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.
DOUBLE-HERB ROASTED CHICKEN AND POTATOES
Provided by Food Network
Categories main-dish
Yield 8 servings (serving size: 3 ounces)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone.
- Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
Nutrition Facts : Calories 249, Fat 6.5 grams, SaturatedFat 1.8 grams, Cholesterol 76 milligrams, Sodium 155 milligrams, Carbohydrate 19.4 grams, Fiber 2.1 grams, Protein 27.2 grams
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
DOUBLE - LEMON ROAST CHICKEN
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Provided by YummySmellsca
Categories Whole Chicken
Time 2h35m
Yield 1 large chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).
- Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350°F.
- Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.
- Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.
- Place chicken, breast side down, in a lightly greased roasting pan.
- Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
- Remove from oven and tent with foil for 10 minutes.
- Remove and discard stuffing before carving.
Nutrition Facts : Calories 1090.8, Fat 83.6, SaturatedFat 27.9, Cholesterol 361.9, Sodium 1319.4, Carbohydrate 2.3, Fiber 0.9, Sugar 0.5, Protein 78.3
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
DOUBLE ROASTED CHICKEN
I found this recipe in Prevention magazine. It's an Israeli recipe fromk Aisha Khattib who learned it from her mother, and so on back through the generations. The combined tastes are amazing. Enjoy.
Provided by BigNanc
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F. Put chicken on rimmed baking sheet. Mix oil, lemon juice, salt and pepper. Brush about 1/4 cup over chicken.
- The recipe calls for a quartered chicken with skin removed, but I used chicken breasts.
- Roast until chicken is nearly done, about 20 minutes. While chicken is roasting, add onions to remaining oil mixture and toss to coat thoroughly.
- Heat large skillet over medium-high heat. Add onion mixture and cook until onions are golden brown, 8 - 10 minutes.
- Remove chicken from oven and arrange pitas on baking sheet. Scatter half of the onions onto pitas, and place a chicken quarter (or breast) on each. Roast 10 - 15 minutes longer, until chicken is done. remove from oven, top with remainng onions and sprinkle with pine nuts. Season to taste with salt and pepper and additional lemon juice, if desired.
Nutrition Facts : Calories 747, Fat 44.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 854.3, Carbohydrate 50, Fiber 3.7, Sugar 7.5, Protein 37.7
More about "double roast chicken recipes"
TWO WHOLE ROASTED CHICKENS WITH POTATOES AT THE …
From melaniecooks.com
BEST EVER HIGH-HEAT ROASTED WHOLE CHICKEN (TWO …
From sodamndelish.com
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
ROAST CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
JUICY ROAST CHICKEN AND VEGETABLES (VIDEO)
From natashaskitchen.com
ROASTED SPLIT CHICKEN BREAST - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST ROASTED BONE-IN CHICKEN BREAST - LITTLE BROKEN
From littlebroken.com
CRISPY OVEN ROASTED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
JUICY OVEN BAKED CHICKEN BREAST - CAFE DELITES
From cafedelites.com
CLASSIC DOUBLE ROAST CHICKENS RECIPE | MYRECIPES
From myrecipes.com
Servings 2Total Time 2 hrs
- Preheat oven to 375°. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
- Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch jelly-roll pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning), on wire rack.
- Bake at 375° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180°. Cover and let stand 10 minutes before slicing.
OUR 15 BEST ROAST CHICKEN RECIPES
From allrecipes.com
Author Carl Hanson
- Feta Roast Chicken. A tangy, savory feta cheese filling with garlic, lemon zest, and oregano is stuffed under the skin of this roast chicken.
- Butterflied Roast Chicken with Lemon and Rosemary. To roast whole chicken quicker and more evenly, remove the backbone with a knife or kitchen scissors and flatten the bird.
- Million Dollar Chicken. "This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze," says Chef John.
- Caribbean-Spiced Roast Chicken. This roasted chicken features tropical flavors of lime, ginger, thyme, clove, and rum. "This chicken dish was delicious," says meg1982.
- Whole Chicken Pie. This beautiful bird is stuffed with herbs and veggies, wrapped in shortcrust pastry dough, and roasted until the crust is gorgeous, golden brown, and fused with the chicken skin.
- Chef John's Salt Roasted Chicken. A generous sprinkling of kosher salt is all you need to roast a chicken to crisp and beautifully brown. "This is one of those rare recipes where the name is the same as the ingredient list," says Chef John.
- Braise-Roasted Chicken with Lemon and Carrots. This spatchcocked roast chicken goes from stovetop to oven. The bird sits over carrots, onion, and lemon in a simple broth that creates a delicious gravy while the chicken roasts.
- Sicilian Roasted Chicken. "I made up this one to resemble the rotisserie chicken I love so much," says BramptonMommyof2. Wayne raves, "This is an excellent, simple recipe.
- Roast Chicken and Vegetables. Here's an impressive roast chicken with potatoes, carrots, and celery. "An easy-to-prepare one-dish recipe," says Chonchos.
- Juicy Roasted Chicken. Just a few simple ingredients and no-fuss prep create a super-juicy roast chicken. "I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent," says ROBINROCKINGBIRD.
77 BEST CHICKEN RECIPES FOR DINNER TONIGHT | EPICURIOUS
From epicurious.com
EASY OVEN ROASTED WHOLE CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST CHICKEN WITH POTATOES & CARROTS - JAMIE OLIVER
From jamieoliver.com
DOUBLE CHICKEN PLEASE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
40 DUTCH OVEN CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
EASY WHOLE ROASTED CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
TWO WHOLE ROASTED CHICKENS (AND GRAVY) - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST MARY BERRY CHICKEN RECIPES | TRAYBAKES, ROASTS, STEWS
From thehappyfoodie.co.uk
30 EASY RECIPES USING ROTISSERIE CHICKEN – LEFTOVER CHICKEN IDEAS
From thepioneerwoman.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
From myrecipes.com
THE MAGICAL TRICK THAT MAKES EVERY ROAST CHICKEN TWICE …
From bonappetit.com
THE ATHENIAN CHICKEN GYROS RECIPE | EASY CHICKEN GYROS
From thehappyfoodie.co.uk
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY …
From tasteofhome.com
CHICKEN BREASTS IN MUSTARD SAUCE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHEET PAN CHICKEN LEGS AND VEGETABLES | WHOLEFULLY
From wholefully.com
33 NINJA FOODI CHICKEN RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
ROAST CHICKEN SALAD RECIPE - MON PETIT FOUR®
From monpetitfour.com
DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS - ROCK RECIPES
From rockrecipes.com
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN SPAGHETTI WITH BURRATA AND LEMON BUTTER GARLIC SAUCE
From juliasalbum.com
OVEN ROASTED BONE IN CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
ROAST CHICKEN AND SWEET POTATOES WITH CHILI AND CITRUS
From convectionkitchen.com
BIRD OF PARADISE: YOTAM OTTOLENGHI’S FAVOURITE ROAST CHICKEN DINNER ...
From theguardian.com
ROAST CHICKEN WITH PRESERVED LEMON - EVER OPEN SAUCE
From everopensauce.com
SUPER EASY ROAST CHICKEN - DOWNSHIFTOLOGY
From downshiftology.com
JAMES ST RECIPES: ROAST CHICKEN AND LEEK PITHIVIER, AUBERGINE ...
From irishnews.com
OVEN BAKED CHICKEN BREASTS FOR TWO - EVERY LITTLE CRUMB
From everylittlecrumb.com
24 EASY ROTISSERIE CHICKEN RECIPES - HOW TO USE LEFTOVER CHICKEN
From goodhousekeeping.com
CONVECTION OVEN ROAST CHICKEN - FAMILY DINNERS
From familydinners.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