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
CRISPY ROAST CHICKEN
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
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
CRISPY ROASTED CHICKEN
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
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
CRISPY ROASTED CHICKEN
You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good!
Provided by Ali
Time 1h35m
Number Of Ingredients 4
Steps:
- Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
- Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
- Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
- (Optional: Cover and refrigerate for 12-24 hours.)
- Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
- Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
- Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
- Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.
CRISPY ROAST CHICKEN
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
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 MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
CRISPY PARMESAN ROAST CHICKEN
Here's a recipe for roasted chicken with a twist-a crispy crust made by patting the bird with a generous amount of grated Parmesan. We spatchcocked the chicken by removing the backbone and flattening it, for more even and faster cooking. Then it's roasted atop aromatics for a quick one-dish weeknight meal. Be sure to scoop out the garlic for spreading on the chicken-or crusty bread served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
- Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
- When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
- Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
LOW-FUSS CRISPY ROAST CHICKEN
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Provided by Mindy Fox
Categories Chicken Thyme Rosemary Sage Potato Roast Onion Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
- Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
- Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
- Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
- Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
- Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
- Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
- Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
- Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
- Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
- Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.
CRISPY BAKED CHICKEN
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
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