Broiled Chicken With Thyme Fennel And Peppers Recipes

BROILED CHICKEN WITH THYME, FENNEL AND PEPPERS

Steps:

• Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.
• Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.
• Watching closely, broil chicken 4 to inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.
• Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.
• Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.
• Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

DELICIOUS THYME ROASTED CHICKEN AND FENNEL

Steps:

• Set oven to 400 degrees.
• Prepare and grease a large roasting pan (about 17x11-inch).
• Arrange the chicken skin side up in the pan.
• Place the potatoes, fennel and onion around the chicken.
• Sprinkle the chicken with salt and pepper, garlic powder (if using) and thyme.
• Drizzle oil over chicken and veggies.
• Roast/cook uncovered for 20 minutes.
• Remove and baste with drippings from the pan.
• Place back in oven and bake for about another 20-25 minutes more, or until chicken is done.
• Transfer chicken and veggies to a platter.
• Skim off fat from drippings.
• Add in about 1/3 cup water to the roasting pan; bring to boil (I do this on top of the stove) and boil over medium heat, stirring constantly until brown bits are loosened from bottom of the pan.
• Spoon juices over chicken and veggies.
• Delicious!

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

BROILED CHICKEN WITH LEMON AND THYME

Steps:

• Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
• Preheat coals or broiler.
• Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.