Best Sundays Best Chicken Recipes
SUNDAY'S BEST CHICKEN
I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!-Amy Jenkins, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
Nutrition Facts : Calories 555 calories, Fat 34g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 801mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 57g protein.
SUNDAY CHICKEN
This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
SLOW-COOKED SUNDAY CHICKEN
Here's a hearty dish for two that satisfies the biggest appetites. It's loaded with good old-fashioned flavor. -Ruthann Martin, Louisville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.
Nutrition Facts : Calories 304 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 927mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
"SUNDAY BEST" ROAST CHICKEN
When I was a little girl, we had three types of clothing. "Play clothes", "school clothes" and "Sunday Best"! "Sunday Best", though, also referred to the best meal of the week that was served around noontime on Sundays. Growing up in a farm community, dinner was simple but oh, so good! Roast chicken was always a welcomed...
Provided by Kelly Williams
Categories Roasts
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on outside (and a little inside) of chicken. Tie legs together if desired. Tuck wings under. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste well every 30 minutes with melted butter. (You can also baste with juices from the pan when enough accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving. Great for turkeys and cornish hens, too! *Cut-up potatoes, baby carrots, celery and onions can also be added to the pan if desired for a "one pot wonder"! And gravy can be made from the drippings.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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