GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
BISTRO ROAST CHICKEN
Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"-these usually have more meat and are more tender than broiler-fryers. From Cooking Light.
Provided by Pinay0618
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a small bowl.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and over breast and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side down, on the rack of a broiler pan or shallow roasting pan coated with cooking spray; place rack in pan.
- Bake chicken at 375° for 40 minutes. Carefully turn chicken over (breast side up). Bake an additional 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Place chicken on a cutting board; let stand 10 minutes before carving.
Nutrition Facts : Calories 754.8, Fat 56.3, SaturatedFat 17.4, Cholesterol 250.7, Sodium 854.8, Carbohydrate 1.6, Fiber 0.4, Protein 57.2
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