SUCCULENT CHICKEN RECIPES RECIPES
SUCCULENT BAKED CHICKEN RECIPE - FOOD.COM
Got this from my cousin-in-law Doreen. The chicken cooks for 2 1/2 hours and comes out so moist. There will be plenty of juice from the meat to make a gravy. Serve with mashed potatoes and your favorite veggie. Great weekend meal for those upcoming cold evenings. Cooking time includes the 20 minute sitting time in step 11.
Total Time 3 hours 10 minutes
Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350°F
- Line a 9" X 13" glass baking dish with a very large piece of foil, big enough to wrap up the chicken.
- In a small bowl, mix the parsley, thyme and rosemary.
- Rinse the chicken and pat the outside dry with paper(kitchen)towels. Place in the lined baking dish.
- Squeeze the juice from the wedged lemon inside the chicken and then put the lemon wedges inside the chicken. Sprinkle the inside of the chicken with 1/3 of the herbs and salt and pepper.
- Squeeze the juice from the lemon slices on the chicken and lay the slices on top of it. Dot with butter.
- Sprinkle with the remaining herbs, the paprika, salt and pepper.
- Arrange the sliced onion around the chicken.
- Fold up the sides of the foil on the chicken and roll up the foil like a parcel.
- Place in the preheated oven for 2 1/2 hours. Do not open the oven until the time is up.
- Remove the dish from the oven and let sit for about 15-20 minutes before opening the foil.
- Transfer the chicken to a cutting board. You can then use the juice in the pan to make a gravy.
Nutrition Facts : Calories 796.5, FatContent 59, SaturatedFatContent 18.8, CholesterolContent 259.1, SodiumContent 270.9, CarbohydrateContent 8.9, FiberContent 3.2, SugarContent 1.2, ProteinContent 58.3
SUCCULENT SOUS VIDE CHICKEN THIGHS RECIPE | ALLRECIPES
Chicken thighs turn out wonderfully juicy and tender when prepared sous vide. You only need a handful of ingredients and you'll have a wonderful keto-friendly dinner.
Provided by Bren
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fill a large pot with hot water, attach the sous vide cooker, and set the temperature to 168 degrees Fahrenheit (75 degrees Celsius).
- Remove any surface fat from the chicken thighs. Place each chicken thigh on a cutting board, cover with plastic wrap, and pound to a uniform 1/2-inch thickness. Lightly salt the meaty side. Repeat with remaining thighs.
- Place half the chicken in a large resealable plastic bag, add 1/2 the olive oil, and 1/2 the rosemary. Repeat with remaining thighs, making sure that there is space between the thighs. Use the water immersion method to remove all air from bags. Submerge in the pot and set the timer to 45 minutes.
- Once time is up, remove chicken thighs from the pot and dry well with paper towels.
- Pour enough avocado oil into a skillet to cover the bottom and heat over medium-high heat. Once oil starts to shimmer, place chicken thighs skin-side down into the skillet and cook until golden, about 5 minutes.
Nutrition Facts : Calories 374.7 calories, CarbohydrateContent 1.8 g, CholesterolContent 155.8 mg, FatContent 20.4 g, ProteinContent 43.1 g, SaturatedFatContent 4.8 g, SodiumContent 183.9 mg
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SUCCULENT HONEY & LEMON CHICKEN RECIPE | BBC GOOD FOOD
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From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch
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Total Time 1 hours 15 minutes
Category Dinner, Lunch
Cuisine British
Calories 647 calories per serving
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