Simplest Roast Chicken Recipes

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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.

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

STUPID SIMPLE ROAST CHICKEN



Stupid Simple Roast Chicken image

This is so easy it's stupid.

Provided by Elliott

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients 3

1 (4 pound) whole chicken, rinsed
1 lemon, halved
kosher salt

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.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg

SIMPLE ROAST CHICKEN



Simple Roast Chicken image

There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

Provided by EatingWell Test Kitchen

Categories     Healthy Whole Chicken Recipes

Time 2h20m

Number Of Ingredients 8

1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 5-pound chicken, giblets removed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
  • Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 1.4 g, Cholesterol 150.4 mg, Fat 9.8 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2 g, Sodium 464.8 mg, Sugar 0.4 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

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.

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

SIMPLE WHOLE ROASTED CHICKEN



Simple Whole Roasted Chicken image

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Provided by INDRIANI

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time P1DT1h35m

Yield 6

Number Of Ingredients 8

2 teaspoons salt
1 teaspoon white sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Steps:

  • In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
  • Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g

SIMPLE SLOW ROAST CHICKEN



Simple Slow Roast Chicken image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole chicken

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g

TONGDAK GUI (WHOLE ROASTED CHICKEN)



Tongdak Gui (Whole Roasted Chicken) image

This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 9h15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup coarse kosher salt or 1/2 cup kosher salt, such as Diamond Crystal, plus more for the scallions
1/4 cup granulated sugar, plus more for the scallions
1 teaspoon ground white pepper
2 Cornish game hens (about 3 ½ pounds total)
2 tablespoons olive oil
4 scallions, cut into 4-inch segments, then very thinly sliced lengthwise
1 tablespoon rice vinegar
Steamed white rice, for serving
Yangnyeom sauce, for dipping (optional)

Steps:

  • Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
  • When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
  • Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

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

SIMPLE ROAST CHICKEN



Simple roast chicken image

Perfect your Sunday lunch with this simple but succulent roast chicken

Provided by Good Food team

Categories     Lunch, Main course

Time 1h20m

Yield Serves 4

Number Of Ingredients 5

1.8-2kg/4lb-4lb 8oz chicken
2 garlic cloves , bashed
2 bay leaves
50g/ 5oz butter , softened
juice 1 lemon

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
  • Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

Nutrition Facts : Calories 564 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Protein 57 grams protein, Sodium 0.59 milligram of sodium

MY FAVORITE SIMPLE ROAST CHICKEN



My Favorite Simple Roast Chicken image

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Provided by Thomas Keller

Categories     Dinner     Chicken     Poultry     Roast     Quick & Easy     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2-4 servings

Number Of Ingredients 5

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Steps:

  • Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  • Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  • Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
  • Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  • Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

SIMPLE ROAST CHICKEN WITH GREENS (AND BONUS STOCK)



Simple Roast Chicken With Greens (and Bonus Stock) image

This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 (3- to 4-pound) chicken
Kosher salt and black pepper
Grated garlic, lemon zest, cumin or garam masala, chopped thyme or rosemary (optional)
Sturdy, woody herbs (sage, thyme, rosemary, bay leaf) (optional)
Oil or butter
2 leeks, white and light green parts, thinly sliced, tops reserved for stock (or use a large sliced onion)
2 to 3 garlic cloves, thinly sliced
1 bunch kale, Swiss chard or other greens, stems removed, leaves torn into bite-size pieces
Kosher salt
Onion or other alliums
Reserved leek tops
1 carrot (optional)
Herbs, such as 2 bay leaves, some parsley stems, a few tarragon and thyme sprigs
1 teaspoon black peppercorns
2 celery stalks, preferably with the leaves still attached

Steps:

  • Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.
  • If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.
  • When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it's lying on its back. Let it cook for about 5 minutes, then move it to the oven.
  • Roast the bird until it's burnished all over and the wing tips - if your chicken still has them attached - are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.
  • Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.
  • Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.
  • Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.

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From egoodwin.me


EASY ROAST CHICKEN - TASTE OF SOUTHERN
2017-04-02 Salt the inside of the chicken. Tie the legs of the chicken together, sealing the cavity, with kitchen twine. Place chicken in a roasting dish of choice. Salt the chicken all over. Sprinkle black pepper all over the chicken. Place in oven, and …
From tasteofsouthern.com


SIMPLE ROASTED CHICKEN - COOKS VENTURE
2020-02-25 Pat the chicken dry and coat with olive oil . Season the entire chicken with salt and pepper, both inside and outside. If desired, truss the chicken. Place on a roasting pan—breast side up—and roast until golden brown with an internal temperature of 165°F, about 40 to 60 minutes. Remove from the oven.
From cooksventure.com


HOW TO ROAST CHICKEN | BETTER HOMES & GARDENS
2020-02-12 Want to take your roast chicken recipes to the next level? Using a rub is a simple way to infuse roast chicken with bold flavor. To prepare a rub, process the ingredients until almost smooth, scraping the side of the bowl with a rubber spatula as necessary. Loosen skin-on chicken then carefully lift and spread paste under the skin, smoothing as ...
From hillsid.casacda.org


PERFECT ROAST CHICKEN RECIPE | REAL SIMPLE
Directions. Heat oven to 400° F. Remove the giblets and neck from the cavity; freeze or refrigerate for use another time. Cut the garlic crosswise in half and separate into cloves. Cut the lemon into 1-inch chunks. Stuff the chicken with the …
From realsimple.com


GRANDMA'S SIMPLE ROAST CHICKEN RECIPE | MYRECIPES
Preheat oven to 400°. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim fat from chicken. Combine salt, pepper, and paprika. Sprinkle seasoning mixture over breast, drumsticks, and into the body cavity. Place onion, celery, carrot, garlic, and bay leaf in body cavity.
From myrecipes.com


SIMPLE WHOLE ROASTED CHICKEN AND VEGETABLES - ALPHAFOODIE
2022-01-24 Step 1: Prepare the Chicken. First, it’s a good idea to bring the chicken to room temperature for 20-30 minutes before roasting to ensure even cooking. Preheat the oven to 400ºF/200°C. Mince the garlic and ginger, and melt the butter in a microwave-safe dish.
From alphafoodie.com


SIMPLE CRISPY ROASTED CHICKEN PIECES IN OVEN EASY WAY - GIVE …
2020-05-08 Preheat oven to 400F (205C). Pat the chicken thighs with a paper towel. Sprinkle salt and black pepper over each. Drizzle olive oil over them and rub well.
From giverecipe.com


SIMPLE SAGE, GARLIC & LEMON ROAST CHICKEN | CHICKEN.CA
Roast for one hour at 375°F (190°C). Drain off fat and discard. Pour fresh lemon juice over chicken followed by maple syrup and roast another 20 minutes or until meat thermometer inserted in thigh registers 180°F (82°C). Take the chicken out when done, and let rest for 10 minutes before slicing.
From chicken.ca


PERFECT ROAST CHICKEN RECIPES | CHICKEN.CA
Perfect Roast Chicken Recipes. With very little hands-on time, roast chicken is an ideal option for a busy weeknight. Just season and pop in the oven! Recipes . Fast Five-Spice Roast Chicken. No need to wait until Chinese New Year to roast up this irresistible aromatic chicken. Recipes. Roasted Chicken and Cauliflower Salad. This warm and satisfying dinner salad is …
From chicken.ca


SIMPLE WHOLE ROASTED CHICKEN RECIPE | MY CRAZY GOOD LIFE
2022-04-16 Using paper towels, pat the chicken dry and set the chicken on top of a rack that fits inside your roasting pan. Drizzle olive oil onto the chicken skin, then rub the skin with rosemary and garlic. Bake the chicken at 350 degrees until an internal temperature reads 165º F and the juices run clear.
From mycrazygoodlife.com


SIMPLEST ROAST CHICKEN - PARENTSCANADA
2020-02-22 Reserve the chicken liver for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 by 8 by 1 1/2-inch (30 by 20 by 4cm) roasting pan breast side up. Put into the oven legs first and roast for 50 to 60 minutes, or until the juices run ...
From parentscanada.com


SIMPLE ROAST CHICKEN | I HEART RECIPES
2016-08-07 Preheat the oven to 400 F. Thoroughly clean the chicken, then cut the backbone out, and flatten the chicken. Pat dry the chicken. Drizzle the chicken with olive oil, and rub all over the chicken. Combine all of the seasonings and sprinkle all over the chicken. Place the roaster rack in the roaster.
From iheartrecipes.com


EASY HERB ROASTED CHICKEN RECIPE - THE SUBURBAN SOAPBOX
Preheat oven to 425˚F. In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat. Stuff the …
From thesuburbansoapbox.com


EASY WHOLE ROASTED CHICKEN
2021-10-17 Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet. Roast the ...
From greatist.com


ROASTED CHICKEN DRUMSTICKS RECIPE - SIMPLE CHINESE FOOD
Preheat the oven at 220°C, put the chicken drumsticks on the grill, place the baking tray underneath, and cover with tin foil, and bake for 8 minutes. 5. Continue roasting the chicken leg on the reverse side, master the time according to the size of the chicken leg and the characteristics of the oven, and roast the chicken leg.
From simplechinesefood.com


THE MINIMALIST SIMPLEST ROAST CHICKEN - EVER OPEN SAUCE
2021-07-30 1. 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. 2. 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.
From everopensauce.com


ROASTED CHICKEN THIGHS RECIPE SIMPLE - THERESCIPES.INFO
The Easiest Roasted Chicken Thighs Recipe Ever - Kitchen Swagger hot kitchenswagger.com. Nov 16, 20204 bone-in, skin-on chicken thighs Juice from half a lemon 1 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon brown sugar (light or dark works) Preheat the oven to 400°F. Combine garlic, paprika, and brown sugar in a small bowl and mix …
From therecipes.info


SIMPLE WHOLE ROASTED CHICKEN RECIPE | MYRECIPES
Preheat oven to 425°F. Rinse and dry chicken thoroughly with paper towels. Sprinkle inside and outside of chicken evenly with salt and pepper. Stuff chicken cavity with orange pieces, lemon quarters, thyme sprigs, and garlic cloves, and tie chicken legs together with kitchen twine. Place chicken on a lightly greased wire rack on a rimmed ...
From myrecipes.com


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