Sunday, June 5, 2011

Roast Chicken With Orange Mustard Glaze

Serve this tasty roast chicken with rice and your favorite steamed veggies for a delicious family dinner.


  • 1 roasting chicken, about 4 to 5 pounds
  • 2 tablespoons cold butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • Fresh basil leaves
  • Sprigs and leaves of fresh herbs, such as thyme, rosemary, and basil, optional
  • ***Glaze***
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter


Heat oven to 350°. Wash chicken and pat dry.
Line a roasting pan with foil or spray lightly with nonstick cooking spray. Put a rack in the pan or set 4 3-inch ribs of celery in the pan to make a simple rack.
Sprinkle the chicken and cavity with salt and pepper. Using fingers to slide under the skin, gently loosen skin over the chicken breasts and legs. Mix butter with garlic; spread butter evenly under the skin, then tuck whole basil leaves under the skin. If desired put other herb leaves under skin. Put some herb sprigs and leaves in the cavity of the chicken, if desired. Place the chicken on the rack or celery in the roasting pan.
In another bowl, combine the orange juice concentrate with mustard, brown sugar, and melted butter. Set aside.
Roast the chicken for 15 to 20 minutes per pound, or until chicken registers about 165° when an instant-read thermometer is inserted into the thickest part of the thigh. Brush the chicken with the orange glaze mixture and continue roasting for 10 minutes longer, brushing a few more times with glaze.
Let chicken rest for 10 minutes before slicing.

Tarragon and Chive Roasted Chicken

Fresh herbs and butter help to flavor and moisten this delicious roasted chicken.


  • 1 chicken, about 5 pounds
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped chives
  • 2 teaspoons dijon mustard
  • olive oil


Heat oven to 350°. Arrange a rack in a roasting pan.
Wash chicken and pat dry. Sprinkle all over and in the cavity with salt and pepper. Set the bird on the rack in the roasting pan.
Combine the butter, tarragon, chives, and mustard. Rub the mixture under the skin on both sides of the breast and rub any remaining herb mixture over the bird. Lightly brush with olive oil.
Roast for about 2 to 2 1/2 hours, or to 180° on an instant read thermometer in the thickest part of a thigh. Baste occasionally with pan juices.

Quick Pesto Roasted Chicken

This is a quick and flavorful roasted chicken to prepare for any meal. Prepared pesto makes it easy and tasty.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 1 broiler or roasting chicken, about 4 to 5 pounds
  • 1/4 cup prepared pesto
  • fresh basil leaves or 1 teaspoon dried leaf basil and cut up lemon and/or orange, for cavity, optional
  • salt and pepper


Heat oven to 425°.
Wash chicken and pat dry. With your fingers, separate the skin from the meat around the breast and legs. Push small amounts of pesto under the skin, using about 1/4 cup. Rub a little pesto over the skin and sprinkle lightly with salt and pepper. If desired, fill the cavity with cut-up lemon and orange, along with fresh basil leaves or about 1 teaspoon of dried basil.
Roast for 15 minutes, then reduce heat to 350°. Continue roasting for about 18 to 20 minutes per pound, or to about 165° on a meat thermometer inserted into the thickest meaty part of the thigh.

Herbed Roasted Chicken

Whole roast chicken with butter, parsley, thyme, rosemary, and other herbs.


  • 1 roasting chicken, about 4 to 5 pounds
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut in large chunks
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried leaf thyme
  • 3 tablespoons coarsely chopped fresh parsley
  • 4 tablespoons melted butter


Preheat oven to 350°.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, celery, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.

Chicken Thighs With Tomatoes

This is an easy and flavorful way to enjoy chicken thighs, and the dish is delicious with pasta or rice. Serve with a salad on the side for a perfect family meal.
Yield: Serves 6
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 6 to 8 chicken thighs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 8 ounces sliced mushrooms
  • 1 small can (about 2.25 ounces) sliced black olives, drained
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley
Heat oil and butter in a large skillet. Saute the chicken thighs, turning frequently, until browned on all sides. Remove chicken to a casserole dish and set aside.
Heat oven to 350°.
Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil. Add thyme, mushrooms, olives, and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes. Pour over the chicken in the casserole.
Cover and bake for 40 minutes.

Chicken With Apples, Leeks, and Cranberry Relish

The apple and cranberry mixture with the chicken and leeks makes for great flavor.


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 to 3 leeks, white only, cleaned and thinly sliced
  • 3 apples, peeled, cored, diced
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon cider vinegar
  • 1 cup chicken broth
  • 1/2 cup apple juice or cider
  • 1/4 cup cranberry relish
  • 1 teaspoon dried leaf thyme
  • 4 chicken breast halves
  • Salt and pepper
  • Flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter


In a large skillet over medium heat, melt butter with the oil. Add leeks and diced apples; cook, stirring, until the apples and leeks are tender. Add brown sugar, vinegar, chicken broth, apple juice, relish, and thyme. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and set aside.
Wash chicken breasts and pat dry. Put chicken between sheets of plastic and pound gently to a uniform thickness, about 1/4-inch. If you skip this step, cook longer. Sprinkle chicken with salt and pepper; dredge lightly with flour. In a skillet over medium-high heat, melt 1 tablespoon of butter with the 1 tablespoon of olive oil. Add chicken and brown for about 2 minutes on each side. Add apple mixture, cover, and cook for 5 minutes, or until chicken is cooked through.
Serves 4.

Chutney Chicken With Pearl Onions

This simple dish is flavorful, and it takes just minutes to prepare. Serve the chicken with hot boiled rice and a green vegetable for a tasty meal.


  • 4 boneless chicken breast halves, gently pounded to about 1/4-inch thickness
  • Salt and pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 8 ounces frozen pearl onions
  • 1 jar (about 8 ounces) fruit chutney*


*I used Stonewall Kitchens Farmhouse Chutney with cranberries, apple, garlic, and other fruits and seasonings. Any fruit chutney will work in this recipe.
Wash chicken and pat dry. (If using the trimmed and ready thin-sliced chicken breasts, allow 2 slices for each serving.) Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper and dredge lightly with the flour. Heat olive oil in a large skillet over medium heat.
Brown the chicken for 2 minutes on each side. Add chicken broth and onions and bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes. Add chutney and stir to combine; cover, reduce heat to medium low, and simmer for 5 minutes longer, or until chicken is cooked through. Serve with hot cooked rice and spinach, or choose your own favorite vegetables.