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
Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½ pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese
Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.
Low Carb, High Protein Turkey & Veggie Skillet | Find more recipes on my Instagram & website!
Healthy Low Carb, High Protein Ground Turkey & Veggie Skillet
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✨Print, pin, and easily find recipes on my website cookingkatielady.com
INGREDIENTS:
For the turkey mixture:
2 1/2 lbs lean ground turkey ???? @butterballturkey
1 tsp salt ????
1 tsp pepper
1 tsp chili powder
1 tsp oregano
1/2 tsp paprika
1 tsp onion powder
1/2 tsp dried basil ????
For the veggies:
1/2 yellow onion ????
2 tsp minced garlic ????
2 medium zucchini, cut into quarters
2 bell peppers color of choice, chopped into large chunks ????
1/2 tsp garlic salt
1/2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp basil ????
1/2 tsp chili powder ????
1/4 tsp paprika
6 oz. tomato paste ????
1 cup water ????
INSTRUCTIONS:
In a large skillet, brown the ground turkey over medium/high heat and drain any excess water/fat. Add turkey seasonings and stir to combine. Remove from pan and set aside. Drizzle a little bit of olive oil in the pan and add the onion and garlic. Cook for about 3-4 minutes. Add the zucchini and bell pepper. Add remaining seasonings. Cook until desired veggie doneness. Add the ground turkey back into the skillet & turn the heat down. Add the tomato paste & water. Add additional garlic salt or whatever seasonings you want to taste. Let simmer for about 5 minutes & enjoy!
A great addition to top this off with is some shredded Parmesan cheese ????
If you want more veggies, you could also add spinach to this dish!
Macros (8 servings):
278 calories
14g fat
8g carbs
27g protein
#onepan #turkey #veggies #lowcarb #highprotein #lowcalorie #diet #cookingkatielady #easydinner #healthydinner #ketofriendly #protein #easyrecipe #mealprep
Leftover Turkey Alfredo Skillet Meal
Leftover Turkey Alfredo Skillet Meal is the answer for your Post-Thanksgiving leftovers. Turkey, bacon, peas, and penne pasta are coated in a creamy alfredo sauce. Made in a single pan and ready in 30 minutes!
Full recipe:
TURKEY ZUCCHINI SKILLET | easy, low carb dinner idea
This Turkey and Zucchini Skillet is a super simple, low-carb, one-pan, week night meal that is perfect for families or as recipe to add to your meal-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound ground turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese and red pepper flakes (*optional toppings)
DIRECTIONS:
Heat a large non-stick skillet over medium heat and add oil. Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt. Let them cook for a couple minutes or so or until your onions are fragrant and beginning to look translucent.
Push all the veggies to one side of the pan and then using a wooden or rubber spatula, stir in your ground turkey. Season the turkey with some salt and pepper be sure to break it up into small pieces.
Once the turkey has lost it's pink color, begin to combine the ground turkey with the onions and garlic.
Add in zucchini, oregano, a little more salt and pepper, and tomatoes. Give it a good mix and allow everything to simmer for 15-30 minutes depending on how soft you like your zucchini.
Serve over a bed of spaghetti squash (or pasta, rice, cauliflower rice, etc) and top with some red pepper flakes and parmesan cheese. Enjoy!
Nutrients for 1/4th of recipe: Calories: 279; Total Fat: 11.6g; Saturated Fat: 3.5g; Cholesterol: 80mg; Sodium 138mg, Carbohydrate: 19g; Dietary Fiber: 3.5g; Sugars: 10.2g; Protein: 25.6g
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Healthy Turkey Recipes For Weight Loss||How to Make a veggie skillet recipe
Healthy Turkey Recipes For Weight Loss||How to Make a veggie skillet recipe
Looking for healthy recipes?
veggie skillet 330 calories (1 serving)
1 tsp olve oil
1 garlic
1/4 medium yellow onion
5 oz lean ground breast
1/2 smal white succhini
3 oz broccoli florets
2 tbsp water
4 oz diced tomatoes
1/4 tsp dried oregano
1/4 tsp dried basil
salt and black pepper
1/2 tbsp cheddar cheese
Heat oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
Stir in the ground breast and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.
In the same skillet, add the zucchini along with the broccoli florets with 2 tbsp water, cover and cook until tender.
Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and the shredded cheese. Reduce heat to a medium, and simmer until the liquid is mostly reduced.
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