BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
ROASTED CHICKEN WITH CROUTONS
Steps:
- For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
- Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
- Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
- For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
- For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
- Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.
LEMON CHICKEN WITH CROUTONS
Steps:
- Preheat the oven to 425 degrees F.
- Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
- Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
- 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
ROAST CHICKEN SALAD WITH CROUTONS AND SHALLOT DRESSING
This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.
Provided by Julia Moskin
Categories salads and dressings, main course
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
- Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
- In the same pan, add the cooled chicken juices (they may have jelled). Don't worry if your chicken doesn't have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
- In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 29 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST CHICKEN WITH GARLIC CROUTONS
Simply delicious recipe that I adapted from Susan Herrmann Loomis's "French Farmhouse Cookbook", and a meal on Ed's "please make again" list. I serve this with a huge green salad loaded with tomatoes and cucumbers and top it with the warm, garlicky, chicken-roasted croutons...heaven on a plate.
Provided by EdsGirlAngie
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Squeeze the lemon half into the chicken cavity then generously salt and pepper cavity, sprinkle in the thyme, and place the lemon half inside.
- Roast chicken, breast side up, at 450 degrees F in a large baking dish for about 50 minutes or until golden and almost cooked through, basting a couple of times.
- After 50 minutes, add the bread cubes and garlic to the roasting dish and stir around in the drippings a bit; roast for another 10 to 15 minutes, until chicken drumstick is easy to move around.
- Remove chicken from the baking dish, salt and pepper it to taste, and let it rest on a warm platter, breast side down (to allow juices to settle).
- Stir croutons and garlic together again (mashing the garlic as little as you go) in the chicken juices/drippings, and return to the oven for another 5 or 10 minutes until they are a deep golden color and crispy.
- Carve chicken and serve on a platter; surround with the crouton/garlic mixture and drizzle any remaining chicken juices onto the croutons.
- Croutons are AWESOME served warm on a cool green salad!
Nutrition Facts : Calories 1184.4, Fat 44.6, SaturatedFat 12.7, Cholesterol 187.2, Sodium 1283.1, Carbohydrate 123.5, Fiber 5.6, Sugar 5.7, Protein 69.6
More about "roast chicken with croutons and onions recipes"
INA GARTEN'S LEMON CHICKEN | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (21)Total Time 2 hrsCategory MainsCalories 1169 per serving
- Pat the chicken dry and place it on the onion. Sprinkle the inside of the cavity with salt and pepper and cram the lemons into the cavity. Brush the chicken skin with the melted butter and sprinkle with generous amounts of salt and pepper. Tuck the wing tips under the body of the chicken and, if desired, tie the legs together with kitchen string.
- Roast the chicken for 1 1/4 to 1 1/2 hours, until the juices run clear when you make a slit between the leg and the thigh with the tip of a sharp knife.
CHICKEN WITH CARAMELIZED ONIONS AND CROUTONS RECIPE
From cooking.nytimes.com
4/5 (570)Category Dinner, Weekday, Poultry, Main Course
CHICKEN ON CROUTONS WITH OLIVES AND ONIONS RECIPE
From goodhousekeeping.com
CHICKEN WITH CARAMELIZED ONIONS AND CROUTONS RECIPE
From today.com
10 BEST BAKED CHICKEN WITH CROUTONS RECIPES | YUMMLY
From yummly.com
A ROAST CHICKEN THAT COMES WITH CROUTONS - FOOD52
From food52.com
FRENCH ONION SHEET PAN CHICKEN RECIPE - PUREWOW
From purewow.com
ROAST CHICKEN WITH CROUTONS AND ONIONS | RECIPESTY
From recipesty.com
FRENCH ONION CHICKEN {EASY ONE PAN RECIPE} – WELLPLATED.COM
From wellplated.com
CRISPY MEDITERRANEAN BAKED CHICKEN THIGHS - MINIMALIST BAKER
From minimalistbaker.com
ROAST CHICKEN WITH CROUTONS AND ONIONS - EASY COOK FIND
From easycookfind.com
HEALTHY RAMADAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CLASSIC ROAST CHICKEN WITH CROUTONS — KATIE LEE BIEGEL
From katieleebiegel.com
ROAST CHICKEN RECIPE IDEAS - FOOD & WINE
From foodandwine.com
ONE-POT ROAST CHICKEN WITH VEGETABLES - MADE IN
From madeincookware.com
TENDER CHICKEN LEGS WITH SCHMALTZY CROUTONS RECIPE - FOOD52
From food52.com
HOW TO MAKE INA'S LEMON CHICKEN WITH CROUTONS | FOOD NETWORK
From youtube.com
ROAST CHICKEN WITH CROUTONS AND ONIONS RECIPE
From cookthismeal.com
CHICKEN BREAST WITH PEAS AND CROUTONS RECIPE | BON APPéTIT
From bonappetit.com
QUICK ROAST CHICKEN WITH HERBED CROUTONS RECIPE
From foodandwine.com
MICHELIN-STARRED CHEF SHARES PERFECT ROAST CHICKEN RECIPE
From finedininglovers.com
ENERGY-SAVING CHICKEN ROAST | JAMIE OLIVER RECIPES
From jamieoliver.com
MARY BERRY'S ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
SESAME GINGER ROASTED CAULIFLOWER SOUP | GIMME SOME OVEN
From gimmesomeoven.com
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO COOK & A SECRET FOR GREAT ROAST CHICKEN | COOKING TIPS
From knorr.com
TOMATO AND CASHEW SAUCE CHICKEN CURRY WITH MUSHROOMS RECIPE
From delishably.com
DEB PERELMAN'S SLOW-ROASTED CHICKEN WITH SCHMALTZY CROUTONS …
From myjewishlearning.com
WHAT TO SERVE WITH ROAST CHICKEN (51 BEST SIDE DISHES)
From cookingchew.com
You'll also love