Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Easy Pineapple Chicken Stir-Fry | ONE Skillet & UNDER 30 Minutes!
This Easy Pineapple Chicken Recipe is made in one pan with canned pineapple chunks, cubed chicken, vegetables, and a sticky-sweet and slightly-tangy sauce. Serve up this healthy pineapple chicken stir-fry for a weeknight dinner since it can be made in under 30 minutes and is gluten-free, dairy-free, and kid-friendly!
INGREDIENTS:
1 ¼ lb. chicken breasts cut into 1-inch cubes
1 Tbsp. avocado oil or olive oil
1 15-oz. can pineapple chunks divided
¼ cup pineapple juice
2 Tbsp. ketchup
1 Tbsp. Tamari sauce or gluten-free soy sauce
1 lime juice
1 Tbsp. coconut sugar or brown sugar
1 tsp. salt divided
2 bell peppers cut into bite-sized pieces
1 red onion cut into bite-sized pieces
1 Tbsp. avocado oil or olive oil
Green onions optional
Sesame seeds optional
INSTRUCTIONS:
Pound chicken to 1-inch thick and cut into 1-inch cubes.
In a high-speed blender or food processor add ¾ cup pineapple chunks, pineapple juice, ketchup, Tamari sauce, lime juice, sugar, and ½ teaspoon salt. Blend for 20-30 seconds, or until smooth.
Add cubed chicken and ½ cup of pineapple marinade to a large bowl or a ziplock bag. Toss until chicken is well coated. Reserve remaining marinade.
Marinade chicken in refrigerator for 15-20 minutes.
While chicken is marinading, add 1 tablespoon of oil to a large skillet over medium heat with bell peppers and onion. Sauté for 5-7 minutes or until veggies are almost tender. Add ½ teaspoon salt and stir until well combined.
Remove veggies from skillet and add marinaded chicken cubes. Cook for 6-7 minutes or until chicken is almost cooked through.
Add reserved marinade, veggies, and remaining pineapple that has been finely diced to the skillet. Cook over medium-low heat for 2-3 minutes, or until sauce begins to thicken.
Serve Pineapple Chicken over rice or cauliflower rice with green onions and sesame seeds. Enjoy!
RECIPE NOTES:
Nutrition facts are calculated without rice.
You can also substitute brown sugar or regular sugar for the coconut sugar.
Website:
How To Roast a Whole Chicken | Lemon Pepper Skillet Chicken Recipe
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Shopping List:
1 3-4 lb Whole Chicken (neck and giblets removed)
1 stick of butter
1 lemon (you can add an orange too if you want)
1 bundle of rosemary and thyme
3-4 cloves garlic
1 onion (sliced)
salt, pepper, garlic, onion powder, Lemon Pepper Seasoning
Directions:
Preheat oven to 375 degrees
Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side.
Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest.
Place the skillet or roasting pan into the oven or smoker at 375 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you'd like)
One Skillet Chicken Dish | Pretty Delicious
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CREAMY MASHED POTATOES RECIPE:
__INGREDIENTS__
9 to 12-ounces all-purpose potatoes, per person
1/3 cup warm milk
1/4 cup unsalted butter
Salt and freshly ground pepper
Freshly grated nutmeg
__DIRECTIONS__
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Eat alone and straight from the bowl for quintessential comfort food.
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One Skillet Tuscan Chicken Recipe
This one skillet Tuscan Chicken Recipe is as healthy as it is delicious. Once you have tried it you will want to add it to your regular menu. New recipes added weekly. Be sure to SUBSCRIBE to our channel and see them all.
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Tex Mex Chicken and Chorizo Stir Fry | One Skillet Ground Chicken Recipe
This TEX MEX Chicken and chorizo stir fry is so easy and packed full of Mexican flavors. You can cook this all in one pot and be ready to eat in leass than 30 minutes. Recipe below. Enjoy.
#chickenstirfry #texmexrecipe #texmexchicken #chorizorecipe #tesscooks4u #recipes #cooking #food
Tex Mex Chicken and Chorizo Stir Fry | One Skillet Ground Chicken Recipe
INGREDIENTS:
1/2 pound beef or pork chorizo
1 pound ground chicken
4-5 cloves minced garlic
1 cup diced onion
1 diced green bell pepper
1 small can chopped green chilies
1 small can rinsed and drained black beans
1 small can of Rotelle or tomatoes with chilies
1 diced seeded jalapeno
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. cumin
salt and black pepper
oil
In a pan on medium high heat add 2 tbsp. oil and chorizo.
Cook and stir for a couple minutes.
Add minced garlic and diced onions. Cook and stir couple minutes.
Add ground chicken. Cook and stir for about 5 minutes or until no
longer pink.
Add spices, diced bell pepper and green chilies.
Cook and stir for a couple minutes.
Add black beans and Rotelle. Cook and stir for 5 minutes.
Serve and enjoy.
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