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Roasted Chicken Filled With Goat Cheese and Walnuts

One of the joys these types of recipes have, is that of slicing the meat, and discovering a delicious filling inside. For this recipe, we’ve filled a chicken breast with a new and interesting filling made of goat cheese and walnuts. It’s savory, crunchy, and it works very well flavored with a bit of rosemary.

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Ingredients Needed for Roasted Chicken Filled With Goat Cheese and Walnuts

1 chicken breast, boneless, approximately 10 ounces (285 grams)
1 tablespoon vegetable oil
1 lemon
1 ounce walnut
2 ounces of goat cheese, crumbled
parsley
pepper
1 teaspoon olive oil
2 rosemary sprigs

How to Make Roasted Chicken Filled With Goat Cheese and Walnuts

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast and cook it for 7-8 minutes, until golden on each side.
  3. Shred the lemon zest and walnuts and add them in a bowl.
  4. Crumble the goat cheese and add parsley.
  5. Season with pepper and mix.
  6. Take the chicken out of the skillet, and place it on a wooden board. Slice off 1/4 lemon and squeeze the juice over it.
  7. Fill it with the goat cheese and walnut mix and tie it with a string.
  8. Preheat the oven to 360°F/180°C.
  9. Pour a drizzle of olive oil in a baking tray. Slice the lemon and add the lemon slices on the bottom of the tray. Add the filled chicken and place 2 rosemary sprigs next to it.
  10. Cook the chicken for the next 35 minutes!

Roasted Chicken Thighs With Chickpeas

You just have to love a delicious roasted chicken thigh – with its crispy skin and juicy meat, it’s surely one of our childhood’s favorite meals. And if you want to try some delicious chicken thighs with something new, we recommend this delicious side, with chickpeas, carrot, and cherry tomatoes.

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Ingredients Needed for Roasted Chicken Thighs With Chickpeas

3 chicken thighs 1 tablespoon soy sauce 0.5 ounce ginger, thinly sliced 1 teaspoon garlic powder 2 teaspoons of tex mex seasoning 2 tablespoons of vegetable oil 1 onion, chopped 1 pound canned chickpeas salt pepper parsley 6 cherry tomatoes, halves 1 teaspoon olive oil 5 ounces of rice

How to Make Roasted Chicken Thighs With Chickpeas

  1. First place the chicken thighs in a bowl. Add the soy sauce and ginger. Season with garlic powder and tex mex seasoning.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken thighs and cook them for 4-5 minutes per side.
  3. Preheat the oven to 360°F/180°C.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion, carrot, and chickpeas. Season with salt, pepper, and parsley. Cook everything for 2-3 minutes.
  5. Place the chickpeas on the bottom of a baking tray. Add the chicken thighs on top. Add a few cherry tomatoes halves in between the chicken thighs. Pour a small drizzle of olive oil on top.
  6. Slide the tray into the oven and cook for 25 minutes.

Roasted Chicken Thighs With Crunchy Rice

Did you know you can make a special dinner with just a few chicken thighs? First you have to get the best out of them, so marinate them with curry, turmeric, wine, and herbs. Sear them in the pan to get that delicious, crispy crust, and roast them to perfection in the oven. For the side dish, we recommend a delicious crunchy rice, with nuts, seeds, and a few dried apricots which bring their sweet flavor in the mix.

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Ingredients Needed for Roasted Chicken Thighs With Crunchy Rice

2.5 ounces of black rice
2.5 ounces of brown rice
5 walnuts, chopped
1 tablespoon pine nut
1 tablespoon mixed seeds
2 chicken thighs
1 teaspoon turmeric
1 teaspoon curry powder
¼ cup white wine
¼ cup balsamic vinegar
1 rosemary sprig
8 basil leaves
1 tablespoon vegetable oil
2 ounces of dried apricot
1 teaspoon olive oil

How to Make Roasted Chicken Thighs With Crunchy Rice

  1. Fill a saucepan about half way with water. Add a pinch of salt and bring it to a boil.
  2. Add both types of rice and cook them according to the instructions on the package. Be careful because the cooking time may vary, so you should first add the rice that needs more time to cook. When the rice is cooked but still firm when bitten, drain it and set it aside.
  3. In the meantime, toast the walnuts, pine nuts, and seeds in a skillet for 1-2 minutes.
  4. Preheat the oven to 360°F/180°C.
  5. Place the chicken thighs in a plastic bag. Add the white wine, and balsamic vinegar. Season with turmeric and curry. Add 3-4 basil leaves, the rosemary sprig, and seal the bag.
  6. Let the chicken marinate for the next hour.
  7. Heat the vegetable oil in a cast-iron skillet over medium-high heat. Cook the chicken for 2-3 minutes per side. Transfer the skillet into the oven for the next 40 minutes.
  8. Meanwhile, slice the apricots and the remaining basil and place them over the rice, in a large bowl. Add the toasted nuts and pour a drop of olive oil. Mix everything.
  9. Place the rice on a plate, serving as a bed for the roasted chicken thighs!

Roasted Chicken With Mushrooms and Rice

If you have a clay baker, lucky for you, because all you need to do, is add the ingredients inside, put it in the oven, and let it cook by itself. Plus, you get delicious foods also. Like this roasted chicken, with two types of mushroom, on a bed of rice. Try it and you won’t regret!

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Ingredients Needed for Roasted Chicken With Mushrooms and Rice

0.5 giblets removed
1 tablespoon vegetable oil
1 ounce dried black trumpet mushroom
1 ounce dried black fungus mushroom
salt
pepper
2 ounces of butter
7 ounces of rice
¼ cup soy sauce
0.25 ounce ginger, chopped
1 teaspoon sugar
1 cup chicken stock

How to Make Roasted Chicken With Mushrooms and Rice

  1. Place the mushrooms in a bowl and cover them with hot water.
  2. Let them rehydrate for 30 minutes.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the mushrooms and around 1/3 of the butter. Season them with salt and pepper. Melt the butter and cook the mushrooms for 2-3 minutes.
  5. Take them out of the pan when ready, and in the remaining fat, add the chicken.
  6. Add the remaining butter and melt it. Cook the chicken for 5 minutes on each side, spreading melted butter over it with a spoon, from time to time.
  7. Grab a clay baker, and top its bottom with rice.
  8. Lay the chicken and mushrooms over the rice. Pour the soy sauce, add the ginger, sugar, and chicken stock.
  9. Set the oven to 390°F/200°C.
  10. Cover the baker with its lid, and place it in the oven for the next 40 minutes!

Roasted Chicken With Ginger and Chili

When you’re in doubt on what to cook next time, a fast and exotic Asian-inspired dish is always an option. For this recipe, first braise the chicken on the stove next to some onion, ginger, and spices, and finish cooking it in the oven to bring together and help release those wonderful flavors!

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Ingredients Needed for Roasted Chicken With Ginger and Chili

1 red onion, minced
1 red chili, sliced
2 ounces of ginger, long and thin sticks
1 teaspoon soy sauce
1 tea spoon worchestershire sauce
1 teaspoon sugar
1 tablespoon vegetable oil
12 ounces of chicken breast, diced
2 garlic cloves, minced
1 cup chicken stock

How to Make Roasted Chicken With Ginger and Chili

  1. Place the red onion in a large bowl.
  2. Add the chili and ginger. Add the soy sauce, Worchestershire, and sugar. Mix everything.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the vegetable mix, and cook it for under a minute. Add the chicken, and cook it until the meat turns opaque, stirring from time to time.
  5. Preheat the oven to 390°F/200°C.
  6. Place the chicken in a baking tray. Pour the chicken stock and make sure you don’t spill it over.
  7. Cover it with a lid, and lay the tray into the oven for the next 45 minutes.

Roasted Chicken With Creamy Walnut Sauce

Looking for a nice sauce to coat your chicken? How does a creamy sauce, with crunchy walnuts, chili and a touch of sugar sound to you? We’ve tried it, and we can only say good things about it. But, you have to try it and see it for yourself!

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Ingredients Needed for Roasted Chicken With Creamy Walnut Sauce

1 tablespoon vegetable oil
1 chicken thigh
2 chicken wings
salt
pepper
chili flakes
6 rosemary sprigs
1 tablespoon olive oil
0.5 ounce butter
1 ounce walnut
1 tablespoon brown sugar
1 cup heavy cream
½ red chili, thinly sliced

How to Make Roasted Chicken With Creamy Walnut Sauce

  1. Heat the oil in a skillet over medium heat.
  2. Add the thigh and wings and season them with salt, pepper, and chili flakes. Cook the chicken for 5-6 minutes.
  3. Place the rosemary sprigs on the bottom of an oven tray. Pour a small drizzle of olive oil. Add the chicken and top with butter.
  4. Preheat the oven to 360°F/180°C. Roast the chicken for the next 25 minutes.
  5. In the meantime, heat a skillet over medium heat and toast the walnuts with the brown sugar, for 2-3 minutes.
  6. Pour the heavy cream and add the red chili slices. Cook the sauce until it thickens, for around 3-4 minutes.
  7. Take the chicken out of the oven and drizzle them with the creamy walnut sauce.

Roasted Chicken Drumsticks and Rice

Are you on a diet? Here’s a recipe that can help: roasted drumsticks served with a bowl of rice. Drumsticks should be served with some nice spices, so before roasting them, coat them in garlic powder and paprika. Therefore, holding the diet will actually be a pleasing experience!

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Ingredients Needed for Roasted Chicken Drumsticks and Rice

4 chicken drumsticks
1 teaspoon garlic powder
1 teaspoon paprika powder
5 ounces of rice

How to Make Roasted Chicken Drumsticks and Rice

  1. Preheat the oven to 360°F/180°C.
  2. Place the drumsticks in a bowl. Season them with garlic powder and paprika. Mix using your hands to evenly coat them with spices.
  3. Place them in a baking tray. Roast them for 30 minutes.
  4. In the meantime, cook the rice according to the instructions on the package.
  5. Take the drumsticks out of the oven and serve them with the rice.

Roasted Chicken Wings and Thighs With Potatoes

When hunger becomes an issue for you, it’s best to cook something simple, but also rewarding in the end. And what could be better than some roasted chicken wings and thighs with a nice side of potatoes covered with spices, and a creamy, savory sauce to bring everything together?

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Ingredients Needed for Roasted Chicken Wings and Thighs With Potatoes

2 chicken thighs
2 chicken wings
2 potatoes, diced
salt
pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
2 garlic cloves
rosemary
1 tablespoon olive oil
½ cup chicken stock
1 tablespoon olive oil
½ cup heavy cream

How to Make Roasted Chicken Wings and Thighs With Potatoes

  1. Preheat the oven to 360°F/180°C.
  2. Add the thighs, wings and potatoes in a large bowl.
  3. Season them with salt, pepper, cayenne pepper, dried oregano, garlic, rosemary, and olive oil. Mix them with your hands.
  4. Move them in an oven tray. Pour the chicken stock and olive oil over them.
  5. Slide the tray into the oven for the next 35 minutes.
  6. When ready, take out the chicken and the potatoes, leaving the sauce in the tray.
  7. Pour the heavy cream and mix with a spatula until the sauce is homogenous.
  8. Serve the chicken and the potatoes with the white sauce.

Mustard-Glazed Roasted Chicken Thighs

The thighs are probably the most flavorful cut of chicken! Whether they’re fried, grilled, or roasted, they will be highly enjoyable. Speaking of roasted, this recipe has a delicious glaze that you can add over your chicken thighs, but you can try it for other meats if you enjoy it! It’s got whole-grain mustard, brown sugar, cayenne pepper and turmeric. Sure sounds yummy to us!

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Ingredients Needed for Mustard-Glazed Roasted Chicken Thighs

1 tablespoon whole-grain mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
2 teaspoons of cayenne pepper
1 teaspoon turmeric
pepper
salt
1 tablespoon olive oil
1 onion
3 chicken thighs

How to Make Mustard-Glazed Roasted Chicken Thighs

  1. Preheat the oven to 360°F/180°C.
  2. Use a large bowl and prepare the spice mix. Add the whole grain mustard, brown sugar, red wine vinegar, cayenne pepper, turmeric, pepper, salt, and olive oil.
  3. Mix until smooth.
  4. Grab the chicken thighs, and soak them into the mustard glaze to get them fully coated.
  5. Slice the onion and separate it into rings.
  6. Line a baking tray with parchment paper. Add the onion rings and place the chicken thighs right on top of them.
  7. Slide the tray into the oven for the next 40 minutes.

Roasted Chicken and Veggie Wrap

Everyone needs a little spice every once in a while, and so does this recipe! That’s why we have prepared a mix that includes most of our favorite spices. And they work very well with some flavory Mexican food. This roasted chicken and veggie wrap included!

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Ingredients Needed for Roasted Chicken and Veggie Wrap

1 teaspoon salt
½ teaspoon curry powder
½ teaspoon onion powder
½ teaspoon turmeric
½ teaspoon sugar
½ teaspoon dried coriander
½ teaspoon garlic powder
0.5 tea spoon seven-spice powder
½ teaspoon cumin powder
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
10 ounces of chicken breast, thinly sliced
1 onion, sliced
1 tablespoon olive oil
2 tortilla wraps

How to Make Roasted Chicken and Veggie Wrap

  1. First prepare the mix of spices.
  2. Grab a small bowl and add the salt, curry powder, onion powder, sugar, dried coriander, garlic powder, seven-spice powder and cumin powder.
  3. Preheat the oven to 360°F/180°C.
  4. Add the bell peppers, chicken, and onion in a baking tray. Spice up the chicken with the mix of spices. You won’t need all of the mix, add around 1-2 teaspoons and keep the rest for later recipes.
  5. Slide the tray into the oven for the next 20 minutes.
  6. Lay the tortilla wraps on the wooden board. Divide the mixture between both tortillas.
  7. Fold the tortilla and serve.

Roasted Chicken Wings With Gorgonzola Dip

Do you think that fast food-style chicken wings are delicious? Then you should totally try these roasted chicken wings with chili flavor and a gorgonzola dip! Taste them and you’ll see that they take the potential of a plate of wings to the next level.

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Ingredients Needed for Roasted Chicken Wings With Gorgonzola Dip

1 cup flour
½ teaspoon cayenne pepper
salt
8 chicken wings
â…“ cup vegetable oil
¼ cup hot chili sauce
2 ounces of butter, melted
3 tablespoons of lemon juice
3 ounces of gorgonzola cheese
3 tablespoons of mayonnaise
3 tablespoons of sour cream
2 tablespoons of Worcestershire sauce
pepper
1 tablespoon milk

How to Make Roasted Chicken Wings With Gorgonzola Dip

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Add the flour in a large bowl. Add the cayenne pepper and salt, then stir with a fork.
  3. Heat the vegetable oil in a skillet.
  4. Coat the chicken wings with flour and add them to the skillet.
  5. Fry the chicken wings on both sides until they turn golden. Set them aside.
  6. Add the hot chili sauce in a bowl, then add the melted butter, and 1-2 tablespoons of lemon juice. Whisk everything to make a sauce.
  7. Line a baking tray with parchment paper.
  8. Coat the chicken wings with hot sauce and place them on the baking tray.
  9. Roast them for 20 minutes.
  10. Meanwhile, add the gorgonzola, mayonnaise, and sour cream in a bowl.
  11. Add the Worcestershire sauce, pepper, salt, the remaining lemon juice, and milk. Stir well.
  12. Serve the roasted chicken wings with this sauce, and, if you want, some fresh veggies.

Roasted Chicken

Sometimes, the best thing you can choose to make you feel good is the simplest thing you can think of. That’s the thing with this roasted chicken recipe. It’s simple and delicious at the same time!

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Ingredients Needed for Roasted Chicken

¼ cup olive oil
½ teaspoon fresh thyme
½ teaspoon fresh rosemary
½ teaspoon dried basil
¼ teaspoon chili powder
2 garlic cloves
salt
pepper
1 chicken

How to Make Roasted Chicken

  1. Preheat the oven to 365 degrees F/185 degrees C.
  2. Mix the olive oil with the thyme, the rosemary, the basil, the crushed garlic, and the chili powder.
  3. Season the mixture with salt and pepper.
  4. Put the chicken on a baking tray and coat it with the olive oil mixture.
  5. Bake it for 1 hour.
  6. Serve the baked chicken with steamed vegetables.
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