I am going to make a dinner with these two recipes I found at the supermarket, they had samples and they surprisingly delicious. I'll give you guys the name of the two recipes and the ingredients to see what you can come up with. Links to recipes would be fantastic and the easiest for me.
OVEN HERB POTATOES
1-2 springs fresh rosemary
1 orange (for zest, rinsed)
2 tbsp. canola oil
1 tbsp honey
1/2 tsp salt
1/8 tsp pepper
1 (20 ounce) package refrigerated red potato wedges
BEANS WITH MUSHROOMS
12 ounces fresh snipped green beans
1 cup pre-sliced baby portabella mushrooms (rinsed)
2 tbsp water
1 tbsp garlic/herb butter
1/2 tsp seasoned salt.
PLEASE HELP!!!Chicken recipe for a citrus and herb style dinner.?
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Herbed Citrus Chicken
1/4 cup lime or lemon juice
2 tablespoons olive oil or canola oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 (4 ounce) skinless, boneless chicken breast halves
In a bowl, combine the first seven ingredient; mix well. Pour 3 tablespoons marinade into a resealable plastic bag. Cover and refrigerate remaining marinade; add chicken to the bag. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from heat for 5-7 minutes on each side or until juices run clear; basting occasionally with reserved marinade.
======================================…Chicken recipe for a citrus and herb style dinner.?
Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300ºF for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.
Orange sauce:
½ c. sugar
1/4 tsp. salt
1 tsp. grated orange peel
½ c. brown sugar
1 T. corn starch
1 c. orange juice
Combine all ingredients over low heat on the stove.
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Crispy-Skinned Chicken a l'Orange
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Preheat the oven to 375ºF.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Photo: http://www.foodnetwork.com/recipes/melis…
--Melissa D'Arabia, Food Network
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Lemon %26amp; Garlic Whole Roasted Chicken
•1 (5 to 6-pound) roasting chicken
•Kosher salt
•Freshly ground black pepper
•1 large bunch fresh thyme
•4 lemons
•3 heads garlic, cut in 1/2 crosswise
•2 tablespoons butter, melted
•1/2 pound sliced bacon
•1 cup white wine
•1/2 cup chicken stock
Preheat the oven to 425ºF. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
--Ina Garten
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Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
sounds good ,try for a variation when roasting the chicken , lay a few thick slices of lemon around the base of the tray under the chicken ,lightly sprinkle a few grains of sugar onto the lemon slices ,this caramelises the lemon and as the juice of the bird filters through the lemon you will love the taste of the finished dish ,especially the lemon ,With the taters ,mix all the ingredients and allow to stand for 1hr.to develop before mixing in the potatoes,then stand for 10 min`s before cooking ,the neighbours will be tantalized by the aroma`s emitting from your kitchen ,i will bring the chilled wine
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