QUICK ROASTED CHICKEN WITH POTATOES, ONIONS, AND WATERCRESS
The key to this delicious roast chicken recipe? Using a broiler pan to bake the chicken on top of vegetables. Everyone will be asking for seconds if this tasty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone (as shown) to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
- Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through (a thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 35 minutes. Let chicken rest 5 minutes before serving.
- Toss watercress with 2 teaspoons oil and orange juice and season with salt and pepper. Divide potatoes and onions among 4 plates, top with watercress, and serve alongside chicken.
Nutrition Facts : Calories 557 g, Fat 27 g, Fiber 4 g, Protein 47 g
GINGER CHICKEN WITH WATERCRESS
Provided by Food Network Kitchen
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
- Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
- Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.
ROAST CHICKEN WITH WATERCRESS
Provided by Jackie O'Halloran
Categories Chicken Leafy Green Poultry Roast Low Carb Low/No Sugar Spring Healthy Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
HERB-CRUMBED ROASTED CHICKEN WITH WATERCRESS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 14
Steps:
- Place the buttermilk in a large, shallow dish. Add the chicken pieces and turn to coat. Cover and let stand for 1 hour. In a shallow dish, combine the bread crumbs, rosemary, thyme, parsley, 1 1/2 teaspoons of salt and pepper to taste.
- Preheat oven to 400 degrees. Spray 2 baking sheets lightly with the olive oil. Remove the chicken from the buttermilk and coat each piece with flour. Dip each piece back into the buttermilk and then coat with the bread-crumb mixture.
- Place the chicken on the baking sheets, spacing pieces as far apart as possible. Bake until the chicken is cooked through and the crust is crisp, about 45 minutes.
- In a large saucepan heated over medium heat, toss the watercress until just wilted. Add the lemon juice, olive oil, remaining salt and pepper to taste. Divide the chicken and the watercress among 4 plates and serve immediately.
PEPPERED CHICKEN WITH WATERCRESS
Perk up your chicken with this cheesy recipe, perfect for livening up a freezer favourite. Just five ingredients too
Provided by Good Food team
Categories Buffet, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Chop a handful of watercress, then mix into the cheese. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen the chicken to create a hole. Stuff with the Boursin mix, then wrap tightly with bacon.
- Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.
Nutrition Facts : Calories 441 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.43 milligram of sodium
CHICKEN WITH WATERCRESS SALAD
Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
- Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
- Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.
Nutrition Facts : Calories 325 g, Fat 22 g, Fiber 3 g, Protein 28 g
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