Juicy Roasted Whole Chicken Recipes
KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN
Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken well with cold water inside and out.
- Pat dry using paper towels.
- In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
- Season the inside of the chicken with salt and black pepper.
- Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
- Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
- For best flavor cover with plastic wrap and refrigerate overnight.
- Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
- Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
- Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
- Tent loosely with heavy foil.
- Set oven to 350°.
- Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
- Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
- Remove from oven and let rest (covered with foil) for about 20 minutes before carving.
Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6
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
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
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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2021-03-10 Melt the remaining 1 Tbs. unsalted butter; brush this over the outside of the chicken; season with salt and pepper. Now scatter the onion slices around the chicken. …
From chefalli.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main CourseCalories 354 per serving
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Cuisine AmericanTotal Time 1 hr 30 minsCategory Main CourseCalories 354 per serving
- Preheat the oven to 425 degrees F. Unpackage the chicken, removing the packet of giblets and etc that's inside the chicken; rinse the chicken inside and out, then pat dry the exterior of the chicken with paper towels. Place the chicken into a large well greased stoneware roaster or any roasting pan.
- Combine 1 tablespoon of the unsalted butter with the lemon zest. Using your fingers, carefully separate the chicken skin from breast of chicken, placing the prepared lemon butter under the skin. (You may find it easier to place the lemon butter up under the skin using a silicon spatula.) Take care not to poke any holes in the chicken skin when placing and smoothing the butter. Now, using your hand again, press on top of the skin across the breast on each side, smoothing out the butter that was placed beneath.
- Stuff the cavity of the chicken with the herb bundle, lemon quarters, and both halves of the garlic head, as desired, if using. (If you opt to do this step, note that the fresh herbs will look awful when the chicken comes out of the oven. You can replace them with fresh herbs if desired, if slicing and serving the whole chicken at the dinner table.) Melt the remaining 1 Tbs. unsalted butter; brush this over the outside of the chicken; season with salt and pepper. Now scatter the onion slices around the chicken.
- Roast the chicken, uncovered, in the preheated 425 degree F. oven on the center rack for 30 minutes. The skin should be pretty golden brown at this point. Reduce the heat to 350 degrees F and continue to roast for an additional 50-55 minutes or until an instant-read meat thermometer inserted into thickest part of the breast registers 155 degrees F., the chicken juices run clear, and the skin is golden brown and crispy. Remove chicken to a serving platter and tent with aluminum foil while preparing the gravy.
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