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Roasted Chicken Recipes – Easy & Quick To Prepare!

These roasted chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy roasted chicken recipes:

>> Roasted Pecan Chicken

3/4 c Pecans, chopped

2 oz Creamy Goat Cheese

1 sm Clove Garlic, chopped

2 tb Olive Oil

1 1/2 ts Lemon Juice Pepper

3 1/2 lb Whole Broiler/Fryer Chicken

1 md Onion, sliced

1 Lemon, sliced

2/3 c Dry White Wine

2/3 c Chicken Broth

2/3 c Chicken Broth

1 tb Cornstarch

1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,

garlic, olive oil, lemon juice and pepper to taste. Process until

mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken

breast by gently working fingers under the skin starting from both

the neck and body cavity ends. Be careful not to pierce or tear the

skin. Spread cheese mixture in an even layer in chicken breast

underneath the skin. Pull skin back oven cheese layer and secure with

wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

>> Chicken and Roasted Pepper Soup

Ingredients:

2 boneless skinless chicken breast halves (1/2 pound)

1 jar roasted red bell peppers — drained (7-1/4 oz.)

1 medium onion — chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro — fresh chopped

1/2 teaspoon salt – optional

1/4 teaspoon pepper

2 cloves garlic — finely chopped

1 cup jacamar — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on

Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend

On medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and

Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

That’s it for today! If you want more roasted chicken recipes just check below:

Chili’s Cajun Chicken Pasta – The Recipe That Makes YOU!

This Chili’s Cajun Chicken Pasta recipe clone is going to make you one celebrated cook!

Whether you’re contributing to a potluck or outdoor barbecue event… or simply making an amazing evening meal for your family, your new Chilis Cajun Chicken Pasta recipe will have everyone asking you just how you did it! There will be smiles. Many, many approving, delighted smiles!

One of those smiles will definitely be yours!

Chili’s Cajun Chicken Pasta – The Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Chili’s Cajun Chicken Pasta – The Process:

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, saute chicken in 2 tbsp. butter, over medium heat, turning whenever necessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

If you would like to sprinkle some additional cajun spice on top of your Cajun Chicken Pasta, I doubt anyone will hold it against you!

The Best Chicken Stew Recipes

1. Chicken Stew with Vegetables – This is chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables.

Ingredients:

2 tbsp vegetable oil

1 roasted chicken (4 up to 5 pounds, cut)

1 ½ c water

2 tsp salt

½ cup broth or sherry

½ tsp pepper

1 c frozen or fresh green peas

8 up to 10 white onions (small, halved)

1 c sliced carrots

1 c diced potatoes

½ c diced rutabaga or turnip

½ c frozen or fresh corn

1/3 c flour blended with ½ c cool water (so as to form a type of paste)

Procedure:

o Using a heavy pot or a Dutch oven, heat some oil.

o Add some chicken pieces. Make sure all sides become brown.

o Add some sherry, water, pepper and salt.

o Cover and allow simmering for 45 minutes.

o Add some peas, onions, turnip, carrots, corn and potatoes.

o Cover and allow simmering for 35 up to 45 minutes again.

o Stir in some flour as well as water mixture.

o Continue to cook until the stew becomes thick, which will still take 10 minutes.

You can serve this with rice also. Thus, this is good for 6 servings.

2. Chicken and Sausage Stew – You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal.

Ingredients:

1 tbsp butter

1 chicken (4 lbs, cut)

1 tbsp olive oil

1 large yellow or sweet onion (chopped coarsely)

2 celery ribs (sliced)

2 garlic cloves (minced)

Pinch thyme

1/8 tsp black pepper

½ tsp Cajun seasoning

6 c chicken broth

3-4 medium potatoes (peeled and cut into cubes)

2 carrots (sliced)

1 c pearl onions (used canned or frozen, peeled, drained)

8-12 oz smoked sausage or chicken sausage

2 tbsp butter

Pepper and salt (for taste)

¼ cup flour

Procedure:

o Wash the chicken and cut it up.

o Pat it dry and remove excess fat.

o Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot.

o Add onion, celery and chicken. Make sure you make the chicken brown on each side.

o Add thyme, broth, black pepper and Cajun seasoning.

o Bring the mixture to a boil.

o Have the heat reduced to medium then low.

o Cover and allow simmering for 45 minutes.

o Remove the chicken pieces and allow cooling slightly.

o Skim all other visible fat apart from the actual broth.

o Add potatoes, onions and carrots onto the broth.

o Cover and allow simmering again.

o In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat.

o Sauté smoked sausages until it is brown.

o Stir in approximately ¼ cup of flour until it has mixed well with the fat.

o Add sausage mixture to the still simmering stew.

o Remove the chicken from the actual bones; chip it add onto the stew.

o Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened.

o Add pepper and salt, for the taste.

This can yield 6 up to 8 servings.

Kentucky Fried Chicken’s Secret Recipe For Fried Chicken

Kentucky Fried Chicken is a favorite restaurant of ours. Unfortunately it isn’t cheap, so we started looking to see if we could start cooking some of this food at home. “America’s Most Wanted Recipes” is an ingenious book. It contains a wide collection of recipes from famous, American restaurants (Ones like Kentucky Fried Chicken, Olive Garden, Applebee’s, The Cheesecake Factory, Carl’s Jr., Coney Island, Hard Rock Café, IHOP, Denny’s, The Cracker Barrel and The Boston Market.) This book is something every American wished they had. No more recipe trial flumps. All of the recipes are cook-friendly to prepare. Trying to find a good recipe online is like finding a needle in a haystack. The Kentucky Fried Chickens Secret Recipe is great recipe for dinner at home. It would be comfortable for you to be able to provide an interesting dinner for the family at a small increment of what it would cost to go out and eat at a restaurant. The Kentucky Fried Chickens Secret Recipe is below.

Ingredients:

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Directions:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs.

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer’s instructions for chicken.

Make one night a week family night and use a famous recipe to make it a famous night.

Enjoy!

Chicken Kebab Recipe

These are the traditional kebabs from South Asian cuisine and are generally known as “Shami Kebabs”. They are also made from beef and fish with the same method. These chicken kebabs take a little more time as compare to other kebabs but are very tasty and can be used in making burgers and sandwiches. You can make as much kebabs as you want and freeze it for months and fry whenever you want. You can easily prepare 30 chicken kebabs from this recipe in just 60 minutes.

Ingredients:

1 chicken breast

100 gm gram lentils (chana daal)

15-20 dry red chili

2 tbspn cumin seeds

1 tbspn coriander seeds

1 tbspn black pepper powder

1/2 cup coriander leaves chopped

1/2 cup mint leaves chopped

8-10 green chilies chopped

2 medium size onion finely chopped

1 egg

1 tbspn hot mix spice powder (garam masala)

Salt as required

Oil for shallow frying

Procedure:

1. In a deep sauce pan, boil gram lentils in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the lentils. Boil the lentils for 20-30 minutes until they would become soft.

2. After that add chicken breast in the boiled lentils and add 1-2 cup of water if required (when all the previous water has been dried) and let it cook until chicken become tender and soft.

3. Now switch off the flame and let it cool for 5 minutes so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don’t chop them too much otherwise you kebabs would break after frying.

4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.

5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.

6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Serving:

Delicious chicken kebab is ready to serve with paratha or you can also use in bun to make burger.

Tandoori Chicken Recipe – Learn How to Make This Wonderful Indian Dish

Tandoori Chicken, along with the equally delicious Butter Chicken, is often called the national dish of India. It is ubiquitous throughout North India. In every city, every town, there are dozens of restaurants serving succulent pieces of tender chicken grilled to perfection in clay ovens or ‘tandoors.’ This dish is to India what vodka is to Russians and hamburgers to Americans.

The unique taste of tandoori chicken can be attributed greatly to the tandoor in which it is cooked. This cylindrical clay oven, which is typically about 3-4 feet high, imparts its own flavor to the meat. The heat is provided through coal or charcoal burnt at the bottom. The meat is skewered through and placed in the oven for about 7-10 minutes. It is usually served with a spicy mint and yogurt ‘chutney’, onions, and a thin bread called ‘romali roti.’

In terms of spices, it incorporates all the spices typical to Indian cuisine: red pepper, cumin, dried coriander, turmeric, and ‘garam masala’. The best thing about tandoori chicken is its versatility. It is often used in other dishes like Butter chicken, Chicken Tikka Masala, etc.

Here’s a simple tandoori chicken recipe:

Ingredients:

1 whole chicken – 800gms

Red chilly powder – 2 teaspoons (you can find it at Indian stores)

Lemon juice – 2-3 tablespoons

Cumin powder – 1 teaspoon

Salt – to taste

Yogurt – 1.5 cups

Ginger paste – 1.5 tablespoons

Garlic paste – 2 tablespoons

Garam masala powder – 1/2 teaspoon (you can find it at Indian stores)

Olive oil – 2 tablespoons (for better results, use mustard oil)

Butter – 2 tablespoons

Chat masala – 1 teaspoon (find it at Indian specialty stores)

Cooking Method:

1. Make small cuts in the chicken. This is to allow the marinade mixture to go deep inside the meat.

2. Rub a mixture of salt, lemon juice, salt and a hint of black pepper over the chicken. Set aside for half an hour.

3. For the marinade mixture, combine the yogurt (make sure to remove all excess water) with all the ingredients mentioned above: red chilly powder, ginger and garlic paste, garam masala, cumin, and oil.

4. Rub this marinade mixture into the chicken. Cover and keep in the refrigerator for at least 1 hour (the more, the better).

5. Take out the chicken and allow it to come down to room temperature. Then, skewer the chicken and place it inside a preheated tandoor. If using an oven, keep the temperature to 200°C/400°F.

6. Cook for at least 8-10 minutes. Use an oven glove to take it out of the oven and baste the chicken with butter. Place in the oven again until done.

7. Serve hot with sliced onions, thin bread (romali roti) and mint chutney. Sprinkle with a hint of chat masala if you want.

So there you have it: a simple tandoori chicken recipe. While cooking it in a normal grill or oven won’t be the same as cooking in a tandoor, this will still taste wonderful. Guaranteed.

How to Cook the Chicken Inasal From the Philippines

If you have never been into the Philippines, then grilling a Chicken Inasal will give you a taste of a very popular dish in that country. If you have been into the Philippines but have never tasted the Chicken Inasal, then this is your chance to compensate for the half of the trip that you missed.

The Chicken Inasal originated in Bacolod, Philippines, and it can be translated as “Chicken Barbecue.” It is famous for the sweet, spicy and sour juice in the chicken that goes inside out after being roasted. It is usually served with garlic rice, a dipping sauce made of soy sauce and vinegar, and sometimes, people in the Philippines enjoy with a cold bottle of beer.

To have a taste of this goodness, first, you have to cut a whole chicken in half and over-night, apply a marinade made of ginger, lemon juice, soda, vinegar, brown sugar, onion, salt, and pepper. Before and while grilling, the chicken has to be regularly basted with annatto oil. This oil is made by heating corn oil with annatto seeds. Once the annatto seeds’ aroma and color became prominent, salt, butter, and vinegar, were to be added while the oil simmers for a couple of minutes. You will know that the chicken is ready to eat if you take a look inside its meat and see that its color is now yellow-orange instead of white.

Now that you have the recipe for the Philippine’s Chicken Inasal, it is time to call your friends, have a party and turn that grill on your backyard to enjoy the Chicken Inasal the way people from Bacolod do.

Crunchy Chicken Salad

Ingredients:

12-ounces Chicken breast tenderloins, Breaded & Frozen,

8-cups Mixed salad greens, cut into bite size pieces,

1-cup Red cabbage, shredded,

1-cup Carrots, shredded,

3-medium Green onions, sliced,

1½-cups Chow Mein noodles,

Creamy Oriental Dressing,

(See dressing recipe below).

Instructions:

Make dressing and set aside; cook chicken according to directions on package and cut tenderloins into strips, 4 to 6 pieces each.

Combine chicken breast tenderloins, mixed salad greens, shredded red cabbage, shdded carrots, sliced green onions, Chow Mein noodles and the Creamy Oriental Dressing (See dressing recipe below), in a large bowl; toss to coat; divide into 4 plates and serve.

Ingredients & Instructions for Creamy Oriental Dressing:

¼-cup Asian Sesame dressing and marinade

⅓-cup Yogurt or mayonnaise

Dash Salt

Dash Pepper

1-teaspoon Sesame seeds

Combine all the ingredients in a small bowl and whisk until creamy; makes about ½ cup.

Note: To give it that grilled taste, grill chicken breast about 7 or 8 minutes per side or until there is no pink in the thickest part of the chicken. If you don’t have time to cook chicken then substitute the chicken with canned chicken, (wont’ be breaded) or frozen, already cooked chicken strips. These are just a few ideas to make things with what you already have.

Serves 4

This fantastic Crunchy Chicken Salad Recipe can be found in “Lettuce Eat” Cookbook along with many more delicious and exciting salads at http://www.cristiescookin.com.

Fabulous Tips For Marinating Chicken

Chicken is a wonderful recipe that will be providing you with different variants of tastes. Marinating chicken will especially be of great use if the meat that is being used is of boneless or skinless type. The taste and texture of the chicken that is marinated improves to a great extent.

There are many people who are looking for some tips that will be providing them with useful suggestion to enrich their marinating mixture. For all those people these tips that are mentioned below will be of great use. You can learn various things regarding how to marinate chicken.

Marinating mixture

Marinating mixture basically consists of an acid like item such as yogurt, lime juice and vinegar, any kind of edible oil and flavoring agents such as the pepper, salt, fruits, nuts, mustard, thyme, cream and many more. The killer tip that will be of best use to produce greatly tasting marinating mixture is to use half oil and half acid mixture.

Also if the marinating time is more than one hour then it will be a good option to place it in the refrigerator for the process to take place in an effective manner and quality of cuts will remain without deteriorating. If the chicken is marinated for a longer period of time than it is actually subjected then there is a great chance that the cut will get clumsy since the flesh of the meat will be eroded due to the acidic action of the items such as lime juice, vinegar.

Usage of herbs and storage of mixture

Usage of herbs can greatly enrich the flavor of chicken recipe. Best results can be obtained only if fresh herbs are being used because the oil from herbs will be released readily. But oil will not be released easily, thus it is essential to rub those old herbs with your hands to release oil from herbs.

The marinating mixture and chicken shall be placed in zip lock storage bag for food stocking for preserving the freshness of the mixture. Whenever necessary it can be cooked by placing it over the pan. Does not rinse the chicken instead brush some of the additional marinating mixture for about 5 minutes when the chicken is being cooked.

Thus the above tips will be of great help to produce marinade that will be offering you best possible taste. Depending upon the type of flavor that you are using there will be various kinds of taste that can be obtained ranging from hot and spicy to fruity taste.

Easy Lemon Chicken Recipe

If you haven’t tried cooking lemon chicken yet, then it’s high time for you to give this mouth-watering dish a try. This is a recipe created by a Chinese chef which has a delicious taste with the twist of lemon.

Lemon chicken is a recipe that is famous throughout the world. There are several ways on how you can cook lemon chicken. For the Canadian recipe, the chicken is deep-fried or sautéed and then a coating of sweet and thick lemon-flavored sauce are applied. In Australasia, there are two ways on how they make lemon chicken. The first one is to coat chicken pieces with bread crumbs, baste it with lemon juice and then bake it in the oven. The other method is to coat the chicken with batter, deep fry it and then cover with lemon sauce. For Italians, what they do is to roast the whole chicken with fresh lemon juice, mirepoix, white wine and fresh thyme. The Spanish do the same as what they do in Italy but with different seasonings.

There are different recipes of lemon chicken but for this time, try the baked version. What you will need for this recipe are:

- 4 pounds of chicken thighs and legs,

- 2 tablespoons of lemon zest,

- 1/3 cup of lemon juice,

- 2 cloves of crushed garlic,

- 2 tablespoons of chopped fresh thyme,

- 1 tablespoon of chopped fresh rosemary,

- 1 teaspoon of salt and black pepper,

- 3 tablespoons of melted butter, and

- lemon slices.

For the chicken parts, do not remove the skin and the bones but you will need to trim off the excess fat. You can also use chicken breasts if you do not want to use thighs or legs.

For the preparation, you will first need to marinate the chicken. To do that, mix well the lemon juice, lemon peel, rosemary, thyme, salt, black pepper and garlic in a bowl. If you want the marinade to penetrate well into the chicken, you will have to cut into the parts one or two times by half an inch. Place the chicken and the marinade inside a freezer bag and rotate the bag for the chicken to be coated well. Place the bag in a bowl and refrigerate for about two hours.

When the marinade is done, preheat your oven to 425 degrees F. Place the chicken pieces in a baking dish, forming a single layer with the skin facing up. Set aside the marinade. Brush the melted butter on the chicken using a pastry brush. Bake the chicken for about an hour or until the chicken skin is already golden brown and the juices are already clear. For the remaining marinade, use that half-way during the baking, basting it on the chicken. When the chicken is already done, remove from the oven and cover with foil for about 10 minutes before you serve. Garnish with the lemon slices and pour lemon juice on top or on the side depending on your preference. Lemon chicken is best eaten with rice so be sure that you have some when you are preparing this delectable dish.

Lemon chicken is easily prepared but it surely is a delicious meal that you will enjoy every minute of eating it. You will not regret cooking lemon chicken so prepare now your ingredients for a luscious meal.