EASY ROASTED CHICKEN
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
- Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.
EASIEST OVEN BAKED CHICKEN
Delicious, moist, good-the-next-day chicken! Use as many pieces of chicken as needed. I use breasts, thighs, and legs. I have never found anyone who did not like this dish!
Provided by Shirley Pope
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 12.4 g, Cholesterol 173.4 mg, Fat 44.9 g, Fiber 0.5 g, Protein 33.5 g, SaturatedFat 18.6 g, Sodium 429.4 mg, Sugar 0.1 g
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
STUPID SIMPLE ROAST CHICKEN
This is so easy it's stupid.
Provided by Elliott
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg
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
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.
ROASTED CHICKEN
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 370mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
MOIST ROASTED WHOLE CHICKEN
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
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
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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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