Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Baked Chicken Breast Recipes Healthy Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Wednesday 20 August 2014

Baked Chicken Breast Recipes Healthy Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Baked Chicken Breast Recipes Healthy Biography

Source:- Google.com.pk

Chicken is one of the most popular recipes to cook with due to its versatility, delicious flavour and low cost. Popular chicken dishes include fried chicken, chicken soup, tandoori chicken, butter chicken, chicken rice and much more besides. Check out this mouth watering baked chicken breast recipes healthy makes a simple and delicious dinner. This baked chicken breast recipes including chicken breast recipes, chicken thigh recipes and whole baked chicken recipes are simple ways to cook a wholesome meal for your family. Try baked chicken breasts recipes healthy with ham and cheese, a baked chicken recipe over a bed of onions and leeks or crispy baked chicken fingers for a healthy kids meal.

Preparation Time :

This recipe has about a 20 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the baked chicken breast recipes healthy and recipe is here to get you started .

Ingredients:

1 head garlic (about 20 cloves), peeled and coarsely chopped

1 tablespoon fresh thyme leaves, coarsely chopped

1/2 teaspoon kosher salt

2 to 3 tablespoons extra-virgin olive oil

Freshly ground black pepper

For the chicken and garlic jus:

1 (3-1/2- to 4-pound) whole chicken

Salt to taste

2 heads garlic, one whole, the other separated into cloves and left unpeeled

Freshly ground black pepper

Extra-virgin olive oil, for tossing with the garlic and oiling the chicken

10 fresh thyme sprigs

1/2 lemon, cut into 4 wedges

1 celery stalk, cut into 3-inch pieces

2 1/4 cups low-sodium chicken broth, divided

1/2 loaf day-old pain au levain or other crusty white bread, halved and cut into 1-inch-thick slices

2 tablespoons extra-virgin olive oil

1 to 2 garlic cloves, peeled and halved

Method:

For the garlic paste:
Mash together the chopped head of garlic, thyme, salt, and olive oil. Season with pepper and set aside.
For the chicken and garlic jus:
Heat the oven to 450°F and arrange a rack in the middle.
Remove the bag of giblets from inside the chicken and discard everything but the neck. Rinse the chicken inside and out and pat dry with paper towels.
Season well with salt. Cover loosely with plastic wrap and refrigerate until ready to stuff.
When ready to stuff, remove the chicken from the refrigerator and place on a cutting board. Remove the first two sections of the wings, leaving the third bone attached.
Reserve the wings with the neck. Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin.
Evenly distribute the garlic paste under the skin and inside the chicken cavity. Slice off the top of the whole head of garlic, season with salt and pepper, and rub with a little olive oil. Place the garlic inside the cavity with 5 sprigs of the thyme. Tie the drumsticks together with kitchen twine. Rub the skin with olive oil and season well with salt and pepper.
Toss the unpeeled garlic cloves, lemon wedges, celery pieces, remaining thyme sprigs, and reserved wings and neck with about 1 tablespoon olive oil.
Season with salt and pepper and mound this mixture in the center of a roasting pan. Place the chicken on top of the mound, breast side down. Allow to sit at room temperature for about 15 minutes.
Place the chicken in the oven and roast for 15 minutes, then remove the pan from the oven and turn the bird breast side up.
Return the pan to the oven and reduce the heat to 375°F.
Continue roasting for 25 minutes more. In a small bowl, combine 1 1/2 cups of the chicken broth with the wine and pour this over the chicken.
Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, about 15 to 20 minutes more. Remove from the oven (but leave the oven on for toasting the croutons).
Place the chicken on a clean cutting board and allow to rest while you finish the jus.
Remove the lemon wedges from the roasting pan and discard. Pour the contents of the roasting pan into a medium saucepan and add the remaining 3/4 cup chicken broth.
Cut the string off the drumsticks, remove the garlic head from the chicken’s cavity, and place it in the saucepan.
Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes, skimming away the fat as it rises to the surface.
Strain this mixture, reserving several of the whole garlic cloves to serve with each portion of chicken. Keep warm.