High Roast Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

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

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

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

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

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

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

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.

HIGH ROAST CHICKEN



High Roast Chicken image

High heat-roasted chicken allows for quick, delicious meals any night of the week.

Provided by carabakescupcakes

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 4

Number Of Ingredients 13

½ cup kosher salt
½ cup white sugar
2 quarts water
1 (4 pound) whole chicken
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 pinch ground black pepper
1 ½ teaspoons vegetable oil
2 ½ pounds russet potatoes, peeled and sliced
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Dissolve kosher salt and sugar in water in a large container to make brine. Place chicken into brine, cover, and refrigerate until chicken meat is seasoned, 1 to 4 hours.
  • Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.
  • Remove chicken from brine, rinse chicken, and discard used brine. Use a sharp, sturdy knife or poultry shears to slice along both sides of the backbone from the tail to the neck, through the bones; remove backbone and tail. Turn chicken over, spread open with breast side facing up, and hit chicken sharply with the heel of your hand between the two chicken breasts to break the breast bone. Press chicken flat with your hands.
  • Dry chicken thoroughly with paper towels on both sides. Use your fingers to loosen the skin over the chicken breast and thighs. Stir 1 pinch black pepper into the seasoned butter mixture and spread butter mixture generously underneath the skin. Pat chicken dry again. Lay the flattened chicken, breast side up, on the top of a 2-part broiler pan. Rub chicken with vegetable oil and sprinkle with more black pepper.
  • Move a rack into the lower third of oven and preheat oven to 500 degrees F (260 degrees C). Line the bottom of broiler pan with aluminum foil.
  • Place potato slices into bottom of broiler pan atop aluminum foil; toss potatoes with olive oil and season with salt and black pepper. Place top of broiler pan containing chicken over pan bottom.
  • Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes. Let chicken rest on platter or cutting board while you blot excess chicken fat from top of potato slices. Invert broiler pan bottom to turn potatoes out into a serving dish and blot again with paper towels. Cut chicken in quarters with a sharp knife and serve with potatoes.

Nutrition Facts : Calories 991.6 calories, Carbohydrate 77.5 g, Cholesterol 209.3 mg, Fat 45.3 g, Fiber 3.8 g, Protein 67.4 g, SaturatedFat 14 g, Sodium 11695.9 mg, Sugar 26.7 g

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

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

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.

HOW TO ROAST CHICKEN



How to Roast Chicken image

Few dishes are as beloved as a juicy, golden-skinned roast chicken. Melissa Clark shows you how it's done.

Provided by Melissa Clark

Number Of Ingredients 0

Steps:

  • You'll need a pan in which to roast the chicken. A roasting pan with a rack is nice, particularly one with upright handles, which is easy to move around in the oven. But a rimmed sheet pan or oven-proof skillet (like cast-iron) works just as well.Kitchen shears are very useful for trimming excess fat from the chicken's cavity. They also come in handy if you want to spatchcock the chicken.If you can, leave at least one hour for the seasoned chicken to rest in the refrigerator, uncovered, before it's time to cook. Longer is even better, up to 24 hours. The result is noticeably crispier skin. An instant-read thermometer isn't the only way to determine whether your chicken is done, but it is the most accurate way. It's worth buying one.
  • There is no consensus on the best way to prep a chicken for roasting; it's all a matter of personal preference and tried-and-true experience. But here are some suggestions for where to start. Try each and then pick your go-to method. And note that there's nothing wrong with leaving the bird as is, salting it and just putting it in the oven.Spatchcocking, also known as butterflying, is an extremely simple move that delivers a gorgeously cooked chicken with crisp skin, and it does so quickly - usually in less than 45 minutes. To spatchcock a chicken, take a pair of kitchen shears or a very sharp knife and cut along one side of the chicken's backbone. Open up the bird so it lies flat. Cut along the other side of the backbone to remove it entirely. Then cook the chicken breast-side up. The only disadvantage to this method is that you'll lose the classic Norman Rockwell presentation of the whole bird. But the speediness and great flavor make up for it. A tip: Don't toss that backbone! A roasted backbone will add more flavor to stock than using a raw backbone. Roast it alongside the chicken, and either serve with the bird (delicious to gnaw on), or save for stock. (You could also just leave the backbone attached, rather than removing it from the bird altogether. Cut along the backbone on only one side of the bird, then open the chicken and roast as is. This doesn't affect cooking time and saves you some knife work.) Splaying yields a chicken with succulent white meat and perfectly roasted dark meat. The thighs, usually the slowest part of the bird to cook through, get a head start by being positioned directly on the burning hot pan. And the technique is quicker and easier than spatchcocking. To splay the chicken, use a sharp knife to cut the skin along the thigh on each side, where the legs connect to the body. Then splay the thighs open until you feel the joint pop on each side. Spread out the thighs out so they can lie flat in a preheated skilletSome people like the nice, compact shape of a trussed chicken, and argue that it helps keep the white meat moist. If you want to try it, the classic method is demonstrated in the video above. For a shortcut trussing method, simply tie the chicken's legs together at the ankles with one piece of twine, and then use another piece of twine to tie the wings to the breast. If you're planning to stuff your chicken, you may want to truss it in the traditional style. Or you can get away with just tying the legs together to keep the stuffing mix from falling out.
  • Seasoning the chicken ahead of time is a good idea, so that the flavors penetrate the flesh all the way to the bone. This is true whether you're rubbing the bird with salt, spices and aromatics - a dry brine - or using a more traditional wet brine. Then add other flavors if you like, stuffing the cavity with aromatics (like lemon or herbs) or rubbing the skin with fat (like oil or butter), or both.Dry brine is a combination of salt and spices or aromatics (or both) that you use to season a chicken. It's both easier than submerging a chicken in a traditional wet brine, and it produces a more crisp-skinned bird. And like a wet brine, a dry brine will yield a tender, juicy result. For a dry brine, it's best to season your bird at least 1 hour ahead and let it rest, uncovered, in the fridge (keeping it uncovered dries out the skin, which encourages crispness). But if you have time, up to 24 hours in the fridge is even better. The general rule is 2 teaspoons kosher salt for a 3 1/2 to 4 1/2 pound bird. Add pepper, grated garlic, grated lemon or other citrus zest, herbs and spices to taste. And don't forget to rub the seasonings all over the cavity of the bird in addition to the exterior.That said, though we generally recommend a dry brine, there are some times when you will want to use a wet brine, which is a basic salt-and-aromatic solution in which you submerge the chicken. For example, you can use flavorful brine to add a specific character to its flesh, as in our feta-brined chicken or a buttermilk-brined bird.For the crispiest skin, pat the chicken dry with paper towels after brining. Then place it on a rack set over a plate or baking sheet, uncovered, and let it rest in the fridge for least 2 hours and up to 24 hours before roasting. This will allow the skin to dry out a bit. Another way to add flavor to chicken is via its cavity, stuffing it with whole sprigs of herbs, smashed and peeled garlic cloves, quartered onions, halved and squeezed-out lemon, and the like. Do so just before roasting. The aromatics will permeate the flesh of the whole chicken while it cooks. However, some cooks say it compromises the crispness of the skin, so bear that in mind.Although you don't need to add any fat to a roast chicken, a drizzle of oil or slick of butter before roasting can help brown the skin. Or, stuff the skin with compound butter, made with herbs or whatever else you'd like. Use your fingers to gently pull the skin away from the breast, loosening it just enough to smear butter between the meat and the skin. Take care not to tear the skin.Another way to add both fat and flavor at the same time is to drizzle the bird with olive oil, or a combination of olive oil and lemon juice during the last 20 minutes of roasting. You can spike this with the likes of grated or mashed garlic, fresh ginger, red chile flakes or powder, dried oregano, thyme or mint. (Don't use fresh herbs here; they will burn.)Glazing a chicken adds flavor, a rich dark color, and shine to the skin. The key is to use a mixture that combines some kind of sugar with an intense condiment or seasoning. The sugar adds a caramelized brown color and shine, while the condiment adds flavor and mitigates the sweetness. Some possible combinations include: honey, lemon and soy sauce; maple syrup, hot sauce, and black pepper; brown sugar, lime juice and mustard; hoisin and rice vinegar. Mix and match as you see fit. To glaze the bird, brush on the sweet mixture during the last 10 to 20 minutes of cooking, and watch it carefully so it doesn't burn. If the glaze starts to burn before the bird is done, simply cover it with foil to finish the cooking. A note for crisp-chicken-skin fanatics: glazing a bird moistens the skin, making it shiny and flavorful, but less crisp.
  • It's time to put the bird in the oven. Here is what you need to know about the pan, temperature and timing. Different pans yield different results, though many different types work well.A roasting pan with a rack allows air to circulate under the bird and helps brown the skin all over. Plus, you can add potatoes and other vegetables to the pan under the bird, which will catch the flavorful drippings. If you have a roasting pan but no rack, use vegetables (carrots, celery, sliced onion) to prop the chicken off the pan. Or place the chicken directly in the pan, where it will roast up perfectly well, though parts of the skin may stick to the bottom of the pan. (Our colleagues over at The Sweethome have an excellent round-up of the best roasting pans.) You can also use a rimmed sheet pan to roast a chicken, either with a rack or without one. A sheet pan has the advantage of lower sides, which lets more of the chicken skin crisp.Or try roasting in an oven-proof skillet, cast-iron or otherwise. If you preheat the skillet (either in the oven or on the stovetop) and lay the bird into the hot pan, the dark meat will get a head start while the white meat cooks more slowly. This gives you a very evenly cooked bird. But you can also roast in a skillet without any preheating, in which case it acts as a roasting pan, but smaller and more compact. (One great thing about roasting a chicken in a skillet is that it makes it super easy to make a quick pan sauce. Just deglaze with wine or water, and whisk in some butter or cream or crème fraiche and simmer until thickened.)You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).The safest and easiest way to check for doneness is to use an instant-read thermometer inserted into the thickest part of the thigh. (Take care not to touch the bone with the thermometer.) It should read 165 degrees. If you don't have a thermometer, use a paring knife to make a small cut into the thigh going all the way to the bone. If you see any red flesh, put the bird back into the oven. You can also pierce the thigh with a knife to see if the juices are running clear, which indicates that it's cooked through. But this tends to be less reliable than cutting to the bone.
  • Here's a method for carving the chicken so that everyone gets a little skin along with their meat. If you have the wherewithal, heat up a platter for serving. The easiest way is take it hot out of the dishwasher, or run it under very hot tap water for a few minutes, then dry. Placing the just-carved meat on a heated serving platter is the most elegant way to go.Transfer the roasted chicken to a cutting board, tent it with foil, and let it rest for 5 to 15 minutes.Begin carving by removing the legs. Pull a thigh away from the chicken and then cut it off by slicing through the joint. If you want, you can pull down on the thigh until the joint pops before you cut; this makes it even easier to cut through (you'll be able to see exactly where to position the knife).Once the legs are off, cut through the joints that connect the drumsticks to the thighs. The joint will be soft and not offer much resistance to the knife. If you're having trouble locating it, move the knife around a bit, wiggling it slightly until you find it.Next, cut the wings off by pulling down the wings and cutting down through the joints. You can use the same popping maneuver as with the thigh if you like to make the cutting easier.Now remove the breasts. Slice along the breast bone on one side, going as deep as you can with the tip of the knife so that it hits the cartilage. Cut around the breast meat so that it comes off the bones of the rib cage, then cut through the skin attaching it at the back. Be careful not to rip the skin. Repeat on the other side. If you'd like, you can slice the breasts crosswise, across the grain, into pieces.Finally, turn the chicken over and find the "oysters," the small, succulent knobs of meat next to the back bone behind where the thighs used to be. Use the tip of your knife to pry them out. You can also slice off the tail if you like.

CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES



Crisp-Skin High-Roast Butterflied Chicken With Potatoes image

Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.

Provided by snilsson

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup kosher salt, for brine (or 1/2 cup table salt)
1/2 cup granulated sugar
1 (3 1/2-4 lb) roasting chickens
2 1/2 lbs russet potatoes, peeled and sliced 1/8 to 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
ground black pepper

Steps:

  • Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
  • Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
  • Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
  • Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

HIGH ROASTED CHICKEN AND POTATOES



High Roasted Chicken and Potatoes image

Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.

Provided by Steve_G

Categories     Chicken

Time 1h30m

Yield 1 chicken, 2-4 serving(s)

Number Of Ingredients 9

1 cup kosher salt or 1/2 cup table salt (for brine)
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
3 tablespoons garlic butter, for, placing, under, skin, optional
2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
black pepper

Steps:

  • Dissolve salt and sugar in 2 quarts cold water in large container.
  • Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
  • If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
  • Line bottom of broiler pan with aluminum foil and spray with spray.
  • Remove chicken from brine, rinse with water.
  • Butterfly chicken, flatten breastbone and smeer on flavored butter.
  • Place chicken on the top of the broiler pan.
  • For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
  • Spread potatoes in even layer in foil-lined broiler pan bottom.
  • Place broiler pan rack with chicken on top.
  • Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
  • Roast chicken until spotty brown, about 20 minutes.
  • Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
  • A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
  • Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
  • Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
  • With additional paper towels, pat off remaining grease.
  • Cut chicken into serving pieces and serve with potatoes.

ROAST CHICKEN RECIPE BY TASTY



Roast Chicken Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Provided by Matt Ciampa

Categories     Dinner

Yield 4 servings

Number Of Ingredients 3

4 lb whole chicken
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
  • Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
  • Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
  • Preheat the oven to 450˚F (230˚C).
  • Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
  • Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
  • Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
  • Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
  • Let the chicken rest at room temperature for 20 minutes.
  • To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
  • If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
  • Enjoy!

Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams

More about "high roast chicken recipes"

18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
18-best-roasted-chicken-recipes-the-spruce-eats image

From thespruceeats.com
Estimated Reading Time 6 mins
  • Iron Skillet Roasted Chicken. Roasting this smaller-sized bird in a cast-iron skillet makes it cook fast enough for a weeknight meal. The garlic powder, onion powder, dried thyme, and paprika probably already live in your spice cabinet so you can put it together quickly even after a long day.
  • Classic Sunday Roast Chicken. Don’t let the name fool you, this classic roast chicken tastes great any day of the week. Plenty of butter gives it a crisp, golden skin and tender meat on the inside.
  • Lemon Roast Chicken. Zesty lemon contrasts with rich butter to give this roast chicken an especially zippy flavor. When the bird finishes cooking, its pan juices combine with a little white wine to form a delicious gravy for serving over carved meat.
  • Bacon and Sage Roast Chicken. Smoky bacon and earthy sage give roast chicken a different flavor that tastes almost like a chicken club without the accoutrements.
  • Persian Roast Chicken. The addition of saffron, cinnamon, and cumin give this bird a warm Middle Eastern profile. Clementines lend a sweet and sour element that's characteristic of Persian cuisine, but other oranges will work if you can’t find the smaller citrus.
  • Spatchcocked Spicy Roast Chicken. By spatchcocking a chicken, you can dramatically reduce the cook time and encourage the bird to cook more evenly to prevent dry breasts and underdone drums.
  • Chicken Under a Brick. Chicken under a brick is also a roasted spatchcocked recipe, and you will need bricks. The foil-wrapped weights keep the chicken flat while it cooks so every bit is done to perfection.
  • Pan-Roasted Chicken. There's no need to roast an entire chicken. This simple pan-roasted chicken recipe uses quartered chicken or individual pieces so the cooking time is sped up considerably.
  • Cuban Mojo Chicken. Sour orange (also called Seville orange) is the key ingredient in this traditional Cuban chicken, but since it can be hard to find in the U.S. this recipe substitutes a combination of navel orange and lime.
  • Thai Lime Roast Chicken. A lime, fish sauce, vinegar, and chili marinade tastes like all of your favorite parts of Thai takeout right from your own oven.
See details


BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
2 tablespoons all-purpose flour. Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the …
From barefootcontessa.com
See details


ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
2019-01-03 Preheat the oven to 400 degrees F. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon. Tie the …
From dinneratthezoo.com
See details


BEST CLASSIC ROAST CHICKEN RECIPE - DELISH
2020-03-02 Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. …
From delish.com
See details


ROAST CHICKEN RECIPES | BBC GOOD FOOD
Crispy sage & lemon roast chicken. A star rating of 3.4 out of 5. 6 ratings. Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a …
From bbcgoodfood.com
See details


ROAST CHICKEN | RECIPETIN EATS
2019-01-18 Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle. Mix together Butter ingredients. Add juice from 2 wedges of lemon. Place chicken …
From recipetineats.com
See details


ROAST CHICKEN - JO COOKS
2022-04-03 Preheat the oven to 350°F. Mix all onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Before seasoning the chicken, make sure you pat it dry …
From jocooks.com
See details


PERFECT ROAST CHICKEN - GOLDEN AND JUICY! [VIDEO] - THE RECIPE REBEL
2021-01-04 Instructions. Preheat oven to 425 degrees F. Remove the giblets and neck from the inside of the chicken if they are there. Combine melted butter with salt, paprika, garlic powder …
From thereciperebel.com
See details


ROAST CHICKEN RECIPES | MARTHA STEWART
We have a step-by-step guide to perfect roast chicken and recipes for chicken roasted at high heat, seasoned, stuffed, and seasonal variations so you can roast a chicken with spring …
From marthastewart.com
See details


35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME

From tasteofhome.com
See details


20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
2020-02-26 Credit: Meredith Food Studios. Left-Over Chicken Soup with Kale, Ginger, and Sumac Recipe. After you’ve made Chef Seamus Mullen ’s sumptuous Roast Chicken With …
From myrecipes.com
See details


HOW TO ROAST A CHICKEN THAT'S ALWAYS JUICY AND TENDER
2017-05-09 Instead he lets the bird cook, unbothered, in a 450-degree oven until it's done, about 50 to 60 minutes. Only then does Keller tinker with it, adding some chopped thyme to …
From epicurious.com
See details


10 BEST LEFTOVER ROAST CHICKEN RECIPES | YUMMLY
2022-05-26 Lemon Garlic Roast Chicken TessaMaxwell40301. garlic, cherry vine tomatoes, whole chicken, lemons, thyme sprigs and 2 more.
From yummly.com
See details


THE BEST ROAST CHICKEN (+VIDEO) - THE COUNTRY COOK
2020-09-20 Preheat the oven to 425f degrees. Remove the chicken from plastic wrap and remove any giblets that are in the cavity. Rinse the chicken inside and out. Pat it dry. Place …
From thecountrycook.net
See details


JUICY BAKED CHICKEN BREASTS (SUPER EASY RECIPE!) - THE ENDLESS …
2019-04-23 The butter will brown almost instantly over high heat. 2 tablespoons butter. Place the chicken breasts in a bowl and pour the browned butter over the top. Sprinkle the spices …
From theendlessmeal.com
See details


HOW TO ROAST A CHICKEN PERFECTLY EVERY TIME | TASTE OF HOME
2021-07-01 Pull the string tight to squeeze the legs together. Then loop the string back to the top of the ankles. Crisscross the string near the chicken’s cavity. Pull it up towards the wings, …
From tasteofhome.com
See details


BEST EVER HIGH-HEAT ROASTED WHOLE CHICKEN (TWO …
This 2 ingredient high-heat roasted whole chicken is THE best way to roast a chicken. Roasting a whole chicken at high-heat crisps the skin to perfection and it cooks so fast the …
From sodamndelish.com
See details


GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
2020-11-19 For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). Baste and cover chicken. Roast, …
From cafedelites.com
See details


THIS SLOW ROASTED CHICKEN RECIPE IS BETTER THAN ANY ROTISSERIE …
2017-12-15 And then, here’s the genius part—the chicken roasts not at a blistering 425°, but at a casual 300°. Nice and low and slow, for a good three hours.
From bonappetit.com
See details


HIGH TEMPERATURE ROAST CHICKEN RECIPES ALL YOU NEED IS FOOD
•To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice. Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. …
From stevehacks.com
See details


HIGH-ROAST CHICKEN DINNER | AMERICA'S TEST KITCHEN
High-Roast Chicken Dinner. There are certain dinners we rely on again and again. Take roast chicken and potatoes. It’s simple, yet satisfying. We are particularly fond of roasting the …
From americastestkitchen.com
See details


WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE SEASONED MOM
2021-02-05 Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting. In a large bowl, toss together the potatoes, …
From theseasonedmom.com
See details


THIS IS THE BEST ROAST CHICKEN EVER | KITCHN
2019-12-11 The Big Takeaway Lessons from All Four. 1. Thoroughly dry the chicken before cooking: This is a clear sentiment echoed in the prep for each roast chicken recipe. For …
From thekitchn.com
See details


CRISPY ROAST CHICKEN RECIPE | EATINGWELL
Directions. 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 eatingwell.com
See details


CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
Step 2. Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Step 3. Combine …
From myrecipes.com
See details


PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Preheat the oven to 240°C/475°F/gas 9. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic …
From jamieoliver.com
See details


HOW TO ROAST CHICKEN - THESTAYATHOMECHEF.COM
Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue roasting for about another 40 minutes. Baste every 20 minutes, if desired. Remove from the …
From thestayathomechef.com
See details


37 ROAST CHICKEN RECIPES TO LEARN, MAKE, AND MASTER
2017-07-28 Use high-quality chickens, and season them generously. View Recipe. Peden + Munk. 14/37. Roast Chicken with Harissa and Schmaltz. The real magic in this roast chicken …
From bonappetit.com
See details


ROAST CHICKEN RECIPE - TASTES BETTER FROM SCRATCH
2019-08-26 When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the …
From tastesbetterfromscratch.com
See details


PERFECT SIMPLE ROAST CHICKEN - EASY COMFORT FOOD RECIPES
2019-05-15 Instructions. Preheat the oven to 425 degrees. Dry the chicken with paper towels inside and out then season with salt, pepper and thyme. Place into baking pan and cook for 15 …
From dinnerthendessert.com
See details


HIGH ROAST CHICKEN - MASTERCOOK
1/2 cup kosher salt; 1/2 cup white sugar; 2 quarts water; 1 (4 pound) whole chicken; 2 tablespoons unsalted butter, softened; 1 tablespoon Dijon mustard
From mastercook.com
See details


BEST-EVER ROAST CHICKEN RECIPE - HUGH ACHESON | FOOD & WINE
Step 2. Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 50 minutes to 1 hour, until an instant-read thermometer inserted in the inner thigh registers ...
From foodandwine.com
See details


HIGH ROAST CHICKEN – CHEF MATTHEW
Chicken Tetrazzini (Cotton Country) High heat-roasted chicken allows for quick, delicious meals any night of the week. ½ cup kosher salt½ cup white sugar2 quarts water1 (4 pound) whole …
From chefmatthew.com
See details


CHEF THOMAS KELLER’S PERFECT OVEN ROASTED CHICKEN RECIPE: LEARN …
2021-07-30 “Roasted chicken reminds me of places I’ve been in the past. It is one of those preparations that crosses all geographic boundaries and all social boundaries and even …
From masterclass.com
See details


HOW TO ROAST CHICKEN | BETTER HOMES & GARDENS
2020-02-12 Place the chicken in the roasting pan in the preheated oven. Cooking times vary by weight. How long to roast a chicken at 375°F: 2½- to 3-pound chicken: Roast 1 to 1¼ hours. …
From bhg.com
See details


THE DELICIOUS GLORY OF HIGH-HEAT CAST-IRON ROASTED CHICKEN
2016-04-07 On to the technique, which is blissfully simple: Preheat a large cast-iron skillet in a 500°F oven for 30-40 minutes. In the meantime, pat down a 4-pound whole chicken to dry the …
From cookinglight.com
See details


HIGH ROAST CHICKEN RECIPE - FOOD NEWS
Roast the chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and …
From foodnewsnews.com
See details


ROAST CHICKEN HIGH HEAT - ALL INFORMATION ABOUT HEALTHY RECIPES …
MARYA'S HIGH-HEAT ROAST CHICKEN recipe - Epicurious top www.epicurious.com. Essentially, rub the chicken with salt and pepper and any spices you want (I use paprika and …
From therecipes.info
See details


HIGH ROAST CHICKEN - WHOLE CHICKEN RECIPES
Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F …
From worldrecipes.org
See details


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 »

Top Asked Questions

What is the best way to cook a roast chicken?
“A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time. ” Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. Preheat the oven to 240°C/475°F/gas 9. Wash and roughly chop the vegetables – there’s no need to peel them.
Can I roast chicken at 425 degrees?
MOSIT, BROWN AND CRISPY AND NO SPLATTERING EVEN AT 425 DEGREES. THANK YOU MARTHA I have roasted my chicken at this temperature but I put it in a roaster pan with a lid to cover until the last 15 minutes or so, it browns nicely and the skin is crusty and is so moist.
How long to cook roast chicken and potatoes in oven?
Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes.
How to cook chicken breast in the oven with butter?
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. Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour.

Related Search