Category: Chicken

Chicken and potatoes, seasoned with parsley, thyme and garlic powder, roast so quickly in a high heat oven that you can make it on a busy weeknight.

Ingredients

Serves: 6

• 2 tablespoons olive oil
• 2 teaspoons McCormic Parsley Flakes
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Thyme Leaves
• 1 teaspoon salt
• 1/2 teaspoon McCormick® Black Pepper, Ground
• 2 pounds bone-in chicken parts
• 1 1/2 pounds red potatoes, cut into 1-inch cubes

 

Directions

10 mins Prep time 35 mins Cook time

• Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well.
• Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
• Roast 30 to 35 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Ingredients

• 3 large garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 6 large chicken breast halves with skin and bones
• 3 tablespoons olive oil
• 1/3 cup dry white wine

Preparation

1. Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
2. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

Ingredients

• 6 chicken thighs, bone-in and skin on
• ½ cup low sodium soy sauce
• ¼ cup ketchup
• ¼ cup honey
• 4 cloves garlic, minced

Instructions

1. *Prep time does not include marinating time*
2. Add soy sauce, ketchup honey and garlic to a large ziplock bag. Add in chicken thighs and marinate for 1-2 hours.
3. When you are ready to cook preheat the oven to 350 degrees.
4. Spray a 13 x 9 pan with cooking spray.
5. Remove chicken from the marinade and place on the prepared pan skin side up. Reserve the marinade.
6. Place in the oven uncovered and bake for 30 minutes or until the internal temperature reaches 165 degrees.
7. If you want a crispier skin turn the oven to broil and bake for an additional 3-5 minutes.
8. Meanwhile while the chicken is cooking add the reserved marinade to a medium saucepan.
9. Bring it to a boil and reduce heat to simmer. Cook for 5 minutes.
10. If sauce is not thick enough you can always add 1 teaspoon cornstarch + 1 tablespoon water.
11. When chicken comes out of the oven brush on the sauce and serve immediately.

Ingredients

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

Directions

1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3. Cook on Low for 6 hours.

INGREDIENTS:

The Chicken:

• One 3 1/2- to 4-pound fryer
• chicken, neck and giblets removed
• 3 tablespoons Smoky Barbecue Rub, divided (see recipe)
• One 12-ounce can light beer

The Bourbon Butter:

• 6 ounces butter, cut into small pieces
• 1/4 cup brown sugar
• 2 tablespoons bourbon
• 1/2 lemon, juiced
• 1 teaspoon kosher salt + salt to taste
• 1/2 teaspoon freshly ground pepper

INSTRUCTIONS:

Wash and dry chicken well. Rub 2 tablespoons of the dry rub all over the chicken and inside the cavity.

With a can opener, remove the top of the beer can. Pour out (or drink) 1/4 of the liquid, and stir in remaining tablespoon of the dry rub. Insert beer can deep into the cavity of the chicken, so that the chicken is standing up on top of the beer can.

Preheat a charcoal or gas grill to medium-high heat.

While the grill is heating, make the bourbon butter glaze by melting butter with the other ingredients in a small saucepan and boiling over high heat for 2 minutes, stirring constantly.

Ingredients

• 1 chicken, cut in 10 pieces
• Zest and juice of 3 oranges
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 teaspoon finely minced garlic
• 1/4 teaspoon red pepper flakes
• Salt and black pepper
• 2 tablespoons cilantro

Preparation

1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
3. Bake chicken, basting frequently, for 1 hour.
4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions.

Ingredients

• 4 bone-in chicken breast halves, skin removed
• 4 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
• 1 medium red or green bell pepper, cut into 1×1/2-inch pieces
• 1 medium onion, cut into 8 wedges
• 2 tablespoons margarine or butter, melted
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Steps

1 – Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of sprayed pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, garlic powder and paprika.

2 – Bake at 400°F. for 30 to 35 minutes or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

Ingredients

• 4 boneless chicken breast halves or about 1 pound thinly sliced boneless chicken breasts
• Salt and pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1/2 red bell pepper, very thinly sliced, optional
• 1 tablespoon lemon juice
• 3 cloves garlic, finely minced
• 4 green onions, with about 3 inches of green, thinly sliced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Preparation

1. Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of about 1/4-inch. If using thinly sliced chicken breast, skip this step. Sprinkle lightly with salt and pepper; dredge in the flour.
2. Heat the oil and 2 tablespoons of butter in a large skillet over medium-low heat; add the chicken and brown for about 2 to 3 minutes on each side.
3. Add the bell pepper, lemon juice, garlic, green onions, and chicken broth; bring to a simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through.
4. Add the cream and salt and pepper, to taste.
5. Serve with hot cooked angel hair pasta.

Serves 4.

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

 

An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

 

Ingredients

• 2 skinless boneless chicken breasts
• 6 small red potatoes
• 4 medium carrots
• 1 tablespoon olive oil
• ½ teaspoon Thyme
• ½ teaspoon basil
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• 1 teaspoon coarse salt
• ⅓ cup Italian bread crumbs
• ⅓ cup grated Parmesan (fresh preferred)

Instructions

1. Preheat oven to 375 degrees convection or 400 degrees regular oven.
2. Pat dry 2 medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.
3. Prep veggies. Wash, peal and cut carrots into slices or ¾ to 1 inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into ¾ to 1 inch chunks.
4. Toss chicken, potatoes and carrots into a large bowl and mix with 1 tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder and pepper. Add 1 teaspoon coarse salt and mix well.
5. Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.
6. Mix topping of ⅓ cup Italian bread crumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist
7. Bake until veggies are golden brown and chicken is 165 degrees. About 35 minutes for me. Your time will vary with size of pieces and your oven.

Notes

Very easy to scale up or down. I have a ¼ size non-stick sheet pan that is great for this.

Ingredients

• 4 cups buttermilk
• 1/2 tablespoon dried thyme
• 2 tablespoons Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 2 frying chickens (about 3 pounds each), cut up
• 3 cups all-purpose flour
• 1 tablespoon Cajun seasoning
• Olive oil or vegetable oil, for frying

Preparation

Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.

Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).

Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).

Do it Early
The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold—a classic Texas picnic food—or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.

Tip
If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.