CAVENDER'S ROASTED CHICKEN
Make and share this Cavender's Roasted Chicken recipe from Food.com.
Provided by Larkin
Categories Whole Chicken
Time 3h5m
Yield 1 chicken, 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour chicken stock into roaster or whatever baking dish you are using.
- Liberally cover the chicken in Cavender's Greek Seasoning.
- Place chick in the roaster/dish with the chicken broth.
- Cover the chicken with a lid or aluminum foil.
- Cook in the oven at 350 degrees F for 3 hours.
- 2 hours of cook-time is acceptable, but the meat will literally fall off the bone after 3.
- Enjoy!
ROASTED CHICKENS TWO WAYS
Provided by Dave Lieberman
Categories main-dish
Time 1h55m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
- Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
- Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
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.
LAVENDER AND HONEY ROASTED CHICKEN
I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.
Provided by Annacia
Categories Whole Chicken
Time 1h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Combine all ingredients in a non-reactive bowl and stir thoroughly.
- Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
- Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
- [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
- Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
- While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
- Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
- Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
JONATHAN WAXMAN'S ROAST CHICKEN
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite. (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
Provided by Glenn Collins
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
- Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Whole Chicken
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
More about "cavenders roasted chicken recipes"
ROASTED LAVENDER HONEY GLAZED CHICKEN RECIPE
From inspiredtaste.net
5/5 (7)Total Time 50 minsServings 4-6
OUR 15 BEST ROAST CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
RECIPES | CAVENDERS GREEK SEASONING
From greekseasoning.com
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
MOTHER'S DAY RECIPES BY JACQUELINE CAVENDER
From cavenders.com
CAJUN ROASTED CHICKEN - COOP CAN COOK
From coopcancook.com
ROASTED CHICKEN WITH GARLIC BUTTER - CLASSIC SUNDAY DINNER RECIPE
From scrambledchefs.com
2 CAVENDER GREEK SEASONING RECIPES | JUNE 2022 | RECIPE …
From recipeself.com
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
CAVENDER'S ROASTED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
I TRIED INA GARTEN'S FAMOUS ROAST CHICKEN RECIPE | KITCHN
From thekitchn.com
CHICKEN CAVENDERS GREEK SEASONING - RECIPES | COOKS.COM
From cooks.com
CAVENDERS GREEK SEASONING CHICKEN - RECIPES | COOKS.COM
From cooks.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES - MYRECIPES
From myrecipes.com
OVEN-ROASTED BBQ CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
EASY PORK TENDERLOIN WITH CAVENDER'S SEASONING - AMANDA JANE …
From amandajanebrown.com
RECIPES | THE CAVENDER DIARY
From thecavenderdiary.com
CAVENDER'S ALL PURPOSE GREEK SEASONING - SHAWN ON FOOD
From shawnonfood.com
FOOD & ENTERTAINING: ROASTED CHICKEN | ROASTED CHICKEN, FOOD, …
From pinterest.com
PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE RECIPE CRITIC
From therecipecritic.com
CAJUN WHOLE ROAST CHICKEN - IMMACULATE BITES
From africanbites.com
GREEK ROASTED CHICKEN | MCCORMICK GOURMET
From mccormick.com
17 ROASTED CHICKEN RECIPES PERFECT FOR WEEKNIGHT DINNERS
From eatthis.com
CAVENDER S ROASTED CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
SIMPLE ROAST CHICKEN - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
EASY ROAST CHICKEN - SALT AND LAVENDER
From saltandlavender.com
CAVENDERS NEAR ME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAVENDER'S SEASONING CHICKEN & POTATOES RECIPE
From therecipes.info
CAVENDERS GREEK SEASONING RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHICKEN SPAGHETTI | CAVENDERS GREEK SEASONING
From greekseasoning.com
CAVENDERS GREEK SEASONING RECIPES - PINTEREST
From pinterest.ca
THE BEST CANTONESE ROAST CHICKEN (广式烧鸡) - OMNIVORE'S …
From omnivorescookbook.com
PERFECT SIMPLE ROAST CHICKEN - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
HERB-ROASTED CHICKEN | RICARDO
From ricardocuisine.com
GARLIC & CORIANDER ROASTED CHICKEN RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
RECIPES WITH CAVENDER'S GREEK SEASONING - THERESCIPES.INFO
From therecipes.info
GREEK CHICKEN MARINADE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
BAREFOOT CONTESSA | PERFECT ROAST CHICKENS (UPDATED) | RECIPES
From barefootcontessa.com
COUSIN CARRIE'S PERFECT PORK LOIN - HEATHER'S DISH
From heatherdisarro.com
MARINATED GRILLED... - CAVENDER'S GREEK SEASONING (OFFICIAL)
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love