Roast Chicken Recipes

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PERFECT ROAST CHICKEN



Perfect Roast Chicken image

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

1 (4 pound) whole chicken
1 cup margarine, softened
1 tablespoon garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch dried rosemary

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

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

THE BEST ROAST CHICKEN



The Best Roast Chicken image

We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It's perfect in its simplicity. Along the way we found that olive oil - not butter - creates the best golden-brown skin.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 6

One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 lemon, cut into 8 wedges
1 head garlic, halved crosswise
3 sprigs mixed fresh herbs (thyme, rosemary and sage)
1/4 cup olive oil

Steps:

  • Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
  • Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
  • Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
  • Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
  • Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
  • Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.

ROAST CHICKEN



Roast Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

1 stick butter, softened
2 whole lemons, zested
4 sprigs fresh rosemary
Salt and pepper
1 whole roaster chicken, rinsed and patted dry

Steps:

  • Preheat the oven to 400 degrees F. Line a baking tray with foil.
  • Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
  • Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
  • Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
  • Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

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.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

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

EASY ROASTED CHICKEN



Easy Roasted Chicken image

Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 3

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
2 tablespoons butter, room temperature
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
  • Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

ROASTED CHICKEN



Roasted Chicken image

This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 5

3/4 teaspoon onion salt
3/4 teaspoon celery salt
3/4 teaspoon seasoned salt
1/2 teaspoon pepper
2 broiler/fryer chickens (3 to 4 pounds each)

Steps:

  • Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 370mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

EASY ROAST CHICKEN



Easy roast chicken image

Make our easy roast chicken as a feast for the family at the weekend. Serve this Sunday lunch favourite with seasonal veg, roast potatoes and gravy

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 4

1 whole chicken
30-40g knob of butter , softened
2 fresh sage leaves (optional)
2 tsp sea salt

Steps:

  • Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
  • Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
  • Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
  • Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.

Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Protein 46 grams protein, Sodium 2.1 milligram of sodium

MOIST ROASTED WHOLE CHICKEN



Moist Roasted Whole Chicken image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Provided by CarrolJ

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

Steps:

  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

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

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

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From tasteofhome.com


ROAST CHICKEN RECIPE - TASTES BETTER FROM SCRATCH
2019-08-26 When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels. In a bowl, combine softened butter, zest of the lemon, and chopped rosemary.
From tastesbetterfromscratch.com


20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
2020-02-26 Left-Over Chicken Soup with Kale, Ginger, and Sumac Recipe. After you’ve made Chef Seamus Mullen ’s sumptuous Roast Chicken With Dukkah and Citrus, use the leftover meat and veggies for this wholesome and satisfying soup. This soup isn't just a good way to use up leftovers, it's also rich in nutrients, which means it'd be a great help to ...
From myrecipes.com


PERFECT ROAST CHICKEN - GOLDEN AND JUICY! [VIDEO] - THE RECIPE REBEL
2021-01-04 Instructions. Preheat oven to 425 degrees F. Remove the giblets and neck from the inside of the chicken if they are there. Combine melted butter with salt, paprika, garlic powder and pepper. Use an upside down tablespoon (see video for a visual) to loosen the skin from the chicken breast and drumsticks as best you can.
From thereciperebel.com


WHOLE ROASTED CHICKEN RECIPES | ALLRECIPES
Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill. By foodelicious.
From allrecipes.com


ROAST CHICKEN - THE PIONEER WOMAN
2012-08-13 Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.) Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Line a baking sheet with heavy duty aluminum foil and lay the ...
From thepioneerwoman.com


GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
2022-01-17 Ingredients. CHICKEN Use a whole chicken for this recipe, preferably between 3½-4 lbs for a quick roasting time. This recipe would work fine with other poultry like a small turkey, grouse, or cornish hen.Just adjust cooking time according to size. HERBS & ONION No need to make a fancy stuffing. Just stuff the bird with half an onion and some fresh rosemary, thyme, …
From spendwithpennies.com


JULIA'S FAVORITE ROAST CHICKEN RECIPE - JULIA CHILD | FOOD & WINE
Step 1. Preheat the oven to 425 degrees. Melt 1 tablespoon butter in a skillet. Add diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs. Advertisement ...
From foodandwine.com


ROAST CHICKEN RECIPES & RECIPE IDEAS
Roast a whole chicken or parts, use roasting pans or sheet pans, toss it on your grill. Get ready to roast that chicken and make someone happy! Oven Roasted Piri Piri Chicken. 60 mins. Easy Chicken Yassa. 82 mins. Roasted Spatchcock Chicken with Harissa, Herb Yogurt, and Citrus. 90 mins. Sheet Pan Chicken with Roasted Broccoli and Potatoes.
From simplyrecipes.com


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