Quick N Tasty Roast Chicken Breast Food

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EASY JUICY CHICKEN BREAST



Easy Juicy Chicken Breast image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 4

2 boneless, skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 tablespoon olive oil
2 tablespoons chicken stock

Steps:

  • Preheat the oven to 300 degrees F.
  • Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
  • Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
  • Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.

ROAST CHICKEN RECIPE BY TASTY



Roast Chicken Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Provided by Matt Ciampa

Categories     Dinner

Yield 4 servings

Number Of Ingredients 3

4 lb whole chicken
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
  • Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
  • Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
  • Preheat the oven to 450˚F (230˚C).
  • Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
  • Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
  • Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
  • Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
  • Let the chicken rest at room temperature for 20 minutes.
  • To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
  • If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
  • Enjoy!

Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams

SIMPLE BAKED CHICKEN BREASTS



Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

  • Preheat convection oven to 400 degrees F (200 degrees C).
  • Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  • Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

QUICK ROASTED CHICKEN



Quick Roasted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
  • Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
  • Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
  • Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

SIMPLE ROAST CHICKEN



Simple roast chicken image

Perfect your Sunday lunch with this simple but succulent roast chicken

Provided by Good Food team

Categories     Lunch, Main course

Time 1h20m

Yield Serves 4

Number Of Ingredients 5

1.8-2kg/4lb-4lb 8oz chicken
2 garlic cloves , bashed
2 bay leaves
50g/ 5oz butter , softened
juice 1 lemon

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
  • Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

Nutrition Facts : Calories 564 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Protein 57 grams protein, Sodium 0.59 milligram of sodium

QUICK ROAST CHICKEN



Quick Roast Chicken image

This bird gets cooked in a skillet on the floor of the oven, which gives it a burst of heat. The result: a crispy-skinned chicken that cooks in under 30 minutes.

Provided by Ned Baldwin

Categories     Chicken     Quick & Easy     Lemon     Roast

Yield Serves 4

Number Of Ingredients 4

1 organic chicken (2½ to 3 pounds), butterflied and, if possible, breast bone and ribs removed
1½ tablespoons kosher salt
A few tablespoons canola or grapeseed oil
A lemon wedge or two (optional)

Steps:

  • Prep the chicken
  • Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
  • Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.
  • Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you'll need between 1.1 percent and 1.4 percent of the chicken's weight in salt (12.5 to 15.8 grams).
  • Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.
  • Dry the chicken and heat the oven
  • About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.
  • Cook the chicken
  • Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won't accommodate the whole chicken, split it into 2 halves and use two skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat onthe stovetop until you see the faintest wisp of smoke rising from the oil. Gently-really gently, so the oil doesn't splatter and burn you-lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.
  • Transfer the skillet to the floor of the oven.
  • Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.
  • When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.

QUICK N' TASTY ROAST CHICKEN BREAST



Quick N' Tasty Roast Chicken Breast image

This recipe features very well as a main with classic sides such as mashed potatoes with olive oil, roast onions or even a polenta mash. This chicken dish is a great base for other dishes such as shredded to make in salads, pastas and sandwiches. You can use chicken thighs with skin on to achieve a juicier chicken.

Provided by Deux Petits Chefs

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

1 chicken breast, trimmed of excess fat (skin on)
1/2 cup extra virgin olive oil
2 tablespoons masterfoods mixed Italian herbs (or 1/4 tsp basil, 1/4 tsp rosemary, 1/4 thyme, 1/4 tsp oregano)
2 garlic cloves, finely chopped
1 tablespoon salt
1 tablespoon freshly cracked black pepper

Steps:

  • Preheat oven to 200 degrees celcius.
  • In a large bowl, add olive oil, herbs, garlic and black pepper.
  • Add chicken breast, coat well and evenly. Spoon excess olive oil into skin folds and tuck garlic inside.
  • Place onto aluminum foil boat to ensure any juices or oils collect where the chicken sits, ensuring even cooking and reduce drying the chicken. Place 'boat' onto a baking tray.
  • Let cook in oven for 45 - 55min or until a skewer inserted is clean.
  • Remove, let cool for 5 minute Shred, or serve with sides.

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