Sentences with phrase «roast chicken until»

Roast the chicken until an instant - read thermometer inserted in the thickest part without touching bone reaches 165 °F, 25 to 35 minutes.

Roast chicken until an instant - read thermometer inserted into the thickest part of chicken thigh registers 165 °, 40 — 55 minutes.

Transfer skillet to oven and roast chicken until skin is very dark and meat is more than halfway cooked through, 20 — 25 minutes.

Roast chicken until skin is starting to brown all over, 15 — 20 minutes.

Roast chicken until it reaches 165 degrees.

Roast chicken until skin is browned and an instant - read thermometer inserted near bone registers 165 °F, 30 — 35 minutes.

Transfer pan to oven and roast chicken until cooked through, 8 - 10 minutes.

Roast chicken until an instant - read thermometer inserted into thickest part of breast registers 165 °F, 12 — 15 minutes.

I want to say: I cook for one: I roast salmon and roast chicken until its skin cackles and its juices drip onto the tiny potatoes below; I make myself a single serving of chocolate cake.

Roast chickens until golden brown, juices run clear, and an instant - read thermometer inserted into thickest part of thigh registers 165 °, 50 — 60 minutes.

Continue roasting the chicken until an instant - read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

Not exact matches

you can roast 2 chicken breasts in the oven at 400F for 20 minutes or until the chicken gets the 165F internal temperature.

Moist chicken breasts are sandwiched between thick - cut ciabatta bread with herby pesto, cheesy mozzarella, and tangy roasted red bell peppers, then pressed until crispy, and crunchy.

Directions: Preheat oven to 400 Stuff whole chicken with chopped onion, garlic and lemon Sprinkle outside with salt and rub salt into skin to cover Roast at 400 for about an hour until skin is browned and crispy

Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.

Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear.

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

Brush chicken with some sriracha mixture; roast 8 minutes longer or until sauce begins to brown.

Place baking sheet in the oven and roast until the chicken is cooked through, about 25 - 30 minutes.Transfer to a serving platter and serve chicken with garbanzo beans and tomatoes spooned over the top.

Add chicken stock and roast in an oven preheated to 350 degrees for about 1 — 1 1/2 hours or until thermometer registers 140 degrees.

Place your chicken breasts on the grate and roast in the oven for 30 to 40 minutes until the inside is no longer pink and the juices run clear.

My 4 lb chicken roasted for about 1 hour and 40 minutes (until my meat thermometer read 165 degrees), but timing will depend on the weight and type of the chicken you purchase.

Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through.

Nestle chicken into tomato mixture, transfer skillet to oven, and roast until cooked through, 5 to 6 minutes.

Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes.

Roast until the potatoes are tender and the chicken is cooked through with golden brown and crispy skin, about 1 hour.

Add the roasted red pepper, chicken stock, jalapeño and lime juice; process until smooth.

This can be made with chicken breasts instead, but be sure to roast them until cooked through.

Add the grapes and roast for another 10 - 15 minutes or until the chicken reaches at least 165 °F internally at its thickest point.

Place chicken on a large saute pan or baking sheet and roast in the oven for 45 minutes to 1 hour, until the internal temperature of the chicken reads 165ºF.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Arrange chicken pieces in an oven safe dish and roast in the oven for 40 — 45 minutes, 180 degrees Celsius, until crispy.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Roast until the chicken is cooked through, 5 - 8 minutes.

Arrange chicken thighs onto a roasting tin and roast for 45 minutes or until chicken thighs are cooked.

After about 15 - 20 minutes turn over the chicken slices and roast until the veggies are tender and the chicken is cooked throughly.

Spicier chicken chili: Roast 2 poblano peppers and 2 jalapeno peppers over a gas flame or under the broiler until charred.

Place in oven, and roast for about 20 min, or until chicken is cooked through.

Roast in the oven for 35 minutes or until the chicken is done.

1 1/2 C pan drippings from roast chicken, left in the refrigerator until the fat solidifies on the surface

Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor - packed to the nines with chipotle peppers, fresh lime juice, Ro - tel fire roasted tomatoes and green chiles plus taco seasoning.

Place the rolled up chicken on a roasting pan and bake for 30 - 35 minutes or until the cooked.

Roast for 25 - 30 minutes, until the chicken is cooked and the vegetables are tender.

Roast the chicken for about 1 hour 15 minutes, or until a thermometer inserted in the inner thigh reads 165 °F.

Roasted spaghetti squash halves shredded and mixed with Italian - style fillings like tomato sauce, herbs, cheese and chicken, then baked until warm and bubbly.

While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute.

Roast until chicken is 160 degrees, an hour to an hour and a half, depending on size of chicken.

Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165 ° with a meat thermometer.

Roast until an instant - read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken.

Roast the vegetables and the chicken for 35 minutes or until cooked through.