1、Oven-Roasted Lime Chicken

Prep Time 10min. Total Time 1hr. 20min. Servings 8 servings
A zesty lime vinaigrette gives this savory roasted chicken its fantastic citrusy aroma. (But the onions and garlic help it smell good too!)

Oven-Roasted Lime Chicken recipe

Ingredients

Method

  • Combine potatoes and peppers in large bowl.Mix dressing and garlic until blended.Pour half over vegetables; toss to evenly coat.
  • Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing mixture.Spoon vegetables around chicken.
  • Bake 1 hour or until chicken is done (165ºF) and vegetables are tender, reducing oven temperature to 350ºF after 30 min.
  • Transfer chicken and vegetables to platter; sprinkle with cilantro.

  • https://www.truecookbook.com/recipe/oven-roasted-lime-chicken-53154/

    2、Rosemary chicken with oven-roasted ratatouille

    You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
    Rosemary chicken with oven-roasted ratatouille recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
    2. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
    3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

    3、Coconut Lime Chicken Soup

  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Coconut Lime Chicken Soup recipe

    Ingredients

    Method

    1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
    2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

    4、Oven-Fried Parmesan Chicken

  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 45 mins 375°F
  • Oven-Fried Parmesan Chicken recipe

    Ingredients

    Method

    1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
    2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.
    3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degreesdegree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.

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