Chicken

Chicken

Basic Roast Chicken

Ingredients

1 3½ - 4 lb chicken cut into pieces
3 tablespoons olive oil
2½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
1½ lbs red or new potatoes cut into 1½ inch pieces
3 sprigs fresh rosemary

Directions
1. Pre-heat oven to 400 degrees.
2. Mix 1T of olive oil, 1½t salt and ½t of pepper together in a small bowl.
3. Prepare chicken by rinsing and patting dry with a paper towel. Place it in a roasting pan. Drizzle the oil mixture over the chicken and rub it to coat the chicken parts.
4. In a large bowl, combine the potatoes, rosemary, 2T of oil, 1t salt and ¼ t pepper. Stir until the potatoes are coated with oil.
5. Scatter the potatoes around the chicken. Roast until a chicken thigh registers 180 degrees – about 45 minutes.

Chicken with Thyme and Lemon

Preparation: 5 minutes Cooking: 15 minutes
Serves 4

Ingredients
3 tablespoons of olive oil
12 oz of boneless, skinless chicken breasts, cut into 4 pieces
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon dried thyme
Juice from 2 lemon

Directions
1. Cut chicken breasts into 3 oz sizes. Season on both sides with salt, pepper and thyme. Chicken should be covered in thyme.
2. Heat olive oil on med-high until shimmering. Add chicken breasts and cook on one side until browned, about 4 minutes. Turn over and cook the other side until browned – another 3 minutes.
3. Add lemon juice to the pan, cover, reduce heat to medium-low, and cook until breasts are cooked through but not dry, about 7 minutes.

You can make extra of this and keep it in the fridge or freezer for a second quick meal (chicken tacos anyone?), to add to salads, or to make chicken sandwiches.

Chicken with Mushroom-Chardonnay Sauce

Prep time: 10 minutes
Cooking time 30 minutes

Serves 4

Ingredients
4 boneless, skinless chicken breasts (3oz each)
1 teaspoon salt (divided)
½ teaspoon freshly ground pepper
2 tablespoons of butter (divided)
3 shallots, sliced
1-1/2 cups coarsely chopped mushrooms of your choice such as morels, chanterelles or button
1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme
¼ cup chardonnay
1 cup chicken broth

Directions 1. Season the chicken with ½ teaspoon of salt and the pepper.
2. Heat 1 tablespoon of butter in a large skillet over medium high heat; add the chicken. Cook until browned on one side, 3 minutes. Turn and cook until browned on the other side, about 3 minutes. Lower heat to medium-low; cover pan and cook until chicken is almost cooked through, 5 – 8 minutes. Remove chicken to plate; cover lightly with foil.
3. Add shallots to skillet; cook over medium high heat, stirring, until softened, about 3 minutes.
4. Add mushrooms and thyme; cook, stirring, until mushrooms are slightly browned, about 4-5 minutes.
5. Add the wine; cook, stirring up browned bits, until reduced by half, about 2 minutes.
6. Add chicken broth; cook, stirring often, until reduce by half, about 5 minutes. Season with the remaining ½ teaspoon of salt or to taste.
7. Return chicken and juices to skillet; heat 1 minute.
8. Remove skillet from heat; add the remaining 1 tablespoon of butter. When melted, stir into sauce.

Basic Chicken Curry

Ingredients
1 3½ - 4 lb chicken cut into pieces
4 tablespoons olive oil
2½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
2 tablespoons of curry powder
8 carrots, halved lengthwise and cut into 1 inch piece

Directions
1. Pre-heat oven to 400 degrees.
2. Mix 2T of olive oil, 1½t salt, ½t of pepper and 2T of curry powder together in a small bowl.
3. Prepare chicken by rinsing and patting dry with a paper towel. Place in a roasting pan. Drizzle the oil mixture over the chicken and rub it to coat the chicken parts.
4. In a large bowl, combine the carrots, 2T of oil, 1t salt and ¼t pepper. Stir until the carrots are coated with oil.
5. Scatter the carrots around the chicken. Roast until a chicken thigh registers 180 degrees – about 45 minutes.

Serve with cooked rice.

Teriyaki Chicken

Ingredients
1 3½ - 4 lb chicken cut into pieces
½ cup bottled teriyaki sauce

Directions
1. Pre-heat oven to 400 degrees.
2. Prepare chicken by rinsing and patting dry with a paper towel. Place it in a roasting pan. Drizzle half (1/4 cup) of the teriyaki sauce over the chicken and turn it to coat the chicken parts.
3. Roast for 30 minutes, then open the oven and slide the rack out. Add ¼ cup additional teriyaki sauce. Carefully push the rack back and close the oven door.
4. Continue roasting for 15 more minutes or until a chicken thigh registers 180 degrees.

Serve with cooked rice.

Chicken with Tomatoes and Garam Masala

Prep time: 35 minutes (10 minutes if using canned tomatoes)
Cooking time: 35 minutes
Serves 6

Ingredients
¼ cup plus 2 tablespoons vegetable oil
6 cardamom pods
2 bay leaves
1 piece (1 inch long) cinnamon
¾ teaspoon cumin seeds
1 yellow onion, finely chopped
6 – 7 cloves garlic, finely chopped
1 piece (1 inch long) ginger root, grated
6 boneless, skinless chicken breast halves, cut into ½ inch strips crosswise
6 medium tomatoes, peeled, cored, finely chopped (or 1 15 oz can chopped tomatoes)
1-1/2 teaspoons salt
½ teaspoon each: ground red pepper, garam masala

Directions
1. Heat oil in a large skillet over medium-high heat; stir in cardamom pods, bay leaves, cinnamon stick, cumin seeds and peppercorns. Add onion, garlic and ginger root. Cook, stirring, until onions soften and just begin to brown, about 4 minutes.
2. Add the chicken, tomatoes, salt and ground red pepper, stirring to combine; heat to a boil. Cover tightly, lover heat to simmer. Cook, stirring occasionally, until chicken is tender, about 25 minutes.
3. Uncover, raise heat to medium. Sprinkle in the garam masala, add salt/pepper to taste; cook, stirring gently, until the flavors come together and some liquid evaporates, about 5 minutes.
4. Remove cardamom pods, bay leaf and cinnamon stick. Serve with rice and green lentils with onion.

Roast Chicken with roasted root vegetables

Serves 4 - 6

Ingredients
1 3½ - 4 lb chicken cut into pieces
3 tablespoons olive oil
1½ teaspoons salt
½ teaspoon fresh ground black pepper
2 medium potatoes
1 medium sweet potato
1 sweet onion
1 medium rutabaga or turnip
4 large carrot

Directions
1. Pre-heat oven to 400 degrees.
2. Mix 1T of olive oil, 1t salt and 1/4t of pepper together in a small bowl.
3. Prepare chicken by rinsing and patting dry with a paper towel. Place it in a roasting pan. Drizzle the oil mixture over the chicken and rub it to coat the chicken parts.
4. Cut potatoes into quarters; cut remaining vegetables into chunks of the same size as the potatoes.
5. In a large bowl, combine the root vegetables, 2T of oil, ½ t salt and ¼ t pepper. Stir until the potatoes are coated with oil.
6. Scatter the vegetables around the chicken. Roast until a chicken thigh registers 180 degrees – about 45 minutes.
7. Serve chicken on a platter with vegetables scattered around, or divide onto plates with 1 piece of chicken and an assortment of vegetables.

Roast Chicken with Sweet Potatoes and Onions

Ingredients
1 3½ - 4 lb chicken cut into pieces
3 tablespoons olive oil
2½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
3 springs of fresh rosemary
1½ lbs sweet potatoes, peeled and cut into 1½ inch pieces
1 medium yellow onion, cut into 1 inch chunk

Directions
1. Pre-heat oven to 400 degrees.
2. Mix 1T of olive oil, 1½t salt and ½t of pepper together in a small bowl.
3. Prepare chicken by rinsing and patting dry with a paper towel. Place it in a roasting pan. Drizzle the oil mixture over the chicken and rub it to coat the chicken parts. 4. Roast for 25 minutes.
5. While the chicken is roasting, in a large bowl, combine the sweet potatoes, onions, 2T of oil, 1t salt and ¼t pepper. Stir until the potatoes and onions are coated with oil. After the chicken has been roasting for 25 minutes, add the sweet potato mixture to the pan and return to the oven.
6. Continue roasting until a chicken thigh registers 180 degrees and the sweet potatoes are soft – about 20 more minutes.

Roast Chicken with Tomatoes and Mushrooms

Ingredients
1 3½ - 4 lb chicken cut into pieces
3 tablespoons olive oil
2½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
1½ lbs red or new potatoes cut into 1 ½ inch pieces
1 pint cherry or grape tomatoes
8 oz white mushrooms cut into quarters
3 sprigs fresh rosemary

Directions 1. Pre-heat oven to 400 degrees.
2. Mix 1 T of olive oil, 1½t salt and ½t of pepper together in a small bowl.
3. Prepare chicken by rinsing and patting dry with a paper towel. Place in a roasting pan. Drizzle the oil mixture over the chicken and rub it to coat the chicken parts.
4. In a large bowl, combine the potatoes, tomatoes, mushrooms, rosemary, 2T of oil, 1t salt and ¼ t pepper. Stir until the vegetables are coated with oil.
5. Scatter the potatoes around the chicken. Roast until a chicken thigh registers 180 degrees – about 45 minutes.

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