SUNDAY CHICKEN DINNER
Serve with mixed vegetables.
Provided by Christina Egan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
- Spread the potatoes and onion into the bottom of the lined baking dish.
- Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
- Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil.
- Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 609.6 calories, Carbohydrate 70.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 6.5 g, Protein 33 g, SaturatedFat 4.1 g, Sodium 2664.6 mg, Sugar 4.5 g
SUNDAY DINNER ROAST CHICKEN
Delicious and moist, this chicken makes a beautiful centerpiece on any dinner table, and is incredibly easy to prepare.
Provided by Dans La Lune
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Clean chicken cavity and rinse thoroughly.
- Place in a large roasting pan.
- Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
- Add chopped potatoes to the bed around the chicken.
- Drizzle olive oil over chicken and vegetables.
- Season entire dish with rosemary, onion powder, salt and pepper.
- Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
- Bake chicken for approximately 2 hours.
- Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).
SUNDAY ROAST CHICKEN DINNER
In Grandma's House, Sunday dinner meant Roast Chicken. She'd put it in the oven and slow roast it before church and by the time we got home, dinner was ready to eat!
Provided by Sharon Walker
Categories Roasts
Time 3h30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 ° HINT: I roast in Cast Iron in my Dutch Oven, Kettle or Chicken Fryer because it the even heat cooks so well, and because it imparts an amazing flavor to foods.
- 2. Do not cut up chicken...leave it whole! Wash inside and out of chicken, remove any remaining feathers, then pat dry with paper towel
- 3. Season chicken well with salt and seasoned pepper, inside and out. Place breast side up on trivet in Dutch oven. Sprinkle with Sprinkle liberally with Smokey Paprika.
- 4. Surround chicken with vegetables. Drizzle with melted butter. Season with salt and seasoned pepper. Do NOT add liquid! Place lid on Dutch Oven.
- 5. Just before leaving for church, place Dutch oven in oven . WHen you return, check chicken for doneness- legs will come away easily from the sockets when done and juices will be clear. Allow to stand 15 minutes in covered Dutch Oven before carving.
- 6. After sitting for 15 minutes, remove bird and veggies to platter. Return pot with juices to stovetop. (Juices will be highly concentrated) Thicken with flour or cornstarch and bring to a rolling boil. ( Gravy will not reach its full thickness until it boils. ) If too thick, thin with chicken broth.
SUNDAY ROAST CHICKEN DINNER
Forget brining, cooking for hours and worrying about a dry chicken at the end of it all! Here's my guaranteed moist cooked Roast Chicken, absolutely bursting with flavour and juicy!
Provided by Lovefoodies lovefoodies
Categories Chicken
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Come and see the recipe here with full instructions and timings to make an entire meal, included roast potatoes, vegetables and gravy! http://www.lovefoodies.com/sunday-roast-chicken-dinner.html
SUNDAY CHICKEN DINNER
I'm probably mis-remembering, but it seems that my mother made fried chicken every single Sunday when I was growing up. Along with it: creamy mashed potatoes and chicken gravy--or bread if you preferred that with your gravy--and probably green beans or corn-on-the-cob. Maybe some sliced tomatoes. And for dessert her famous...
Provided by Ellen Bales
Categories Gravies
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Wash chicken in cold water, cut off any excess fat. Put in large bowl of enough salted water to cover and refrigerate overnight.
- 2. The next day, dry the chicken with paper towels and place on waxed paper. Cover all sides of the chicken with the seasoned flour.
- 3. In a large, deep skillet, heat the Crisco oil until just hot. Add chicken pieces, careful not to crowd too close together. Over medium-high heat, brown the chicken on both sides, uncovered, until almost as brown as you like it.
- 4. Reduce heat to low-medium, add a tablespoon of water, cover and simmer for about 40 minutes, or until tender when stuck with fork.
- 5. The pieces will be soggy, but don't worry. Turn up the heat, add a little more oil if needed, and quickly re-brown on both sides, uncovered, until very crispy.
- 6. Remove chicken pieces to paper towels while making gravy.
- 7. Pour out all oil from skillet except for about 1/4 cup. Loosen any crusty bits with a heavy spoon. Add 1/4 cup flour and stir until blended. Pour in the milk, a little at a time, stirring constantly with a wire whisk over medium-high heat. When gravy starts to get thick and bubble, lower heat and let simmer no more than 2 minutes. Salt & pepper to taste, if needed.
- 8. Spoon gravy over chicken and mashed potatoes. Mmmm, good!
SUNDAY DINNER CHICKEN
Make and share this Sunday Dinner Chicken recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 2-3 quart casserole dish.
- Spread rice on bottom.
- Add chicken; salt and pepper.
- Sprinkle onion soup mix over chicken.
- Mix cream of mushroom soup with milk.
- Pour over chicken.
- Bake at 325°F for 2 hours.
Nutrition Facts : Calories 814.3, Fat 42.9, SaturatedFat 12.9, Cholesterol 184.4, Sodium 1410.5, Carbohydrate 53, Fiber 1.3, Sugar 2.9, Protein 50.6
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