Search results
Results from the WOW.Com Content Network
While chicken breasts are one of my least favorite sources of protein—dry, flavorless, and easy to overcook—Ina Garten's genius method for cooking them has completely changed the game for me.
I would love to be able to give this lots more stars---this is the greatest way to cook chicken to use in any recipe requiring pre-cooked chicken. The chicken stays moist and juicy not dried out! I've even used skinless, boneless chicken breasts and cut the time down to about 25-30 minutes depending on the size! Really great idea!
Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Perfect Roast Chicken with Gravy. For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Skillet-Roasted Lemon Chicken. Preheat the oven to 450 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Perfect Roast Chicken. Serves 3 to 4 | Level: Beginner. Photo: Melanie Acevedo. 1 5- to 6-pound roasting chicken. Kosher salt. Freshly ground black pepper. 1 large bunch fresh thyme. 1 lemon, halved. 1 head garlic, cut in half crosswise. 2 tablespoons butter, melted. 1 Spanish onion, thickly sliced. 1 cup chicken stock, preferably homemade.
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
6 boneless chicken breasts, skin on. 8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet. 6 large fresh basil leaves. Good olive oil. Kosher salt and freshly ground black pepper. Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan.