Tag: roast chicken
Buttered Haricot Vert
I made these beans with the roast chicken breast. As I was making the gravy, I took out some yummy chicken and potato bits from the bottom of the roast pan and added them to the beans. All the yummy flavor made the beans absolutely delicious.
- 1 pound haricot vert (I found green and yellow), trimmed and rinsed
Bring a medium saucepan with water to a boil. Blanch the beans for 2 minutes and shock in cold water to keep the color.
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Melt the butter and oil in a frying pan and add the beans. Coat and mix together and add the salt and pepper. Cook for 2 to 3 minutes and serve.
Super Easy Roast Brussels Sprouts
This is a super easy side dish to make. I keep forgetting about Brussels sprouts after I make them for Thanksgiving. This time as I was shopping for my roast chicken, I decided to buy Brussels sprouts- I absolutely love them and this is a great way of cooking them…
Cilantro and Dill Roast Chicken
I love making roast chicken, especially on a gloomy day, preferably a Sunday. The house smells divine and the whole meal is delicious. I made this one with Indian flavors including cilantro and dill. I also added garam masala to the mix which really boosted the flavor profile. If you don’t have garam masala, just skip it and stick with the aromatics. Either way the chicken will be absolutely delicious. read more …
Pancetta and Balsamic Roast Chicken
This is a delicious way to make a one pot meal. It all goes into a big roasting pan and you are done! I started with leg quarters- if I am not roasting a whole chicken, I like to cook leg quarters. Dark meat has a lot of flavor and is very forgiving as it doesn’t over cook.
When using very few ingredients, it is important to use very bold flavors. In this case, I used garlic, pancetta and balsamic glaze. I cooked the pancetta and then mixed it with the garlic, thyme and the glaze. I then slathered the chicken with the yummy mixture and roasted it.
To make things more interesting, I lined the roasting pan with slices of delicious sour dough bread and some potatoes. The potatoes and the bread come out deliciously crispy on the outside and soft on the inside. I especially love the bread- all the flavors absorb really well.
I served this delicious meal with a green salad and a delicious glass of red wine. I love simple, delicious food with very good quality ingredients!
- 4 leg quarters with skin
- 6 to 8 slices of sour dough bread
- 4 to 5 small potatoes, peeled and cut in half
- Salt
Marinade
- ¼ cup pancetta, chopped
- 5 to 6 garlic cloves, smashed
- 2 teaspoons salt
- 2 tablespoons fresh thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
Cook the pancetta in a hot frying pan until the fat is rendered on medium heat- it should take about 3 to 5 minutes. Turn heat off and take out in a bowl.
Pound the garlic, salt and thyme in a mortar and pestle till smooth. Add the olive oil and balsamic glaze. Mix well and add to the cooked pancetta. Mix well and keep aside.
Preheat oven to 375 degrees F.
Place the bread slices in a medium, lined baking sheet (9X13). Smear some of the marinade on the bread. Add the chicken quarters and the potatoes. Rub the marinade all over covering all the surfaces. Sprinkle salt generously all over. Roast in oven for 30 minutes. Cover with aluminum foil and finish roasting till the chicken is done. Serve a piece of the chicken on top of the cooked bread with potatoes on the side.
Lemon Pesto Roast Chicken
Even in summer I crave a delicious roast chicken. A lot of people are intimidated and purchase them already roasted from the stores.. while that is okay in a pinch- it is really easy and satisfying to make your own… and once one tastes the difference, one can never go back.. Try this one next time you are in the mood for a yummy roast chicken..
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Roast Chicken Breast with Smoked Paprika
This recipe is for those of us who want to eat healthier now that summer is over and school has started.I can’t believe summer is all done and my daughter is back to school. Summer was filled with a lot of indulging but I was very good at balancing my day with healthy foods and making sure over eating didn’t happen.
Anyway, it is time to get serious and eat well. This is a simple and healthy dish one can make through the week. I took good quality chicken breasts and roasted them with a lot of flavor- that is my trick when I am eating healthy- I boost the flavor. I mixed up garlic, oregano, smoked paprika and lemon juice with olive oil in a mortar and pestle. I marinated the chicken for several hours and roasted it in the oven.
I served the chicken with a ribbon salad- recipe to come tomorrow…
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Roast Chicken Sandwich
I roasted three pieces of chicken last week out of which I made the sweet corn chicken soup as well as the asparagus and chicken fried rice. I had one piece left in the fridge. We had gone out for a very heavy lunch yesterday and so there were no dinner plans. I decided to skip dinner all together and settle down with a bowl of cereal ( I find it a real treat at night). My husband on the other hand wanted to eat something light- maybe a sandwich he said. I thought of the chicken breast, olive bread, slices of asiago cheese and basil hanging out in the fridge- perfect, I thought! I toasted two thick slices of olive bread with a drizzle of extra virgin olive oil and spread a thick layer of olive oil mayonnaise- my husband loves mayo! I then added a layer of fresh basil, cut up some delicious looking grape tomatoes and added on top. In the meantime, I sliced the chicken breast into thin slices, placed them on a small cookie sheet and drizzled some salt and pepper and extra virgin olive oil and warmed it up in my toaster oven. I then added a slice of asiago on top of the chicken and baked it until the cheese was soft and gooey. I then placed the warm chicken slices with the cheese on top of the tomatoes and basil and the olive bread. It looked so pretty that I didn’t really want to serve it- so I took a picture! He ate the sandwich with some sun dried tomatoes and balsamic vinegar chips and a beer! I had a bite and it was quite delicious!
- 2 slices of olive bread toasted with a drizzle of olive oil (any bread will do)
- 1-2 slices asiago cheese (or any other will do)
- 2 tablespoons mayonnaise
- 1 roasted chicken breast, sliced thin
- 5-6 basil leaves
- 3-4 grape tomatoes, sliced
- Salt and pepper
Place the sliced chicken on a small cookie sheet and drizzle olive oil, salt, pepepr and toast till the chicken is warm and soft. Next, add the asiago slice and toast till the cheese has melted. Spread the mayonnaise evenly on both of the toasted slices. Add the basil and tomatoes, sprinkle with salt and pepper. Once the cheese is melted, place the chicken on the tomatoes. Place the other slice on top and cut into half before serving.