Perfect Roast Chicken by Ina Garten

There's something about a late afternoon on Sunday that calls for a roast. Early dinner with family and plenty of leftovers for the next day - that's definitely a few of its draws.

I've tried quite a few chicken roast recipes and always come to the conclusion that Ina Garten's recipe is the best. This recipe produces that perfect chicken - moist on the inside with crispy brown skin.

• 1 (5 to 6 lb) roasting chicken
• freshly ground black pepper
•  coarse salt
• 1 large bunch fresh thyme, plus 20 sprigs
I used 1 tbsp herbs de province instead
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tbsp (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 turnip or other root vegetable, cut into wedges

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. 
3. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
4. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
5. Roast the chicken for at 425F for 15 minutes and leave for another 15 minutes for each lb of weight, or until the juices run clear when you cut between a leg and thigh. 
6. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Aji's BBQ Tandoori Chicken

If there is one great recipe for potlucks or buffet-style gatherings, this is the one! My husband's colleague made this dish a couple of times; the chicken comes out so flavorful, juicy, and tender. I couldn't help asking for the recipe and sharing it here.

Makes: 6 servings
Ready in: 24+ hours

• 2 tablespoons Chaat Masala and Tandoori Spice
  (optional : chilli powder, to make it hotter. Note that Indian chilli powder is different to the chilli powder sold in supermarkets). Stay away from the "Shaan" brand. One good brand example is MDH.
• 2 kg chicken thighs / drumsticks
• 1 tablespoon garlic paste (pressed garlic cloves with a bit of turmeric and salt)
• 1 tablespoon ginger paste (ground fresh ginger with a bit of turmeric and salt)
• 2 tubs plain yoghurt (Balkan or Greek style preferred), 750g each
• juice of one lemon

1. Remove skin and excess fat from the chicken.
2. Cut slits in the chicken to allow spices to penetrate
3. Rub garlic & ginger paste on the chicken.
4. Rub tandoori spice on the chicken.
5. Leave overnight to marinate.
6. Mix the chicken with yoghurt. You will need about 1/4 cup of yoghurt for a chicken thigh.
7. BBQ the chicken. If the pieces are large you should precook them covered in a oven first
until they are 70% done. This prevents the chicken from becoming overly dry.
8. Sprinkle chaat masala on chicken.
9. Sprinkle lemon juice on the chicken.
10. Leave the chicken marinate for at least a couple of hours.
11. BBQ

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Chicken BBQ Marinade

• 1/4 cup soy sauce
• 1/4 cup honey
• 5 tbsp olive oil
• 5 tbsp Dijon mustard
• 1 tsp salt
• 2 lb / 1kg chicken

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Whole Roast Chicken with Herb Butter, Onions and Garlic

The chicken is so flavorful, juicy, and plain beautiful! I skipped the sauce-making steps and added more veggies to the chicken after the first 30min.

Serves: 6
Makes in: 60+

• 7 tbsp butter
• 1 tbsp + 3 large sprigs, fresh parsley
• 1 tbsp + 3 large sprigs, fresh thyme
• 1 + 3 large sprigs, fresh rosemary
• 1/4 tsp crushed fennel seed
• 1/2 tsp salt
• 1 7 lb roasting chicken
• 14 cloves whole garlic
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 1/2 tsp flour 

1. Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
    
2. Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
    
3. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
    
4. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce. 

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Grilled Chicken with Spinach and Pine Nut Pesto

Original recipe by Giada Laurentiis

Photo Credit: http://www.prof2food.com/grilled-chicken-with-spinach-and-pine-nut-pesto/

• 2 chicken breast
• 2 cups baby spinach
• 1/4 cups toasted pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons lemon peel
• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese 

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 
2. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. 
3. Transfer the rest of the spinach mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt and pepper, to taste. 
4. Spread the pesto over each piece of chicken and serve. 

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Lime Chicken

• 2 juiced lime
• 3 tbsp honey
• 4 tbsp soy sauce
• 1/2 tsp chili paste
• 4 garlic cloves, crushed
• 8 chicken thighs

1. Mix the ingredients. Marinade the chicken for at least 2 hours. 
2. Preheat the oven to 400C. Cook for 30min. 

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Chap Chee Noodle Salad

This is a great recipe that doubles up as a salad or a main dish.

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
  
• 1/3 pound chicken breast, thinly sliced 
• 2 tablespoons vegetable oil 
• 1/2 cup thinly sliced carrots 
• 1/2 cup sliced bamboo shoots, drained 
• 1/4 pound napa cabbage, sliced 
• 2 cups chopped fresh spinach 
• 3 ounces cellophane noodles, soaked in warm water 
• 2 tablespoons soy sauce 
• 1 tablespoon sugar 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced chicken, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

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Tandoori Chicken

• 2 lb chicken breast, cut into pieces
• 1 tsp salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 white onion, finely chopped
• 1clove garlic, minced 
• 1 tsp minced ginger
• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp cayenne pepper
• 2 tsp cilantro
• 1 drop red food color, 1drop yellow food color (optional)

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
    
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
    
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
    
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. 

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Chicken Wellington

A dish that's easy to make and has a wonderful presentation! Adapted from puffpastry.com

Serves: 4
Ready in: 1 hour 
Level: medium

• 1/2 package / 1 sheet puff pastry
• 1 egg
• 1 tablespoon water
• 4 halves chicken breast
• 1/2 teaspoon dried thyme
• 2 tablespoon butter
• 3/4 cup mushrooms, sliced
• 1 white onion, finely chopped
• 1 tablespoon finely chopped parsley
• 1 3oz softened cream cheese
• 1 tablespoon Dijon mustard 

1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400F. 
2. Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 
3. Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley. 
4. Mix cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. 
5. Bake 25 min. or until golden 

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Sesame Chicken

This great mid-week dinner was adapted from Amber Sesame Chicken

• 1/2 cup flour
• 1/2 cup sesame seeds, toasted, divided 
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) five-spice powder
• 1 teaspoon(s) flakes red chilli pepper
• 1/2 green / red bell pepper, thinly sliced 
• 5 chicken breast, cut into strips
• 5 tablespoon vegetable oil
• 1/2 yellow onion, cut in wedges 
• 1/4 cup teriyaki sauce
• 1/4 cup honey 

1. In a large resealable plastic bag, combine flour, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. 
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. You will have to do in several batches.
3. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. 
4. In the skillet stir together honey, teryaki sauce, and sesame seeds until the sauce thickens. 
5. Return chicken to skillet, and reduce heat to low. Return onion and bell pepper to the skillet. Warm through, and serve over rice.

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Artichoke Chicken

• 1 can artichoke hearts, 15oz drained, chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mayonnaise
• 4 chicken breasts
• 1 teaspoon garlic powder 

1. Preheat oven to 375 degrees F (190 degrees C). 
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. 
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.  

Adapted from Artchoke Chicken on Allrecipes.com

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Chicken Terrine with Sun-Dried Tomatoes and Pinenuts

The presentation of the dish is awesome and it will certainly be a table centerpiece. A variety of textures makes it an interesting combination for the palette. Because it is very filling and very pretty, it will make a good candidate for a buffet-style event.

Servings: 12
Time: 4+ hours

• 500g chicken breast, cut in cubes, 2x2cm
• 350g chicken thighs, cut in cube
• 300 grams ground chicken
• 1/2 cup toasted pine nuts
• 1/2 cup sun-dried tomatoes, coarsely chopped
• 1/2 cup fresh basil, coarsely chopped
• 1/4 cup cream
• salt, pepper to taste 
• 1 cup roasted red bell pepper
• 1/4 teaspoon(s) cayenne pepper 

1. Preheat the oven to 180C / 360F. Line a loaf pan with a piece of wax paper so comes up the side of the tin and completely lines the tin leaving an overlap on both sides of about 3cm.
2. Mix all the ingredients except the last two. Place the mixture in a tin. Fold over the sides of the paper over the meat and cover with grease proof paper or foil. 
3. Place the pan in a baking dish with enough hot water to come halfway up sides of dish. Bake at 180°C for 1 hour. Remove the dish from water, place a weight on top, cool, refrigerate overnight or at least for 3hours before serving. 
4. Mix the roasted peppers and the cayenne pepper, top the terrine before serving. 

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Moroccan Chicken and Lentils

Great week-night entree with a wonderful light cumin flavor. I scaled the recipe in half. It was good for a 5-6 people.

• 8 cups water
• 3 tsp salt
• 1 lb dried brown lentils, rinsed drained
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 3 tbsp ground cumin
• 3 tbsp chili powder
• 2 cloves minced garlic
• 1 white onion, chopped
• 1 1/2 lb thinly sliced chicken breast
• 1/4 tsp ground cinnamon
• 1 cup chopped parsley 

1. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
    
2. Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
    
3. Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
    
4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.) 

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Chicken Curry

• 3 tbsp flour
• 3 tbsp curry
• 1 1/2 tsp ground cumin
• 1 tsp salt
  
• 1/2 lb, cut into 1 chicken breast
• 2 cups peeled, chopped potato
  
• 1/2 cup sliced carrot
• 1 cup coarsely chopped apple
  
• 3/4 cup chopped white onion
• 2 cloves minced garlic
• 1 seeded, finely chopped jalapeno pepper
• 1/2 cups water
• 1,5 cup (13 oz) unsweetened coconut milk

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. 
5. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.  

Modified recipe from the BHG website

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Moo Shu Chicken

If you have ever tried these Chinese-style wraps in a restaurant, you can't help loving them - so here's is the recipe for you

• 1 lb chicken breast, cut into 1/8 - 1/4 inch thick slices
• 1 carrot, julienned
• 1/4 green cabbage, julienned 
• 2/3 cups green onion, sliced
• 1 tsp ginger root, grated
• 1 tbsp corn starch, dissolved in 1/4 cup water 
• 8 flour tortilla, warmed
• 1/3 cups Hoisin sauce

Marinade:

• 2 tbsp soy sauce
• 2 tbsp water 
• 1 tbsp sesame oil
• 3 cloves garlic, crushed  
• 2 tsp freshly grated ginger 
• 2 tsp granulated sugar

1. Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
2. Remove chicken from marinade, discard marinade. 
3. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes. 
4. Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly. 
5. To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps. 

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Hawaian Chicken

• 1 kg chicken drumstick / thighs
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 3 tablespoons ketchup 

1. Mix all of the ingredients, except chicken. Pour over chicken

2. Bake in a preheated oven for 40-60 minutes or on a BBQ.

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Dijon-Tarragon Cream Chicken

With a subtle flavor and quick preparation, this is a great weeknight dish!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 halved chicken breast
• 1/2 Cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoon chopped fresh tarragon or 1 tablespoon dried

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

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Spicy chicken on Couscous with Spinach

• 1 Tablespoon(s) olive oil 
• 1 cloves crushed garlic
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp dried chili peppers
• 1/2 cup fresh young spinach
• 4 chicken breast
• 1 cup chicken broth
• 1 cup couscous
• 2 tsp finely grated lemon rind 

1. Combine oil, garlic, cumin, paprika, salt and chilli in a small bowl.
    
2. Split each chicken fillet in half horizontally to form 8 thin pieces. Place chicken in a bowl; add spice mixture, toss to coat.
    
3. Cook chicken on a heated oiled griddle pan or frying pan until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
    
4. COUSCOUS WITH SPINACH: Meanwhile, bring chicken stock to the boil; pour over couscous in a heatproof bowl. Cover, stand about 5 minutes until liquid is absorbed. Heat butter in a large frying pan; add couscous, cook, stirring, until the couscous is separate and fluffy. Add rind, spinach and salt and pepper to taste; toss gently.
    
5. Serve chicken and Couscous with Spinach with lemon wedges. 

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Chicken Jalfrezi

This curry is easy to make and has accessible ingredients. I used bone-in thighs and drumsticks. Adapted from Allrecipes.com

• 1 white onion, processed to a paste
• 2 clove garlic, minded
• 1 1/2 lbs boneless, chicken thigh
• 3 teaspoons ground turmeric
• 1 teaspoon chili powder
• 4 cardamom pods
• 1 1/2 teaspoons salt
• 1 can / 14 oz. tomatoes, diced and peeled 
• 3 teaspoonsground cumin 
• 3 teaspoons ground coriander
• 2 tablespoons grated ginger root
• 1/2 cups chopped cilantro 

1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. Add cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top. 

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Buffalo Chicken Pasta

If there is a recipe in my collection that I have been making for years, this has got to be this. I've been making this pasta for so long, I cannot remember where I got the recipe from. I love everything about it - the zestiness, the creaminess, and well the flavors bond. Although it is on a heavier side with 1C of mayo, I usually reduce it to 1/2 and some milk till it has consistency of yogurt.

• 1 lb medium shaped uncooked pasta
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 2 garlic cloves, crushed 
• 1/2 teaspoon black pepper
• 1 lb chicken breast
• 2 teaspoons vegetable oil
• 2 teaspoons hot sauce (sriracha, Frank's, etc)
• 1 cup celery, diced
• 1/2 cup(s) chopped red onion
• 1 cup low-fat mayonnaise
• 3/4 cup cup milk

1. Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. 
2. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and saute 2 minutes.
3. Combine mayonnaise and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. 
4. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately. 

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