Crispy Roast Chicken Recipe Whole

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CRISPY ROAST CHICKEN



Crispy Roast Chicken image

Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

Provided by GREG IN SAN DIEGO

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (3 1/2-4 lb) whole chickens
2 teaspoons vegetable oil
2 teaspoons cornstarch
salt
pepper

Steps:

  • Line roasting pan with foil.
  • Adjust oven rack to middle position.
  • Place roasting pan on rack and heat oven to 475 degrees.
  • Coat V rack with cooking spray.
  • Combine cornstarch and 2 teaspoons salt in small mixing bowl.
  • Poke holes all over chicken skin, using skewer.
  • Rub cornstarch mixture evenly over chicken.
  • Remove roasting pan from oven.
  • Place chicken in V-rack, wing side down.
  • Roast for 15 minutes.
  • Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
  • Roast another 15 minutes.
  • Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
  • Roast chicken another 20 minutes.
  • Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
  • Rest for 10 minutes.
  • Carve chicken and serve.

Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44

WHOLE ROASTED CHICKEN



Whole Roasted Chicken image

The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.

Provided by Blair Lonergan

Categories     Dinner

Time P1DT1h10m

Number Of Ingredients 11

1 whole chicken, giblets removed and patted dry (about 3 ½ - 4 lbs.)
Kosher salt
6-8 medium Yukon Gold potatoes, quartered
3 tablespoons olive oil, divided
Freshly-ground black pepper
1 lemon, halved
1 head of garlic, halved horizontally
1 Vidalia onion (or other sweet onion), peeled and quartered
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons butter, melted

Steps:

  • Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
  • Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
  • In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
  • Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
  • Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.
  • Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.
  • Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

Nutrition Facts : ServingSize 1 /4 of the chicken and potatoes, Calories 719 kcal, Carbohydrate 45 g, Protein 41 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 158 mg, Sodium 199 mg, Fiber 6 g, Sugar 2 g

CRISPY ROAST CHICKEN



Crispy Roast Chicken image

Classic and delicious, this roast chicken recipe will shine on the table fresh from the oven, served with any side. And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.

Provided by EatingWell Test Kitchen

Categories     Healthy Whole Chicken Recipes

Time 2h

Number Of Ingredients 7

1 (4 1/2- to 5-lb.) whole chicken, giblets removed and discarded
1 ½ tablespoons unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon black pepper
½ small lemon, cut into wedges
½ small yellow onion, cut into wedges
3 medium garlic cloves, smashed

Steps:

  • Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Let stand at room temperature 30 minutes.
  • Preheat oven to 425F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
  • Roast in preheated oven until a thermometer inserted in thickest portion of breast registers 165F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.

Nutrition Facts : Calories 236 calories, Fat 11 g, Protein 32 g, SaturatedFat 4 g, Sodium 415 mg

CRISPY ROASTED CHICKEN



Crispy Roasted Chicken image

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Provided by Doc Simonson

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 12

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
  • Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  • Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

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

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

MOIST ROASTED WHOLE CHICKEN



Moist Roasted Whole Chicken image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Provided by CarrolJ

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

Steps:

  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8

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