Mark Bittmans Roast Chicken Parts With Butter Or Olive Oil Plu Recipes

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MARK BITTMAN'S ROAST CHICKEN PARTS WITH BUTTER OR OLIVE OIL (PLU



Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu image

This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts." If you come up with a better name, I hope you'll share it with the rest of us!

Provided by Lorraine of AZ

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup extra-virgin olive oil or 1/4 cup butter
1 whole chicken, 3-4 lbs., trimmed of excess fat and cut into 8 pieces
salt & freshly ground black pepper
1/4 cup any mild green herbs, i.e. parsley, dill, basil, sage (optional)

Steps:

  • Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
  • After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
  • Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
  • Variations:
  • Add several cloves of garlic (20 wouldn't be too many).
  • Add a cup or so of chopped onion, shallot, or leek.
  • Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
  • Add 2-3 lemons (oranges and limes are good, too). When the chicken is done, squeeze the hot lemon juice over it.
  • Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
  • Stir in a dollop of grainy French-style mustard when the chicken is done.
  • Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
  • Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.

MARK BITTMAN'S BASIC ROAST CHICKEN PARTS WITH VARIATIONS



Mark Bittman's Basic Roast Chicken Parts With Variations image

The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you'll never get tired of, because you can change the flavoring every time you make it. From Mark Bittman's cookbook," How to Cook Everything" (10th Edition).

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

1/4 cup extra virgin olive oil or 1/4 cup butter
1 whole chickens, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces or 1 any combination chicken parts
salt & freshly ground black pepper
1/4 cup sage (optional) or 1/4 cup a combination herbs (optional)

Steps:

  • Heat the oven to 450°F Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
  • After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you're using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
  • Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
  • ROAST CHICKEN PARTS WITH BLACK BEANS VARIATION: First, soak 2 tablespoons fermented black beans in water, sherry, or wine to cover. In place of the butter or olive oil, use peanut oil or a neutral oil, like grapeseed or corn. Mix together 1 tablespoon minced garlic, 2 minced scallions, 1 teaspoon minced fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sugar or honey. Drain the black beans and add them to this mixture; thin it to a paste, if necessary, with a little more soy sauce. In Step 1, spread a little of this mixture all over the raw chicken and put the chicken in the roasting pan; return the pan to the oven. Proceed with Steps 2 and 3, using the soy-based mixture for basting in place of the herb mixture.
  • MORE VARIATIONS: You can combine these ideas at will; it's hard to go wrong here. Add with the chicken at the beginning of cooking unless otherwise specified. (1) Add a few sprigs of a stronger herb like thyme, sage, oregano, or rosemary. (2) Add several (or many!) cloves of garlic. (3) Add a cup or so of chopped onion, shallot, or leek. (4) Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting. (5) Add a lot of hot dried chiles, a couple of roasted, soaked, and chopped milder chiles, or both. (6) Add 2 or 3 lemons (oranges and limes are good too), cut in half; when the chicken is done, squeeze the hot lemon juice over it. (7) Use peanut oil instead of olive oil and add several slices of ginger and garlic after turning the chicken skin side up again. When chicken is done, drizzle with soy sauce and dark sesame oil, then garnish with scallions and/or cilantro. (8) Use Compound Butter, Flavored Oil, or Vinaigrette from the beginning of the cooking or as a basting sauce during cooking. (9) Rub the chicken with 1/2 cup or so of Pesto or any other herb paste from the beginning of the cooking. (10) Stir in a dollop of grainy French-style mustard when the chicken is done. (11) Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again. (12) Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving. (13) Stir a couple tablespoons of any curry powder into a cup of yogurt or coconut milk and spoon or brush it on as a basting sauce during cooking.

DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL



Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil image

My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 10

1 (3 1/2-pound) chicken cut in 8 serving pieces
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
Olive oil, for drizzling
The rind of 1/2 lemon, zested
1/2 bunch parsley
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degree F.
  • Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
  • Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
  • For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.

SIMPLEST ROAST CHICKEN



Simplest Roast Chicken image

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 3

1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
  • Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams

ROAST CHICKEN WITH LEMON AND BUTTER



Roast Chicken With Lemon and Butter image

Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin, should be a hallmark of good citizenry-an obligation to your fellow man. Everyone walking down the street should be reasonably confident that the random person next to them is prepared, if called upon, to roast a chicken.

Provided by Anthony Bourdain

Categories     HarperCollins     Anthony Bourdain     Dinner     Chicken     Roast     Thyme     Lemon     Butter     Parsley     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 14

1 best-quality chicken (about 2 1/2 pounds), preferably organic
Sea salt to taste
Crushed black peppercorns to taste
4 tablespoons (1/2 stick) unsalted butter
10 sprigs fresh thyme
1 fresh bay leaf
1/2 lemon, cut into 4 wedges
1 cup dry white wine
Juice of 1 lemon (about 2 tablespoons)
1 1/2 cups chicken stock
1/4 cup finely chopped fresh parsley
Freshly ground black pepper to taste
Special Equipment
Butcher's twine (optional)

Steps:

  • Preheat the oven to 450˚F.
  • Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken's cavity.
  • Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken's legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher's twine if you know how, but this is much simpler.)
  • Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven's heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
  • Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
  • Serve the chicken-half of the breast plus a drumstick or a thigh per person-with the sauce ladled over, and any remaining sauce in a sauceboat on the table.

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