HALF A ROAST CHICKEN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…



Roast Chicken and Vegetable Soup Recipe | Sainsbury's Reci… image

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

olive oil
onion, finely chopped
leftover cooked roast carrots, parsnips and potatoes, roughly chopped
cloves garlic, finely chopped
fresh thyme leaves, washed and picked
chicken stock, made with 1 chicken stock cube
leftover roast chicken, shredded
Juice of 1 lemon
half fat crème fraîche, to serve
white baguette, torn to, serve

Steps:

  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams

ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING



Roast Chicken With Fennel Recipe - NYT Cooking image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http//schema.org, Calories 693, UnsaturatedFatContent 37 grams, CarbohydrateContent 9 grams, FatContent 53 grams, FiberContent 4 grams, ProteinContent 44 grams, SaturatedFatContent 13 grams, SodiumContent 855 milligrams, SugarContent 5 grams, TransFatContent 0 grams

More about "half a roast chicken recipes"

BUFFALO WINGS RECIPE | ALTON BROWN - FOOD NETWORK
Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
Category appetizer
Cuisine american
  • Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
See details


KIDS' BAKING RECIPES | BBC GOOD FOOD
Grab a mini apron and get baking your favourite family treats with the children using our triple-tested recipes for cookies, cakes, puddings and even bread.
From bbcgoodfood.com
See details


ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

See details


ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
See details


BUFFALO WINGS RECIPE | ALTON BROWN - FOOD NETWORK
Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
Category appetizer
Cuisine american
  • Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
See details


KIDS' BAKING RECIPES | BBC GOOD FOOD
Grab a mini apron and get baking your favourite family treats with the children using our triple-tested recipes for cookies, cakes, puddings and even bread.
From bbcgoodfood.com
See details


BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken …
From barefootcontessa.com
See details


ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
Awesome recipe for restaurant style rotisserie chicken straight from your own oven! I cut the recipe in half for one 4 pound chicken and used 1/2 tsp. of regular paprika, 1/2 tsp. of smoked paprika and used 1/2 tsp. of garlic powder. ... I have made many roast chicken recipes …
From allrecipes.com
See details


BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken …
From barefootcontessa.com
See details


ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
Awesome recipe for restaurant style rotisserie chicken straight from your own oven! I cut the recipe in half for one 4 pound chicken and used 1/2 tsp. of regular paprika, 1/2 tsp. of smoked paprika and used 1/2 tsp. of garlic powder. ... I have made many roast chicken recipes …
From allrecipes.com
See details


STUPID SIMPLE ROAST CHICKEN RECIPE | ALLRECIPES
this is from an Italian book I have the only thing different was roast at 400 upside down, for a half hour. then turn the temperature down to 350, and roast another 1 and a half. season with salt and pepper inside and out. it makes it crispy on both sides like a rotisseri chicken
From allrecipes.com
See details


ROAST CHICKEN - RECIPETIN EATS
Jan 18, 2019 · 7. CARCASS and leftover bits/juices: Scrape it all into a pot or slow cooker, add water so water is about 2.5cm / 1" above chicken.Add 2 tsp Vegeta or chicken stock powder or 2 …
From recipetineats.com
See details


ROAST CHICKEN WITH ROSEMARY RECIPE | ALLRECIPES
Place chicken in large oiled baking dish & roast for 20 mins. Then place some chopped vegetables (carrots, celery, leek etc.) around the chicken, add lemon quarters, unpeeled whole bulbs of garlic and 1/4 cup of chicken stock. Roast for a further 50 mins (basting regularly) or until chicken …
From allrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »