Baked chicken with lemon, on a bed of apples and onions
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Wash the chicken well and cut it in half, keeping the whole breast.
We massage it well, both on the skin and under the skin, where we can, with olive oil and season it with salt, pepper with lemon and paprika. I chose paprika.
In a tray to fit the chicken, place large slices of apple and onion, sprinkle with a little olive oil and sprinkle with dried rosemary, or add a few fresh sprigs, then place the chicken over them and add a few slices of garlic.
Put the tray in the oven, at 190 degrees, for 45-50 minutes, or until the chicken is well penetrated and browned.
After turning off the heat, take the tray out of the oven, sprinkle spices over the chicken, especially the paprika and cover it with aluminum foil.
we keep the chicken like this until the moment of serving.
We served it with a garnish of pan-fried vegetables and then seasoned with a little rice, just enough to tie them like in a pudding, with a salad.
I did not find the smoked paprika, as Vladutz used, I think it would have completely perfected the chicken.
I thank Vladutz, the chef from Neatza, for becoming my inspiration in the kitchen!
May it be useful to you!
Whole chicken in the oven, with lemon and rosemary
If you have been notified guests and you do not have time or mood to spend too much time in the kitchen, here is the perfect solution: a whole chicken in the oven! But not any kind of chicken, but a chubby one, bathed in white wine, scented with rosemary, bay leaf, lemon and lots of garlic. Who can resist such a thing? And in order for the chicken to be fully pampered, and the guests satisfied, we throw next to the fragrant fly and some potatoes, which will melt in the mouth once soaked with the tasty juice of meat and wine. Simple and very efficient!
If you prefer, you can also make this recipe with a turkey (in case you are not tempted by the Turkey with lemon and herbs, on a bed of onions). As for our chicken, needless to say, depending on the number of guests, you can put a bigger chicken, two kilograms and something. Only then you will spend more time in the oven, so be careful how you calculate your time. Otherwise, the recipe is super easy to make and does not require who knows what culinary skills :). The source of inspiration for this recipe is BBC Good Food magazine.
Ingredients (for 6 servings):
& # 8211 whole chicken 1.4 kg
& # 8211 butter 15 g
& # 8211 1.2 kg potatoes
& # 8211 garlic 2 heads
& # 8211 dry white wine 150 ml
& # 8211 chicken soup 150 ml (homemade or in a cube)
& # 8211 rosemary 2-3 threads
& # 8211 dafin 3-4 foi
& # 8211 lemon 1 pc.
& # 8211 salt, pepper
Preheat the oven to 180 degrees Celsius. Prepare chicken soup, at home or from a concentrated cube and 150 ml of water. Wash the chicken well and clean it of any excess feathers and skin. Grease a large bowl of Jena with a little butter. Place the chicken in the bowl and grease it with the rest of the butter. Arrange the potatoes around the chicken, clean and cut into cubes (about the same size to make at the same time). Cut the garlic cloves in half, without peeling them completely (remove only the leaves from the surface). Take out 3-4 puppies and cut them into slices. Distribute the slices on the surface of the chicken. Place the halves of the head among the potatoes. Lightly pour chicken soup and white wine over the potatoes. Sprinkle with a pinch of salt and freshly ground pepper. Cover with aluminum foil and put in the oven for 50 minutes. Remove the dish from the oven, remove the foil and turn the potatoes slightly. Sprinkle rosemary needles and bay leaves. Cut the lemon into quarters. Squeeze a little lemon juice over the chicken and place the lemon pieces among the potatoes. Put the uncovered chicken in the oven for another 45-50 minutes or until the chicken is penetrated (if you prick it with a fork in the area where the meat is thicker, the fork enters easily, and the juice that comes out is clear) and a little browned.
Stop the fire. Cover the chicken with foil for 10 minutes to catch its breath, before moving it to a plate with the vegetables in the bowl and presenting the trophy to the guests.
OVEN CHICKEN WITH VEGETABLES & # 8211 Baked chicken legs with garlic, accompanied by vegetables what will become the garnish, are a good, tender steak, with crispy skin and soft, juicy meat, perfectly cooked.
I think I never have time to do everything I set out to do. I try that at least what I cook doesn't take up much time, so the steaks with the garnish & # 8220 in the package & # 8221 often get me out of the mess. I think everyone tried the steak with potatoes, but if we throw a few vegetables next to them, we will definitely escape from the routine, and our taste buds will be more delighted.
Baked chicken legs are preferred by everyone. Whole pieces are the best. I think these are the best meat of all chicken. With chicken legs and ostropel, ciulama, chicken with tomato and garlic sauce, chicken with leeks and tomatoes, classic baked chicken recipe with potatoes, baked beer and much more. I have a great collection of chicken recipes. I gathered them all in this post.
My baked chicken recipe is healthier than pan-cooked chicken. It has less oil.
The meat cooks slowly and does not boil beforehand, as I read at one point. Boiled meat can no longer absorb flavors. I recommend it for salads (such as celery, vegetables, pickles and mayonnaise or pineapple and corn).
Be sure to clean the chicken legs or any flakes. There are chefs who do not recommend salt on meat before cooking, because it draws water from it. Others say that without salt from the beginning, food has no flavor. I chose variegated with salt sprinkled from the beginning, because I take care not to dry the meat. If you have small thighs, they may cook faster, so lift the foil after 30 minutes, not 45 as in the case of larger thighs. If you have chicken legs raised in the country, with fluffy meat, it will stay longer in the oven, but I recommend it being marinated beforehand (24 hours in yogurt, stored in the refrigerator, then it can be washed and prepared in the oven). I also have a diet recipe for baked chicken with vegetables here & # 8211 with very little oil.
We choose the quantity and type of vegetables according to tastes, so I will not indicate the quantities for this recipe. I let you prepare according to your own inspiration and taste.
I leave here the list of ingredients used by me and how to prepare chicken with baked vegetables:
olive oil / sunflower oil
I preheated the oven to 180 ° C. In a heat-resistant dish we put the vegetables cleaned, washed and cut into cubes or lengthwise, as appropriate. I arranged the chicken legs among the vegetables.
As I wrote above, I seasoned with salt and freshly ground pepper, put a few sprigs of fresh or dried thyme, poured half a cup of white wine (100 ml) and one cup of oil (200 ml) & # 8211 cat the bottom of the vessel should be covered with a thin layer of liquid.
I covered the bowl with aluminum foil and baked the chicken with vegetables for 45 & # 8211 55 minutes. After this time I removed the foil and let the chicken legs brown on both sides.
I ate the chicken legs 5 minutes after I took them out of the oven. The skin has a beautiful color, and the meat was soft and juicy, tender and tasty!
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Fast baked dinner. Tomatoes with pumpkin and potatoes
It is basically a ratatouille recipe in the oven, very easy to make.
- 2 small tomatoes cut into thin slices (about 8 mm)
- 1 medium zucchini cut in the same way
- 1 potato cut the same way
- 1 onion, cut into thin slices
- 2 tablespoons olive oil and a little extra for sprinkling
- table salt and freshly ground pepper
- 1 tablespoon fresh thyme
- 2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 190 degrees. Saute the onion in olive oil until soft and slightly golden.
Place the onion slices on the bottom of a 22/33 cm tray with a lid. Add the tomato, zucchini and potato slices in layers. Season with salt and pepper, sprinkle with thyme and parmesan and sprinkle with olive oil.
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Put in the oven on a bed of potatoes
For "mistake" hunters:
- the author meant 6 large potatoes, followed by "salt", which
because of the speed it was passed without a break, but it is obvious that it was part of it
next, to the ingredients. It's really so hard to tell the difference
between mistakes due to speed or carelessness and ignorance?
-the "minor" muscle is the smaller, more tender strip of muscles in the chicken breast.
There is no need for the chick not to HAVE (not "have"), over 18 years old.
The recipe is very good, bravo.
Potatoes are harder to make than mussels and if you keep them in the oven for 45 minutes, as they are placed over the potatoes, even if you put that diluted cream, they will dry completely. Another way to make them should be found, possibly to be added later over the potatoes. I don't know, but I don't really like this recipe.
I think you can use another kind of meat and instead of water you can put milk, otherwise it seems ok!
I don't see why the cream should be mixed with water, without water I think it's better. I think he wanted to write about potatoes, but he didn't get the word out or he didn't know how to write.
That is, the muscle should not be over 18 years old, should not be major. "Marisoare" potatoes? You have a virus name, is that why you stab them so cruelly?
Baked meatballs on a polenta bed
Put the potato on a small grater, then squeeze the juice. Mix the chopped chicken breast with the mashed potatoes and carrots, spices and greens. Add the egg and mix.
With wet hands, form the meatballs, then place them in a heat-resistant dish greased with a little oil.
We mix the tomato juice with the chopped onion and the crushed garlic. Season to taste with salt, pepper and oregano. Pour the mixture over the meatballs. If necessary, add a little water, as long as the meatballs are covered.
Put the dish in the oven over medium heat, until the sauce decreases and the meatballs are well browned.
Meanwhile, prepare the polenta, which we mix with the butter and grated telemeau. Spread the polenta in a tart pan, in a thick layer. Grease with the meatball sauce, put the meatballs in place (if the tray is smaller they will come side by side :))) and sprinkle with grated cheese.
Put the tray back in the oven for a few minutes until the cheese melts and browns.
I can roast, Greek chicken with lemon on a bed of vegetables cooked in a cast iron pan
1 chicken, 2 red onions, 5 new carrots, 6 potatoes, 300 gr brown mushrooms, 2 lemons, 2 thyme sprigs, 300 ml Greek Retsina white wine, 3 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon freshly ground mosaic pepper, 2 bay leaves
Difficulty: Average | Time: 1h 20 min
White chicken soup
It is also called "blanquette" and is a traditional French soup. The ingredients below result in four servings, each with 250 kcal.
Ingredient: 500 grams of chicken breast, a carrot, two onions, a thicker leek, a clove of garlic, 200 grams of mushrooms, a lemon, a tablespoon of flour and a tablespoon of sour cream, salt, pepper, a tablespoon of oil, a bunch of parsley.
Preparation: cut the meat into pieces, clean the onion, leek and carrot. Boil in water with a little salt, meat, carrots, leeks (only the white part) and onions. Let it boil well, and gather the foam.
Clean the mushrooms and cook them with a tablespoon of oil. Add the second finely chopped onion. Mix the flour with the sour cream and pour everything over the mushrooms. Add salt and pepper and simmer for a few more minutes. Set aside and put the juice of half a lemon. When the meat has boiled, strain the juice. Finely chop the boiled carrot and leek. Toss the onion. Put in the pot about 1.5 liters of juice, meat, chopped carrot, leek, and all the mixture with mushrooms. Let everything boil for 10 minutes, with small boils, on the right heat. When ready, add the salt and pepper soup and set aside. Add the finely chopped parsley and the juice of the other half of the lemon. Serve hot soup. It is consistent and can be eaten as a dish in itself.
Whole chicken in the oven, with lemon and rosemary
Preheat the oven to 200oC. Wash the chicken very well.
Season it with salt and pepper both inside and out.
Grind half the amount of garlic, along with two sprigs of rosemary, the juice of half a lemon and add the olive oil. Optionally you can add a few chilli flakes, if you want it to come out slightly spicy. Rub the chicken very well with the mixture obtained.
Cut the rest of the garlic in half. Cut the other half of the lemon into slices. Add everything inside the puff pastry, along with the remaining rosemary sprigs.
Bake the chicken for 10 minutes at maximum temperature, then lower the temperature to 190oC and let it cook for an hour - an hour and 20 minutes, or until well penetrated.
How to serve baked chicken with lemon and rosemary
Serve the chicken with a garnish of natural potatoes or mashed potatoes.