Rustic Roasted Chicken Recipes

RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY

Steps:

• Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
• Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
• Sprinkle in the thyme and flour and cook for a minute.
• Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
• Mix the asiago into the sauce and season with salt and pepper to taste.
• Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

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.

RUSTIC ROAST CHICKEN RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees. Cook the bacon until it's brown. Pour in 1/2 cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper. Bring to a boil and let it simmer for 2 or 3 minutes. Combine 3 tbsp oil, seasoned salt, paprika powder, loads of black pepper and dried thyme. Give it a good stir. Place the chicken in a roasting tray. Brush the chicken with the marinade. Peel the carrot and cut it in coarse pieces. Don't make the pieces too big, though. Do the same with the onion, bell pepper and potatoes. Place all the vegetable and potatoes around the chicken. Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you'll rinse off the marinade. Randomly place some garlic cloves in there as well. Leave the skin on so they will roast inside their skin and become all sweet and yummy. Add about 5 or 6 sage leaves. They will get charred, so you'll have to remove them after roasting. Roast the chicken and vegetables in a preheated oven at 400F (200C) for 55 to 60 minutes. depending on how big the vegetables and potatoes are, of course. After half an hour has passed by, and the house is slowly filling itself with the scent of roasted chicken and onions, take the roasting tray out of the oven and drizzle some of juices lurking at the bottom over the chicken and vegetables. Put the oven tray back in the oven for another 30 minutes. Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.

RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY RECIPE - (4.2/5)

Steps:

• Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside. Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes. Sprinkle in the thyme and flour and cook for a minute. Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added. Mix the asiago into the sauce and season with salt and pepper to taste. Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

RUSTIC ROASTED CHICKEN

Steps:

• Preheat oven to 425*F.
• Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
• Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
• Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
• Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
• If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
• Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
• Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
• Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

RUSTIC ITALIAN CHICKEN

Steps:

• Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
• Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
• Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

RUSTIC CHICKEN AND ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Chickens:.
• Remove giblets and neck from inside of chicken, place breast side up in a roasting pan large enought to allow space between chickens, tuck wing tips under chicken to prevent burning. Stuff chickens with peeled whole garilc cloves and chunks of onion. take the half stick of butter and liberally apply to chicken top and sides including wings and drumsticks. Sprinkle top and sides of chicken with the thyme, garlic, season salt, and paprika. Tie legs together and place in oven.
• Potatoes:.
• Place cut up potaoes in a large roasting pan in a single layer, coat with olive oil and seasonings used on chicken and place in oven with the chicken.
• Basting liquid:.
• To baste the chickens I melt the remaining butter in the wine and add chicken stock if more liquid is needed. I also season the basting liquid with the same seasonings I use on the chickens.
• Allow chickens to bake upto two hours while checking with a meat thermometer after 1 hour and 15 minutes until they reach 190 degrees basting every half hour with the liquid and the potaoes are tender. The liquid can be reserved for future use or makes an incredible gravy.