Caramelized Baked Chicken Legs/Wings Recipe

Photo: Caramelized Baked Chicken Legs/Wings Recipe

Total Time: 1 hrs 35 mins
Prep Time: 5 mins
Cook Time: 1 hrs 30 mins

Servings: 6-8

Ingredients:

 2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Directions:
 
1 Preheat oven to 180 degrees Celsius.

2 Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.

3 Pour over the chicken.

4 Bake in preheated oven for one hour, or until sauce is caramelized.

5 Could also use wings or pork ribs.

Adopted from food.com

Simply Sour Cream Chicken Enchiladas Recipe

Photo: Simply Sour Cream Chicken Enchiladas Recipe

By Deb's Recipes

Total Time: 45 mins
Prep Time: 25 mins
Cook Time: 20 mins

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Servings: 8

Ingredients:

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Directions:

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Adopted from food.com

Melt-in-Your-Mouth Chicken Breast Recipe

Photo: Melt-in-Your-Mouth Chicken Breast Recipe

By Denise in NH

Total Time: 55 mins
Prep Time: 10 mins
Cook Time: 45 mins

The mayonnaise make these chicken breast very moist and tender--enjoy!

Serves: 4

Ingredients:

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions:

1 Mix mayonnaise, cheese and seasonings.
2 Spread mixture over chicken breast and place in baking dish.
3 Bake at 375°F for 45 minutes.

Adopted From food.com

Easy Garlic Chicken Recipe

Photo: Easy Garlic Chicken Recipe

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.

Servings: 4

Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

Directions:

1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Adopted from food.com

Maple-glazed roast chicken recipe

Photo: Maple-glazed roast chicken recipe

By Silvana Franco

Serves 2-3 |
Takes 10 minutes to make and 1½ hours to roast |

The glaze sets into a sticky, shiny coating that gives a yummy sweet-and-sour flavour to the bird.

 Ingredients

1.5kg whole free-range chicken
5 tbsp red wine vinegar
4 tbsp maple syrup
1 tsp ground cinnamon
1 tbsp sesame seeds

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and pour 2 tablespoons vinegar into the body cavity. Put in a roasting tin and roast for 1 hour 10 minutes.
2. Meanwhile, mix together the remaining vinegar with the syrup, cinnamon and sesame seeds. Brush half the mixture over the chicken and roast for a further 10 minutes. Brush with the remaining glaze and return to the oven for a final 10 minutes, until the chicken is deeply golden and shiny. Rest for 5 minutes before carving. Serve with roasted carrots and leeks.

Nutritional info

Per serving (based on 3): 439kcals, 9.8g fat (2.4g saturated), 73.5g protein, 13.6g carbs, 11.7g sugar, 0.6g salt.

More Chicken Recipes:

Lemon, olive and rosemary chicken with butter bean salad
Chilli chicken with ginger and udon noodles
Griddled chicken with lemony barley couscous 
Chicken with a Parmesan & Pesto Crust   
One Pot Chicken and Pesto Risotto
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing

Lemon, olive and rosemary chicken with butter bean salad recipe

Photo: Lemon, olive and rosemary chicken
 with butter bean salad recipe

By Catherine Hill

Serves 4 | Ready in 40 minutes

There's a Mediterranean flavour to this a zesty chicken dish with lemon, olive and rosemary making this recipe ideal for summer.

Ingredients

Grated zest and juice of 1 lemon
1 tbsp chopped fresh rosemary leaves
3 garlic cloves, chopped
25g pitted mixed olives, chopped
1 tsp golden caster sugar
6 skinless, boneless chicken thighs
Vegetable oil, for greasing
For the butter bean salad
2 x 400g cans butter beans, drained and rinsed
100ml chicken or vegetable stock, hot
250g cherry tomatoes, halved
200g French beans, steamed and halved
2 tsp sun-dried tomato paste
1 tsp white wine vinegar
4 tbsp chopped fresh flatleaf parsley

Method

1. In a large non-metallic bowl, combine the lemon zest and juice, rosemary, garlic, olives and sugar. Season well and add the chicken. Toss to coat in the marinade, then set aside to marinate for 15 minutes.
2. Preheat the grill to medium-high. Line the grill pan with foil, lightly grease with oil and add the chicken and its marinade – spread out in the pan. Grill for 15-20 minutes, turning and basting with the marinade as you go, until cooked. Set aside for a few minutes, then thickly slice.
3. While the chicken is cooking, put the butter beans in a pan with the stock. Simmer gently for 5 minutes, until hot, then drain. Stir in the remaining ingredients and season.
4. Divide between bowls and top with chicken slices to serve.

Nutritional info

Per serving: 307kcals, 5.9g fat (1.2g saturated), 37.9g protein, 27.3g carbs, 6.8g sugar, 2.3g salt

Adopted from Delicious Magazine

More Chicken Recipes:

Chilli chicken with ginger and udon noodles
Griddled chicken with lemony barley couscous
Chicken with a Parmesan & Pesto Crust 
One Pot Chicken and Pesto Risotto
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing
One-pot pancetta-wrapped chicken thighs

Chilli chicken with ginger and udon noodles recipe

Photo: Chilli chicken with ginger and udon noodles

By Catherine Hill

Serves 4 | Takes 20 minutes to make, plus marinating

Healthy, light, tasty and filling, this Asian chicken recipe will tick all the boxes

 Ingredients

4 skinless chicken breasts
Finely grated zest of 1 lime, 1 tbsp juice, plus extra lime halves to serve
4 tbsp Thai sweet chilli dipping sauce (we like Blue Dragon)
3 tbsp chopped fresh coriander
200g tenderstem broccoli, trimmed
100g mangetout, trimmed
2 x 300g packs Amoy Straight To Wok Udon Noodles
3 tbsp light soy sauce
1/2 tsp toasted sesame oil
1cm piece fresh ginger, grated
1 tbsp sesame seeds, toasted

Method

1. Use a sharp knife to make a few slashes in the chicken breasts, then put them in a non-metallic bowl. Add the lime zest and juice, chilli sauce and coriander and stir well. Set aside to marinate for about 10 minutes.
2. Preheat the grill to medium. Place the chicken on the rack of a grill pan and grill for 15 minutes, turning halfway, until cooked through.
3. Meanwhile, steam the broccoli for 3 minutes and the mangetout for 2 minutes, until tender. Set aside.
4. Put the noodles in a large saucepan of boiling water for 1 minute, then drain and return to the pan. Add the hot broccoli and mangetout, soy sauce, sesame oil, ginger and sesame seeds and gently combine.
5. Divide the noodles between 4 bowls, then slice the chicken and arrange on top. Serve with extra lime halves to squeeze over.

Nutritional info

Per serving: 506kcals, 7.9g fat (2.6g saturated), 40.5g protein, 59.7g carbs, 10.6g sugar, 2g salt 

More Chicken Recipes: 

Griddled chicken with lemony barley couscous
Chicken with a Parmesan & Pesto Crust
One Pot Chicken and Pesto Risotto
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing
One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken

Griddled chicken with lemony barley couscous recipe

Photo: Griddled chicken with lemony barley
couscous recipe

 A quick, light and healthy chicken recipe.

 Ingredients

4 chicken breasts
80g barley couscous
100ml hot vegetable stock
2 tbsp olive oil
1 tbsp lemon juice and
1 tbsp toasted pine nuts
Chopped parsley to season
Green beans and lemon wedges, to serve

Method

1. Using a rolling pin, bash the chicken breasts flat between sheets of cling film. Brush the chicken with olive oil and cook in a griddle pan for 3-4 minutes each side, until cooked through.
2. In a bowl, mix the couscous with the vegetable stock, cover and leave for 4 minutes. Stir in the olive oil and microwave on High for 3 minutes.
3. Stir in the lemon juice and toasted pine nuts, some chopped parsley and season.
4. Serve with blanched green beans and the chicken, sliced into 3, with lemon wedges to squeeze over.

Adopted from Delicious Magazine

More Chicken Recipes:

Chicken with a Parmesan & Pesto Crust
One Pot Chicken and Pesto Risotto
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing
One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken
Baked Stuffed Chicken Breast with Basil Pesto 

Chicken with a Parmesan & Pesto Crust Recipe

Photo: Chicken with a Parmesan & Pesto Crust Recipe

Serves: 4, On the table in: Over 60 Minutes

Ingredients

Olive oil for greasing & drizzling
4 chicken breasts, skin removed
100g fresh breadcrumbs
45g fresh Parmesan, grated
45g pine nuts
3 tablespoons chopped fresh parsley
4-5 tablespoons Sacla' Classic Basil Pesto
Salt & freshly ground pepper

Instructions

Preheat the oven to 200°C/400°F/gas 6. Lightly grease a baking tray with a little oil.

Slice each chicken breast in half horizontally, to make eight thin fillets.

In a small bowl mix together the breadcrumbs, Parmesan, pine nuts & parsley, and season with salt and pepper. Spread the Pesto all over the chicken breasts then cover generously with the cheesy crumb mixture. Place on the baking tray and scatter over any remaining topping. Drizzle with a little oil and cook for 15 to 20 minutes, until the crumbs are golden and the chicken is cooked through.

Adopted from Sacla

More Chicken Recipes:

One Pot Chicken and Pesto Risotto 
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing 
One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken
Baked Stuffed Chicken Breast with Basil Pesto  
Chicken and Olive Pasta with Crispy Breadcrumbs 

One Pot Chicken and Pesto Risotto Recipe

Serves: 4, On the table in: Up to 60 Minutes

Ingredients

5 tbsp olive oil
1 small red onion, finely chopped
300g tub Sacla’ Fresh Cherry Tomato & Basil Pasta Sauce
1 fresh rosemary sprig
3 garlic cloves, chopped
350g risotto rice
750ml-1 litre chicken stock, hot
250g cooking chorizo, cut into thick slices
2 tbsp Sacla’ Fresh Tomato Pesto
4 free-range skin-on chicken thighs, seasoned
Lemon wedges to serve
Fresh parsley, chopped, to serve

Instructions

Preheat the oven to 180°C/fan160°C/gas 4. In a shallow casserole dish, mix 4 tbsp of olive oil with the onion, Sacla’ Fresh Cherry Tomato & Basil Pasta Sauce, rosemary and garlic. Cover and cook for 10-15 minutes.

Remove from the oven. Stir in the risotto rice, hot chicken stock, chorizo and Sacla’ Fresh Tomato Pesto and season. Cover the dish again and return to the oven for a further 15 minutes.

Meanwhile, heat the remaining 1 tbsp of oil in a frying pan. Fry the seasoned chicken, skin side down, for 5 minutes then set aside.

Remove the casserole dish from the oven, stir the rice and nestle the chicken on top. Cover again and return it to the oven for the last 10-15 minutes of cooking, until the rice is tender and the chicken is cooked through. Scatter with parsley and serve with lemon wedges for squeezing.

Adopted from Sacla

More Chicken Recipes: 

Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing 
One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken
Baked Stuffed Chicken Breast with Basil Pesto  
Chicken and Olive Pasta with Crispy Breadcrumbs  
Chicken and Pesto Lasagne by Mitzie Wilson

Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing Recipe

Serves: 1, On the table in: Up to 15 Minutes 

Ingredients

200g tub Greek yogurt
1 ½ tsp Sacla’ Classic Basil Pesto
1 ½ tsp mango chutney
200-250g leftover roast chicken
¼ cucumber, deseeded and cut into thin sticks
2 flour tortillas
Handful of rocket

Instructions

In a bowl, mix together the yogurt, Sacla’ Classic Basil Pesto, mango chutney and season with black pepper. Drizzle the mixture over the chicken and toss to coat. Divide the mixture between the tortillas and top with the cucumber and rocket. Wrap the tortillas to encase the filling.

Adopted from Sacla

More Chicken Recipes:

One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken
Baked Stuffed Chicken Breast with Basil Pesto  
Chicken and Olive Pasta with Crispy Breadcrumbs  
Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus

One-pot pancetta-wrapped chicken thighs recipe

Photo: One-pot pancetta-wrapped chicken thighs recipe

Serves: 4, On the table in: Over 60 Minutes

Ingredients

8 slices pancetta or thin rindless streaky bacon
4 chicken thighs
4 Italian-style pork sausages, twisted in half & snipped
2 medium red onions, peeled & cut into 4 through the root
1 red pepper, halved, deseeded & cut into chunks
1 yellow pepper, halved, deseeded & cut into chunks
4-6 tblsp olive oil
2 large cloves garlic, peeled & crushed
8 sprigs thyme, leaves removed
65ml (2½ floz) white wine or water
200g (7oz) courgettes, trimmed & thickly sliced
400g (14oz) tin cannellini beans, drained & rinsed
350g jar Sacla’ Whole Cherry Tomato & Mascarpone Sauce
2 tblsp roughly chopped Italian flat-leaf parsley
salt & freshly ground black pepper

Instructions

Preheat the oven to 200°C/180°Fan, Gas Mark 6.

Wind the pancetta or bacon around the chicken and place in a large roasting tin or ovenproof dish. Arrange the sausages, onions and peppers around the chicken, drizzle generously with olive oil, add the garlic, thyme and salt and pepper. Rub everything with the oil and seasonings, ensuring the chicken is skin-side uppermost. Pour over the wine or water, and cover with foil.

Bake on the middle shelf of the oven for 20 minutes, basting with the juices once, remove the foil, add the courgette and cook for 10 minutes to allow the chicken to crisp up and become golden.

Remove from the oven, add the beans, pour over the Sacla’ Whole Cherry Tomato & Mascarpone Sauce, shake to combine and cook for a further 10 minutes. Scatter with parsley and serve.

More Chicken Recipes: 

Spatchcocked Lemon Herb Chicken 
Baked Stuffed Chicken Breast with Basil Pesto
Chicken and Olive Pasta with Crispy Breadcrumbs

Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure

Spatchcocked Lemon Herb Chicken Recipe

Photo: Spatchcocked Lemon Herb Chicken Recipe

Makes6 to 8 servings

Active time: 30 min
Total time: 6 hr (includes marinating)

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the chicken—and your kitchen—with its heady scent. 

INGREDIENTS:

5 garlic cloves
4 teaspoons kosher salt
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 teaspoons paprika (not smoked or hot); optional
2 (3 1/4 to 3 1/2 pound) chickens
2 lemons, quartered

EQUIPMENT:

an instant read thermometer; 2 heavy-duty gallon-sized sealable plastic bags

INSTRUCTIONS:

• Mince and mash garlic to a paste with salt. Add herbs and chop a few times together with garlic. Transfer to a small bowl and whisk in lemon juice until salt dissolves, then whisk in olive oil, paprika (if using), and 1 teaspoon pepper until combined. Set aside.
• Working with one chicken at a time, place, breast side down, on work surface. Cut out backbone with poultry shears. Turn chicken over (breast side up) and tuck wings underneath, then with the heel of your hands, press down on breast to crack breastbone so that chicken will lie flat.
  Carefully run fingers between skin and meat to loosen skin from breast, thigh, and leg. Repeat with other chicken.
• Put 1 chicken in a heavy-duty large sealable plastic bag and put bag in a large bowl. Pour half of marinade into bag and work marinade under and over skin. Seal bag, forcing out excess air, and set aside. Repeat with remaining chicken. 
• Put both bags in bowl (in case of leaks) and chill at least 4 hours or overnight.
• Bring chickens to room temperature 30 minutes before roasting.
• Preheat oven to 425°F with rack in middle.
• Heat a large (12 to 14 inch) heavy skillet (not non-stick) over medium-high heat until hot, about 5 minutes.
• Remove 1 chicken from bag, discarding bag with marinade, and place, breast side down, in skillet (no need to pat it dry). Sear chicken until skin is browned, 3 to 5 minutes. Transfer, breast side up (this is most easily done with tongs and a large spatula), to a large (18- by 13-inch) rimmed sheet pan.
• Repeat with other chicken, arranging on same sheet pan.
• Roast until an instant read thermometer inserted into fleshy part of thigh (do not touch bone) registers, 170°F, 40 to 45 minutes.
• Towards last 15 minutes of roasting, arrange lemons, with a cut side down, on pan around chicken.
• Transfer chicken to a cutting board and let stand 10 minutes.
• If lemons aren’t roasted enough, return to oven while chicken rests. When browned, transfer lemons with tongs to a platter.
• Strain pan juices into a fat separator or large measuring cup and let fat rise to the top. Reserve pan juices and discard fat.
• Cut chicken into quarters and serve on platter with roasted lemons. Serve pan juices on the side.

COOKS’ NOTES:

Chicken can be marinated 1 day ahead and kept chilled.

Photo: Jeffrey Schad
by Melissa Roberts with Food and Prop Styling by Paul Grimes

More Chicken Recipes:

Baked Stuffed Chicken Breast with Basil Pesto
Chicken and Olive Pasta with Crispy Breadcrumbs

Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan

Baked Stuffed Chicken Breast with Basil Pesto Recipe

Photo: Baked Stuffed Chicken Breast with Basil Pesto Recipe

Serves: 4, On the table in: Up to 60 Minutes

Ingredients

4 free range chicken breasts with the skin on
1/2 a pack of Fresh Sacla' Classic Basil Pesto or 1/2 a jar of Sacla' Classic Basil Pesto.
1 jar of Sacla' Vine Ripened Tomato & Marscarpone Stir-in.
400g (14oz) canned chopped tomatoes
Grated Parmesan

Instructions

Heat the oven to 180C, 160C fan, 350F, gas 4. Heat a frying pan, season the chicken and fry skin side down for 2 minutes until crispy. Cut a pocket in the thickest side of each and spoon in the Classic Basil Pesto.

Pour the Tomato & Mascarpone Stir-in and the tomatoes into a oven proof dish and sit the chicken breasts on top. Grate over some Parmesan and bake for 20 minutes, until the chicken is cooked through and the sauce is bubbling. Serve with roasties.

Source: Sacla UK

More Chicken Recipes:

Chicken and Olive Pasta with Crispy Breadcrumbs
Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto

Chicken and Olive Pasta with Crispy Breadcrumbs Recipe

Photo: Chicken and Olive Pasta with Crispy Breadcrumbs Recipe

Serves: 2, On the table in: Up to 30 Minutes

Ingredients

300g of Fresh Pasta (eg 1 pack of Fresh Sacla' Trofie pasta)
1 Pack of Fresh Sacla' Olive & Tomato Pesto or 1 jar of Sacla' Italian Tomato & Olive Stir-in.
150g (5oz) cooked chicken, shredded
3tsp Sacla; Fiery Chilli Pangrattato (breadcrumbs)
Chopped parsley, to serve 

Instructions

Cook the pasta according to instructions then stir through the sauce and chicken with 1tsp of the cooking water. Season, divide between bowls and top with crispy breadcrumbs and chopped parsley.

Source: Sacla UK

More Chicken Recipes:

Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto
One-Pot Tomato & Olive Chicken with Gnocchi