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

Saturday 16 August 2014

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

Roasted Chicken Breasts Recipe Biography

Source:- Google.com.pk

If you love roasted chicken breast this dinner is perfect for you. Rub a whole chicken with spices, arrange wedges of carrot, sweet potato and orange around it and roast until the chicken is done. The recipe says a 3½- to 4-lb. chicken will be ready in an hour, but mine took about an hour and 15 minutes. The roasted chicken breast with orange wedges add great flavour. When you’re looking to feed the family with ease, a quick roast chicken, with crispy skin and delicious, juicy white meat will go perfectly served with chicken gravy.

Preparation time :

This recipe has about a 10 min preparation time. And maximum it will take 2 hours for the finishing point and it will get ready in maximum 3 hours. Here are my tips on how to cook the roasted chicken breasts recipe and recipe is here to get you started .

Ingredients:

Organic chicken ½ (pad dry)

Parchment paper 3 ft

Zedoary powder 1/2 teaspoon

Kosher salt 1 teaspoon

White pepper ½ teaspoon

Coarse sea salt 4 cups

Tin foil 1 ½ ft

Dipping sauce

Zedoary powder 1 teaspoon

Kosher salt 1 teaspoon

Oil 2 tablespoons

Use a small pan to heat up oil until smoke coming off the edge. Mix zedoary powder and salt in a small plate and pour hot oil over it, mix well.

Method:

Mix the zedoary powder, kosher salt and white pepper in a small bowl.
Sprinkle ¼ of the mixture onto the bony side of the chicken.
Turn the chicken over and sprinkle the rest of the marinade onto the skin side.
Set aside of an hour so the taste can penetrate in the chicken.
Put the chicken on the parchment paper and wrap it around like an envelope.
Put four cups of coarse sea salt in a large cast iron pan.
Use high heat to fry the salt and turn it over frequently.
When you see white steam coming out from the pan, fold the tin foil like the shape of a small pan with an edge and position the tin foil on top of the salt.
Put the chicken (wrapped with parchment paper) on top of the tin foil and cover it with a lid.
Roast the chicken in a 425F˚ pre-heated oven for an hour.
Take the pan out from the oven and set it on the counter.
Keeps the lid on for another 15 minutes for self roasting.
Take the lid off and transfer the chicken on a plate.
Set aside the remaining chicken juice on the tin foil.
Let the chicken rest for another 15 minutes before cutting. Spoon the chicken juice on top of the chicken before serving.
Serve with dipping sauce.