Best Whole Crispy Roast Chicken Asparagus Caesar Recipes
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN
Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice. You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at www.kittencalskitchen.com.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
- In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
- Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
- Place the lemon/s inside the cavity.
- Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
- Using cotton string tie the legs together tightly.
- At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
- Set oven to 450 degrees F.
- Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
- Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).
CHICKEN CAESAR SALAD WITH ASPARAGUS
Don't be afraid! It is SO good! My husband and I had never been big asparagus fans, but when I got this recipe from an awesome lady who often substitute teaches at the school where I work, I just had to try it, and we love it! I've never actually put the croutons on, and we never toss all four servings together as the recipe calls for, we just put the salad in individual bowls, top with the chicken and veggies, and put on the desired amount of dressing and parmesan cheese. I also love mine with fresh ground pepper. We like to precook a larger quantity of asparagus and chicken ahead of time to be able to enjoy this salad more than once. I've taken this to work for lunch as well, but would recommend keeping the ingredients separate in order to prevent the lettuce from getting mushy. This makes a great meal all by itself, maybe with some fresh fruit for dessert. The preparation time is really a guess. It all depends on whether or not you already have the chicken cooked and on what method you choose to cook it. All of the other ingredients can be prepped and ready in less than the amount of time it takes to cook the chicken, so it comes together pretty fast.
Provided by SrtaMaestra
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
- Add dressing and toss.
- Top with croutons and parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 448.6, Fat 28, SaturatedFat 6.2, Cholesterol 80.3, Sodium 621.3, Carbohydrate 16.9, Fiber 5, Sugar 5, Protein 33.8
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
Provided by Helping Hands
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8
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