CLAY POT HERBED ROAST CHICKEN
This succulent chicken is so easy and needs no attention thanks to a clay pot roaster!
Provided by Judith Hannemann
Categories Chicken Comfort Foods Everyday Meals
Time 1h45m
Number Of Ingredients 14
Steps:
- Soak the baker and lid for 30 minutes in cold water.
- In a small bowl, mix olive oil, lemon zest, lemon juice, mustard, herbs and salt & pepper. Rub HALF of this mixture over the chicken. Toss the remaining mixture with the vegetables
- Place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. Pour the wine around the chicken and over the vegetables.
- Place the cover on the baker and place in cold oven.
- Set oven to 450℉ and cook for 90 minutes.
- Remove the lid and cook chicken another 10-15 minutes to crisp and further brown.
- Let chicken rest about 15 minutes before carving.
Nutrition Facts : ServingSize 1 serving, Calories 1231 kcal, Carbohydrate 101 g, Protein 68 g, Fat 59 g, SaturatedFat 16 g, Cholesterol 285 mg, Sodium 1500 mg, Fiber 14 g, Sugar 7 g
CLAY OVEN-ROASTED CHICKEN
Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.
Provided by Alan in SW Florida
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak clay oven in water to cover for 10 to 15 minutes.
- Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
- Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.
Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6
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.
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 Meat and Poultry Recipes Chicken Whole Chicken Recipes
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
MEDIEVAL CHICKEN IN A CLAY ROASTER
This is more a technique than a recipe, but it's special in our household because my 10 yo son can do this with minimal help. I have no idea why it's called a medieval chicken, but I originally got the recipe from a colleague. We have never used a cut-up, boneless, skinless or unprepared whole chicken, so I don't know how one would adjust the recipe to work with those cuts. You can substitute smaller roasters or cornish game hens, but adjust the cooking time accordingly. To learn to spatchcock the bird, ask the butcher to do this or check on the internet for a video.
Provided by Akikobay
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the clay pot according to the manufacturer's instructions.
- Spatchcock the chicken, making sure to remove the keel bone and breast cartilage, but not cutting the bird into halves. Rinse.
- Season the chicken inside and out to taste with the salt and pepper.
- Combine the softened butter and the minced garlic. The amount of garlic should be adjusted based upon your preference.
- Using your fingers, spread the garlic butter between the meat and the skin of the breast and leg meat.
- Wrap the chicken around the quartered onions and fresh rosemary and place in the prepared clay pot.
- Pour the white wine and the orange juice over the prepared bird, allowing the excess liquid to pool at the bottom of the pot.
- Place covered clay pot in COLD oven and turn the heat on to 450 degrees. Bake until the chicken is cooked (use an oven thermometer) through, checking often after the one hour mark. The time will vary based upon the size of the bird(s). (In our oven, baking time is typically between 75 and 90 minutes.).
- As the bird gets close to being done, take the cover off the pot and allow it to brown.
- Allow the chicken or hens to cool for 10 minutes in the pot with the juices after removing from the oven. Collect the juices and skim off as much fat as possible.
- Cut up and serve the bird with some of the lovely skimmed juice on the side. Thicken it if you want, but we like it just as is.
Nutrition Facts : Calories 232.9, Fat 15.5, SaturatedFat 7.1, Cholesterol 56, Sodium 37.5, Carbohydrate 7.4, Fiber 0.4, Sugar 4.6, Protein 9
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
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