GLUTEN-FREE SOUTHWEST ROASTED CHICKEN
An easy-to-assemble, melt-in-your-mouth kind of meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.
Nutrition Facts : Calories 300, Carbohydrate 1 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
GLUTEN FREE SOUTHWEST ROASTED CHICKEN
Make and share this Gluten Free Southwest Roasted Chicken recipe from Food.com.
Provided by Pinay0618
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. let stand about 15 minutes for easier carving.
Nutrition Facts : Calories 400.9, Fat 30.9, SaturatedFat 11.5, Cholesterol 135.3, Sodium 182.5, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 28.8
SOUTHWESTERN ROAST CHICKEN
Everytime I'm in the grocery store, I see rotisserie chicken, every flavor imaginable. This is my version of "Southwestern" flavor roast chicken.
Provided by breezermom
Categories Whole Chicken
Time 1h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first four ingredients in a blender, or use a handheld immersion blender. Process until smooth, stopping to scrape down the sides.
- Remove the giblets, and rinse the chicken with cold water; pat dry. Place the sage leaf and 1 garlic clove in the cavity of the chicken. Tie the legs together with string. Lift the wingtips up and over back, and tuck under the bird to keep them from burning. Place the chicken on a lightly greased rack in a shallow roasting pan, breast side up. Insert a meat thermometer into the meaty portion of a thigh, making sure it doesn't touch bone.
- Brush the chicken with the oil mixture.Rub some of the oil mixture under the skin of the chicken so the flavor penetrates the meat. Bake uncovered, at 500 degrees for 10 minutes. Reduce the oven temperature to 350 degrees, and bake an additional 50 minutes or until the thermometer registers 180 degrees. Remove the sage and garlic from the chicken cavities; set aside. Remove the chickens to a serving platter and set aside. Keep them warm. Skim the fat from the drippings; reserve the pan drippings.
- Combine the dried sage flakes, 1 garlic clove, vinegar, and next 4 ingredients and blend with a handheld immersion blender (or use regular blender); process until smooth. Add the reserved pan drippings; process until smooth, stopping once to scrape down the sides. Serve the chicken with the sauce.
Nutrition Facts : Calories 628.6, Fat 48.6, SaturatedFat 12.3, Cholesterol 172.5, Sodium 290.6, Carbohydrate 2.8, Fiber 1.3, Sugar 0.3, Protein 43.4
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