Oven-baked herb chicken

Erly By Erly, 12th Oct 2014 | Follow this author | RSS Feed
Posted in Wikinut>Health>Diet & Nutrition

The recipes shared here are all nutritious,delicious and good for the health.Try to cook these recipes and enjoy !

Oven-baked herb chicken

Ingredients:

Ingredients:
1 whole chicken- about 1.5 kilos
1 bunch lemongrass
1 big onion, chopped
1/8 cup calamansi juice or 1/4 cup lemon juice
30g McCormick Zesty Garlic Mix, dissolved in 1/2 cup water
1/4 tsp salt
1/2 tsp dried rosemary herb
1/4 tsp ground peppercorn
butter, about 25g

Preparations:

Pre-heat oven to 210°C.
Remove the chicken from the marinade.
Rub the chicken with the calamansi juice.
Stuff the lemongrass and chopped onions inside the chicken through its cavity.
Rub the chicken with butter. Then sprinkle the rest of the ground peppercorn and the rosemary.
Secure the legs of the chicken with a string or lemongrass leaf.
Wrap the chicken in foil, in doing this, we are sure all the flavors will be absorb by the chicken. Then place into a baking dish.
Bake for 1 hour.
Then carefully remove the top foil (not the entire foil, just the piece that covers the chicken)
Bake for another 1 hour. We want to have that tender crisp and nice golden brown color of the chicken.

Credit to this at: http://en.petitchef.com/recipes/main-dish/oven-baked-herb-chicken-fid-1426020#2vjMhpxmaWOo1cjv.99

Lemon and herb roasted chicken


Ingredients:

1 whole chicken
1 1/2 lemon
3 tbsp olive oil
1 head garlic
1 yellow onion
fresh thyme
fresh tarragon
1/2 cup Beer
1 cup Mushrooms (OYSTER AND WHITE)
1 cup Brussels sprouts
2 tbsp butter
Chicken Spice
black pepper
Kosher salt
Preparation:

Preparations:

Pre- heat the oven to 350- 375.
Time: 2-2.5 hrs

STEP 1: First wash the chicken really well and cut off all the excess fat. After cleaning the chicken...Stuff the cavity of the chicken with 1/2 lemon, garlic, thyme and tarragon
STEP 2: Rub the chicken with 1 tbsp of the oil and season generously with salt, pepper, garlic, thyme, tarragon and chicken spice. Cut slits into the chicken skin and stuff small slivers of garlic in between. The garlic helps to keep the chicken very moist.
STEP 3: For the first hour leave the chicken in the oven without lemon or too much liquid. The chicken will be much crispier this way.
After an hour remove the dish from the oven and add butter, mushrooms, sliced onion and brussel sprouts. Squeeze 1 lemon over the chicken and vegetables. Add Beer to the dish and sprinkle kosher salt.
STEP 4: Roast the chicken in the oven for another 40 min then remove from the oven. Baste the chicken with all the juices. You can add more lemon if you want.
STEP 5: For the last 15-30 min roast on broil. Keep a close eye on the chicken. Every so often I would remove it from the oven to baste it.

Credit to this recipe to : http://en.petitchef.com/recipes/main-dish/lemon-and-herb-roasted-chicken-fid-1427383#kBKUhFpJ5Z44MhwK.99

Herb chicken with asparagus and cream sauce

Ingredients:

2 - skinless boneless Chicken breasts (butterflied and pounded thin)

2 strings of fresh thyme

1 tsp fresh sage

2 fresh basil leaves

1 clove of garlic minced

1/4 onion, minced

1/4 cup heavy cream

1 lb.fresh asparagus

grated Parmesan cheese

2-3 TBL white wine

olive oil

1/2 stick of unsalted butter (you can use salted but cut back on salt)

1/4 cup of flour

salt and pepper

Preparations:


Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender. Set aside.

Butterfly the chicken breasts and then place between plastic wrap and pound with a rolling pin. Hit it in an outward motion and don't beat it to death just make it thin. You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both. :) Put flour on wax paper(you could use a plate or bowl by why dirty another dish?) and then salt and pepper the flour, pat chicken breast into flour until coated. When ready to fry shake off excess flour.

Chop all your herb, onion and garlic.

Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken. Cook about 5-6 minutes on each side until golden. Just before I turned the chicken I added a few herbs and pressed them in.

Sauce
Place on plate and put in warmed oven til ready to serve and plate.

With dripping from meat add the last TBL of butter and a bit more oil then add the onion and garlic and cook for about 1 minute, add a small amount of the herbs and cook for about 30 seconds, stir in wine cook for 2-3 minutes, add the cream and stir, add cheese and rest of herbs, cook until it starts to thicken. I added about 1 tsp of flour just before the cream to help it thicken (be careful not to overdo with flour or you'll have a thick mess with no flavor) Stir to get all the goodies from the bottom of the pan. Taste and then pour over asparagus and chicken. I put some of the asparagus on top of my chicken. (a tip, if the sauce gets to thick add some of the water from cooking your asparagus.

Credit location at: http://en.petitchef.com/recipes/main-dish/herb-chicken-w-asparagus-and-cream-sauce-fid-1271586#6SYrwmXRStCBK70s.99

Prosciutto wrapped asparagus with taleggio sauce

Ingredients:

1 lb asparagus, cleaned & bottoms removed
5-6 slices prosciutto
2 teaspoons olive oil
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
6-7 ounces (.4 lb) taleggio cheese
Tabasco sauce
salt
pepper

Preparations:

Step 1: Preheat your oven to 400 degrees.

Step 2: Once your asparagus are cleaned and the tough bottom of the stem has been removed lay out on a foil lined baking sheet. Sprinkle with your olive oil, rolling the asparagus back and forth to get mostly covered. Sprinkle with just a little salt. (not to much – the prosciutto will add a lot) Take the asparagus three at a time and wrap them in a slice of prosciutto. Lay back on the foil lined pan then place in the oven and cook for about 10 minutes.

Step 3: In the meantime you can make the sauce. Melt the butter over moderate heat, add the flour slowly, whisking together. Let cook for about 3-4 minutes. It will take on a nutty aroma. Then add the milk, a little at a time and whisk until smooth.

Step 4: Let cook for about 10 minutes, stirring frequently. While mixture is cooking, cut the cheese into small chunks. Add the cut up cheese, season with salt & pepper and a dash or two of Tabasco. Keep warm until ready to serve with asparagus. (And try not to drink it all before then!)

Credit finder at: at http://en.petitchef.com/recipes/starter/prosciutto-wrapped-asparagus-w-taleggio-sauce-fid-1491440#E1eYxrwrmpelg4G7.99

Baked wrapped chili con carne with cheesy cream sauce


Ingredients:


1 kg ground beef
5 tbsp olive oil + 5 tbsp olive pil
2 medium white onion chopped
6 cloves garlic grated
1 tsp cumin powder
2 tsp paprika
1/2 tsp oregano
2 tsp dried chili flakes
2 sticks cinnamon
2 cans of whole tomato chopped ( whole peeled 14.5 oz/411gms)
1 small can beer ( Heineken or any brand)
2 cans red kidney beans,washed and drained ( 15.25oz/432gms)
1 1/2 tsp salt
1 tsp ground black pepper
8 pcs tortilla wrap(3 heaping tbsp per wrap)the rest chili con carne is for you to decide how to enjoy it.
1 cup grated red and white cheddar cheese
1 cup grated mozarella cheese
For the Cream Sauce:
1/4 cup butter softened
1/2 tsp salt
1/4 cup flour
1/4 tsp ground white pepper
1/4 cup Parmesan cheese grated
2 cups milk room temperature
1 cup cream
1-2 tsp Tabasco sauce(optional)

Preparations:

Heat 5 tbsp olive olive and put ground beef.
Make it brown and then set aside.
In the same pan/sauce pan,heat 5 tbsp olive oil.
Saute onion,let it whilt then add garlic.
Once the aroma comes out put back the browned ground beef into the pan.
Mix properly and wait for 2 minutes.
Add the ff:cumin,paprika,oregano,dried chili flakes,cinnamon.
Continue stirring and cook for 5 minutes
Then add chopped whole tomatoes including the juice and beer.
Lower the heat and simmer for 1 hour(covered).
Check it once in a while and if the mixture is dry add a little water every now and then.
After an hour,put the red kidney beans,salt and pepper.
Continue simmering for 45 minutes more.
Check every once in a while and add water if necessary.
Continue cooking until you reach the desired consistency.
Note:Usually I use 1/2 to 1 cup of water.

For the Cream Sauce:

Heat a saucepan,add a little oil then add in the butter
Melt the butter and add in the flour
Whisk until properly combined then add the milk
Continue stirring then add salt,Parmesan cheese and pepper
Heat through while stirring then add the cream
Continue stirring until you reach the desired consistency


Note:this is good for about 8 pcs tortilla wrap.Wet the baking pan first by putting at least 1/4 cup of cream sauce then carefully pile tortilla logs.Then pour the remaining cream sauce.Garnish on top with lots of cheese.Bake at 350 or 180 for 30 minutes.

Credit finder of this at: http://en.petitchef.com/recipes/main-dish/baked-wrapped-chili-con-carne-with-cheesy-cream-sauce-fid-1424780#Q8011Oj3K0oz8p1l.99

Tags

Delicious, Nutritious, Packed With Vitamins And Minerals, Superb Taste, Tasty, Yummy

Meet the author

author avatar Erly
Finished two graduate courses and one post graduate course.I can write technical reports, poems,news,love stories,technology and business-related topics

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Comments

author avatar Erly
12th Oct 2014 (#)

Thank you Sir for publishing and moderating...

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author avatar Nancy Czerwinski
12th Oct 2014 (#)

Erly, excellent recipes! The pictures tell a story of outstanding work. Thank you for sharing and detailing each recipe.

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author avatar Erly
12th Oct 2014 (#)

you're so sweet lady !!!!as shown in your family charming and friendly!!! God Bless you and your entire family.

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author avatar Erly
12th Oct 2014 (#)

Thank you Nancy gurl for your wonderful appreciation ehem!!!

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