How to cook chicken?

My DH just started eating chicken and I'm a vegetarian, so we're clueless on how to cook it! Right now we do lemon juice, olive oil and spices and either cook it on the stovetop or in the oven. But he's getting sick of eating the exact same thing every time.

Please share your simple (both in prep. and flavor) chicken recipes with me! Thanks.

ETA: He usually buys cutlets

Message edited 3/1/2007 1:59:43 PM.

Re: How to cook chicken?

Marinate chicken cutlets in lemon juice (about 4 lemons) & garlic (3 diced cloves) for at least 1 hour. Bake in the oven at 350 degrees, 15 minutes on each side, or grill until no longer pink in the middle. I usually serve it with angel hair pasta with garlic & oil. Kinda garlicky, but tastes really good. You can always omit the garlic from the marinade and just use it on the pasta.

Re: How to cook chicken?

Re: How to cook chicken?

this is a basic roasted chicken recipe with chicken on the bone.

drizzle olive oil over the skinless chicken pieces.

Sprinkle/add to the chicken to taste:

kosher salt, coarse ground pepper, crushed garlic, cajun seasonings, paprika and onion flakes.

Put in a shallow pan with a little water on the bottom and bake at 400 degrees for about 45 minutes depending on how much chicken you make. Cut into the chicken to make sure the juices run clear, that's how you know it's done. otherwise invest in a meat thermometer.

I make a big package and have leftovers and lunches.

Re: How to cook chicken?

Re: How to cook chicken?

I made something like this (I dont recall if I fried it at the beginning, I may have just put it in the oven). It was really nice and simple. Just throw it in the oven with some potatoes and then steam some veggies. Then you have leftover chicken for a salad for lunch the next day.

The difference between my recipe and this one is I stuffed the chciken with the garlic as well (I filled it up) and what was left lined the bottom of the pan. Sorry I will have the exact recipe next week, so I will post it then. This one is a close one of what I made.

1 (4-lb) chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scant cup olive oil
2 fresh parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
1 bay leaf (not California)
1 celery rib
40 garlic cloves, peeled (from 3 to 4 heads of garlic)

Preheat oven to 350°F.

Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.

Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Re: How to cook chicken?

I usually marinate them with good seasoning dressing add a little garlic & onion powder. THen throw them on the grill. I also dip them in Honey Mustard!

Re: How to cook chicken?

My favorite chicken dish is one I got from here. It's Feta Chicken:

Marinate the cutlets in italian dressing
Put chicken in the broiler with a slice of tomato and a slice of feta cheese and cook for about 20 minutes.

It's soo easy and delicious!!

Re: How to cook chicken?

MY BALSAMIC CHIX

marinate chix with balsamic vinegar and one tbs of mustard overnight

then sautee chopped garlic and olive oil in a frying pan, add a little balsamic vinegar into the pan and then put the cutlets into the pan - cooking about 4 mins on each side (depending on thickness)

serve with white rice and veggies

I use thin sliced, skinless , boneless perdue chix breasts

Message edited 3/13/2007 5:35:40 PM.