It’s chicken. Nothing ground-breaking or earth-shattering or otherwise monumental. Just good ol’ chicken, that staple of American diets everywhere. So blasé.
Or is it?
This week we’re sharing some chicken recipes you’ll definitely want to write home about, praise to the skies, and serve up at your next dinner party. So pull on your apron, grab a bird, and preheat the oven!
Herb Crusted Roasted Chicken with Gravy
This recipe might be simple and classic, but it’s some of the best roasted chicken you’ll ever eat. The olive oil and high cooking temp crisp up the skin and seal in moisture, while the herbs add flavor (and smell amazing while cooking, too). You’ll never eat chicken without savory again!
- whole chicken (6-7 pounds)
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried savory
- 1/2 teaspoon dried rosemary
For the Gravy:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup reserved cooking liquid
Preheat oven to 425 degrees.
Remove gizzards from chicken. Rinse and pat dry with paper towels; place in a roasting pan.
Using hands, rub olive oil into skin of chicken on both sides. Season with salt and pepper on both sides and inside of chicken; place in pan breast-side up. Sprinkle savory and rosemary evenly on top of chicken.
Roast in oven at 425 degrees for 30 minutes, then reduce heat to 375 and continue cooking another hour or until chicken reaches an internal temperature of 165 degrees.
Remove from oven and drain off cooking juices into a bowl. You need approximately one cup of juice for the gravy. Set chicken on serving platter.
In a saucepan, combine butter and flour over medium heat to form a roux. When mixture begins to bubble, allow it to cook, whisking frequently, for several minutes. Whisk in reserved cooking juices from chicken and bring to a boil. Continue whisking until gravy comes together and coats the back of a spoon.
Serve chicken and gravy hot with brown rice and your favorite green vegetables.
from Andy Hayes
When I lived in the UK, I found some of the freshest mango chutney I’ve had. I accidentally bumped my way into this recipe, and after years of tweaks, I think you’re going to love it. Pair it with a fruity wine or a cold beer!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Kosher salt & freshly ground black peppers (to taste)
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup mango chutney
- 1/2 cup apple cider
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 2 tablespoon sesame seeds
- 1 tablespoon chili powder
- 2 tablespoons ground ginger
Preheat 350 degrees F. Prepare a 9×13 (approx) sized baking dish or casserole dish with nonstick spray or lightly oil.
First, prep your sauce. In a bowl, whisk together the chutney, apple cider, soy sauce, garlic powder, sesame seeds, chili powder, and ground ginger. Set aside for now.
Heat vegetable oil in a large saucepan. In a large bowl, season your chicken with a bit of salt and pepper. Stir in the cornstarch and combine to ensure chicken is evenly covered. One chicken piece at a time, dip the chicken into the eggs, then place the chicken into your heated vegetable oil. Cook the chicken until brown, 2-3 minutes on each side. Transfer cooked chicken onto a paper towel-lined dish.
Once chicken is cooked, spread chicken across your baking dish or casserole dish. Top with the mango sauce and ensure each piece of chicken is coated evenly. Place in the oven and bake until the sauce has thickened, about 50 minutes. Turn the chicken halfway through to ensure pieces are evenly coated.
Best served piping hot with rice or steamed vegetables.
Vegetable Stuffed Chicken Breast
from Phoebe Canakis of Phoebe’s Pure Food
This roasted, veggie stuffed chicken breast is an easy way to stretch your meat dollars; per pound, seasonal veggies will cost less that meat. You can feed two ravenous folks with this recipe or four folks with a normal appetite.
- 2 chicken breasts, butterflied
- 1/2 small, skinny zucchini, sliced lengthwise
- 2 onion slices
- 1/2 pepper, sliced
- garlic scapes or garlic slices
- left over balsamic dressing or homemade pesto, vinaigrette, OR
- lemon pepper seasoning
Pre-heat the oven to 350 degrees or fire up the grill.
Open the butterflied chicken beast and rub/brush on the dressing followed by layering in the veggies. Fold the breast closed. If you need to secure the breast closed, use bamboo skewers or tie with cooking twine. Securing with twine will be helpful if you are grilling.
Drizzle extra dressing/pesto over the top and cook for approximately 20 minutes, until juices run clear. Top with strawberry salsa.
Want more chicken recipes? We’re intrigued by this Baked Greek Chicken from The Wanderlust Kitchen as well as the Smoky Chipotle Chicken Quesadillas from Food n’ Focus. Oh, and don’t forget about the Ultimate Bacon-Stuffed Chicken Saltimbocca we served up last year.
Photo Credits: author, Andy Hayes, and Phoebe Canakis.