Herbchickenwithwarmvinaigrette Recipes

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HERB BAKED CHICKEN



Herb Baked Chicken image

Herb baked chicken is a foolproof family favorite recipe that never disappoints! It comes together so quick and easily.

Provided by Katya

Categories     Main

Time 1h10m

Number Of Ingredients 9

2 lbs. chicken drumsticks, pat dried with paper towel
1 Tbsp. olive oil
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/4 tsp. cayenne pepper
1 tsp. kosher salt
Fresh black pepper, to taste

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  • In a small bowl, mix together all of the spices and set aside.
  • Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  • Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  • Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

Nutrition Facts : ServingSize 2 drumsticks, Calories 340 calories, Sugar 0.1 g, Sodium 297.6 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 50.8 g, Cholesterol 231.4 mg

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

Steps:

  • Preheat a grill to medium-high.
  • Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
  • Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  • Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
  • Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
  • Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
  • Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
  • Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

SPRING VEGETABLES WITH WARM VINAIGRETTE



Spring Vegetables with Warm Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
3 bunches baby carrots (about 24)
3 bunches spring onions (about 15)
3 bunches asparagus (about 3 pounds)
5 tablespoons extra-virgin olive oil
2 teaspoons sugar
Freshly ground pepper
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
  • Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
  • Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

GARLIC HERB ROAST



Garlic Herb Roast image

This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It's a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main Course     Main Dish

Number Of Ingredients 12

4 to 5 pound whole chicken (room temperature)
sea salt and black pepper (to taste)
2 lemons (juiced and quartered)
3 tablespoons olive oil
4 garlic cloves (minced)
3 tablespoons fresh parsley (chopped)
1 tablespoon fresh rosemary (chopped)
2 tablespoons dried oregano
6 tablespoons unsalted butter (softened)
3 sprigs fresh rosemary (for cavity)
1 head garlic (mostly peeled and sliced through horizontally)
2 onions (sliced about half an inch thick crosswise)

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.

Nutrition Facts : Calories 508 kcal, Carbohydrate 9 g, Protein 28 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 139 mg, Sodium 107 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving

HERB VINAIGRETTE



Herb Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1/4 cup white wine or champagne
1 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper to taste
2/3 cup extra-virgin olive oil
2 tablespoons minced herbs, such as tarragon, chives, and/or parsley

Steps:

  • In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

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