#Chicken Roast Recipe

[daily-deliciousness]

Honey roasted chicken

[eat-love-eat]

Roasted Chicken with Garlic Herb Butter

[theunstuffedpepper]

For my girl @katiegirlwanders and anyone else who, like me, is still salivating over the thought of tangy green sauce made from cilantro, lime juice, and a bunch of other yummy stuff..

Try this immediately. Put it on everything. Chicken, beef, eggs, sandwiches, pasta, rice, salad… everything!

Ive included screen shots for the chicken we made as well as the green sauce and cucumber salad. It ALL was incredible. For the sauce, just pop all that stuff into a blender and blend it up, adding the mayo at the end before giving it one last pulse.

So good.

[autoneurotic]

tomato soup and shepards pie tonight fwm fwm fwmmmmm

[angelmush]

made a roast chicken, roasted potatoes, and schmaltzy rainbow chard w dill n lemon 4 dinnerrrrr

[sikfankitchen]

“Buttermilk Roasted Chicken” from Salt Fat Acid Heat🍗

[selinaeliott]

Chicken Manchurian

[daily-deliciousness]

Greek chicken and potatoes

[thelordismylightandmysalvation]

Garlic Herb Butter Roast Chicken - Cafe Delites

[kkimura]

中国では新年！ファイブスパイスを使って、北京ダックならぬ、北京チキンを作ってみました。生姜とネギを油で炒めたのを添えて、めちゃくちゃ簡単なのにとびっきり美味しくてびっくり！また作りたい！

It’s lunar new year and I made Peking whole chicken today! I use tons of five slice marinade and it came out super delicious!!! I couldn’t believe that it’s so easy to make yet seriously flavorful!!! I served brown rice and oiled ginger scallion dressing.

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[utilitycaster]

made the spire by fire brisket with a couple minor alterations and it's GREAT although what kind of nonsense is "discard the solids". those carrots are for ME.

[eat-love-eat]

Roasted Lemon Pepper Chicken Thighs with Potatoes

[aesethewitch]

Roast Chicken II - Spring Equinox Spread 2024

Every year, I put together a spread for each of the equinoxes and solstices. This is the second recipe in a new series for this year's Spring Equinox. My focuses for the meal are growth, prosperity, peace, happiness, and celebration. You’ll see that reflected in all of these recipes.

This is the centerpiece of the meal. It’s the dish everything else is planned around. I love to roast chicken for a crowd; it never disappoints, and I often find good-sized birds for relatively cheap prices. It’s a budget-friendly feast option for when you want to splurge a little bit without breaking the bank entirely. This particular recipe is adapted from my Autumn Equinox chicken, tweaked to suit Spring.

Get the full recipe over on Ko-Fi, currently exclusive for supporters!

My full collection of Spring Equinox Spread recipes are being posted this week for Ko-Fi supporters only! They’ll go public at some point, but if you want immediate access to plan your own equinox meal (and to support my work), consider tossing a couple dollars in my tip jar, commissioning me for a recipe or tarot reading, or buying a recipe card! Support helps me keep my bills paid, since this is currently my full-time gig.

All of these recipes will be sold as a recipe card bundle starting this Saturday (3/16), so stay tuned!

[soupwitchsgarden]

I few weeks ago, I went out to lunch with a friend, and I intended to order herb-roasted chicken (of course I scout menus before I go anywhere and know what I'm going to order before I walk in).

Only, even though the chicken was prominent on their website, on their menu, and on the extra flyer with the current specials on it, not only did they not have it, it was no longer available ever.

So I went home and looked for a recipe for herb-roasted chicken, and I ended up with this delicious butter:

1/2 cup butter (1 stick), softened

1/4 cup minced fresh herbs (about half parsley, about half a mix of rosemary, thyme, and sage)

1 tablespoon minced garlic

1 teaspoon each salt and pepper

If you're going to roast a whole chicken or split breasts or bone-in, skin-on thighs, loosen the skin and rub butter both directly on the chicken and on the skin and roast based on the size you're making.

I had leftover butter, so I later pounded a boneless, skinless breast flat, rubbed butter on one side of it, and popped it in the air fryer butter-side-up for 10 minutes, then I took it out, put frozen broccoli and cauliflower in the air fryer, put the chicken butter-side-down on top of it, spread more butter on the top, and cooked it another 10 minutes.

After I got home from grocery shopping today, I needed to figure out something to eat for dinner, and I still had a little of that butter left. So I heated a skillet and a griddle and I cooked some shaved ham and a lovely pita, melted some American cheese on the pita, and scrambled a couple of eggs in the herb butter, put it all together, and topped it with a little hot sauce.

I've taken pictures of nothing because I'm a bad soup witch, but it was all delicious.

I've got a lot of leftover fresh herbs, too, and I've frozen them for whipping up future batches of butter.

[thcdoomed]

i come from a hairy family. / from kristen.

the passion (1987) || accepting [🏹]

|| @torntruth

Dronia almost chokes on her roasted cockatrice wing, it almost feels as if Kristen just said whatever she could think of to get a reaction out of Dronia. And it always seems to work. She lowers the wing, dabbing at her chin with her sleeve, and just stared at her, an incredulous look on her face. At least the time it takes her to finish chewing her food and swallowing it down gives her the time to think of what to even say in reply to that.

"Do you just speak whatever you are thinking, Kristen?" She asks as if she doesn't already know the answer.