Vegemite Basted Chicken Recipes

Steps:

• Place chicken fillets into combined marinade ingredients, cover and refrigerate for 1 hour.
• Grill or barbeque for approximately 10 minutes, basting frequently with marinade until chicken is cooked.

Steps:

• Combine Vegemite and butter in a small bowl.
• Place lemon inside cavity of chicken. Secure legs and wings with string or skewers and place on a rack in a roasting pan.
• Brush with the combined mixture of Vegemite and butter.
• Bake chicken in an oven at 200°C, allowing 25 minutes per 500gr (1 hour, 15 minutes).
• Baste chicken at least twice during cooking with remaining Vegemite mixture.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.