Cavenders Roasted Chicken Recipes

EASY GREEK CHICKEN

Steps:

• Cut the chicken breast into 1-2" chunks. Place them in an airtight container and add the greek seasoning, lemon juice, and 1 tbsp of olive oil. Mix to evenly coat chicken and let rest in the refrigerator for 15 minutes.
• Heat the remaining oil in a large skillet over high heat. Add the chicken spreading in a single layer. Let it cook without stirring for 3-5 minutes or until it gets a nice brown sear on the side touching the pan. Flip the chicken over and cook an additional 2-4 minutes or until the chicken is cooked through (165˚F internal temp.)
• Serve hot and enjoy!

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROASTED GREEK CHICKEN

Steps:

• 1. Wash the chicken and rinse the cavity. Dry inside and out with paper towel
• 2. Mix toegther in a small jar the juice of the lemon (save the lemon) and some evoo. to the consistancy of salad dressing.
• 3. peel and cut the onion in half
• 4. Put the onion and lemon in the cavity of the chicken and sprinkle the inside of the chicken with the Seasoning Mix. You can use it generously it isn't too salty.
• 5. Rub the chicken with the lemon juice and olive oil mixture. The sprinkle generously with the Seasoning Mix. Again, it isn't too salty. Be sure to get the back of the chicken too.
• 6. Put in a ziplock bag and refrigerate overnight.
• 7. Roast the chicken at 250 degrees for 5 to 6 hours; to an internal temperature of 180 degrees.
• 8. Let it rest atleast 15 minutes before carving.

CAVENDERS GREEK SEASONING ALTERNATIVE

Steps:

• 1. Mix well and keep in air tight container. Should last for 1 year.

GREEK CHICKEN MARINADE

Steps:

• To make marinade, whisk together the olive oil, lemon juice, greek seasoning, and garlic.
• Poke chicken all over with a fork. Place the chicken in a dish or zip top bag and pour the marinade over the chicken to cover completely. Refrigerate for up to 4 hours, with a minimum of 30 minutes.
• Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness. Cook to an internal temperature of 165˚F.
• Once done, remove chicken from grill and allow to rest for 5 minutes. Then serve warm. Enjoy!

CAVENDER'S ROASTED CHICKEN

Steps:

• Pour chicken stock into roaster or whatever baking dish you are using.
• Liberally cover the chicken in Cavender's Greek Seasoning.
• Place chick in the roaster/dish with the chicken broth.
• Cover the chicken with a lid or aluminum foil.
• Cook in the oven at 350 degrees F for 3 hours.
• 2 hours of cook-time is acceptable, but the meat will literally fall off the bone after 3.
• Enjoy!

SLOW COOKER GREEK CHICKEN

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
• Arrange the peppers, olives, and onions around the chicken (do not place on top).
• In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.