Tag: roast chicken
Roasted Pesto Chicken Pizza
What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!
- One large pizza dough from a pizzeria cut into four pieces
- ¼ cup all-purpose flour
Preheat convection oven (preferred) to 450 degrees F.
Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.
- 1 cup fresh tomato sauce
- 1 cup shredded mozzarella
Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.
- 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
- Salt
- Pepper
Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.
Latin Style Roast Chicken
- One 4 to 5 pound whole chicken
- 2 tablespoons butter
- Zest and Juice of a Navel orange (save the oranges)
- Zest of 1 Lemon (save the lemon)
- 3 garlic cloves, mined
- 2 teaspoons salt
- 2 teaspoons Mexican rub (or smoked paprika)
- Salt
Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.
- 4 cups chicken broth
- 2 yellow onions, sliced
Preheat oven to 400 degrees F.
Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.
Greek Style Roasted Chicken Breast
How about some delicious Mediterranean style chicken today??!!
- 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- ½ cup all purpose flour
- 1 teaspoon salt
- Pepper
- 4 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ cup kalamata olives, pitted and chopped
- 1 cup chicken broth
- ½ cup fresh dill, chopped
- Salt
Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.
Pancetta and Meyer Lemon Roast Chicken Breast
Meyer lemons are still in season- make use of them! This is a great recipe…
- 4 to 6 bone-in chicken breasts with skin
Compound Butter
- ¼ cup good quality butter, room temperature
- 1/3 cup pancetta, chopped fine
- Zest of three meyer lemons
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, grated
- 1 teaspoon salt
- ½ teaspoon pepper
Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.
- 2 to 3 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F
- 1 tablespoon flour
- ½ to ¾ cup chicken broth
- Salt
- Pepper
Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.
Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.
The Best Roast Chicken with Milk and Sage Gravy!
So, I love, love Jamie Oliver and everything he does. I make a lot of his recipes. I was looking for a roast chicken recipe as I was getting tired of making it the same way… and I came across this recipe. The chicken is browned in fat and cooked in milk- what, I thought??? After reading the reviews, I was convinced- everyone said, it was the best chicken ever… but the it didn’t look so pretty- well, the gravy didn’t. Since the the chicken is roasted in milk and lemon zest- the separates in the cooking process- so the sauce is broken….so, I came up with a way to fix it. After the chicken was done cooking, I blended the broken sauce to emulsify it and voila.. I had an amazingly yummy, creamy gravy!! Definitely try this recipe- so, so good!!! Oh, and save the fat after browning the chicken and cook your potatoes in it- so yummy!
- One 3 lb whole roasting chicken, cleaned and dry
- Salt
- Pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- Zest of one large lemon, cut the remaining lemon in quarters and set aside
- 1 cinnamon stick
- 4 to 6 garlic cloves, skin on
- Fresh sage leaves, 6 to 7
- 2 cups whole milk
Preheat oven to 375 degrees F.
Season the chicken generously with salt and pepper, including the cavity.
Melt the oil and butter in a medium Dutch oven pan (big enough for the chicken to fit snug) over medium high heat. Brown the chicken well on all sides, for about 10 minutes. Take the chicken out, drain the fat to a small bowl. In the meantime, add the milk, lemon zest, cinnamon stick, garlic and sage leaves to the same pan. Add the lemon quarters to the chicken cavity and transfer the chicken back into the pan with breast side down. Roast with lid in the oven for 1 hour. Take the lid off after an hour and baste the chicken with the milk gravy. Roast for another 15 minutes and take out. Take the chicken out and cover with aluminum foil. Take the sage leaves and cinnamon stick out of the gravy and transfer to a blender. Blend well and return to the pan, bring to a boil, taste for seasonings. In the meantime, pull the meat from the bones of the chicken and serve warm with the milk gravy.
Roast some potatoes using the spare fat from the chicken.
Serve green beans and roast potatoes with the delicious chicken.
Roast Chicken with Orange and Meyer Lemon
Chicken is one of the most popular proteins. There are tons of recipes in books, magazines and on the internet- but people are still always looking for new recipes to make their weeknight meals a bit more exciting.
One of the more classic ways of making chicken is roasting a whole bird. A lot of people are a bit intimidated to make this dish.
It is one of my favorite ways to eat chicken. I love how my house smells as the bird is roasting in the oven. I also love how I can create a one pot meal by adding tons of vegetables to the bottom of the roasting pan.
For this particular one, I used a lot of winter ingredients in season. I made a compound butter consisting of orange and meyer lemon zest. I filled the bottom of the pan with carrots and fennel.
The chicken was delicious….
- One 4 to 5 pound whole chicken
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Zest of 2 Clementine or 1 Navel orange (save the oranges)
- Zest of 1 Meyer lemon (save the lemon)
- 2 teaspoons salt
- 1 teaspoon ground pepper
- Salt
- Pepper
Mix the butter, olive oil, zests, salt and pepper in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.
- 2 cups chicken broth
- Juice of the spare oranges and Meyer lemon
Preheat oven to 400 degrees F.
Pour the chicken broth at the bottom of the roasting pan. Add the orange and lemon juice. Place the juiced oranges and lemon into the cavity. Tie the chicken legs together and tuck the wings in.
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 pound fennel, trimmed and sliced
Place the vegetables at the bottom of the roasting pan. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil. Take the vegetables out keep warm. Reduce the liquid by half and pour into a gravy boat. Take out excess fat and serve with the chicken and vegetables.
Roasted Chicken Breast with Green Beans
This is an easy weekday meal… yummy with the delicious green beans that are everywhere right now!
- 2 bone-in chicken breasts
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, grated
- ½ cup cilantro, chopped
- 2 teaspoons salt
- 6 to 7 Yukon gold potatoes, peeled and cut in half
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- Salt
- Pepper
Preheat oven to 350 degrees F.
Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.
Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.