Roastchickeninkikkowinesauce Recipes

QUICK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
• Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
• Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
• Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat the oven to 375 F (190 C).
• Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
• In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
• Place the chicken in a large baking dish. Set aside.
• Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
• After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
• Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
• Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
• Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

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 pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
• Slice the chicken onto a platter and serve immediately with the warm gravy.

STUPID SIMPLE ROAST CHICKEN

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.

THE BEST ROASTED CHICKEN

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.

FANTASTIC ROASTED CHICKEN

Steps:

• Preheat the oven and an appropriately sized roasting pan to 425°F.
• Wash your chicken inside and out and pat dry with paper towels.
• Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin.
• With a peeler (or a zester), remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side.
• Then tear up your prosciutto (or whatever ham you choose to use) and add into a bowl with the lemon skin, garlic and thyme (I have done this in my food processor before to get the ham pieces small).
• Season with salt and pepper to taste, and then mix it all into the butter.
• Push this into the space you have made between the meat and the skin - rub and massage any that's left over in and around the bird.
• Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.
• Cut the peeled lemon in half and push it into the cavity.
• Then put your chicken in the hot roasting pan and roast in the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain.
• Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the pan, awaiting your potatoes.
• Normally I put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while I toss and coat the vegetables in the butter.
• Put the chicken back on top of the vegetables and cook for around 30-40 minutes.
• Leave to stand for 10 minutes.

AMAZINGLY JUICY AND FLAVORFUL ROASTED CHICKEN

Steps:

• Night before:
• Rinse chicken and pat dry.
• Mix salts, garlic powder and black pepper together.
• Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
• Put into a plastic bag and chill in fridge overnight. The longer the better.
• Day Of:.
• Preheat oven to 350 f.
• Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
• Pat outside of chicken dry, then rub the chicken with olive oil.
• Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
• Place chicken in a roaster with a rack breast side up.
• Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
• DO NOT OVERCOOK!
• Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
• Enjoy!