OVEN ROASTED CHICKEN SANDWICH RECIPES

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PULLED ROAST CHICKEN SANDWICHES | BETTER HOMES & GARDENS



Pulled Roast Chicken Sandwiches | Better Homes & Gardens image

Purchase a roast chicken at the supermarket tonight and this scrumptious pulled chicken sandwich recipe will be ready in about 30 minutes. Add a side of chips or sliced veggies for a complete (and quick) weeknight meal.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 32 minutes

Prep Time 25 minutes

Cook Time 7 minutes

Number Of Ingredients 12

1 1.75-2 pound purchased roasted chicken
1 medium onion, cut in 1/4-inch slices
1 tablespoon olive oil
? cup cider vinegar or white wine vinegar
½ cup tomato sauce
3 - 4 tablespoon seeded and finely chopped fresh red and/or green serrano chile peppers
2 tablespoons snipped fresh thyme
2 tablespoons molasses
2 tablespoons water
½ teaspoon salt
6 kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices

Steps:

  • Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
  • In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.
  • Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.

Nutrition Facts : Calories 668 calories, CarbohydrateContent 76 g, CholesterolContent 126 mg, FatContent 18 g, ProteinContent 50 g, SodiumContent 1485 mg

BEST CLASSIC ROAST CHICKEN RECIPE — HOW TO MAKE CLASSIC ...



Best Classic Roast Chicken Recipe — How To Make Classic ... image

Gather around this Classic Roast Chicken from Delish.com for dinner tonight.

Provided by Lena Abraham

Categories     gluten-free    low sugar    nut-free    Christmas    dinner party    Thanksgiving    weeknight meals    dinner    poultry    roasted

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

1

(3 1/2-lb.) chicken

Kosher salt

Freshly ground black pepper

1

yellow onion, cut into large pieces

3

medium carrots, peeled and cut into large pieces

2

stalks celery, cut into large pieces

1/2 lb.

baby potatoes, quartered

1

head garlic, halved

1 tbsp.

extra-virgin olive oil

3 tbsp.

melted butter

1

lemon

1

bunch fresh thyme

Steps:

  • Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.) Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish. 

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