Festive Roast Chicken Recipes

THE BEST ROASTED CHICKEN

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.

ROAST CHICKEN DESI STYLE: HOW TO MAKE THIS DELECTABLE FESTIVE RECIPE

Steps:

• In a bowl, mix all the ingredients for marination.
• Coat the chicken in the marinade thoroughly and let it rest.
• Heat 2 tbsp of oil in a pan and add chopped onions, garlic, carrots, bell peppers, potatoes, peas and corn.
• Add red chili powder, garam masala, and freshly crushed black pepper to it. Add boiled chopped eggs and coriander.
• Fill the hollowed center of the chicken with the stuffing.
• Bind the chicken legs with a kitchen thread and pulling together towards the centre to close the cavity.
• Put it in a baking tray and cook for 45 minutes at 180 degrees Celsius.
• Serve the roast chicken hot with liquid butter drizzled all over.

THE PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425ºF. Cut the ends off the large onions and slice horizontally into 1/2-inch thick slices. Place slices in an even layer on the bottom of a 9×13-inch baking pan, sprinkle with a little salt and pepper, and drizzle lightly with olive oil. Liberally salt and pepper the inside of the chicken. Cut the remaining medium onion and one of the lemons into quarters. Place them inside cavity of the chicken along with the garlic cloves and rosemary. Cut the 2 lemons into wedges and tuck them around the bird along with the thyme sprigs. Place the chicken on the layer of onions, breast side down. Rub with olive oil and sprinkle with salt, pepper, and a little onion powder. Pour vermouth and stock in pan and carefully transfer to the hot oven. Roast chicken for 20 minutes and reduce oven to 350ºF. Continue cooking for another 20 minutes. Remove the chicken from oven and very carefully turn it breast-side up. I like to use tongs to do this. Sprinkle the breast with a little more salt and pepper and return to oven. Add more stock or wine if the pan is dry. Cook for another 30 minutes or until thermometer inserted in the breast (but not touching any bone) registers 160ºF. If you don't have a thermometer, wiggle the leg, it should feel loose in the socket. Pierce the thigh and look at the color of the juices, they should be clear, not pink. The total cooking time will be about 1 hour 15 minutes. When chicken is done, remove from oven and transfer to a cutting board. Let rest for at least 15 minutes, lightly tented with foil, to allow juices to be reabsorbed by the meat. Remove onions, lemons, garlic and herbs from cavity and discard. Transfer onions and lemons from roasting pan to the center of a warmed platter. Discard cooked thyme. Cut the chicken into quarters and place around onions. Garnish platter with remaining lemon, either sliced or cut into wedges, and extra rosemary and/or thyme sprigs. Serve immediately, passing the pan juices at the table if desired.

FESTIVE ROAST CHICKEN

Steps:

• In a small bowl, combine butter and 3 teaspoons rosemary. Place chicken, breast side up, on a rack in a roasting pan; tie drumsticks together with kitchen string. Rub butter mixture over chicken; sprinkle with salt and pepper. In a large bowl, combine the apples, onion, cranberries, 3/4 cup broth, lemon juice, garlic, ginger and 1 teaspoon rosemary; place around chicken. , Bake, uncovered, at 350° for 1 hour. Pour apple juice over chicken. Bake 1-1/4 to 1-3/4 hours longer or until a thermometer reads 180°, basting every 30 minutes. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving chicken., Pour drippings and apple mixture into a blender; skim fat. Cover and process until blended. Transfer to a large saucepan. Stir in the vinegar, honey and remaining broth and rosemary; heat through. Serve with chicken.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

FESTIVE CHICKEN

Steps:

• Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside. , In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Bake at 325° for 50-60 minutes or until a thermometer reads 170°, basting occasionally with reserved marinade.