QUICK ROASTED CHICKEN BREAST RECIPES

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QUICK ROASTED CHICKEN RECIPE | TRISHA YEARWOOD - FOOD NETWO…



Quick Roasted Chicken Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature 
2 teaspoons smoked paprika 
1/2 to 1 teaspoon kosher salt 
1/4 teaspoon ground black pepper 

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
  • Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
  • Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
  • Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…



Mediterranean chicken with roasted vegetables recipe | BB… image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium

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