Roast Chicken-Rotisserie Style

Oct 25, 2007 - Roast Sticky Chicken-Rotisserie Style From Allrecipes.com PREP TIME 10 Min COOK TIME 5 Hrs READY IN 5 Hrs 10 Min 4 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 onions, quartered 2 (4 pound) whole chickens Directions In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. - 5 Comments

Chinese Soyasauce Chicken and Roast Honey Pork

Jan 02, 2008 - yummy food! We literally ate these for lunch and dinner all over again for the next two days For some reason Soy Chicken and Roast Honey Pork that really came from China tastes better than those which were made somewhere else. We ate this for lunch and dinner for two days. - 3 Comments

Roasted Chicken, White Beans and Panchetta, and Spinach

Mar 07, 2007 - - 1 Comment

Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce

Nov 07, 2007 - Acknowledgements: www.foodnetwork.com and Dinner Impossible. Difficulty: Medium Prep Time: 40 minutes Cook Time: 1 hour 40 minutes Yield: 8 servings 8 Roma plum tomatoes, halved lengthwise and seeds removed 4 bunches broccoli rabe (rapini), divided into 8 sections Salt and freshly ground black pepper 1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes 2 finely diced shallots, or 1 white onion, finely diced 1 (750-ml) bottle Marsala 1 cup vegetable stock 1 tablespoon freshly chopped thyme leaves 8 (6-ounce) boneless chicken breasts, skin on 8 ounces smoked mozzarella, sliced 6 to 8 white potatoes, scrubbed and cut into chunks 1/2 cup unsalted butter (1 stick) 1/2 bunch fresh chives, chopped To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. - 2 Comments

Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade

Feb 22, 2008 - This recipe came from the folks at Whole Foods and it is packed full of different flavors that all compliment one another! I served it with pilaf which went really well together! I inadvertently bought sheep's milk cheese instead of goat cheese, but I couldn't tell the difference. - 0 Comments

Apricot Roast Chicken with Vegetables

Jan 18, 2007 - 2 small carrots, peeled, cut on the diagonal into 1-inch pieces 2 small beets, each cut into 6 wedges 1/2 small sweet dumpling squash or acorn squash, cut into 8 wedges 1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces 1 large fennel bulb, cut into 8 wedges, tops reserved 2 tablespoons plus 1 teaspoon olive oil 1/4 cup apricot jammixed with 2 tablespoons warm water 2 tablespoons fresh thyme leaves, branches reserved for stuffing Salt and freshly ground black pepper 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total) 1/2 lemon, cut lengthwise into 4 wedges 1. Heat oven to 450°. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. - 1 Comment

Chicken and Pasta with Roasted Red Pepper and Feta Sauce

Oct 06, 2007 - I saw Ellie Krieger make something very similar on Food Network and we re-vamped the recipe a little bit tonight. It was DELICIOUS. Ingredients: 1 lb chicken breasts, cut up in bite-sized pieces 3-4 garlic cloves, minced 1 small onion, chopped olive oil 1/2 cup chicken broth 1 16 oz. - 9 Comments