HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
HERB TOASTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 8 toasts
Number Of Ingredients 0
Steps:
- Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
- Photograph By Antonis Achilleos
HERBED ROAST CHICKEN
I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
ROAST CHICKEN WITH HERBS
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
- With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
- Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.
CREAMY CHICKEN TOAST
Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt.
- Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
- Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
- Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
ROAST CHICKEN WITH HERBED MUSHROOMS
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 4 to 7 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F.
- Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
- In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
- Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
- Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.
HERBED CHICKEN ON TOAST (FOR 2)
Great to have in the freezer for over toast, tortillas, just reheat for a quick meal. From the Canadian Diabetes Association
Provided by Derf2440
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, water, marjoram and salt in a saucepan.
- Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
- Remove chicken, chill broth until fat sets on top, remove fat.
- Remove and discard bones and skin from cooked chicken.
- Cut chicken into bite sized pieces.
- Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
- Add celery and onion.
- Stir cook about 4 minutes until tender.
- Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
- Stir cook over medium heat about 3 minutes until mixture thickens slightly.
- Add chicken, continue cooking until thouroughly heated.
- Make ahead of time to reheat just before serving.
- It's handy to have in the freezer for emergencies.
- Also very good in crepes, tortillas or popovers.
Nutrition Facts : Calories 280.5, Fat 13.5, SaturatedFat 3.9, Cholesterol 93.2, Sodium 706.5, Carbohydrate 6.7, Fiber 1, Sugar 3, Protein 31.5
CREAM CHICKEN ON TOAST
Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.
Provided by dodiemckee
Categories Chicken
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.
GARLIC HERBED CHICKEN
Chicken is grilled with a garlic and tarragon mixture that will make your mouth water!
Provided by Lindsay Perejma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
- Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
- Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
- Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 2.9 g, Cholesterol 68.4 mg, Fat 28.6 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 4.1 g, Sodium 370 mg, Sugar 0.1 g
ROAST CHICKEN STUFFED WITH HERBED POTATOES
Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.
Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5
QUICK HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.
Provided by Robin Whitworth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g
ASPARAGUS W/ HERBED CHEESE ON TOAST
Make and share this Asparagus w/ Herbed Cheese on Toast recipe from Food.com.
Provided by LikeItLoveIt
Categories Spreads
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Peel onion, leaving root intact; cut onion into 6 wedges.
- Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
- Drain and plunge into ice water; drain well.
- Pat dry with a paper towel; set aside.
- Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
- Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
- Spread butter evenly over 1 side of each bread slice.
- Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
- Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
- Remove bread slices from skillet, and set aside.
- Repeat procedure with remaining bread slices.
- Cut each toasted bread slice into 6 triangles.
- Spread cheese mixture evenly over toasted side of triangles, and set aside.
- Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
- Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
- Serve with toast triangles.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 318.3, Fat 11.1, SaturatedFat 5, Cholesterol 22.9, Sodium 700.1, Carbohydrate 43.3, Fiber 6.8, Sugar 2.4, Protein 13.2
ROAST CHICKEN BREASTS WITH HERBED CHEESE
As the chicken cooks, the cream cheese just under the skin melts - making the skin beautifully browned and crisp - and forms a sauce over the vegetables. A great dish for dinner parties including, of course, intimate dinners for two. Adapted from a recipe in English chef Lulu Grimes' 'Food, Cook Eat: buy it fresh, cook it simply, eat it now'.
Provided by bluemoon downunder
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC (400ºF).
- Mix the cream cheese with the garlic and the lemon zest.
- Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
- Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
- Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
- Place the chicken on top of the vegetables and put the baking dish in the oven.
- Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
- Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
- Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.
Nutrition Facts : Calories 406.1, Fat 25.8, SaturatedFat 9.8, Cholesterol 124.7, Sodium 194.7, Carbohydrate 9.9, Fiber 1.5, Sugar 2.8, Protein 33
HERBED CHICKEN OMELET
Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper. , In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 471mg cholesterol, Sodium 513mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
ROASTED QUARTERED CHICKEN WITH HERB SAUCE
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
- Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.
HERB TOAST
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat; set aside. In a small bowl, combine parsley, thyme, rosemary, salt, pepper, and oil.
- Spread bread slices with garlic, then brush with herb mixture. Place in a single layer on prepared baking sheet, and bake until crisp and edges are beginning to brown, 10 to 12 minutes.
HERBED CHICKEN AND TOMATOES
Rebecca Popke of Largo, Florida puts a tangy spin on chicken by adding just a few easy ingredients. "Recipes such as this are really a plus when you work a full-time job but still want to put a healthy, satisfying meal on the table," she explains.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.
Nutrition Facts :
HERB CHICKEN WITH HONEY BUTTER
When the whole family could use a heartwarming meal, this one fits the bill! You'll love how the honey's sweetness mixes perfectly with the herbs' salty flavor. It's a wonderful combination! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in butter until a thermometer reads 165°, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.
Nutrition Facts : Calories 485 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 38g protein.
HERB CHICKEN WITH HONEY BUTTER FOR TWO
When you need a heartwarming meal, this one fills the bill! You'll love how the honey's sweetness mixes perfectly with the herb's salty flavor. It's a wonderful combination! Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a small skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until chicken juices run clear. Meanwhile, combine butter and honey. Serve with chicken.
Nutrition Facts : Calories 497 calories, Fat 26g fat (14g saturated fat), Cholesterol 200mg cholesterol, Sodium 684mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 38g protein.
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