Recipezaar: Whole Chicken,Oven recipes

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

Kicked-Up Store-Bought Whole Deli Chicken

Tue, 06 Feb 2007 21:50:36 -0500

If you are looking for a way to kick up a plain whole roasted deli chicken, then this is it! The sauce takes minutes to prepare, just brush over the chicken and bake for 15 minutes. This makes a wonderful quick and easy weekday meal, double the sauce for 2 chickens. The 15 minute cooking time is for a warm or almost room-temperature fully cooked whole deli chicken. This is delicious! -- posted by KITTENCAL

Baked Chicken and Artichoke Casserole

Tue, 13 Feb 2007 15:49:50 -0500

This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmenthaler cheese. Frozen artichoke hearts make this dish much easier to prepare. Just mix them into the dish straight from the freezer. -- posted by Sandi (From CA)

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

Almost One-Pot Chicken Casserole

Wed, 14 Feb 2007 08:32:53 -0500

I wanted to create a one-dish meal. This comes close. There are quite a few ingredients and steps, but it is really easy to make. A sharp knife makes a big difference to the chopping. Ask your butcher to cut up the chicken. Serve over rice and cover all the food groups in a single meal. -- posted by Petroushka

Chicken Casserole Delight

Mon, 19 Feb 2007 21:09:11 -0500

Very good and very fast to prepare. A southern dish. -- posted by Sweet Southern Bell

Broiled Chicken With Ginger and Lime

Wed, 21 Feb 2007 23:10:56 -0500

I'm posting this for Liz at Crossroads! (Liz--I hope this fits the bill for what you were looking for). It looks easy, tasty and foolproof. From Tasty: Get Great Food on the Table Every Day by Roy Finamore. (Can be easily halved). -- posted by Sharlene~W

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

Roasted Chicken With Lemons and Thyme

Sat, 10 Mar 2007 21:30:47 -0500

Cooking Light -- posted by Sharlene~W

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

Easy Orange Almond Chicken

Mon, 02 Apr 2007 17:01:38 -0400

Great for the beginner cook ---even better for the too-busy-to-cook cook! -- posted by Mims & Squims

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

Chicken Casserole

Tue, 15 May 2007 20:45:48 -0400

Personal version of Paula Deen's Chicken Casserole -- posted by Chef FWSJ

Elfie's Drunken Chicken

Mon, 21 May 2007 20:50:34 -0400

Great summertime grilling recipe. -- posted by Chef #503034

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

Green Chile Chicken Enchiladas

Tue, 26 Jun 2007 11:52:26 -0400

My aunt from Texas gave me this recipe as part of a family cookbook when I got married, and it's one of the most requested dishes that I make. Perfect for entertaining, paired with my Recipe #237072. Use any garnishes you like, such as salsa, sour cream, guacamole, black olives, etc. You will love this dish! -- posted by KissKiss

Chicken & Olive Bake

Thu, 05 Jul 2007 15:01:58 -0400

If you like chicken, black olives, and pasta you will like this one. We do!!! I usually double the recipe. -- posted by Joshua's Mom

Healthy Herb Roasted Chicken

Mon, 16 Jul 2007 16:14:15 -0400

This recipe transforms everyday chicken into a true masterpiece. My kids love it! -- posted by Chemaine

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

Baked Chicken - Yes, It Works!

Tue, 31 Jul 2007 23:19:38 -0400

Baked chicken in one hour, guaranteed! Juicy and delicious! -- posted by pattyp

Sylvia's Sunday Roast Chicken

Sun, 12 Aug 2007 21:58:09 -0400

From Sylvia's of Harlem, NY. http://www.sylviassoulfood.com/restaurants.html -- posted by Oolala

BBQ North African Baby Chicken and Herbed Yogurt

Sun, 19 Aug 2007 23:18:19 -0400

Crispy, spicy roast baby chickens served with a tangy fesh yogurt. Try it with cous cous or a crunchy salad - this dish is versatile and delicious! Cook on the BBQ, grill, or in the oven.... -- posted by Um Safia

Quick Chicken and Mushroom Casserole

Tue, 21 Aug 2007 00:34:50 -0400

This recipe was given to me by a work mate. I used a cooked BBQ chicken which I brought from the supermarket; you can chop the chicken to what ever size you like. Broccoli, carrots and peas could be cooked on the stove top or in the microwave. Don't overcook vegetables they just need to still be semi crisp -- posted by Chef floWer

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

Susan's Easy Chicken

Tue, 11 Sep 2007 20:16:03 -0400

I don't know Susan but I like the way her chicken sounds with OJ, soy sauce, ketchup, honey, basil, you get the idea. From a community cookbook. Just mix up the sauce and pour it on chicken pieces and bake. I don't want to lose this since it utilizes ingredients I keep on hand. -- posted by Oolala

Creamy Chicken and Pumpkin

Tue, 18 Sep 2007 10:22:30 -0400

Adapted from a recipe in BBCs Good Food magazine, October 2004. -- posted by Julesong

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

Exotic Chicken & Rice Casserole

Mon, 01 Oct 2007 19:28:25 -0400

This is an easy dish to put together and incredibly flavorful. You will enjoy this! -- posted by scancan

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)

Peruvian Grilled Chicken

Thu, 11 Oct 2007 23:13:48 -0400

This regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, brightened with lime juice and garlic, deeply seasons the meat. The grill gives it a beautiful sear. I like the ease of this recipe & usually have all ingredients in house. I marinate overnight. Recipe from Gourmet. -- posted by Kit^..^ty Of Canada

Chicken and Pear Turnovers

Fri, 19 Oct 2007 22:13:49 -0400

Fall time is pear time. Such a nice blend of flavors to warm your tummy. You may top this off with crumbled feta cheese, or blue cheese. -- posted by Krsi Sue

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

Apple-Glazed Roast Chicken and Rice

Wed, 31 Oct 2007 20:07:30 -0400

The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes. -- posted by Annacia

Chicken Enchilada Casserole

Fri, 02 Nov 2007 19:17:59 -0400

My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.* -- posted by AZPARZYCH

Homemade Giblet Stuffing for Turkey or Chicken

Tue, 20 Nov 2007 17:31:52 -0500

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking. -- posted by Summerwine

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

Down on the Farm Chicken Casserole

Fri, 04 Jan 2008 20:21:36 -0500

I got this recipe from a friend. It is quick and easy to make, and my kids love it! -- posted by bluesagegirl

Roast Ginger Chicken

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

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

Wine BBQ Chicken

Wed, 09 Jan 2008 12:45:59 -0500

My dad didn't do much cooking, but he always made this, and it reminds me of him :) I belive he got the recipe from the Pittsburgh Post Gazette -- posted by Chef-girl-OV

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_

Deli Chicken Enchiladas

Tue, 15 Jan 2008 01:51:53 -0500

I love this chicken enchilada recipe and if you used reduced fat cheese and wheat flour tortillas it becomes a healthier dinner. The best part is if you use a Deli chicken half the work is done for you because you don't have to worry about cooking the chicken and it always has such a great flavor to it! -- posted by Kay14

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

Sherried Artichoke Chicken

Thu, 07 Feb 2008 22:42:22 -0500

I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts -- posted by MonicaJanet

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

Chicken Enchilada Casserole

Thu, 21 Feb 2008 02:07:22 -0500

This recipe belonged to my Mother-in-law, it was my husband's favorite when he was a kid. It is a little timely, however very good, and my kids like it. I've found that the red enchilada sauce I use (Old El Paso) only comes in a big can here, so if you can find a smaller can, that will be perfect. You always have more sauce than anything. Hope you enjoy this recipe, we have!! -- posted by kids and dogs

Baked Fruity Chicken

Sat, 23 Feb 2008 01:21:16 -0500

This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on. -- posted by Milwaukee Girl in the South

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

Sticky Chicken

Mon, 25 Feb 2008 20:12:38 -0500

Looking forward to trying this one and wanted to save it first. I think we'll try it as a crock pot recipe as i've had lots of success roasting chickens that way. The recipe comes from Spark Recipes and looks yummy as well as healthy (go figure). Prep time includes marination overnight in fridge. :) Crockpot would be 8 hours on low rather than the 5 hours in the oven. -- posted by Jen Wiehl

Chicken Cacciatore

Mon, 25 Feb 2008 22:47:28 -0500

A family favorite! A pasta, like fettuccine, would be delicious alongside to benefit from the sauce. -- posted by Alan in SW Florida

Whole Roasted Chicken North African Style

Wed, 05 Mar 2008 01:18:02 -0500

Not sure where I got this recipe and not sure of authenticity but it sure sounds good. Don't want to lose it. -- posted by Oolala

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 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

Roasted Chicken over Roasted Yukon Gold Potatoes

Thu, 03 Apr 2008 01:15:09 -0400

This recipe came from Jean_Gorges Vongerichten. He was on the Martha Stewart Show this past week. It looked absolutely delicious and DH said I had to make it. So its for dinner this evening. This is great made in cast iron pan. -- posted by barefootmommawv

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

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

Drunken French Country Chicken Au Gratin

Mon, 21 Jul 2008 17:41:49 -0400

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny. -- posted by French Tart

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

Karens New Mexican Chicken Enchiladas Verde

Tue, 05 Aug 2008 20:45:44 -0400

When living in New Mexico, I learned the difference in New Mexican food from Mexican food. Here is my version of the great food that region of the country serves. The green chilies are a must and do not make the dish too spicy for those who cannot tolerate spicy foods. Notes You can also use corn or wheat tortillas if you prefer. You can alter the amounts of ingredients to taste, but I found this works best. Offer additional toppings such as shredded lettuce, salsa, and sour cream to complete this great dish! Let me know how you like it! -- posted by Suza2n

Provencal Roasted Chicken With Honey and Thyme

Thu, 14 Aug 2008 15:44:31 -0400

This is a little different way of doing roast chicken and it is very nice. Serve with rice or couscous so that none of the sauce goes to waste! -- posted by Irmgard

Sunday Chicken Dinner

Wed, 10 Sep 2008 00:14:32 -0400

A simple creamy chicken recipe -- posted by Gramma Norma

Bacon Roasted Chicken

Mon, 22 Sep 2008 00:48:46 -0400

The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken. Recipe is from All Recipes. It makes a delicious Sunday dinner. -- posted by Lainey6605

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

Baked Chicken

Thu, 06 Nov 2008 22:30:03 -0500

It's simple and easy. It's actually one of the first dinners I actually cooked that didn't come pre-assembled. Great for beginners, it's pretty hard to screw it up -- posted by Mgm5674

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

Lemon and Herb Roast Chicken

Wed, 07 Jan 2009 19:08:49 -0500

Serve for your next Sunday Supper or your next casual dinner party! I discovered this recipe in Food and Wine Magazine. -- posted by Bev

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

Fake It Chicken and Dumplings

Wed, 28 Jan 2009 01:28:09 -0500

This whole recipe takes 10 minutes or less to put together, with only 6 ingredients! I made this for company and it was devoured. Recipe courtesy of Real Simple magazine. -- posted by Cooks, Shoots & Leafs

Roast Chicken & Barley Pilaf

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

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

Mary's Chicken Wild Rice Soup

Tue, 10 Feb 2009 13:41:35 -0500

If you like wild rice soup you will like this one. Yum! You can also add extra items to this soup to suit your taste. Example mushrooms, carrot, celery....you can also sub turkey for the chicken. This can also be made ahead of time and warmed in the crockpot or reheated in the microwave. -- posted by MOM of 3 under 3 Chef #369452

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

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Pollo Al Limone (Lemon Chicken)

Wed, 11 Mar 2009 02:07:37 -0400

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate. -- posted by Alan in SW Florida

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

Roasted Chicken

Thu, 26 Mar 2009 12:10:50 -0400

Yet to try -- posted by Chef #1213567

Maple Bacon Chicken

Thu, 02 Apr 2009 11:45:03 -0400

This is a great way to make delicious chicken quickly and with very few ingredients. It's my husband's favorite. This recipe is one of the results of many experiments with different ways of cooking low cost chicken meals when the price of beef went through the roof, and whole chicken was all we could afford. You can use your oven, counter top rotisserie, grill or campfire to make this. It's very easy. -- posted by Chef #1223107

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

Lemon Roasted Chicken With Carrots and Potatoes

Wed, 22 Apr 2009 00:37:31 -0400

Adapted by Kristen Swensson at Serious Eats, from a recipe in _Essentials of Classic Italian Cooking_ by Marcella Hazan. If you use a bigger bird, you will get more servings (and lots of leftovers). -- posted by DrGaellon

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

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

Peasant-Style Pot Roasted Chicken

Tue, 08 Sep 2009 11:14:13 -0400

Slow-cooked chicken in a pot with vegetables and a wonderful veg-packed gravy, served up in a bowl or deep plate like a stew, with some crusty bread. -- posted by Barb_G

Chicken Chartruse - Carolyn Chance

Thu, 12 Nov 2009 00:53:41 -0500

This is a great recipe for a large group dinner party. -- posted by Lastar Wellness

Jean's Chicken Pot Pie

Sun, 22 Nov 2009 17:59:56 -0500

From my mother's recipe box. Yummy! -- posted by Mrs. Hughes

Roasted Chicken With Vegetables

Wed, 16 Dec 2009 11:30:11 -0500

I saw this recipe in a Crisco ad so I am putting it here for safe-keeping. -- posted by Lainey6605

French Herbed Chicken

Tue, 29 Dec 2009 01:20:27 -0500

A light French treatment of a dinner favorite. -- posted by Linda in Madison, VA

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!

Roasted Lemon Chicken

Tue, 19 Jan 2010 00:19:35 -0500

This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn't recognize 1 tbsp + 1 tsp fresh thyme. -- posted by breezermom

Cream of Chicken Enchiladas

Mon, 08 Feb 2010 10:51:44 -0500

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe. -- posted by Chef #1534395