Abbeys Best Roast Chicken Recipes
PERFECT ROAST CHICKEN
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
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.
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
ABBEY'S BEST ROAST CHICKEN
This is the best roast chicken I have ever made, and I won't make it any other way now!
Provided by Abbey
Categories Whole Chicken
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
- Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
- Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
- Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 1.6 g, Cholesterol 145.5 mg, Fat 28 g, Fiber 0.7 g, Protein 46.2 g, SaturatedFat 7.5 g, Sodium 4604.8 mg, Sugar 0.3 g
ABBEY'S BEST ROAST CHICKEN
This is the best roast chicken I have ever made, and I won't make it any other way now!
Provided by Abbey
Categories Whole Chicken
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
- Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
- Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
- Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 1.6 g, Cholesterol 145.5 mg, Fat 28 g, Fiber 0.7 g, Protein 46.2 g, SaturatedFat 7.5 g, Sodium 4604.8 mg, Sugar 0.3 g
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- Prepare the root vegetables you have on hand. Ensure they are clean, but you don’t need to peel. There are nutrients in the peel which otherwise would get lost. Roughly chop into large chunks. Place into a roasting pan* which should have a grill rack. If not, you can simply pace the chicken on top of the vegetables. Pour a little EVOO on the vegetables, add the garlic and toss in fresh herbs. We love rosemary in our house.
- Remove the giblets from the chicken and wipe down the chicken with paper towels. Rub with EVOO and salt and pepper. Be careful not to contaminate your salt and pepper mills. You can also rub other dried herbs you have on hand (rosemary, thyme, Herbes de Provence).
- Gently separate the breast skin from meat on each side with your fingers or a spatula. Insert lemon slices and some fresh herbs which will help flavor the bird and keep the moisture in. Alternatively, you can rub a little softened butter, again between the skin and the actual breast meat. Go wild and do both.
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