Dads Herbed Chicken Recipes

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

DAD'S LEMONY GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.

GARLIC HERB ROAST

Steps:

• Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.
• Season the chicken liberally with salt and pepper.
• In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.
• Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.
• Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F. If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.
• Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)
• Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.

HERBED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

EASY LEMON AND HERB CHICKEN MARINADE

Steps:

• In a large pitcher, mix together the oil and lemon juice.
• Add the garlic, basil, chives, salt, pepper and paprika.
• Whisk well.
• Pour over chicken pieces and marinate for at least a half an hour, preferably at least two hours or up to 12 hours before cooking.
• Remove the chicken pieces from the marinade.
• You can use the remaining marinade to brush on the chicken before cooking but you should discard any that is left after that point for food safety reasons.
• Bake, broil or grill until the chicken is completely cooked with no pink remaining inside. (Internal temperature of the meat should be 165°F.)
• Serve hot or cool quickly and refrigerate for later use.

25 FLAVOR PACKED CHICKEN WING RECIPES PERFECT FOR SHARING

Steps:

• This list is filled with amazing chicken wing recipes filled with flavor!

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
• Melt butter in a saucepan over medium-low heat. Add oil, garlic salt, and pepper. Add fines herbes, rosemary, oregano, and marjoram, crushing each herb between your fingers to release maximum flavor; stir well.
• Place frozen chicken into the prepared pan. Spoon 1/4 of the oil mixture over 1 breast, and quickly spread with a pastry brush to evenly cover the top. Repeat for each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DAD'S CURRIED CHICKEN

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.