Perfectlyeasyroastchicken Recipes

PERFECT ROAST CHICKEN

Steps:

• Preheat oven to 450F and cover a roasting pan with foil.
• Thoroughly dry the chicken with paper towels, inside and out. The goal is to have as little steam as possible.
• Salt and pepper the chicken inside the cavities and under the wings.
• Truss the bird to ensure it cooks evenly, the wings and legs don't burn and the breasts are semi-covered and will not dry out as quickly.
• Salt and pepper the chicken with a nice, liberal sprinkle. This will result with a crispier and more flavorful skin.
• If using paprika, sprinkle it on now.
• Place prepared chicken, breast side up, in the middle of a roasting rack that has been placed in the roasting pan. Using a roasting rack ensures the chicken will cook evenly and won't stick to the pan.
• Do not baste the bird or open the oven door until 60 minutes have passed.
• After 60 minutes, test the internal temperature in the thickest part of the thigh. *See notes
• The chicken is done when internal temperature reads 170-175F. (Note: Thomas Keller states the chicken is done at 165F, but I prefer 175F.) (**Julia Child's recipe calls for chicken to cook between 170-180F and some other recipes say 180F.) P
• Keep in mind, chicken breasts cook more quickly than thighs.
• Turn off oven, remove chicken from oven and transfer it to a cutting board to rest 15 minutes. Do NOT touch for 15 minutes. Let the chicken rest to allow the juices the chance to soak into the meat instead of ending up on the cutting board.
• While the chicken is resting, remove and discard any gelatinous fat from the roasting pan. Remove the foil, but let the chicken drippings to drip back into the pan. Add ¼ cup unsalted butter and herbs to pan drippings, stir well and place the pan back into the oven to let the herb butter mingle a few minutes.
• After chicken has rested, cut it into serving pieces and serve with the warm herb butter.
• Enjoy!

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.

PERFECT ROAST CHICKEN

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).

PERFECT ROAST CHICKEN

Steps:

• Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces.

PERFECTLY EASY 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.

JUICY ROASTED CHICKEN

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.

PERFECT ROAST CHICKEN

Steps:

• 1. Preheat oven to 425°F.
• 2. Rinse chicken inside and out, then pat dry. Remove excess fat from the cavities and season with salt and pepper. Place half of the lemon inside. Tie legs together with kitchen string and place in a roasting pan.
• 3. In a saucepan, melt the butter with the olive oil over low heat. Squeeze the remaining lemon half into the mixture. Brush over the chicken. Season with salt and pepper. Bake in the center of the oven, basting often with the drippings, until juices run clear when the thigh is pierced with a sharp knife, about 1 hours. The temperature should be 175°F when a meat thermometer is placed in the thickest part of the thigh.
• 4. Remove chicken from the oven and transfer to a carving board; let rest for 10 minutes. Remove the lemon from the cavity and squeeze it into the pan juices. Stir in the water. Bring the pan juices to a low boil, scraping up the brown bits, and cook until the sauce is reduced, about 2 minutes. Defat the sauce.
• 5. Carve the chicken and arrange on a large platter. Pour the sauce over it and garnish with watercress. Serve immediately.