2007 11:11:56 -0400

A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes. -- posted by French Tart

Canary Islands Chicken " My Style"

Tue, 24 Jul 2007 17:17:41 -0400

Full of flavour, juicy, tasty, aromatic chicken, oven roast in a bag. Easy recipe, good both hot and cold, with the special hint of Spanish dry sherry. You'll never make chicken other way! -- posted by MumofJuan

Stuffed Chicken Breast

Tue, 24 Jul 2007 17:31:42 -0400

I had two boneless skinless chicken breasts that needed using and half a container of soft goat's cheese... need I say more? -- posted by franja

Wine and Herb Marinated Chicken (Dump)

Sun, 19 Aug 2007 15:15:36 -0400

I got this off of once-a-month-cookingworld.com. If you like rosemary, you will like this recipe. -- posted by FCR Gal

Clay-Pot Honey Lemon Chicken

Tue, 04 Sep 2007 18:09:35 -0400

My first recipe post:) This is an Emeril find - it is to die for! I have made the sauce alone for use with grilled chicken as well...not quite as good but still yummy! -- posted by mykidslightmylife

Roasted Chicken With Nutmeg and Orange

Wed, 19 Sep 2007 20:34:13 -0400

A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots. -- posted by mikekey

Super Easy Baked Chicken Breasts

Wed, 19 Sep 2007 21:17:15 -0400

This is a recipe given to me by a dear friend that I do when it's an hour from dinnertime and I'm too tired to do a lot of prep work. I usually have chicken breasts in the freezer and everything else comes out of the pantry. Great results for how easy it is to do! -- posted by ann1wp

Crispy-Coated French Chicken

Sun, 30 Sep 2007 21:57:43 -0400

Good and easy to put together. From Chatelaine magazine. -- posted by Chef 313014

Salt-Sweet Sage Roast Chicken With Roast Apple Side.

Thu, 04 Oct 2007 00:47:38 -0400

Something different with chicken and apples--Quick. -- posted by Sonya01

Maggi Baked Chicken Wings

Thu, 04 Oct 2007 02:01:35 -0400

I got this from a Maggi recipe card and tried it out (I omitted the honey because I don't usually like my chicken sweet). Personally, I thought it wasn't THAT tasty but everyone else seemed to like it - it was all gone. Hmmm! What do you think? Try it out and let me know... The recipe naturally calls for Maggi brand sauces for the marinade but you can sub with whatever you have on hand =) -- posted by Enchantress

Beer Marinated Curry Rubbed Chicken

Thu, 04 Oct 2007 13:55:14 -0400

I just threw this together today because I wanted to try something different and simple, my husband loves it...I served it with sautéed zucchinis in a garlic butter sauce and mushroom risotto. -- posted by Chef #566988 (Betty)

Roasted Chicken Nibbles and Potatoes With Lemon Flavours

Wed, 10 Oct 2007 01:26:36 -0400

This is a quick to prepare and cheap to make. If you not sure what chicken nibbles/drumettes are, they are the small version of chicken drumsticks you can use chicken wings but please cut off the wing tips. I have also tired it with chicken breast but they have come out a little dry. Enjoy :) -- posted by Chef floWer

Hungarian Chicken Paprikash

Tue, 16 Oct 2007 00:25:56 -0400

Originally found in the April May 2007 issue of Taste of Home magazine and adapted slightly, replacing the margarine with olive oil, replacing the bone-in chicken parts with boneless skinless chicken breasts (or boneless skinless chicken thighs) and replacing full fat sour cream with light/reduced fat sour cream...Now placed here for safekeeping! -- posted by Cookin'withGas

The Best Roast Chicken and Gravy

Sun, 21 Oct 2007 00:15:59 -0400

I love roast chicken, but it can be so variable. The worst thing is flabby skin or dry meat, so I've played around and come up with this method which works best for me. Lovely crispy skin, succulent meat--mmm! Cooking times vary depending on the size of the chicken, the type of oven etc, so be sure to do a test to make sure it's fully cooked before removing from the oven, using one (or all!) of the following methods: Using a thermometer, probe the middle of the thigh meat and make sure it's 170°C. Wiggle the leg - it should move easily in its socket. If the cavity is empty, tip the bird and ensure the juices run clear. If you want, you can make variations by adding different ingredients. My favourites are sliced garlic pushed under the skin (without tearing it!), or sprigs of thyme with slices of lemon. -- posted by Snowbunny Andorra

Roasted Pecan-Goat Cheese Chicken

Mon, 29 Oct 2007 18:35:08 -0400

A nice dress-up for the Sunday chicken. Good with rice and buttered carrots. -- posted by mikekey

Southwest Alfredo With Lemon-Lime Chicken

Sat, 03 Nov 2007 20:31:41 -0400

This is a recipe I have been playing with for years and have finally perfected. It's a flavorful spin on your ordinary Alfredo sauce and it only takes about 45 minutes total! I have to make it for my mom every time she is in town. -- posted by Zabrina Graves

Pakistani Style Chicken Breast

Mon, 19 Nov 2007 20:19:27 -0500

Every time my mother throws a party, she always makes chicken breasts on the grill. But the best part is that when the weather isn't appropriate, we bake this too. I love this my mom's recipe but now that I'm older, I made a few changes. It take about an hour and half or two hours, it depends. -- posted by Chef #631098

Orange Roast Chicken

Wed, 28 Nov 2007 16:58:42 -0500

Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007 -- posted by Tabby Bartley

Cornish Game Hens With Cheesy Rice Stuffing

Wed, 26 Dec 2007 18:30:33 -0500

Found this years ago on the internet, and have since made it several times with rave reviews. Don't accidentally double the cheese as I once did. The celery can be replaced with carrots if you don't normally buy it. I have never added the mushrooms. -- posted by PinkPanther

Roast Ginger Chicken

Sun, 06 Jan 2008 20:58:52 -0500

This is how I make roasted chicken. SOURCE: Me :) -- posted by najwa

Roast Chicken

Mon, 14 Jan 2008 22:15:08 -0500

This chicken was so good -- the original recipe says to use fresh rosemary (1/4 cup) but I used dried and aso to use 5 juniper berries which I skipped. Although the original recipe calls for a 5-6 pound chicken, my chicken was closer to 3 pounds (to serve 4 people) and it worked out fine. We served this delicious chicken with chinese vegetables (frozen) for an almost no-work dinner. Recipe source: Bon Appetit (February 2008). -- posted by ellie_

Brined Roasted Chicken - 500 Degrees

Tue, 29 Jan 2008 19:16:02 -0500

Crispy and tender. I count soak time as passive cooking time, and do most of the prep while chicken is soaking. -- posted by Sweetiebarbara

Spicy Sicilian Baked Chicken

Sun, 03 Feb 2008 14:37:42 -0500

Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy. -- posted by Glutton

Easy Crunchy Chicken

Mon, 04 Feb 2008 01:23:50 -0500

I invented this recipe based on whatever I had in my cupboard, and when I cut into it to test the chicken for doneness...I heard a loud "CRUNCH". This is really great, tasty and really crunchy. And healthy too! Please note that the nutritional values on this recipe are totally out of whack because you end up throwing away most of the egg and breadcrumb mixture...not eating it! -- posted by E-Eva

Good Eats Baked Buffalo Wings

Tue, 05 Feb 2008 23:01:37 -0500

I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking. -- posted by atlfitgirl

Peter's Whole Roasted Avocado Chicken

Tue, 12 Feb 2008 18:30:14 -0500

This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients. -- posted by CulinaryQueen

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Mon, 25 Feb 2008 19:44:26 -0500

An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam -- posted by JusMeLinnie

Robin Hood Chicken

Thu, 06 Mar 2008 00:49:53 -0500

From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up. -- posted by Jubal Harshaw

Roasted Chicken Breast

Mon, 10 Mar 2008 01:45:21 -0400

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 -- posted by Charlotte J

Roasted Chicken With Lemon, Garlic and Thyme

Tue, 25 Mar 2008 01:02:17 -0400

A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!) -- posted by hollyfrolly

Whole Oven-Barbecued Chicken

Tue, 25 Mar 2008 01:44:40 -0400

This recipe is from Kraft. Very easy and delicious meal. The recipe calls for a packaged stuffing mix; however, you may use Recipe #134834 and make your own. -- posted by PaulaG

Italian Chicken and Peppers

Wed, 02 Apr 2008 02:10:27 -0400

This is a family favorite recipe that I got from Eating Light. This recipe makes enough chicken to reserve some (2 thighs and 2 drumsticks) for another use. -- posted by Lainey6605

Oven Fried Buttermilk Chicken - Low Fat, but Tasty!

Sat, 05 Apr 2008 18:58:56 -0400

This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I. -- posted by Humble Bee

Roasted Chicken Cacciatore

Tue, 08 Apr 2008 01:20:06 -0400

This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference. -- posted by Irene H Forster

Lemon, Beet and Fennel Roast Chicken

Tue, 22 Apr 2008 15:30:00 -0400

We got some lovely fennel and yellow beats at the farmer's market and I wanted to roast it up with a large Cornish hen we had. This is the result, and has been so far the best roast chicken/Cornish hen I've made. Feel free to use a chicken instead, or a larger bird, though you should probably scale the ingredients to accommodate. Oven time will be longer too. You can purchase the dried lemon or sumac powder from sadaf.com. -- posted by MC Baker

Roast Honey Chicken With Apple Cream Sauce

Tue, 10 Jun 2008 15:04:24 -0400

This is a good dish to serve to company. -- posted by djmastermum

My Mama's Cheap-Cheap Chicken

Mon, 14 Jul 2008 22:15:37 -0400

A wonderfully delicious, flavorful and inexpensive method to cooking chicken. My Mom used to make this once a week while I was growing up and the whole kitchen would fill with the fragrance of the spices, making my mouth water! Since then, I've gotten the recipe and now I make it very often. ENJOY! -- posted by JJRsGirl

Roast Chicken

Tue, 05 Aug 2008 18:11:03 -0400

From Martha Steward video, originally a recipe of Norma Darden of Miss Mamie's Spoonbread. (Use two-and-a-half-to-three-pound chickens) -- posted by MahnaMahna

Fireman's Chicken

Sat, 06 Sep 2008 09:37:28 -0400

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!! -- posted by 945763

Restaurant-Style Tandoori Chicken in the Oven!

Mon, 29 Sep 2008 19:29:11 -0400

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well. -- posted by JewelerByTradeChefWannabe

Best-Ever Roast Chicken and Root Vegetables

Tue, 14 Oct 2008 13:40:27 -0400

This is a go-to Sunday dinner -- totally comforting and delicious. -- posted by Dria at Recipezaar

Sephardic Roast Chicken With Orange, Lemon, and Ginger

Tue, 21 Oct 2008 00:21:44 -0400

"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic. -- posted by Oolala

Fantastic Chicken & Dumplings

Tue, 28 Oct 2008 17:10:48 -0400

This make the best Chicken & Dumplings i have ever had! I think the recipe came from a food network show. The recipe is time consuming, but well worth the effort. You can buy a chicken that has already been roasted from the store for a bit of a shortcut. -- posted by Marisa in Salem, OR

Chicken With Rosemary-Garlic Butter

Thu, 30 Oct 2008 17:31:57 -0400

My younger son's favorite herb is rosemary, so he is always keeping an eye out for recipes that use it. This one came from Taste of the South magazine - it couldn't be any simpler, and it's delicious! -- posted by Sweet Jezebel

Bistro Roast Chicken

Sat, 08 Nov 2008 15:14:31 -0500

Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"these usually have more meat and are more tender than broiler-fryers. From Cooking Light. -- posted by Sweet Jezebel

Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Wed, 19 Nov 2008 16:50:12 -0500

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!) -- posted by French Tart

Orange Chicken Bake

Wed, 17 Dec 2008 01:30:38 -0500

From the new cookbook, "Real Family Food", by Tana Ramsays (she is Gordon's Ramsey's wife). -- posted by blucoat

Oven Tandoori Chicken

Sun, 21 Dec 2008 01:16:38 -0500

From Cook's Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes. -- posted by DrGaellon

Whole Roasted Italian Lemon-Herb Chicken

Tue, 13 Jan 2009 20:50:00 -0500

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good! -- posted by KITTENCAL

Roast Chicken & Barley Pilaf

Mon, 02 Feb 2009 01:22:45 -0500

A great meal, serve with steamed broccoli. -- posted by VickiAk

Roast Chicken Legs With Lemon & Thyme

Thu, 12 Feb 2009 17:51:37 -0500

This is a fast, easy, and flavourful way to prepare chicken. It also works with skinless chicken. Recipe is from "Gourmet Magazine" (April 2007). -- posted by blucoat

Paprika Roast Chicken With Sweet Onion

Tue, 03 Mar 2009 00:41:47 -0500

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009). -- posted by blucoat

Roast Chicken With Cumin, Honey & Orange (Mark Bittman)

Sat, 14 Mar 2009 13:00:16 -0400

This recipe from Mark Bittman was recently printed in the New York Times as well as a few of his cookbooks. It is every bit as luscious as it sounds. "You need a certain boldness of spirit to roast a bird this way. After 20 minutes of cooking, you will be certain that the skin is going to burn in spots. But have faith. Rotate the chicken back to front in the oven and continue to baste. If it does begin to scorch, lower the heat a bit. I remove chicken from the oven when an instant-read thermometer inserted into the thickest part of the thigh reads 155 degrees; any traces of pinkness disappear during the few minutes I let it sit before carving." You can also make this on the grill. -- posted by blucoat

Golden Five-Spice Sticky Chicken

Tue, 17 Mar 2009 19:10:22 -0400

A really easy, deliciously sticky, chicken dish, with warm, aromatic flavours. -- posted by Noo

Mediterranean Chicken Wrap

Mon, 23 Mar 2009 11:32:55 -0400

Cool, Crisp, and Flavorful! This wrap is low fat, high protein, and delicious! Enjoy! -- posted by Heather Cooks it up!

Honey Chicken

Sun, 29 Mar 2009 20:31:13 -0400

This chicken turns out so good and it's pretty simple. I've made it for Easter Dinner several years. -- posted by reddi sketti

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Rosemary Roast Chicken With Smothered Potatoes

Sun, 26 Apr 2009 21:32:47 -0400

The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham. -- posted by Elisabetta47

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions

Mon, 04 May 2009 14:26:52 -0400

This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. -- posted by blucoat

Roasted Chicken Legs With Potatoes and Kale

Mon, 18 May 2009 15:07:32 -0400

This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine. -- posted by Sweet Jezebel

Jewish Penicillin (Aka: Chicken Soup)

Fri, 22 May 2009 02:09:33 -0400

You want chicken soup? Buy a bird! -- posted by Eric Frankel

Tortured Chicken Using That Contraption

Mon, 25 May 2009 22:32:45 -0400

One of the best things I ever BBQ'd was Beer Can Chicken (during a thunderstorm, but that's another story). I bought one of those upright chicken roasters with the holder for the beer can in the middle and developed this recipe for it. -- posted by Ice Cool Kitty

Caramelised Chilli Chicken

Tue, 15 Sep 2009 11:34:10 -0400

From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated. -- posted by I'mPat

Chilaquiles-Style Roasted Chicken Legs

Thu, 12 Nov 2009 16:08:20 -0500

Chilaquiles is a baked Mexican dish thats often made with leftover shredded chicken, tortilla strips and cheese. In her more substantial and refined version, Grace Parisi bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips. Recipe found at Food & Wine website. -- posted by Sweet Jezebel

Wild Rice & Herbs Stuffed Roaster Chicken

Thu, 31 Dec 2009 09:46:01 -0500

A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER! -- posted by Feast Your Eyes!

Pan Roasted Chicken Breasts With Lemon and Caper Sauce

Tue, 05 Jan 2010 12:20:55 -0500

From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.) -- posted by dianegrapegrower

Roasted Chicken With Potatoes and Spinach

Wed, 06 Jan 2010 10:28:05 -0500

On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News. -- posted by Sweet Jezebel

Za'atar Honey Wings - Oven Roasted!

Mon, 18 Jan 2010 01:58:50 -0500

Oven roasted wings with a sprinkle of this and a sprinkle of that -- and at the end drizzled with honey and lemon! YUM! :) For easy cleanup, roast wings on parchment paper -- look for za'atar spice mix at international markets or specialty grocery stores! :) -- posted by Kerfuffle-Upon-Wincle

Three-Ingredient Sticky Baked Chicken

Thu, 21 Jan 2010 13:32:42 -0500

From the Canadian Family Website: Sticky, sweet with a little savory soy sauce, this chicken is pure yummy. Destined to become a family favorite because kids love it and parents love the simplicity of this oven-to-table meal. I had a great result making this with bone in chicken leg thigh quarters. I had one piece that was skinless, and we discovered that using skinless does allow the flavor of the glaze to permeate the chicken better. This was a hit with my whole family - including my hard to please 3 year old. I used ketchup, reduced sodium soy, and lite maple syrup. Ingredients I happened to have on hand. This could NOT be easier. Adjust cooking times as needed for bone in cuts. Great with white rice and steamed broccoli. This recipe is so simple that you will probably have this assembled before your oven is preheated. -- posted by Linda Sue