ROASTED CHICKEN PARTS RECIPE RECIPES
MARK BITTMAN'S ROAST CHICKEN PARTS WITH BUTTER OR OLIVE ...
This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts." If you come up with a better name, I hope you'll share it with the rest of us!
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
- Variations:
- Add several cloves of garlic (20 wouldn't be too many).
- Add a cup or so of chopped onion, shallot, or leek.
- Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
- Add 2-3 lemons (oranges and limes are good, too). When the chicken is done, squeeze the hot lemon juice over it.
- Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
- Stir in a dollop of grainy French-style mustard when the chicken is done.
- Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
- Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
Nutrition Facts : Calories 840.8, FatContent 66.4, SaturatedFatContent 17, CholesterolContent 243.8, SodiumContent 227.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 57.2
HERB ROASTED CHICKEN PARTS RECIPE - FOOD.COM
Found this delicious recipe in a basic cookbook and have really made great use of it! It is super easy on a busy night or when having company over. If you’re using more than one pack of chicken, just increase the amount of oil and herbs used. Everything else remains the same.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Leave skin on chicken and season lightly with salt and pepper.
- Set oven to 450 degrees. Once hot, spread tablespoon of oil or butter in pan and place in oven for 1 minute.
- Add chicken skin side up. Cook for 15 minutes.
- Mix 1/4 cup of extra virgin olive oil and a 1/2 cup of green herbs.
- Remove pan from oven and spoon 1/3 of herb mixture on top of chicken. Flip chicken over (skin side down) and coat with another 1/3 of herb mixture. Place back in oven for 10 minutes.
- Remove pan once more and flip chicken back to skin side up. Add the remaining herb mixture and cook for an additional 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 317.7, FatContent 27.8, SaturatedFatContent 5.9, CholesterolContent 79, SodiumContent 71.7, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 16.2
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