BONE CHICKEN RECIPES RECIPES

Name: Hit ‘n’ run traybaked chicken
Total time: 1 h 10 min
Yield: 4
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 4 large ripe tomatoes; 2 red onions; 1 red pepper; 1 yellow pepper; 6 free-range chicken thighs skin off, bone out; 4 cloves of garlic; ½ a bunch of fresh thyme; 1 teaspoon smoked paprika; olive oil; 2 tablespoons balsamic vinegar

CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Chicken tray bake recipe | Jamie Oliver chicken recipes image

Let the oven do all the hard work with this simple chicken traybake recipe.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, FatContent 15.2 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 17 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

GREEK-STYLE ROAST CHICKEN RECIPE - BBC GOOD FOOD

Greek-style roast chicken recipe - BBC Good Food image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 8

Ingredients

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Nutrition Facts : Calories 574 calories, FatContent 34 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 3.5 milligram of sodium

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PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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Total Time 1 hours
Calories 482 per serving

Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
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Calories 494 calories per serving

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
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5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

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CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Let the oven do all the hard work with this simple chicken traybake recipe.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

See details

GREEK-STYLE ROAST CHICKEN RECIPE - BBC GOOD FOOD

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Greek
Calories 574 calories per serving

Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

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