Roast chicken and all the trimmings recipe

Photo: Roast chicken and all the trimmings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roast chicken and all the trimmings Recipe. Enjoy our collection of quick & easy recipes and learn how to make Roast chicken and all the trimmings.  

Takes: 15 mins to prepare and 1 hr 20 mins to cook
Serves: 4

Ingredients:

whole, medium-sized chicken
90ml olive oil
1 whole bulb garlic
1 lemon
1.5kg potatoes
45g sage and onion stuffing mix
350g carrots
350g broccoli
300g frozen sliced green beans
30g chicken flavour gravy granules
salt
freshly ground black pepper

Preparation:

Preheat the oven to Gas 6, 200°C, fan 180°C. Place the chicken in a roasting tin, rub the skin all over with 30ml of the olive oil. Grate the lemon zest then cut the lemon in half and push inside the chicken along with the bulb of garlic. Season the chicken with plenty of salt and ground black pepper and sprinkle over the lemon zest.

Place it breast side down in the roasting tin then roast for 1hr 10mins. Place a roasting tin in the oven to preheat below the chicken.

Cut the potatoes into large even-sized chunks then place them in a large pan of cold water and bring to the boil. Boil for 4mins. Then drain and return to the pan. Shake the pan to rough up the potato edges.

Pour the rest of the olive oil in the hot roasting tin, swirl to coat the sides the tip in the potatoes and turn them until they are coated in the hot oil. Roast along side the chicken for 40mins.

Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions. Leave to stand before rolling into 8 walnut sized balls. Add these to the roast potato tin and roast both for 20mins.

Prepare the vegetables cutting the carrots into batons and the broccoli into florets and placing them in separate pans. Fill the kettle with water and put on to boil.

About 10 mins before the chicken is cooked, pour hot water from the kettle over the carrots and cook them for 5mins or until tender. Drain the water and pour it over the broccoli, cook this for 5mins or until tender. Finally place the beans in a pan and pour the water from the broccoli pan over them, boil for 3 mins. Drain the beans, reserving the vegetable cooking water into a measuring jug, make up to 600ml if necessary.

Whilst the vegetables cook, remove the chicken from the oven and transfer to a carving plate, cover with foil and leave to rest for 10 mins. Transfer the potatoes and stuffing balls and vegetables in serving dishes and keep warm.

Remove the chicken from the roasting tin and spoon off any excess fat, pour the vegetable water into the roasting tin, bring to the boil, stirring to scrape up all the cooking juices. Whisk in the gravy granules and cook for 1 min. Pour into a gravy boat. Carve the chicken and serve. 

More Chicken Recipes:

Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese

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Chicken and herb bake with tomatoes recipe

Photo: Chicken and herb bake with tomatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and herb bake with tomatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and herb bake with tomatoes.

takes: 10 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

4 chicken breast fillets, skin on or off
4tbsp garlic and herb
extra-light soft cheese
½tbsp oil
1tbsp breadcrumbs
250g cherry tomatoes
rocket or mixed salad, to serve

Preparation

Heat the oven to gas 6, 200°C, 180°C. Spread the cheese over all of the chicken breasts (if the chicken breasts have skin on you will need to lift it back gently first, then smooth it back over the top of the cheese).

Brush the skin with oil (skip this stage if you're using skinless ones) and sprinkle over the breadcrumbs. Put in a baking dish.

Toss the cherry toms in the remaining oil and season well, then tip into the dish with the chicken.

Bake for 20 minutes or until the chicken is cooked through. Crisp the skin up under the grill if needed.

Serve with a rocket or mixed salad.

More Chicken Recipes: 

 Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw

Save and Share Chicken and herb bake with tomatoes recipe 

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Salt and sage roast chicken with apple gravy recipe

Photo: Salt and sage roast chicken with apple gravy recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Salt and sage roast chicken with apple gravy Recipe. Enjoy our collection of quick & easy recipes and learn how to make Salt and sage roast chicken with apple gravy. 

If want a sumptuous Christmas feast on a budget, look no further than this delicious chicken special.

INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 8

Ingredients

1 tablespoon sea salt
2 teaspoons cracked black pepper
2 teaspoons finely grated lemon rind
1 teaspoon paprika
2 tablespoons chopped fresh sage leaves
2 x 1.8kg Steggles whole chickens
60g butter, melted

Apple gravy

330ml sparkling apple juice
1 cup chicken stock
2 eschalots, chopped
1 garlic clove, crushed
1 1/2 tablespoons plain flour

Method

Process salt, pepper, lemon rind, paprika and sage until finely chopped.

Rinse chickens (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Tie legs together with kitchen string. Tuck neck flap and wings underneath. Place chickens, breast side up, on wire rack in a large, flameproof roasting pan. Brush with half the butter. Sprinkle with salt mixture. Cover. Refrigerate, overnight, if time permits.

Preheat oven to 200°C/180°C fan-forced. Roast chickens, basting with remaining butter halfway during cooking, for 1 hour 30 minutes or until juices run clear when thigh is pierced with a skewer. Transfer to a large plate. Cover loosely with foil. Stand for 10 minutes.
Step 4

Make gravy: Combine apple juice and stock in a jug. Skim liquid from pan, leaving 11/2 tablespoons liquid in pan. Place pan over medium-high heat. Add eschalots. Cook, stirring with a wooden spoon, for 1 minute or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add apple juice mixture to pan, stirring constantly. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain into a jug. Serve chickens with gravy.

Nutrition

Energy 2117kJ
Fat saturated 12.50g
Fat Total 34.90g
Carbohydrate sugars -
Carbohydrate Total 6.60g
Dietary Fibre 0.50g
Protein 41.90g
Cholesterol 220.00mg
Sodium 1588mg

Notes

For extra flavour with the chicken you could add wedges of red apple to the roasting pan halfway during cooking. Serve with the chicken and gravy. 

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Vanilla-and-lime chicken skewers 
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites 

Save and Share Salt and sage roast chicken with apple gravy recipe

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Vanilla-and-lime chicken skewers recipe

Photo: Vanilla-and-lime chicken skewers recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Vanilla-and-lime chicken skewers Recipe. Enjoy our collection of quick & easy recipes and learn how to make Vanilla-and-lime chicken skewers. 

Cuisine: Modern Australian
Prep Time: 3 hr(s) 10 min(s)
Cook Time: 10 min(s)
Serves 4

Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu.

Wine match Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills, SA
In my head, I don’t usually put lime and vanilla together, but this bright and breezy dish seems like just the thing for enjoying on a warm day at a barbecue. And so you’ll want an outdoor friendly white to go with it. No real fat, chilli heat or heavy sauce to worry about so you can pick a white that is delicate and clean. This is the second visit this series to the Austrian Gruner Veltliner variety because I think it has such food-friendly properties. It calls to mind citrus and light stone fruit sprinkled with spicy white pepper, and so you get interest and plenty of fresh, clean flavours and acidity – definitely one to try if you get the chance.
-Dan Coward

Ingredients
 
Wooden skewers
800g chicken breast, cut into 2cm squares
Olive oil, to coat chicken
1½ tbsp ground vanilla salt and lime zest
Pinch of pepper
1 lime
2 garlic cloves, grated

Preparation

Soak the skewers in water for 20 minutes (or for as long as the chicken is marinating).

In a large bowl, combine the chicken, olive oil, ground vanilla salt and lime zest, pinch of pepper, juice of half of the lime and the garlic. Cover and marinate in the fridge for 3 hours.

Skewer the chicken pieces and cook on a hot barbecue or grill plate until ready. Squeeze the juice of the remaining lime over the chicken skewers while cooking.

Serve hot with salad, rice or vegetables.

If you enjoyed this Vanilla-and-lime chicken skewers recipe then browse more Modern Australian recipes, barbecue recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular orange and almond cake recipe.

Form sbs.com.au
Created by George Gonthier

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Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore

Save and Share Vanilla-and-lime chicken skewers recipe 

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Basque chicken recipe

Photo: Basque chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Basque chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Basque chicken.

Serves: 4

Ingredients

1 tbsp olive oil
1.8kg chicken, jointed into 8 pieces
2 onions, chopped
1 green capsicum, sliced
1 red capsicum, sliced
3 garlic cloves, crushed
225ml chicken stock
400g can chopped tomatoes
225ml white wine
50ml cognac
Steamed wild rice, to serve

Preparation

Heat the oil in a heavy-based pan over a medium heat. Sprinkle salt and pepper over the chicken pieces, then put them into the hot pan and cook for 8 minutes, turning them until they are nicely browned on all sides. Remove the pan from the heat and transfer chicken to a bowl, leaving the oil in the pan.

Return pan to the heat, add the onions and capsicums, and cook until soft. Stir in the garlic, add the chicken stock, and use a spoon to scrape any brown bits off the bottom of the pan – these will add to the flavour. Add the tomatoes, wine and cognac, stir, then add the chicken pieces. Season and bring to the boil.

Reduce heat to low–medium, then loosely cover and simmer for 40 minutes or until the chicken is cooked through and tender. Serve with steamed wild rice.

From sbs.com.au
Created by Tony Milford Jr
As seen in Feast magazine, Issue 10, pg97.
Photography by David Loftus.

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Chicken Florentine Style
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore

 Save and Share Basque chicken recipe

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Chicken Florentine Style Recipe

Photo: Chicken Florentine Style Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Florentine Style Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Florentine Style.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Directions

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Under the Tuscan Sun 

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All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore
Crispy Roasted Chicken Breasts with Orange and Cardamom
 
 Save and Share Chicken Florentine Style recipe

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All-in-one chicken fajita recipe

Photo: All-in-one chicken fajita recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try All-in-one chicken fajita Recipe. Enjoy our collection of quick & easy recipes and learn how to make All-in-one chicken fajita.

Takes: 10 mins to prepare and 5 mins to cook
Serves: 4

Ingredients

 450g boneless chicken, cut into thin strips
2tbsp olive oil
1 sachet Discovery Fajita Seasoning Mix
1 onion sliced
1 green pepper, sliced
1 red pepper, sliced
8 Discovery Soft Flour Tortillas

Preparation

Coat chicken in oil and Fajita Seasoning Mix. Heat a heavy based frying pan until very hot and add chicken. Fry for about 3 minutes until well browned.

Add onion and peppers and cook for a further 2 minutes or until the meat is cooked.

Serve with warm Tortillas, Salsa, Soured Cream, Guacamole and Jalapeños, roll up and enjoy!

TESCO realfood 

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Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore
Crispy Roasted Chicken Breasts with Orange and Cardamom
Roasted Chicken with Balsamic Vinaigrette

Save and Share All-in-one chicken fajita recipe

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Smoked chicken, walnut & grape salad with blue cheese recipe

Photo: Smoked chicken, walnut & grape salad with blue cheese recipe
Photography by Rob Palmer

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Smoked chicken, walnut & grape salad with blue cheese Recipe. Enjoy our collection of quick & easy recipes and learn how to make Smoked chicken, walnut & grape salad with blue cheese.

With crunchy walnuts and creamy cheese, this is a yummy mix of flavours and textures - and our Food Fight winner for the week!

Ingredients

3 slices prosciutto
1 1/2 tbs extra virgin olive oil
1 tbs red wine vinegar
2/3 cup fresh basil leaves
2 small (about 320g) single smoked chicken breasts, skin removed, coarsely shredded
600g Thompson seedless grapes
1/2 cup pale celery leaves
55g (1/2 cup) walnut halves, coarsely chopped
60g blue cheese, crumbled

Method

Preheat grill on high. Place the prosciutto, in a single layer, on a baking tray. Cook under the grill for 3 minutes or until the prosciutto is crisp around the edges. Set aside on the tray to cool slightly.

Whisk together the oil and vinegar in a small bowl until well combined. Coarsely tear the prosciutto and any large basil leaves.

Place the chicken, grapes, celery leaves, walnuts, blue cheese, basil and prosciutto in a large bowl. Add three-quarters of the dressing and toss to combine. Taste and season with salt and pepper. Divide the salad among serving plates and drizzle over the remaining dressing to serve.

Notes:

You'll need to pick the pale celery leaves from the centre of half a bunch of celery for this recipe. Tip: If you're not a lover of blue cheese, replace it with 60g Greek-style feta, crumbled.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Nutrition

Energy 1815kJ
Fat saturated 6.00g
Fat Total 26.00g
Carbohydrate sugars -
Carbohydrate Total 24.00g
Dietary Fibre 2.50g
Protein 27.00g
Cholesterol -
Sodium -

Australian Good Taste - January 2008 , Page 18
Recipe by Gemma Purcell 

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Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore
Crispy Roasted Chicken Breasts with Orange and Cardamom
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce

Save and Share Smoked chicken, walnut & grape salad with blue cheese recipe
 
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