Rosted Chicken :
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Ingredients :
* 1 & 1/2 pounds new potatoes halved.
* 2 tablespoon butter, cut into small pieces .
* coarse salt and ground pepper.
* 1package cut-whole chicken (about 3 pounds).
* 1 bunch asparagus (1 pound), trimmed and cut into 2- inch pieces.
* 1 lemon, cut into 8 wedges.
* 6 sprigs fresh thyme.
Method :
Preheat oven 475 degrees. place potatoes and half the butter in a roasting pan. season with salt and pepper. roast tossing once until potatoes are golden 20 to 25 minutes. place chicken skin side upon top of potatoes season with salt and pepper. roast until chicken begins to brown about 20 minutes. Scatter asparagus, lemon, remaining butter and thyme around chicken. roast until asparagus in tender and chicken is opaque throughout 5 to 15 minutes. serve chicken vegetables and lemon drizzled with pan juice.
Barbecued Chicken:
ingredients:
*- 1 rotisserie chicken, skin removed, meat shredded9 about 4 cups).
*- 1 & 1/2 cups (14ounces)bottled barbecue souse.
*- 3 tablespoon butter.
*- garlic clove, crushed with a garlic press,
*- coarse salt and ground pepper.
*- 8slices white sandwich bread.
Method:
1- Heat broiler with rack set 4 inches from heat . in a medium saucepan. Cook chicken and barbecue
souse over medium until heated through 6 to 8 minutes.
2- meanwhile in a small bowl combine butter and garlic. Season with salt and pepper. Spread one side of each slice of bread with garlic butter.
place on a baking sheet butter side up. broil until-golden brown 1 to 3 minutes, then turn over and broil until light
brown about 1 minute longer. To serve sandwich chicken mixture between slices of bread.
Rizwan Ahmad
Ingredients :
* 1 & 1/2 pounds new potatoes halved.
* 2 tablespoon butter, cut into small pieces .
* coarse salt and ground pepper.
* 1package cut-whole chicken (about 3 pounds).
* 1 bunch asparagus (1 pound), trimmed and cut into 2- inch pieces.
* 1 lemon, cut into 8 wedges.
* 6 sprigs fresh thyme.
Method :
Preheat oven 475 degrees. place potatoes and half the butter in a roasting pan. season with salt and pepper. roast tossing once until potatoes are golden 20 to 25 minutes. place chicken skin side upon top of potatoes season with salt and pepper. roast until chicken begins to brown about 20 minutes. Scatter asparagus, lemon, remaining butter and thyme around chicken. roast until asparagus in tender and chicken is opaque throughout 5 to 15 minutes. serve chicken vegetables and lemon drizzled with pan juice.
Barbecued Chicken:
*- 1 rotisserie chicken, skin removed, meat shredded9 about 4 cups).
*- 1 & 1/2 cups (14ounces)bottled barbecue souse.
*- 3 tablespoon butter.
*- garlic clove, crushed with a garlic press,
*- coarse salt and ground pepper.
*- 8slices white sandwich bread.
Method:
1- Heat broiler with rack set 4 inches from heat . in a medium saucepan. Cook chicken and barbecue
souse over medium until heated through 6 to 8 minutes.
2- meanwhile in a small bowl combine butter and garlic. Season with salt and pepper. Spread one side of each slice of bread with garlic butter.
place on a baking sheet butter side up. broil until-golden brown 1 to 3 minutes, then turn over and broil until light
brown about 1 minute longer. To serve sandwich chicken mixture between slices of bread.
Rizwan Ahmad
About the Author:
This article is written and posted by Rizwan Ahmad Author and founder of myfoodforu, He is a blogger from India and he loves to share his thoughts by writing articles on this site to the different topics related to technology world,
This article is written and posted by Rizwan Ahmad Author and founder of myfoodforu, He is a blogger from India and he loves to share his thoughts by writing articles on this site to the different topics related to technology world,
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