PEAR GLAZED CHICKEN RECIPES

Name: Roast Chicken With Maple Butter and Rosemary
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (3 1/2-pound) whole chicken; Kosher salt and black pepper; 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary; 4 tablespoons unsalted butter; 2 tablespoons maple syrup

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY - NYT COOKING

Roast Chicken With Maple Butter and Rosemary - NYT Cooking image

This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.

Provided by Colu Henry

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
4 tablespoons unsalted butter
2 tablespoons maple syrup

Steps:

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K.
Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

Nutrition Facts : @context http//schema.org, Calories 716, UnsaturatedFatContent 29 grams, CarbohydrateContent 8 grams, FatContent 52 grams, FiberContent 1 gram, ProteinContent 51 grams, SaturatedFatContent 19 grams, SodiumContent 990 milligrams, SugarContent 6 grams, TransFatContent 1 gram

GLAZED LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Glazed Lemon Cake Recipe: How to Make It - Taste of Home image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. – Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, FatContent 17g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 419mg sodium, CarbohydrateContent 53g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY - NYT COOKING

This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 716 per serving

Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

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GLAZED LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. – Missy Andrews, Rice, Washington
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Desserts
Calories 378 calories per serving

Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

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