We are enjoying my latest #roastchicken immensely, so I made it again without changing a thing. #RoastedTurmericChicken #ChickenLegQuarters
SEASON w/ #turmeric #garlicsalt #paprika #JohnnysSeasoning & finished w/ “light” sprinkle of #seasalt. #cheapeats but so delicious!
Oven on 425°, roast on one side 25 min., flip & do other side 25 min. Then I remove chicken, put rack on pan & put chicken back on & back in oven for another 10-15 minutes. During which time I prepared potatoes & put those in when I did the first flip of chicken…so 30-40 minutes Same temp, done at same time. I needed something refreshing with it, like salad, applesauce, cucumbers??? But it’s about 105° today so I quit there! I’ll have a slice of bread with cold butter lol.
*although I used russet potatoes & sweet onions. It’s all good, too easy. And make that gravy!
Stuffing the chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat.
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine
Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 2-inch piece ginger, peeled, thinly sliced
1 cup dry white wine
½ cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)
Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.
Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.
Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.
Recipe by Claire Saffitz Photograph by Michael Graydon & Nikole Herriott
This easy oven-baked chicken tastes just like fried chicken—no frying necessary. The chicken thighs achieve maximum crispiness thanks to a coating of bread crumbs and a very hot oven. As the chicken cooks, you’ll make a simple three-ingredient side: sautéed garlic, chopped kale, and a squeeze of fresh lemon juice. Feeding a hungry family? Serve the dish with roasted potatoes, too—simply toss colorful new potatoes in olive oil, salt, and pepper, and roast alongside the chicken. If you’re hoping to get started on prep over the weekend, stir together the mustard mixture and clean and chop the kale.
Serve with your favorite potatoes, Good with “french” fries (rather baked or fried), sweet potatoes or yumm.. mashed potatoes 😀
.Pomegranate adds a sweet pop to just about any meal…
Sweet corn too!
Oh heck…obviously I just love FOOD period. Whatever your favorites…it’ll go with chicken. ♡
Preheat oven to 425°F. Stir together the mustard, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt in a small bowl. Brush evenly over both sides of the chicken. Place the panko in a shallow dish. Dredge the chicken in the panko and place in a single layer on a wire rack set on an aluminum foil–lined baking sheet. Bake until cooked through, about 30 minutes. Let stand 5 minutes.
Meanwhile, heat the remaining oil in a medium saucepan over medium-high. Add the garlic; cook until golden brown, about 2 minutes. Stir in the kale and the remaining salt. Cook, stirring occasionally, until the kale is just tender, 3 to 5 minutes. Sprinkle with the lemon juice. Serve with the chicken and mashed potatoes.
Here’s a new take on the classic summer caprese salad served as a meal on grilled chicken! This quick and easy grilled chicken dinner has all of the flavours of a caprese salad where the chicken is topped with fresh mozzarella, ripe tomatoes and plenty of basil! The chicken is marinated in a balsamic vinaigrette which adds a ton of flavour before being grilled which adds an amazing smokiness. The mozzarella is placed on the chicken when it’s just about cooked, but before it’s removed from the heat, so the cheese starts to melt getting all nice and ooey gooey and good! The caprese balsamic grilled chicken is finally topped with a drizzle of balsamic reduction making for one tasty meal that just screams summer!
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Marinate the chicken in the balsamic vinaigrette overnight.
Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.
Serve topped with the basil and balsamic reduction.
Note: It’s best to marinate the chicken overnight but you can do it for less time or even skip it and rely on the balsamic reduction for the balsamic flavour. Note: You can grill the chicken on a barbecue, in a grill pan or regular pan on the stove or broil in the oven. Note: To make a balsamic reduction, simmer 1/2 cup balsamic vinegar over medium heat until it has reduced by 1/2.
Chinese chicken corn soup is delicious and nutritious. It contains chicken meat, egg and tasty corn. This soup makes a nice starter for a Asian-themed meal or an excellent quick soup when in a hurry for something tasty and healthy.
Place the chicken in a saucepan and just cover with water. Simmer until cooked through. While the chicken is cooking, in a large pot, combine the corn, creamed corn and stock (you may also wait to start cooking the corn until the chicken is done and use 2 cups of the chicken-cooking stock; it tastes great, but it will add to your total cooking time). Cook the stock and corn 20 minutes on low. Once the chicken is cooked, shred it. Heat the sesame oil in a pan over medium-high heat. Add the chicken and ginger. Cook for 5 minutes, stirring frequently. Add the chicken to the pot. Add salt to taste. Cover and cook over low heat for 15 minutes. Remove from the heat. Very slowly pour the egg into the soup. Using a figure-eight motion with a fork or flexible spatula, mix the egg into the soup. Don’t mix too fast or it will clump together. Garnish with green onions and serve.