BAKED CHICKEN WITH PARSLEY RECIPES

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CHICKEN WITH GARLIC, BASIL, AND PARSLEY RECIPE | ALLRECIPES



Chicken with Garlic, Basil, and Parsley Recipe | Allrecipes image

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Provided by KITTY731

Categories     Meat and Poultry    Chicken    Breast    Healthy

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 7

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
2 tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
  • Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 150.3 calories, CarbohydrateContent 4.1 g, CholesterolContent 67.2 mg, FatContent 3.1 g, FiberContent 1.3 g, ProteinContent 25.6 g, SaturatedFatContent 0.8 g, SodiumContent 354.7 mg, SugarContent 1.7 g

ROAST CHICKEN WITH ONIONS AND PARSLEY RECIPE - NYT COOKING



Roast Chicken With Onions And Parsley Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield 6 servings or more

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
2 cups chopped fresh parsley or chervil leaves
1 teaspoon chopped garlic
Salt and freshly ground black pepper
1 large chicken or capon, about 6 pounds, trimmed of excess fat
3 tablespoons butter or extra virgin olive oil
3 cups thinly sliced onions
1 cup chicken or vegetable stock or water

Steps:

  • Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
  • While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
  • After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
  • Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.

Nutrition Facts : @context http//schema.org, Calories 223, UnsaturatedFatContent 11 grams, CarbohydrateContent 9 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 417 milligrams, SugarContent 3 grams

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