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We’ve got twenty delicious answers! Feed the whole family or whip up a quick meal for two with a little help from these tasty chicken recipes, selected from the MyRecipes family of brands including All You, Cooking Light, Real Simple and Southern Living.
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What’s for dinner? We’ve got twenty delicious answers! Feed the whole family
or whip up a quick meal for two with a little help from these tasty chicken recipes, selected from the
MyRecipes family of brands including All You, Cooking Light, Real Simple and Southern Living.
Adjust oven rack to lowest position. Hea
t oven to 450° F.
Place a rack in a large ovenproof skillet
or small roasting pan.
Rinse the chicken inside and out and pa
t dry. Place in pan. Tuck the wings bene
ath the chicken, as if it were
placing its arms behind its head. Rub th
e oil over the skin. Sprinkle with 1/2 teas
poon of the salt and the
pepper. Toss the remaining salt into the
cavity. Roast for 20 minutes. Add 1 cup
water and roast until the
chicken is cooked through and the thigh
meat registers 180° F on a meat therm
ometer, about 40 minutes more.
Use a spatula to loosen the chicken. Wi
th a wad of paper towels in each hand,
transfer it to a cutting board.
Let it rest for at least 15 minutes before
carving. If making a pan sauce, reserve
Yield: 4 servings
• 1 3 1/2- to 4-pound chicken, giblets rem
• 1 tablespoon olive or vegetable oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
Simple Roast Chicken
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until
melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter
through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic.
Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a
meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 te