Anguillan Roast Chicken Recipes

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

PERFECT ROAST CHICKEN

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.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

ROAST CHICKEN BY KEVIN SBRAGA

Steps:

• Rinse chicken and allow to air-dry for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
• Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
• Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
• Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

ANGUILLAN ROAST CHICKEN

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours.2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce.4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use.Serves 4