ROASTED CHICKEN IN OVEN RECIPES

OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKING

Oven-Roasted Chicken Shawarma Recipe - NYT Cooking image

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Provided by Sam Sifton

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 21 grams, CarbohydrateContent 7 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 31 grams, SaturatedFatContent 5 grams, SodiumContent 462 milligrams, SugarContent 2 grams, TransFatContent 0 grams

SEASONED OVEN-ROASTED CHICKEN RECIPE - BETTYCROCKE…

Seasoned Oven-Roasted Chicken Recipe - BettyCrocke… image

Olive oil and dried herbs are all that's needed for this fuss-free, yet flavorful home-cooked roasted chicken breast. While it's baking, pull together a side of sautéed vegetables or potatoes to round out the meal. WIth just six ingredients, it's easy to make during your mid-week dinner slump, and versatile enough to make again and again.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts (about 2 lb)
1 tablespoon olive or vegetable oil
1 1/2 teaspoons parsley flakes
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1 teaspoon dried basil leaves

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish.
Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 300 , CarbohydrateContent 0 g, CholesterolContent 140 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 51 g, SaturatedFatContent 2 1/2 g, ServingSize 1 serving, SodiumContent 580 mg, SugarContent 0 g, TransFatContent 0 g

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