Oven Roasted Chicken Breasts Potatoes Fennel Onions Recipes

PERFECT ROAST CHICKEN

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.

RUTH REICHL'S ROAST CHICKEN WITH POTATOES & ONIONS

Steps:

• Preheat oven to 400 deg F/200 deg Celsius.
• Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:.
• Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
• Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
• Puncture the lemon all over with a fork, and place inside the chicken.
• In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
• Season the chicken with salt and pepper.
• (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). Season well all over. (I would also season the cavity and then put in the lemon).
• Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
• If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
• Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours).
• Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven).
• Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).