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Lemon Roast Chicken with Potatoes & Shallots
Serves: 6 Total Time: 2 H
- 6 tbsps margarine, divided
- 1 tbsp Knorr® Granulated Bouillon Chicken Flavor
- 1 medium lemon, juiced (about 2 1/2 tbsp. / 37 mL), rind reserved
- 1 whole chicken (about 5 1/2 lbs. / 2.5 kg)
- 1 1/2 lbs new potatoes, scrubbed
- 12 ounces shallots (about 6 medium), halved, if large
- Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Granulated Chicken Bouillon and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon and margarine are fully dissolved. Cool slightly.
- Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) of room temperature margarine in large bowl. Arrange around chicken in roasting pan.
- Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
- Remove vegetables and chicken to serving platter; serve.
- Each serving of this dish is a good source of iron and vitamin C. For a special touch, try making this easy gravy. Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together 1/4 cup (60 mL) water and 1 Tbsp. (15 mL) flour in small bowl; add to pan juices and bring to a boil over medium-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 minutes.
Cheesy Cheddar Mac & Cheese
Serves: 6 Total Time: 30 Mins
- 2 tbsps butter
- 2 tbsps flour
- 1 tbsp Maille® Dijon Original Mustard
- 3 3/4 cups whole milk
- 1/4 cup heavy cream
- 2 packages Knorr® Cheesy Cheddar Pasta Side
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 cup shredded sharp cheddar cheese, divided
- 1 tsp smoked paprika
- Preheat oven to 425
- Melt butter in medium saucepan over medium-low heat. Add flour and whisk until blended and a paste forms, about 1 minute.
- Whisk in mustard until blended. Slowly whisk in half of the milk and all of the heavy cream, until well blended. Whisk in remaining milk and bring to a boil over medium high heat.
- Stir in 2 packages Knorr® Cheesy Cheddar Pasta and return to a boil. Reduce heat and continue cooking 10 minutes or until pasta is tender.
- Remove from heat and stir in garlic powder, black pepper, then ½ cup cheese. Transfer to 9-in. square baking dish.
- Toss remaining ½ cup cheese with paprika. Sprinkle evenly over top of pasta.
- Bake 7 to 10 minutes or until the cheese is melted and well browned.
- Let cool 3 minutes before serving. Enjoy!
Hearty Chicken Noodle and Vegetable Soup Recipe
Serves: 4 Total Time: 15 Mins
- 4 cups water
- 1 lb. boneless, skinless chicken thighs
- 1 package Knorr® Chicken Pasta Side
- 2 tsp. Knorr® Granulated Chicken Bouillon
- 1 bag 16 oz frozen vegetables, thawed (about 2 1/2 cups)
- 1 (15.5 oz.) can of chickpeas, rinsed and drained
Heat water in 4-quart saucepan over high heat. Meanwhile, cut chicken into bite-size pieces. Add to pot.
Stir in Knorr® Pasta Sides™ - Chicken flavor, Knorr® Selects Chicken Bouillon, thawed vegetables and chickpeas. Cover; bring to a boil and boil on high heat 4 minutes until chicken is thoroughly cooked.
Chicken Feta Pasta Bake
Serves: 6 Total Time: 35 Mins
- 1 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 tsp ground black pepper
- 2 Knorr® Chicken Pasta Side packages
- 3 cups water
- 1 cup low-fat milk
- 3/4 cup crumbled feta cheese, divided
- 3 cups fresh spinach, roughly chopped
Preheat oven to 450°. In a separate mixing bowl, toss chicken with black pepper and oregano, and olive oil, mixing until well coated and set aside.
Add Knorr® Pasta Sides™ - Chicken Flavor, sliced tomatoes, and seasoned chicken in 13 x 9-in. baking dish. Stir in water and milk. Mix well, and ensure all pasta is submerged in liquid. Top with ½ cup of crumbled feta cheese and bake 20 minutes.
Remove baking dish from oven and stir well. Return the dish to the oven and bake for an additional 10 minutes, or until chicken is thoroughly cooked. Remove from oven and stir in chopped spinach. Top with remaining crumbled feta. Let cool 5 minutes before serving.