JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
OVEN-FRIED PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
- Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
- Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
- Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
- Transportation tips:
- If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
COLD FRIED CHICKEN
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.
Provided by Tamar Adler
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
- The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
- Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
- Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
- Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!
More about "cold oven chicken recipes"
COLD OVEN CHICKEN - BIT & BAUBLE
From bitandbauble.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Main CourseTotal Time 27 mins
- Place chicken breasts on a large rimmed baking sheet, and drizzle with oil and toss to evenly coat top and bottom.
- Bake chicken for 25 to 30 minutes or until a thermometer inserted into the middle reads somewhere around 160 degrees (temp will continue to rise to 165 after removing from oven).
JUICY OVEN BAKED CHICKEN BREAST - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (162)Total Time 25 minsCategory Main CourseCalories 217 per serving
BEST COLD OVEN CHICKEN RECIPE - HOW TO MAKE COLD …
From food52.com
Reviews 86Servings 4Cuisine FrenchCategory Dinner
CRISPY BAKED CHICKEN - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
OUR BEST BAKED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
ITALIAN BAKED CHICKEN BREAST RECIPE - THE …
From themediterraneandish.com
22 OVEN-BAKED CHICKEN RECIPES THAT ARE DEFINITE …
From southernliving.com
10 BEST COLD CHICKEN MAIN DISH RECIPES | YUMMLY
From yummly.com
THESE CHICKEN RECIPES ARE READY IN 20 MINUTES OR LESS
From southernliving.com
BEST-EVER COLD FRIED CHICKEN RECIPE - JUSTIN CHAPPLE
From foodandwine.com
GRILLED PINEAPPLE CHICKEN - FIT FOODIE FINDS
From fitfoodiefinds.com
THIS CHICKEN THIGH RECIPE CHANGED THE WAY I THINK ABOUT …
From bonappetit.com
HOW TO COOK THE BEST ROAST CHICKEN IN A RöMERTOPF - FOOD & WINE
From foodandwine.com
24 FATHER'S DAY RECIPES RECOMMENDED BY OUR STAFF - SERIOUS EATS
From seriouseats.com
RECIPE FOR COLD-OVEN ROAST CHICKEN. - SLATE MAGAZINE
From slate.com
CRISPY BAKED CHICKEN THIGHS RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
A NEW GENIUS RECIPE FOR WILDLY JUICY ROAST CHICKEN—WITHOUT
From food52.com
JOSé PIZARRO’S RECIPE FOR CRISP CHICKEN WINGS WITH MOJO ROJO
From theguardian.com
OUR BEST OVEN-BAKED CHICKEN DINNERS - TASTE OF HOME
From tasteofhome.com
65 JUNETEENTH RECIPES FOR TRADITIONAL CELEBRATIONS - PARADE
From parade.com
KEVIN 'MR. WONDERFUL' O'LEARY MAKES HIS PERFECT CHICKEN RECIPE
From abcnews.go.com
You'll also love