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Oven-Roasted Whole Chicken with Rice

Oven-Roasted Whole Chicken With Rice and Potatoes

Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?

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Ingredients Needed for Oven-Roasted Whole Chicken With Rice and Potatoes

1½ cup mayonnaise
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon pepper
2 teaspoon dried oregano
1 whole chicken
2 cups basmati rice
2 chilis, sliced
⅓ cup water
6 potatoes, unpeeled

How to Make Oven-Roasted Whole Chicken With Rice and Potatoes

  1. Add the mayonnaise, garlic, salt, pepper, and oregano to a bowl. Mix until even.
  2. Coat the chicken with this mixture and set it aside.
  3. Pour the rice into a baking dish, add the chilis, mix them shortly, then add the water.
  4. Place the potatoes on the rice layer and add the coated chicken on top of them.
  5. Bake for 45 minutes at 360ºF/180ºC.

Whole Chicken Stuffed With Onion and Lemon

If you are cooking for a large family, why don’t you cook an entire chicken tonight? To boost the flavor, stuff it with onion, garlic, lemon, and cherry tomatoes and cook along with potatoes and carrots in the oven. The side will be enriched by the chicken as well.

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Ingredients Needed for Whole Chicken Stuffed With Onion and Lemon

1 onion
1 garlic clove
2 cherry tomatoes
1 lemon
1 chicken, whole
2 tablespoons of olive oil
salt
pepper
1 tablespoon paprika powder
10 potatoes
2 carrots

How to Make Whole Chicken Stuffed With Onion and Lemon

  1. Preheat the oven to 365 degrees F/185 degrees C.
  2. Cut the onion in 4 parts.
  3. Crush the garlic clove.
  4. Cut the cherry tomatoes in half.
  5. Cut the lemon in 4 parts.
  6. Spray the chicken with olive oil.
  7. Sprinkle salt and pepper.
  8. Rub the chicken with the paprika powder and stuff it with onion, garlic, cherry tomatoes, and lemon.
  9. Place the chicken on a large oven tray and surround it with carrots and potatoes.
  10. Drizzle with olive oil.
  11. Cook for 1 hour and 20 minutes.
Whole Roasted Chicken with Saffron Rice

Whole Roasted Chicken With Saffron Rice

Just about any time of the year, a whole roasted chicken is a dish to remember. But, we also wanted to make something different this time, and we surely nailed it. We brought a Middle Eastern twist to the recipe, so we’ve coated the chicken with lots of exotic fragrances and we’ve served it with some saffron-flavored rice.

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Ingredients Needed for Whole Roasted Chicken With Saffron Rice


For the chicken:

1 whole chicken, around 3 pounds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon turmeric
2 tablespoons of vegetable oil
salt
pepper
2 cups of vegetable stock

For the rice:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cardamom
2 cloves
½ teaspoon saffron
2 bay leaves
1 cup basmati rice
2 cups of vegetable stock

How to Make Whole Roasted Chicken With Saffron Rice

  1. Preheat the oven to 425 degrees F/220 degrees C.
  2. Add the chicken in a clay pot.
  3. Season it with coriander seeds, cumin seeds, cloves, cinnamon, cardamom, turmeric, vegetable oil, salt, and pepper.
  4. Pour a small drizzle of vegetable oil and the vegetable stock.
  5. Slide the clay pot into the oven for the next 45 minutes.
  6. Heat a saucepan over medium heat and add the oil in it.
  7. Add the onion and all of the spices (cinnamon, turmeric, cardamom, cloves, saffron, and bay leaves).
  8. Add the basmati rice and pour the vegetable stock. Remove the bay leaves and simmer the rice according to the instructions on the package.
  9. Take the chicken out of the oven and serve it with the rice.
Whole Roasted Chicken with Onion and Chili

Whole Roasted Chicken With Onion and Chili

A delicious whole chicken is, without doubt, a meal worthy of a feast! Try cooking it in a clay baker because it’s so easy, and it helps obtain that delicious crispy skin on the outside, and juicy and tender meat on the inside. Plus, it gives you the option to add some veggies next to the chicken, so you will also get a delicious side!

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Ingredients Needed for Whole Roasted Chicken With Onion and Chili

3 tablespoons of vegetable oil
2 red onions s, sliced
4 garlic cloves
1 tablespoon red chili sauce
1 teaspoon coriander seeds
1 teaspoon paprika powder
1 teaspoon turmeric
1 teaspoon chili powder
1 green chili
salt
pepper
1 giblets removed
nutmeg
2 cups of water

How to Make Whole Roasted Chicken With Onion and Chili

  1. Heat 1 tablespoon of vegetable oil in a skillet and add the red onion.
  2. Cook it until it softens, and add the garlic, coriander, paprika, turmeric, chili powder, and chili pepper.
  3. Stir for 1 minute, and season with salt and pepper. Turn off the heat.
  4. Heat the remaining oil in a frying pan. Add the whole chicken and season it with salt, pepper, and nutmeg. Cook it until golden on all sides.
  5. Grab your clay baker and lay the chicken inside it. Top it with the cooked onion. Pour the water over it.
  6. Set the oven to 390°F/200°C.
  7. Cover the clay baker with a lid and lay it in the oven for the next 50 minutes!

Whole Roasted Chicken

Nothing compares to a whole roasted chicken, right? But if you want to cook chicken to perfection, just follow this little secret: put some bricks on top of the chicken while roasting it in the oven. This way, you’ll have that moist, tender and juicy meat you long for!

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Ingredients Needed for Whole Roasted Chicken

1 chicken, around 4 pounds
salt
2 tablespoons of oregano
pepper
2 tablespoons of rosemary
6 tablespoons of olive oil
1 ounce butter

How to Make Whole Roasted Chicken

  1. Preheat the oven to 400°F/200°C.
  2. Take 2 bricks and wrap them in aluminum foil. Leave them aside.
  3. Lay the chicken on a wooden board with the breast side up. Season the chicken with salt, pepper, 1 tablespoon of oregano, and 1 tablespoon of rosemary. Pour 2 tablespoons of olive oil and flip it over on the other side.
  4. Season the chicken with the same spices you have previously used. Again, pour 2 tablespoons of olive oil. Gently brush the chicken so it can be flavored by spices.
  5. Pour the remaining olive oil over a wide baking tray. Add the chicken and place the bricks on top of it (the bricks will make the meat moist, tender and juicy and will reduce the cooking time).
  6. Bake the chicken for the next 45 minutes. Take out the tray out of the oven and remove the bricks using a pair of gloves. Flip the chicken over, and bake it again for 45 minutes.
  7. Remove the tray out of the oven and add the butter. Use a spoon to coat the chicken with the melted butter.
Roast Chicken with Minty Green Sauce

Roast Chicken With Minty Green Sauce

It’s time to cook a whole chicken again, but there is no need to get fancy with it. Get your oven ready! For the sake of simplicity, while the chicken is baking, we’ll prepare a hot and thick buttery sauce with spinach, mint, and parsley.

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Ingredients Needed for Roast Chicken With Minty Green Sauce

1 whole chicken
2 tablespoons of olive oil
salt
pepper
3 ounces of butter
2 spring onions, chopped
2 garlic cloves, diced
½ red chili, finely chopped
5 ounces of spinach
1 tablespoon vinegar
1 ounce mint leaves
1 ounce fresh parsley

How to Make Roast Chicken With Minty Green Sauce

  1. Add the chicken to a baking dish. Coat and rub with 2 tablespoons of olive oil, salt, and pepper.
  2. Bake for 1 hour at 360⁰F/180⁰C.
  3. Melt the butter in a pan over low heat. Add the spring onion, garlic, and chili. Stir in and cook for 5 minutes.
  4. Add the spinach. Cook and stir until wilted.
  5. Transfer to a blender and add the vinegar, mint, and parsley. Season with salt and pepper and blend until you have a sauce.
  6. Serve the chicken with green sauce.
Chicken Alphabet Soup

Chicken Alphabet Soup

This is for your kids AND for you. All those carrots, and celery, and onion, the tender cubed chicken breast. They are meant for the whole family. Enjoy this soup together and serve it warm! Also, serve it seasoned with chopped parsley. It’s a must!

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Ingredients Needed for Chicken Alphabet Soup

1 tablespoon olive oil
1 onion, minced
1 celery stalk, chopped
2 carrots, diced
4 cups vegetable stock
3 garlic cloves, minced
salt
pepper
8 ounces chicken breast, cubed
3 ounces alphabet pasta

How to Make Chicken Alphabet Soup

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, celery, carrots, and a little vegetable stock. Stir in.
  3. Add the garlic, season with salt and pepper. Stir some more.
  4. If the stock has evaporated pour a little more (2-3 tablespoons). Stir.
  5. Add the chicken meat. Cook and stir until it turns white.
  6. Pour the remaining stock into the pot, cover with the lid and simmer for 20-25 minutes.
  7. Add the pasta and stir in. Cook for 6-8 minutes more.
  8. Serve warm garnished with chopped parsley.
Slow Cooker Rosemary Lemon Chicken

Slow Cooker Rosemary Lemon Chicken

Cooking a whole chicken with the slow cooker results in juicier and tender meat. And, all in all, it’s less messy. Slow cooking it together with garlic cloves, rosemary sprigs, and a ghee-lemon drizzle gets it flavored in an incredible way.

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Ingredients Needed for Slow Cooker Rosemary Lemon Chicken

1 whole chicken
salt
pepper
1 tablespoon ghee
1 tablespoon lemon juice
8 garlic cloves
2 rosemary sprigs
3 lime wedges (for serving)

How to Make Slow Cooker Rosemary Lemon Chicken

  1. Place the chicken on the work surface, season with salt and pepper and rub in.
  2. Transfer to the slow cooker, coat with ghee, sprinkle with lemon juice and add the garlic and rosemary.
  3. Cover with the lid and cook for 6 hours on low heat. Serve with lime wedges.
crispy chicken skin

Buttery Herbed Crispy Chicken Legs

This is yummy and delicious/ And it is also nutritious! For this delicious and rich chicken meat treat, valiantly use the whole leg, skin-on. Before roasting them, coat the legs with clarified butter and herb them with thyme and tarragon. Finger-licking, isn’t it? Also, toss onion, garlic, and lemon into the baking dish and we promise you won’t regret it.

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Ingredients Needed for Buttery Herbed Crispy Chicken Legs

4 chicken legs
2 tablespoons of ghee
salt
pepper
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh thyme
1 tablespoon lemon juice
1 medium onion, quartered
6 garlic cloves
2 thick lemon slices

How to Make Buttery Herbed Crispy Chicken Legs

  1. Place the chicken legs on the work surface. Drizzle with ghee and lemon juice and season with salt, pepper, tarragon, and thyme.
  2. Rub and mix to entirely coat the chicken legs with the mixture.
  3. Line a roomy baking dish with parchment paper and transfer the coated chicken legs on it. Add the onion, garlic, and lemon.
  4. Bake for 40 minutes at 350⁰F/175⁰C.
One-Pot Spicy Chicken Drumsticks

One-Pot Spicy Chicken Drumsticks

Could you say no to low-carb richly flavored drumsticks? Cook them in one pot over low heat and all the aromas will blend irresistibly. We’re talking here about juicy tomatoes, smoky onion, and a whole array of spices and herbs, from marjoram and ginger through to turmeric and cumin.

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Ingredients Needed for One-Pot Spicy Chicken Drumsticks

1 teaspoon olive oil
1 medium onion, minced
2 garlic cloves, crushed
1 teaspoon paprika
salt
1 teaspoon turmeric
1 teaspoon coriander seeds
1 teaspoon fennel seeds
pepper
½ teaspoon cumin powder
½ teaspoon ginger powder
1 medium tomato, diced
2 cups of water
6 skinless chicken drumsticks
1 medium eggplant, diced
1 teaspoon dried marjoram
1 tablespoon fresh parsley for garnishing

How to Make One-Pot Spicy Chicken Drumsticks

  1. Heat the olive oil in a pot over low heat. Add the onion and garlic. Cook and stir until tender.
  2. Season with paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger. Stir them in.
  3. Add the tomatoes and stir them in. Add the water and drumsticks. Cover with the lid and bring to a boil.
  4. Add the eggplant and marjoram. Stir in. Cover again with the lid and simmer for 20 minutes. Serve garnished with fresh parsley.
Cheese Stuffed Chicken Breast Wrapped in Bacon

Cheese Stuffed Chicken Breast Wrapped in Bacon

What you get here is hearty, meaty, and cheesy at the same time. Fill the chicken breast with gooey cheddar and mozzarella, but don’t forget to give them a sour kick by mixing in some wholegrain mustard. Wrap everything in delicious bacon and let them melt together.

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Ingredients Needed for Cheese Stuffed Chicken Breast Wrapped in Bacon

For the filling:

1 cup mozzarella, chopped
1 cup cheddar, grated
1 tablespoon wholegrain mustard

For the stuffed chicken breast:

1 ¼ pounds of chicken breast
9 ounces of bacon
2 teaspoons of olive oil

How to Make Cheese Stuffed Chicken Breast Wrapped in Bacon

  1. For the filling:

    Add the mozzarella, cheddar, and mustard to a medium-sized bowl. Mix them until even.

  2. Fill one butterflied chicken breast with cheese mixture.
  3. Place 6 partially overlapping bacon strips on the work surface. Wrap the filled chicken breast with them. Do the same for the other 2 chicken breasts.
  4. Place the three bacon rolls into a baking dish, drizzle them with olive oil, and bake for 45 minutes at 360⁰F/180⁰C.
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