ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
ROASTED SPATCHCOCKED CHICKEN WITH POTATOES
There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
- Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
- Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
- Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
- Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g
QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE
Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.
Provided by French Terrine
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
- Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
- This can be prepared through Step 2 and refrigerated overnight.
Nutrition Facts : Calories 711.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 213.9, Sodium 835, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 51.3
ROAST CHICKEN WITH MUSTARD VINAIGRETTE
Steps:
- To make chicken:
- Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
- Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
- Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
GLAZED SPATCHCOCKED CHICKEN
A few pantry items inspired this recipe, which I've since made for small weeknight meals or for big parties. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half the glaze for basting., Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper., Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin-side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer reads 170°-175° in the thickest part of the thigh, brushing occasionally with reserved glaze mixture, about 30 minutes., Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
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