Best Upright Chicken In The Oven With Garlic And Cider Recipes

CIDER VINEGAR CHICKEN

Cider Vinegar Chicken image

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Provided by Arthur Doughty

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Yield 6

Number Of Ingredients 3

Ingredients

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Vertical-Roasted Chicken with Poultry Rub image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper
1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
2 teaspoons olive oil
Chicken stock, or water
Steamed long-grain white rice, accompaniment
Steamed assorted vegetables, accompaniment

Steps:

Poultry Rub:
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
Chicken:
Preheat the oven to 350 degrees F.
Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

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