Roasted chicken with an easy and flavorful pan-fried recipe is the perfect meal for your holidays. Here’s how to make it at home! The classic Roast Turkey can be made ahead of time if you have leftovers so that you can enjoy extra slices of Thanksgiving bread. If you don’t have any turkey leftover, then this roasted chicken with grapefruit will work just fine.
How To Make It?
The key to getting the best flavor out of these meaty cuts of meat is to marinate them overnight. All you need is some olive oil and a few simple seasonings, like garlic powder and paprika, plus a couple of bottles of wine or beer (for good measure!) Once you start adding your favorite toppings, let the oven do its thing until you start hearing sounds from around the room. A little browning on top of the bones won’t hurt either. Let it cook for about 20 minutes. After that time, remove the roasting dish, flip the chicken over, and add another layer of tomatoes, cucumbers, onions, carrots, and other veggies for color. Then pour one bottle of red wine or half a bottle of champagne straight to the roasting dish before the chicken comes back up onto top. Repeat with the remaining ingredients. Enjoy!
Roast Chicken With Grapefruit
A Simple Pan Fry Recipe (Serves 4)
4 boneless skinless skinless chicken breasts
1/2 cup whole wheat floury pasta
1 tablespoon salt
1 teaspoon sugar
1 to 1/2 cups vegetable broth or mushroom stock
2 large eggs
1/4 cup light corn syrup
1 quartered orange juice
1 tablespoon lemon wedges
1 2/3 tablespoons chopped fresh rosemary
1 cup grapefruit, sliced
1 lime, zest and juice only
1 cup cherry tomatoes, halved and seeded
1 bay leaf or dried rosemary
1 bunch basil leaves
Arrange the chicken breasts side by side on a rimmed baking sheet. Sprinkle lightly with salt, pepper, and a bit more salt if needed. Drizzle with cooking spray or use tongs to transfer the chicken to the preheated sheet. Bake for about 15 to 20 minutes, which should happen even after flipping halfway through the process. Remove the pan from the oven and transfer the chicken back to the counter. Set aside.
In a medium bowl, mix together the flour, baking soda, and a splash of water together. In a separate small bowl of the same size as the first bowl, whisk together the egg yolks, corn syrup, orange juice, and lemon juice. Whisk until well combined. Pour the mixture into the batter and use a spoon to spread out the pieces evenly. Dip each piece of chicken in either bowl of the dry ingredients mixture and lay them out on the prepared baking sheet. Baste the meat with the remaining dry ingredients mix and bake for 10 to 12 minutes until cooked through. If the flesh seems pink and not golden yet, sprinkle some melted butter over it at that point. Take the bird out of the oven. Allow the filling to cool slightly and rest or wrap tightly on a platter and serve. Serve with plenty of napkins so guests can enjoy all of their deliciousness without having to hold hands.
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