Mamas Secret Roast Chicken Recipes

MOM'S ROAST CHICKEN

Steps:

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

PERFECT ROAST CHICKEN WITH POTATO CAKES

Steps:

• For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
• Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
• Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
• For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
• While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
• Serve the sweet potato cakes with the chicken and some lemon wedges on the side.

MAMA'S PUERTO RICAN CHICKEN

Steps:

• Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

MAMA'S SECRET ROAST CHICKEN

Steps:

• Preheat oven to 325°F.
• Make sure the giblets and neck are removed from the chickens cavity before starting.
• On a cutting board have the chicken breast down.
• With meat cutters or a sharp knife cut the chicken length wise threw the ribcage.
• You should now be able to flatten out the whole chicken.
• In a strainer pour half the vinegar over the skin of the chicken. then pour the remainder of the vinegar over the interior of the chicken.
• Rinse the chicken in COLD water.
• Pat dry.
• Put the chicken aside.
• In a food processor. grate the onion then mix in the salt, black pepper and thyme.
• In a roasting pan place the chicken breast side down.
• Spoon about 1/3 of the onion mixture onto the under side of the chicken and spread it out evenly.
• Turn the chicken over.
• Lift the skin of the chicken and spoon in the remainder of the onion mixture. again try to even out the onion distribution as much as possible.
• Pour some water in the base of the roasting pan to prevent the chicken from drying. (you may add more later if you feel the chicken needs it).
• Place the chicken in the oven for 90 minutes or until golden brown all over and the juices run clear.
• Once the chicken is cooked all the way through allow it to rest for 15 minutes before serving.

MAMA'S ROAST CHICKEN

Steps:

• Remove all but one oven rack, and move remaining oven rack to the lowest level in the oven. Heat oven to 500°F.
• Rinse and dry chicken, removing giblets and plucking any feather sheaths left in the skin. Place in a large roasting pan (do not use glass or ceramic unless oven safe to 500° F).
• Quarter lemon lengthwise and place wedges into chicken cavity. Add garlic cloves and sprinkle a little salt and pepper on the inside.
• Loosen skin over breasts and near cavity opening to thighs. Tuck 1-2 sprigs rosemary on each side of the cavity and 1 sprig over each breast.
• Place remaining rosemary in cavity. Do not truss or tie legs.
• Place chicken into oven, legs towards the back of the oven. Roast 10 minutes.
• Meanwhile, cut potatoes into quarters lengthwise, then halve crosswise. Cut onion into 4-6 wedges.
• Remove chicken from oven and wiggle around to prevent sticking. Add potatoes and onions. Toss around in any fat in the pan and sprinkle with salt and pepper to taste. Return to oven, legs to the back, and roast another 15 minutes.
• Remove and stir around, wiggling chicken and tossing potatoes and onions in any fat that accumulates. Return to oven, legs to back, for another 15 minutes.
• Repeat 1-2 more times, until chicken reaches 190° F internal temperature on a meat thermometer stuck into the thigh.
• Remove chicken from pan and place on a platter. Remove lemon, garlic and rosemary from cavity and allow chicken to rest 10-15 minutes.
• Meanwhile, toss potatoes and onions around in juices in pan and return to oven. Turn oven off and allow the potatoes and onions to sit in warm oven while chicken rests.
• Carve chicken, removing rosemary sprigs from under the skin, and serve with potatoes and onions.