PERFECT ROAST CHICKEN
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
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
Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.
Provided by jenmat
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
- Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 650.4 calories, Carbohydrate 1.2 g, Cholesterol 129.3 mg, Fat 52.8 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 11.6 g, Sodium 1381.5 mg, Sugar 0.3 g
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
STUPID SIMPLE ROAST CHICKEN
This is so easy it's stupid.
Provided by Elliott
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg
THOMAS KELLER'S FAVORITE ROAST CHICKEN
Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.
Provided by kiwidutch
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
- Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
- Season to taste with pepper.
- Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
- Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
- Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
- Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
- I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards.
- Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
- Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.
Nutrition Facts : Calories 488.2, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.2, Sodium 158.9, Carbohydrate 0.1, Protein 42.2
FAMILY FAVORITE ROASTED CHICKEN RECIPE
Discover your new favorite roasted chicken recipe. The Family Favorite Roasted Chicken Recipe includes lemon, cream cheese and Italian flavors.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13x9-inch baking dish.
- Grate the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin.
- Cut the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken's thighs.
- Bake 1 hour 30 min. or until chicken is no longer pink in center (165°F), basting occasionally with the pan juices.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
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