Roastedwholechickenbreastswithgreenstuffing Recipes

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THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.

Provided by jenmat

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 6

Number Of Ingredients 7

1 (4 pound) whole chicken
1 cup margarine, softened
1 tablespoon garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch dried rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
  • Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 650.4 calories, Carbohydrate 1.2 g, Cholesterol 129.3 mg, Fat 52.8 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 11.6 g, Sodium 1381.5 mg, Sugar 0.3 g

OVEN ROASTED STUFFED CHICKEN BREASTS



Oven Roasted Stuffed Chicken Breasts image

This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.

Provided by Julie1271

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 7

1 cup part skim milk ricotta cheese
¾ cup finely chopped walnuts
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breast halves, with skin
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
  • Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
  • Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g

GREENS STUFFED ROASTED CHICKEN



Greens Stuffed Roasted Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 1 chicken or 3 to 4 portions

Number Of Ingredients 9

2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 cups raw mustard greens, shredded
1/2 cup thin sliced red onion
1/2 cup diced fresh peaches
1 whole fresh chicken (3 pounds average)
1/2 cup clarified butter

Steps:

  • For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
  • For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
  • Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

ROASTED CHICKEN BREAST



Roasted Chicken Breast image

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 2

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
  • Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

ROAST CHICKEN WITH GREEN HERB STUFFING



Roast Chicken with Green Herb Stuffing image

Provided by Amy Thielen

Categories     main-dish

Time 15h25m

Yield 6 servings

Number Of Ingredients 14

One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
Canola oil, for oiling pan and chicken
1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
8 tablespoons cold salted butter
2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage
3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon

Steps:

  • Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
  • Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
  • Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
  • Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
  • Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
  • Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
  • Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
  • Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

ROASTED WHOLE CHICKEN BREASTS WITH GREEN STUFFING



Roasted Whole Chicken Breasts With Green Stuffing image

I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.

Provided by Chef Kate

Categories     Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

3 whole chicken breasts, not split (preferably organic)
1 lb Baby Spinach, stemmed and washed
1 head garlic
4 cloves garlic
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon fresh grated nutmeg
1 cup fresh basil leaf, stemmed and washed
2 lemons
1/4 cup sweet butter
1 1/2 cups dry white wine
2 lbs red potatoes
1/2 lb shiitake mushroom, cleaned and woody stems removed,thinly sliced
1/2-1 cup chicken stock
salt and pepper

Steps:

  • Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
  • Peel and roughly chop 4 cloves of garlic
  • Roughly chop spinach
  • Tear basil into small pieces
  • Place large skillet over high heat
  • When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
  • Grate fresh nutmeg into skillet
  • Stir fry until greeens are wilted and soft
  • Remove from heat and set aside to cool
  • Clean chicken breasts and remove any obvious clumps of fat or protruding skin
  • Preheat oven to 425°F
  • With your fingers, gently loosen skin from flesh of the chicken breasts
  • Again, gently, stuff greens mixture between the skin and the flesh of the breasts
  • Massage the surface of the breasts to evenly distribute the stuffing
  • Cut each lemon in half lengthwise (stem to end)
  • Rub the outside of the chicken breasts with butter
  • Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
  • Split the whole head of garlic into cloves; do not peel
  • Scatter the garlic gloves in the bottom of the roasting pan
  • Scrub potatoes; do not peel
  • If very small, leave whole; if larger, cut in half
  • Scatter potatoes in the bottom of the roasting pan
  • Place the three whole breasts, skin side down, on the oiled rack
  • Place a lemon half in the cavity of each breast
  • Roast 20 minutes
  • Baste with a third of the white wine
  • Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
  • Baste with pan juices
  • Roast another 20 minutes
  • Turn oven down to 375°F
  • Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
  • Roast another 10-12 minutes
  • Check for doneness
  • Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
  • Remove excess fat from pan (there should be very little)
  • Remove potatoes and keep warm
  • Remove garlic cloves and squeeze out roasted garlic into the roasting pan
  • Place pan on stovetop over medium heat
  • Add mushrooms and allow to saute without stirring for 1 - 2 minutes
  • Turn mushrooms and saute another minute
  • Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
  • Scrape to deglaze and simmer until slightly reduced
  • Taste for seasoning
  • (Optional) Whisk in 1 - 2 Tablespoons of butter
  • Note: This is lovely served on a bed of steamed fresh spinach

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