paigepea
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Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Nov 3, 2017 17:54:42 GMT
I have b/s breasts, bone in skin on drumsticks and thighs. I have onions, potatoes, carrots and lemons. What can I do?
Thanks!
Paige.
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Dalai Mama
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Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Nov 3, 2017 17:58:02 GMT
Throw the vegetables into a roasting pan, toss with salt and pepper, place the chicken on top (season that too), and roast at 425 for about an hour and a half.
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Post by cindyupnorth on Nov 3, 2017 17:59:23 GMT
You've never roasted a chicken before??!!! I'm amazed sometimes on how the younger 20-30 yr olds don't know how to cook stuff like this. I hope my girls learned something.
350 degrees, Put chix, carrots, potatoes in roaster. My family doesn't like lemon, but I would say stuff in cavity, but it doesn't sound like these have cavities? maybe chunk and lay in with them. Salt, pepper, little poulatry seasoning. Cover and roast 350 1-1/2 hrs.
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Post by deshacrafts on Nov 3, 2017 18:01:51 GMT
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peabay
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Jun 25, 2014 19:50:41 GMT
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Post by peabay on Nov 3, 2017 18:02:57 GMT
Do you have a Le Creuset or any kind of lidded oven safe pot? I would throw all of that in the pot, cook it at 400. Check it after an hour and then just keep checking for doneness.
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Post by gar on Nov 3, 2017 18:04:11 GMT
Yup, try bake Chunky diced onions, carrots and whatever else (I'd par boil potatoes first) then snuggle the chicken pieces in among them in a large dish. Throw in some seasoning, lemon juice/chunks and a drizzle of olive oil. An hour - an hour and a half in a med hot oven.
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Post by leannec on Nov 3, 2017 18:06:20 GMT
It sounds like you want a sheet pan dinner ... Spray your pan with Pam and then lay your chicken on one pan and your veggies on another ... Preheat the oven to 375 degrees and cook them for about an hour ... I add salt and pepper and herbs de Provence to make everything taste better ... easy peasy
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Post by femalebusiness on Nov 3, 2017 18:06:36 GMT
I do the chicken on one pan and the veggies on another and use both shelves in the oven. The chicken puts too much grease on my veggies.
ETA. If the chicken breasts are skinless boneless I can put them with the veggies but anything with skin and bone (like thighs and drumsticks) put out way too much grease.
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tanya2
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Jun 27, 2014 2:27:09 GMT
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Post by tanya2 on Nov 3, 2017 18:17:08 GMT
roast chicken is one of my family's favourite meals. They eat so much I have to roast a whole chicken plus extra legs. If the chicken was whole I would say to slice the lemon in half, squeeze some juice on the chicken & in the cavity, then stuff the halves inside the cavity. But you are making parts so maybe squeeze some juice over the chicken & then slice it up to lay under the pieces. Rub some oil on the skin so it gets nice & brown & sprinkle with salt & pepper. Roast at 350 for about 50 minutes then check for doneness. And yes put the veggies in a separate pan so they aren't so greasy. Cover them with foil so they don't dry out
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Deleted
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May 18, 2024 7:07:16 GMT
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Post by Deleted on Nov 3, 2017 18:26:04 GMT
Are the breast bone in too? That makes a big difference.
Dry the pieces. Then season. I like salt pepper and poultry seasoning. Let set a bit
Put your veggies in a baking dish. Season each layer with salt and pepper. Onions first. Slice in nice round pieces. At this point you can add whole garlic bulbs to the dish. I do rub off some of the skin not all you want it to stay in one piece. I add 6 heads. I half the carrots and quarter large potatoes. Place over onions.
Place chicken over that. Put some foil over dish. Bake at 350. Take foil off about 30 minutes into bake. Keep baking until they temp. Out of the oven , take garlic out. then squeeze the fresh lemon over the chicken and veggies.
Hopefully you have bread. Squeeze the roasted garlic into soft butter and mix well. Serve with warm bread. Or over the meat and veggies
You can save the rest of the garlic. I squeeze the pieces out and freeze.....well maybe I should Really I just scarf the rest.
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paigepea
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Post by paigepea on Nov 3, 2017 18:57:33 GMT
Thank you for all of the advice!!
I’m in my 40s and rarely roast chicken. I’ve done it once or twice but years ago. My dh only likes boneless skinless breasts and I rarely eat it so we don’t do a lot of chicken in our house. But we’re having company tonight and I wanted to roast chicken. I had the boneless skinless breasts and my mom made me run out and get thighs and legs. She said don’t listen to dh. Ha! I hope it’s better this way. Dh likes chicken so dry that we always stick to fish. My kids are super excited about the legs so I bought extra.
Dh is convinced the dark meat will be leftover. I think he’s wrong.
How come some people say 400 for an hour and others say 359 for an hour.
So like 45 min covered and then 20-25 uncovered?
Thanks!
Just to add - the veggies are for flavour. I’m also roasting veggies separately : bak Choy, cauliflower, zucchini, peppers, onions, tomatoes, sliced garlic (a ton), olive oil, Kalimantan olives, hot pepper flakes, and basil.
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Deleted
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May 18, 2024 7:07:16 GMT
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Post by Deleted on Nov 3, 2017 18:58:04 GMT
Do you have a Le Creuset or any kind of lidded oven safe pot? I would throw all of that in the pot, cook it at 400. Check it after an hour and then just keep checking for doneness. Well, I’m printing this thread up! Last week, my DS gave me a beautiful Le Creuset baking dish with a heavy lid. He told me it would hold a whole chicken for roasting. I don’t usually roast a whole chicken because rotisserie chicken is so easy & available, but I want to use this beautiful pot the way he intended. Roasted chicken & veggies for Sunday dinner!
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paigepea
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Post by paigepea on Nov 3, 2017 18:59:10 GMT
Do you have a Le Creuset or any kind of lidded oven safe pot? I would throw all of that in the pot, cook it at 400. Check it after an hour and then just keep checking for doneness. I have a huge le creuset that I can make it but I have to cover with foil. That’s ok.
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wellway
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Jun 25, 2014 20:50:09 GMT
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Post by wellway on Nov 3, 2017 19:04:36 GMT
Don't forget fresh herbs, thyme, rosemary and sage.
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Post by crazy4scraps on Nov 3, 2017 19:10:01 GMT
If it makes you feel better paigepea I’m 50 and have never roasted a chicken in my entire life! DH has done whole turkeys on the rotisserie out on the grill and we’ve done whole roast turkeys in the oven at Thanksgiving, but quite honestly I won’t go to the trouble to do a chicken myself when I can buy one already roasted to perfection at Costco for five bucks and consider it a first world blessing, LOL. In fact, if we stay home for Thanksgiving, I’m seriously considering ordering the whole meal ready made from HyVee. I’ll make my favorite homemade Amish white bread and a pumpkin pie for DH and DD and call it a day.
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Deleted
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May 18, 2024 7:07:16 GMT
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Post by Deleted on Nov 3, 2017 19:10:13 GMT
Okay
So new rules: don't buy boneless skinless chicken for roasting.
So now: Put the first dish together, leaving out the breast pieces.
Okay you are going to bread the chicken breasts. You are not going to cut them up. That would be bad. Very bad. You need a pie plate with egg wash and one of seasoned flour. I am a double dipper. Flour, eggs, flour.
Now while you have been doing this , you have had a pan ( a rimmed pan). With oil in it, heating. When you are done with the chicken, take it to the oven and pull out the shelf with pan on it. Place chicken carefully.
Let the down side bake until it lifts cleanly from the tray , then you can turn it over. I think it is done when the temp is 170? You might check that.
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Deleted
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May 18, 2024 7:07:16 GMT
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Post by Deleted on Nov 3, 2017 19:13:30 GMT
So When you get the chicken breasts out of the oven. You to do it when nobody is around. So you can scrape off all the crust on the chicken and eat it. Honestly you don't need to share it. Nobody is going to appreciate it as much as you.
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paigepea
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Post by paigepea on Nov 3, 2017 20:07:26 GMT
Don't forget fresh herbs, thyme, rosemary and sage. I don’t have fresh. Only dried. Can I use dried?
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wellway
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Jun 25, 2014 20:50:09 GMT
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Post by wellway on Nov 3, 2017 20:13:12 GMT
Don't forget fresh herbs, thyme, rosemary and sage. I don’t have fresh. Only dried. Can I use dried? Yes, but use a lot less, about a third. On a cold Sunday in winter, the scent of herbs, garlic and a roast is heavenly.
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Post by artgirl1 on Nov 3, 2017 20:22:16 GMT
If you like roasted chicken, try the Barefoot Contessa's recipe (from her Paris Cookbook). Whole chicken stuffed with lemon and onion, roasted over potatoes, and make the Croutons. The drippings add to the flavor So good and easy. I make it for guests often.
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Post by anniefb on Nov 3, 2017 20:31:59 GMT
I wouldn't roast the chicken breasts if they're boneless/skinless - they could be poached, or my favourite is to make schnitzel - tenderise with a meat mallet (basically pound them and flatten them out a bit) then coat in flour, egg and breadcrumbs and pan fry.
Like others have said, I'd bake the chicken legs in the oven and do veggies or separately, or you could do some kind of casserole in a dutch oven.
I love to poach chicken in my slow cooker - add some veggies at the bottom then about 1 cup of stock and some herbs for flavour and add a whole chicken or bone in chicken pieces and cook on low for about 6 hours. The chicken turns out beautifully moist.
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Post by Basket1lady on Nov 3, 2017 21:24:00 GMT
I'm not sure what is going on with this thread. 1 1/2 hours for boneless, skinless chicken breasts? Thighs? They chicken will be like shoe leather! I'm thinking 40 min tops--I usually do chicken breast for about 25 min if they are thin, 35 if they are thick.
Paigepea, do you have a meat thermometer? Use that--don't let the thermometer touch the bone in the bone or it will read high. I cook to 170 because I like my chicken done.
Honestly, I'd probably rub the chicken with olive oil, salt and pepper it, and lay lemon slices over the top of each piece of chicken. I'd probably nestle it all in a pot and bake uncovered. Add some thyme and rosemary if you are feeling fancy. Fresh would be best, but dried will work here. You could also heat some olive oil and garlic in a pan, then pull the garlic out before you rub the chicken with the garlicky oil. If you use a sheet pan to bake, keep a close eye on it. I usually do, but use a meat thermometer and pull it out before it's too done.
If you need the potatoes for dinner, either mash them or cube them and roast them on another sheet tray with olive oil and salt and pepper. But that seems like a lot of oven space unless you have a double oven.
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paigepea
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Post by paigepea on Nov 4, 2017 14:21:11 GMT
The chicken was good. Maybe not my best. I wish I’d had it uncovered longer - it was uncovered for 30 min but didn’t brown as nicely as I would have liked. The baking dish had a lot of liquid in it. My family loved it. I found the breasts a bit dry but they had nice flavour. My fish was amazing . Paige.
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wellway
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Post by wellway on Nov 4, 2017 14:29:20 GMT
The chicken was good. Maybe not my best. I wish I’d had it uncovered longer - it was uncovered for 30 min but didn’t brown as nicely as I would have liked. The baking dish had a lot of liquid in it. My family loved it. I found the breasts a bit dry but they had nice flavour. My fish was amazing . Paige. Try this Jamie Oliver recipe when you want to roast a whole chicken. I always get crispy brown skin and juicy meat. His book Ministry of Food book also shows you how to roast carrots, parsnips and potatoes. www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/
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smcast
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Mar 18, 2016 14:06:38 GMT
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Post by smcast on Nov 4, 2017 15:38:49 GMT
Thank you for all of the advice!! I’m in my 40s and rarely roast chicken. I’ve done it once or twice but years ago. My dh only likes boneless skinless breasts and I rarely eat it so we don’t do a lot of chicken in our house. But we’re having company tonight and I wanted to roast chicken. I had the boneless skinless breasts and my mom made me run out and get thighs and legs. She said don’t listen to dh. Ha! I hope it’s better this way. Dh likes chicken so dry that we always stick to fish. My kids are super excited about the legs so I bought extra. Dh is convinced the dark meat will be leftover. I think he’s wrong. How come some people say 400 for an hour and others say 359 for an hour. So like 45 min covered and then 20-25 uncovered? Thanks! Just to add - the veggies are for flavour. I’m also roasting veggies separately : bak Choy, cauliflower, zucchini, peppers, onions, tomatoes, sliced garlic (a ton), olive oil, Kalimantan olives, hot pepper flakes, and basil. Sounds delicious!
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Post by cindyupnorth on Nov 5, 2017 1:57:51 GMT
I'm the chicken rotisserie hater, remember?!I would much rather have a fresh made, non full of preservatives, sodium, crap, then those from the grocery rotisserie. blech. I like to add my own seasonings, I know it's fresh made, and when you add the potatoes, onions, carrots, in the roaster, it's a one pot meal. Plus left overs rock for chix tacos, casseroles and soups.
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Post by 950nancy on Nov 5, 2017 4:55:36 GMT
I bought two 5 pound chickens today! Tomorrow we dine! I am going to do a combination of several of the recipes suggested.
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Post by mirabelleswalker on Nov 5, 2017 5:34:17 GMT
Do you have a Le Creuset or any kind of lidded oven safe pot? I would throw all of that in the pot, cook it at 400. Check it after an hour and then just keep checking for doneness. I have a huge le creuset that I can make it but I have to cover with foil. That’s ok. I don't roast it with the lid on. Google the Thomas Keller recipe. The key is to get the chicken as dry as you can before you roast it. I usually dry with paper towels and then put it in the refrigerator uncovered for a couple of hours.
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marimoose
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Jul 22, 2014 2:10:14 GMT
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Post by marimoose on Nov 5, 2017 14:01:44 GMT
If it makes you feel better paigepea I’m 50 and have never roasted a chicken in my entire life! DH has done whole turkeys on the rotisserie out on the grill and we’ve done whole roast turkeys in the oven at Thanksgiving, but quite honestly I won’t go to the trouble to do a chicken myself when I can buy one already roasted to perfection at Costco for five bucks and consider it a first world blessing, LOL. In fact, if we stay home for Thanksgiving, I’m seriously considering ordering the whole meal ready made from HyVee. I’ll make my favorite homemade Amish white bread and a pumpkin pie for DH and DD and call it a day. Same here. I could have written this post nearly word for word right down to the point that I have considered buying a whole Thanksgiving meal ready this year, never haven done that before.
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Post by crazy4scraps on Nov 5, 2017 14:22:55 GMT
If it makes you feel better paigepea I’m 50 and have never roasted a chicken in my entire life! DH has done whole turkeys on the rotisserie out on the grill and we’ve done whole roast turkeys in the oven at Thanksgiving, but quite honestly I won’t go to the trouble to do a chicken myself when I can buy one already roasted to perfection at Costco for five bucks and consider it a first world blessing, LOL. In fact, if we stay home for Thanksgiving, I’m seriously considering ordering the whole meal ready made from HyVee. I’ll make my favorite homemade Amish white bread and a pumpkin pie for DH and DD and call it a day. Same here. I could have written this post nearly word for word right down to the point that I have considered buying a whole Thanksgiving meal ready this year, never haven done that before. We haven’t either, but for just the three of us it’s kind of silly to buy and prepare all that food from scratch spending just as much (if not more) money and way more time between baking and cooking when we could just heat it up and eat it and spend the rest of the day doing something more fun! Plus we always end up with way too much food that just ends up getting tossed because we can’t eat it fast enough, so I’m seriously considering pitching the idea to DH this year.
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