Roasted Sticky Chicken Recipe

Roasted Sticky Chicken Recipe

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 very large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Roast Chicken Recipe

Chicken Casserole Supreme

Chicken Casserole Supreme

1 chicken
1 cup raw rice, cooked
1 onion, chopped
1 cup celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 cup mayonnaise
1 can sliced water chestnuts, drained
1/2 cup (1 stick) melted margarine
1 package Town House crackers
Dash of sage
Salt and pepper to taste

Cook chicken with a dash of sage. When chicken is done, cook rice with water from chicken. When rice is done, mix in soup and mayonnaise. Add onion, celery and water chestnuts. Pour into a 9 x 13-inch baking dish.

Melt margarine. Crush crackers into margarine and put atop of chicken mixture. Bake at 350 degrees F for 40 to 50 minutes.


Chicken Casserole Recipe

Roasted Sesame Chicken Recipe

Roasted Sesame Chicken Recipe

1 3-pound roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil

Preheat oven to 450 degrees F.

Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with one medium onion, quartered, and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for an hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving

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Roast Chicken Recipe

Apricot Chicken Casserole

Apricot Chicken Casserole

6-8 chicken pieces (drumsticks or thighs)
1 envelope dry onion soup mix
1 small can apricot nectar
2-3 carrots, chopped
2-4 medium potatoes, sliced
Mushrooms, sliced
Garlic powder


Sprinkle onion soup mix over chicken pieces. Add vegetables and mushrooms. Pour apricot nectar over all, and sprinkle garlic powder over everything. Add small amount of water to casserole and bake at 350 degrees F until done, about 1 to 1 1/2 hours.


Chicken Casserole Recipe

Roasted Red Pepper Chicken Recipe

Roasted Red Pepper Chicken


4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese

With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.

In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.

While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.

Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

Makes 4 servings.


Roast Chicken Recipe

Cashew Chicken Casserole

Cashew Chicken Casserole


2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (8 ounce) can sliced water chestnuts, drained
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of chicken soup, undiluted
1 1/3 cup milk
1 (1 1/2 ounce) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves

In a greased 13 x 9-inch baking pan, layer the first seven ingredients in the order listed.

In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.

Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.

Yields 6 servings.


Chicken Casserole Recipe

Roasted Chicken Wings

Roasted Chicken Wings

20 to 30 chicken wings
1 cup firmly packed brown sugar
1 cup soy sauce
1 teaspoon dry mustard
1 teaspoon crushed red pepper
1/2 teaspoon five-spice powder
3/4 cup butter, for basting

Cut chicken wings at joints. Discard tips. Combine all ingredients except butter. Marinate chicken for 8 to 24 hours in the refrigerator.

Roast wings uncovered at 350 degrees F for 1 1/2 hours, basting with butter. Serve.

Roasted Chicken Oreganato

1 (3 1/2 pound) whole chicken, cut into 10 serving pieces
4 medium Yukon Gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
2 cloves garlic, sliced (optional)
1/4 cup extra virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.

Arrange chicken and vegetables in roaster pan putting the chicken on top. Mix oil, oregano, salt and pepper and pour over meat and vegetables.

Bake uncovered 1 hour 15 minutes or until done.