I'm roasting?

Question

chicken, any tips or side dishes? any for gtips for gravey?

Answer 1

Love roasted chicken! Here are some of my favorites:

1. Mix 4 T butter with fresh thyme, garlic powder, kosher salt and fresh ground pepper. Separate skin over breast and legs of your chicken and pat the butter mixture under the skin. Baste with a mixture of melted butter and white wine or lemon juice and garlic. Yum!
2. Marinate your chicken in Italian dressing overnight. Drain well and bake for 1 hour at 350 degrees, depending on size of chicken. Baste skin with drippings or a mixture of white wine and butter.
3. Gravy comes from deglazing the pan with white wine or chicken broth and then stirring in a little flour. Add seasonings to taste and please consider adding a little milk and dijon mustard to the mix. Stir until thickened, adding liquid if too thick.
4. Mashed potatos made with yukon gold potatoes, boiled in chicken broth and mashed with sour cream, a little garlic, and loads of salt and pepper, plus a pat or two of butter.
5. Fresh green beans steamed tender crisp and tossed with sauteed bacon and onion.

Answer 2

I just made roast chicken the other day and I made homemade mashed potaoes and gravy and we had broccoli and cheese with it.
My gravy recipe is fairly easy:
I boil 2 cups of water, and dissolve 2 chicken boullion cubes in it. I add about 1 teaspoon of poultry seasoning, and 1 teaspoon of seasoned salt. I mix 1/2 cup warm water with 2-4 tablespoons of flour, and whisk it into the broth until well blended. I usually start with about 3 tablespoons of flour and add more depending on how thick I would like the gravy, Cornstarch works great too!

Answer 3

I don't know what vegetables you might like, but I like to take onions, (cut into wedges) small potatoes, (cut into wedges) and red bell pepper (seeded and white membrane removed, cut into bite-sized chunks) and toss them with olive oil. *I used a bowl, I'm messy* Then I put them on a baking pan and season them with salt and pepper, drizzle them with balsamic vinegar and put them on the other rack in the oven..and let them roast at the same time as the chicken. You'll have to determine how much of each vegetable you use and which you prefer, but it's simple, easy and I find that roasted vegetables taste better than the canned, frozen or steamed versions we use most of the time..

Enjoy!

Answer 4

i hope u like this

Chicken and Peppers(serve 4)
time needed 30 mins

What u need
2 whole chicken breasts
1/4 cup flour
1/4 cup butter
1 whole bell pepper
1 whole red pepper
1 cup white wine
1 tablespoon fresh basil, chopped
1 teaspoon thyme, crumbled
1 tablespoon fresh parsley, chopped
1 bay leaf
salt and pepper, to taste

method

1. Split chicken breasts in half. Dredge in flour seasoned with salt and pepper.
2. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered baking dish.
3. Saute peppers until limp. Add to chicken.
4. Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon.
5. Remove skillet from heat, add herbs to wine, and pour over chicken.
6. Cover baking dish. Bake at 350F for 30-35 minutes, basting once or twice during cooking.

Answer 5

For sides I would prepare twice baked potatoes, corn on the cob and dinner rolls. For dessert I would make an apple pie or cinnamon apples to eat over vanilla ice cream.

Answer 6

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine
Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

great with mashed potatoes of course but i love cornbread stuffing!

cornbread stuffing

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings

1-10 ounce bag cole slaw
1 red pepper
3 tablespoons vinegar, rice vinegar if you have it - if not white is just fine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
crunchy little asian noodles, like rice or chow mein noodles
Steps

Add vinegar, sesame oil, soy and sugar to a small pot over medium heat to mix, but do not boil - remove from heat
Slice red pepper into thin strips and then cut them in half lengthwise - you don't want them too long
Mix together red pepper, cole slaw and cooled sauce
Top with crunchy noodles just before serving