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Rachael Ray Recipes

Roast Chicken with Lemon and Artichokes
|Rachael Ray
A delicious new way to roast chicken. Read more...
Orange Balsamic Rock Cornish Game Hens
|Rachael Ray
Serve with Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette and Yukon Gold Potatoes, Braised Carrots and Fennel, Sweet and Spicy Brussels Sprouts and Pumpkin Pie with Almond Spiced Whipped Cream. Read more...
Roast Chicken Ragu
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Tarragon Roast Chicken with Buttery Roast Baby Potatoes and Vegetables
|Rachael Ray
Ingredients 2 pounds baby red, white or Yukon gold potatoes, washed 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick 4 carrots, peeled and cut into 2 inch thick slices on a bias 2 tablespoons extra virgin olive oil (EVOO) Salt and pepper 1 stick of butter, softened 1/4 cup fresh tarragon, chopped 4 garlic cloves, chopped or grated 1 5-pound whole chicken 1 large onion, cut in half and peeled 1 lemon, cut in half 1 cup dry white wine Crusty baguette, for mopping Preparation... Read more...
Chicken Caesar Burgers with Parmigiano Taters
|Rachael Ray
This is one of Rachael's most popular burger combos! Read more...
Roast Chicken and Roasted Veggies with Mushroom-Apple Stuffing
|Rachael Ray
This is the "fast" recipe for another of Rachael's trilogies including  the "faster" Mushroom-Apple Stuffing Stuffed Chicken Breasts with Parsnip Smash and Fennel-Apple Sauté and the "fastest", Mushroom-Apple Stuffing Stuffed Chicken Roll-Ups with Pan Sauce and Apple-Fennel Salad. Read more...
Florentine Prosciutto Wrapped Chicken
|Rachael Ray
Serve with Spinach Fettuccini with Gorgonzola Cream Sauce and Puttanesca Tomato Salad with Fried Capers. Read more...
Sticky Orange Chicken
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole chicken, cut into pieces Salt and ground black pepper 1/2 cup white wine 1/2 cup chicken stock 4-5 thyme sprigs 1/4 cup orange marmalade 2 lemons, 1 sliced into rings, 1 zested and juiced Preparation Pre-heat oven to 400°F.Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer the chicken pieces to an... Read more...
Elsa's Warm Chicken Liver Spread with The Works
|Rachael Ray
Serving up an Elsa specialty! Read more...
Sesame and Herbes de Provence Chicken Tenders
|Rachael Ray
Ingredients 2 tablespoons coarse sea salt 1/2 cup sesame seeds 4 tablespoons dried minced onion 4 tablespoons dried herbes de Provence 2 packages chicken tenders (1 1/2-2 pounds) 1 large shallot, minced 1/2 cup sherry vinegar Preparation Pre-heat oven to 400°F.Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18-20 minutes until golden and firm. Turn halfway through the cooking.Combine the shallots with the sherry vinegar.Dab, spoon or dip the vinegar over the sticks as you... Read more...
Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp
|Rachael Ray
This unique blend of flavors is fun food for a festive feast! Read more...
Love Birds-Chicken in Pastry
|Rachael Ray
Serve with Seafood Pasta with Sherry Tomato Cream Sauce and Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing. Read more...