Margarita Chicken

Review: I love it. It's so delicious. It's definately at its finest when it's cooked on the grill, however I don't have a grill so I typically bake it. It's the perfect main course for a cook-out!!

Ingredients:
2c - Non-Alcoholic Margarita Mix
3tbs - Lime Juice
1 - Clove Garlic, Crushed
3-4 - Chicken Breast
1tsp - Coarse Salt

Directions:

1. Mix margarita mix, lime juice and garlic in a resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

2. Heat grill. Place chicken skin side up. Brush with marinade; sprinkle with ½ teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining ½ teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally until juice of chicken is no longer pink when centers of thickest pieces are cut.

Credits:
Betty Crocker
Grilled Margarita Chicken

Herb Roasted Chicken & Vegetables

Review: This dish was delicious! The mushroom soup really kept the rest of the dish moist.

Ingredients:
1 can - Campbell's Condensed Cream of Mushroom Soup
1/3c - water
2tsp - Dried Oregano Leaves, Crushed
4 - medium potatoes, cut into quarters
2c - fresh or frozen baby carrots
4 - bone-in chicken breasts (approximately 2lbs)
1/2tsp - paprika

Directions:
1. Stir the soup, water, 1tsp oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400°F for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.

Credits:
CampbellsKitchen.com
Herb Roasted Chicken & Vegetables

Lemon Rosemary Chicken

Review: To be honest, I wasn't sure how this meal was going to turn out... I had started with a recipe that didn't have very descriptive directions, then found a similar recipe and had to combine the two. I was quite impressed with the moisture that the chicken held. It was quite delicious!



Ingredients:
1 - 4 to 5lb Chicken, rinsed and patted dry
Juice of (2) Lemons
Zest of (1) Lemon
1 tbs - Olive Oil
1 - Sprigs of Fresh Rosemary, diced finely,
1 - Sprig of Fresh Rosemary, whole
2 - Cloves Garlic, minced
1 - Clove Garlic, whole
1/2c - Butter, Softened
Salt & Pepper

Directions:
1. Preheat oven to 425F.
2. Rinse, pat dry & place chicken in roasting pan on roasting rack.
3. Mix together butter, olive oil, minced garlic, diced rosemary, zest & lemon juice to a small bowl and pour generously over chicken and interior cavity.
4. Sprinkle chicken with salt and pepper, inside and out.
5. Stuff the chicken with the remaining lemon - sliced in quarters, whole sprig of rosemary and garlic clove.
6. Tie together legs per personal preference.
7. Cook for 45 minutes, then baste. Cover with foil tent if chicken is browning too quickly and cook for additional 15 minutes.
8. Allow chicken to cool for 15 minutes before carving. Use drippings for gravy if desired.


Credits:
DivasCanCook.com
Lemon Garlic & Rosemary Roasted Chicken
MyRecipes.com
Lemon-Rosemary Chicken