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
EURASIAN ROASTED CHICKEN
Make and share this Eurasian Roasted Chicken recipe from Food.com.
Provided by Jostlori
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Discard giblets and neck from chicken or save for broth.
- Rinse chicken under cold running water, drain, pat dry.
- Place breast side up in a shallow roasting pan.
- Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.
- Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.
- Remove and let stand 10 minutes before carving.
EURASIAN ROAST CHICKEN
Delicious and easy roast chicken recipe I got from the back of a bottle of soy sauce. Too good to be overlooked!
Provided by del123
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- combine all sauce ingredients in small bowl.
- Roast chicken at 450 degrees for 30 minutes, breast side up.
- Turn chicken to breast side down.
- Pour sauce over chicken and roast for additional 60 minutes at 350 degrees.
- Baste every 15 minutes or so.
Nutrition Facts : Calories 629.5, Fat 46.5, SaturatedFat 11.8, Cholesterol 181.1, Sodium 1175.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 46.9
MALAYSIAN ROAST CHICKEN
Steps:
- Make marinade:
- In a large bowl stir together marinade ingredients.
- Rinse chicken inside and out and pat dry completely. Remove excess fat from chicken and prick skin all over with a fork so that seasonings can penetrate. Add chicken to marinade and rub inside and out to coat. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day. (The longer chicken marinates, the more flavor it will have.)
- Preheat oven to 425° F. and line a roasting pan with heavy-duty foil.
- In roasting pan arrange chicken, breast side down, and pour marinade over it. Roast chicken in middle of oven 30 minutes. Turn chicken breast side up and baste with pan juices. Roast chicken, basting occasionally, 40 minutes more, or until cooked through, skin is golden brown, and a meat thermometer inserted in fleshy part of thigh registers 180° F. Let chicken stand, loosely covered, 10 minutes before carving. Skim fat from pan juices and transfer to sauceboat.
- Serve chicken with pan juices, rice, and vegetable.
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