Best 2 Chicken In The Garden Recipes

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Embark on a culinary journey to savor the delectable flavors of chicken prepared in the garden. Our collection features a diverse range of recipes that showcase the versatility of chicken and the bounty of fresh produce. From succulent grilled chicken kebabs infused with aromatic herbs to hearty chicken stews simmered with garden vegetables, each dish promises a symphony of flavors that will tantalize your taste buds. Experience the rustic charm of chicken cooked over an open fire or indulge in the convenience of one-pot meals that blend chicken with garden-grown ingredients. Whether you seek a quick and easy weeknight dinner or an impressive centerpiece for your next gathering, our recipes offer endless possibilities to explore the culinary delights of chicken in the garden.

Here are our top 2 tried and tested recipes!

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all 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. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Tips:

  • Choose the right chicken: For this recipe, it's best to use a whole chicken that weighs between 3 and 4 pounds. This will ensure that the chicken cooks evenly and stays moist.
  • Prepare the chicken: Before cooking the chicken, remove the giblets and pat it dry with paper towels. This will help the chicken cook more evenly and prevent the skin from becoming soggy.
  • Season the chicken: Season the chicken generously with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the chicken.
  • Cook the chicken: Place the chicken in a Dutch oven or other large pot. Add enough water to cover the chicken by about 1 inch. Bring the water to a boil, then reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through.
  • Make the sauce: While the chicken is cooking, make the sauce. In a separate saucepan, melt the butter over medium heat. Add the onion and cook until softened. Stir in the flour and cook for 1 minute, or until the mixture is golden brown. Gradually whisk in the milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
  • Serve the chicken: Once the chicken is cooked through, remove it from the pot and let it cool slightly. Cut the chicken into pieces and serve it with the sauce.

Conclusion:

This recipe for chicken in the garden is a simple and delicious way to cook chicken. The chicken is cooked in a flavorful sauce that is made with fresh vegetables and herbs. This dish is perfect for a weeknight meal or a special occasion. It can be served with a variety of side dishes, such as mashed potatoes, rice, or roasted vegetables.

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