Tag: Roasted Chicken

Maple-Mustard Glazed Roasted Chicken

Maple-Mustard Glazed Roasted Chicken

by Pam on February 25, 2013

I have been fighting a terrible cold for the last several days and I was in the mood for comfort food so I decided to roast a chicken. I found a recipe on Bran Appetit![1] that looked amazing and simple. I started out roasting the chicken simply seasoned with sea salt, freshly cracked pepper, and garlic powder. Halfway through roasting I basted the bird with most of the maple-mustard mixture. I roasted it for another 20 minutes then basted it again with the remaining mixture. The chicken turned out beautiful, moist, tender, and so delicious. I paired it with roasted veggies (to post tomorrow) and wilted spinach. It was a healthy and comforting meal that tasted fantastic.

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken.  Place a meat thermometer into the thickest part of the thigh without touching the bonePlace the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.



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Maple-Mustard Glazed Roasted Chicken




Prep Time: 10 min.

Cook Time: 80 min.

Total Time: 90 min.



Ingredients:

1 whole chicken, 5-6 pounds
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion pieces, carrot pieces, and garlic cloves for cavity, if desired
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp whole grain mustard

Directions:

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Bran Appetit!

References

  1. ^ Bran Appetit! (www.branappetit.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Memorial Day Round-Up

by Pam on May 22, 2014

A quick note to say A HUGE THANK YOU to all those brave people who serve(d) in our military to protect our freedom!!!

I hope everyone enjoys their Memorial Day weekend! If you are still looking for recipe ideas, click HERE[1] for more options.

 

Cream Cheese and Bacon Stuffed Jalapeño Poppers [2]

 

Crab Stuffed Mushrooms[3]

 

Mozzarella Bruschetta[4]

 

Roasted Shrimp Cocktail[5]

 

Mini Baked Potatoes[6]

 

Spicy Steak Kebabs[7]

 

Hamburgers with Feta and Caramelized Onions[8]

 

Pesto Chicken with Havarti and Caramelized Onions[9]

 

Portobello Burger[10]

 

Bacon Blue Burger[11]

 

Baked Baby Back Pork Ribs[12]

 

Mediterranean Chicken Pasta Salad[13]

 

Spinach Salad with Maple-Dijon Vinaigrette[14]

 

Vegetable Loaded Salad with Creamy Dill Dressing[15]

 

Spicy Sesame Noodles with Roasted Chicken[16]

 

Greek Salad with Lemon Garlic Dressing[17]

 

Fruit Salad with a Citrus Vanilla Sauce [18]

 

Berry Skewers with a Coconut Lime Yogurt Dip[19]

 

Stuffed Strawberry Bites[20]

 

If you are still looking for recipe ideas, click HERE[21] for more options.

 

 

 

Posted In Holiday[22]

no comments »[23]

 

References

  1. ^ HERE (www.gordon-ramsay-recipe.com)
  2. ^ Cream Cheese and Bacon Stuffed Jalapeño Poppers  (www.gordon-ramsay-recipe.com)
  3. ^ Crab Stuffed Mushrooms (www.gordon-ramsay-recipe.com)
  4. ^ Mozzarella Bruschetta (www.gordon-ramsay-recipe.com)
  5. ^ Roasted Shrimp Cocktail (www.gordon-ramsay-recipe.com)
  6. ^ Mini Baked Potatoes (www.gordon-ramsay-recipe.com)
  7. ^ Spicy Steak Kebabs (www.gordon-ramsay-recipe.com)
  8. ^ Hamburgers with Feta and Caramelized Onions (www.gordon-ramsay-recipe.com)
  9. ^ Pesto Chicken with Havarti and Caramelized Onions (www.gordon-ramsay-recipe.com)
  10. ^ Portobello Burger (www.gordon-ramsay-recipe.com)
  11. ^ Bacon Blue Burger (www.gordon-ramsay-recipe.com)
  12. ^ Baked Baby Back Pork Ribs (www.gordon-ramsay-recipe.com)
  13. ^ Mediterranean Chicken Pasta Salad (www.gordon-ramsay-recipe.com)
  14. ^ Spinach Salad with Maple-Dijon Vinaigrette (www.gordon-ramsay-recipe.com)
  15. ^ Vegetable Loaded Salad with Creamy Dill Dressing (www.gordon-ramsay-recipe.com)
  16. ^ Spicy Sesame Noodles with Roasted Chicken (www.gordon-ramsay-recipe.com)
  17. ^ Greek Salad with Lemon Garlic Dressing (www.gordon-ramsay-recipe.com)
  18. ^ Fruit Salad with a Citrus Vanilla Sauce  (www.gordon-ramsay-recipe.com)
  19. ^ Berry Skewers with a Coconut Lime Yogurt Dip (www.gordon-ramsay-recipe.com)
  20. ^ Stuffed Strawberry Bites (www.gordon-ramsay-recipe.com)
  21. ^ HERE (www.gordon-ramsay-recipe.com)
  22. ^ View all posts in Holiday (www.gordon-ramsay-recipe.com)
  23. ^ Comment on Memorial Day Round-Up (www.gordon-ramsay-recipe.com)

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Chicken Soft Tacos with Avocado and Sharp Cheddar

Chicken Soft Tacos with Avocado and Sharp Cheddar

by Pam on April 16, 2013

We had friends over for dinner and I decided to make these tacos because everyone was craving Mexican food. I chopped up some leftover roasted chicken[1] along with some red onion, cilantro, lime juice, and seasonings. The chicken was flavorful and delicious and tasted great in the tacos that I topped with lettuce, tomato, green onion, black olives, fresh avocado and sharp cheddar cheese. I served these tacos with the Spicy Fire Roasted Salsa[2] along with sour cream. My kids loved the tacos and so did the rest of us. This was a quick and simple dinner that tasted great.

Roast the chicken using this recipe[3] or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa [4]and sour cream if desired. Enjoy.



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Chicken Soft Tacos with Avocado and Sharp Cheddar




Prep Time: 20 min.



Ingredients:

Chicken:

2 1/2 – 3 cups of roasted chicken meat, chopped
1/2 cup of fresh cilantro, chopped
3 tbsp red onion, diced
Juice from 1/2 a lime
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
Sea salt and freshly cracked pepper, to taste

Toppings:

Small flour tortillas
Lettuce, finely chopped
Sharp cheddar, grated
Grape tomatoes, sliced
Green onions sliced
Black olives, sliced
Avocado, diced
Salsa, if desired
Sour cream, if desired

Directions:

Roast the chicken using this recipe or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for a 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa and sour cream if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ roasted chicken (www.gordon-ramsay-recipe.com)
  2. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  3. ^ this recipe (www.gordon-ramsay-recipe.com)
  4. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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