GOLD FOIL LEAVES FOR CAKE DECORATING RECIPES

Name: Butter-Herb Roasted Chicken
Prep time: 25 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 1/2 cup butter, softened; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons chopped fresh sage leaves; 2 cloves garlic, finely chopped; 1 1/4 teaspoons salt; 1 teaspoon pepper; 1 whole chicken (about 4 lb); 12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces; 1 lb fingerling potatoes, cut lengthwise in half; 2 sweet onions, each cut into 6 wedges; 2 tablespoons olive oil; 1/2 cup Progresso™ chicken broth (from 32-oz carton)

BUTTER-HERB ROASTED CHICKEN RECIPE - BETTYCROCKER.COM

Butter-Herb Roasted Chicken Recipe - BettyCrocker.com image

Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

Nutrition Facts : Calories 660 , CarbohydrateContent 32 g, FatContent 6 , FiberContent 4 g, ProteinContent 51 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 1270 mg

SLOW-COOKER SMOTHERED PORK CHOPS RECIPE - BETTYCROCKER.…

Slow-Cooker Smothered Pork Chops Recipe - BettyCrocker.… image

Pork chops, bathed in smoky, bacon-flecked gravy and cooked in the slow cooker until the pork is just done, but still moist and tender are destined to become a family favorite.

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

4 bone-in pork chops, about 3/4 inch thick (1 1/2 to 2 lb)
1/2 teaspoon pepper
1/4 teaspoon salt
4 slices bacon, cut into 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch thick slices
2 cloves garlic, finely chopped
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Worcestershire sauce
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon cider vinegar

Steps:

Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
Ladle sauce over pork chops; serve immediately.

Nutrition Facts : Calories 260 , CarbohydrateContent 9 g, CholesterolContent 85 mg, FatContent 2 , FiberContent 0 g, ProteinContent 30 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 640 mg, SugarContent 2 g, TransFatContent 0 g

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