Sunday Best Roast Chicken Prepare The Nite Before Recipes

SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

SPECIAL SUNDAY ROAST CHICKEN

Steps:

• Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
• Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
• Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.

PERFECT ROAST CHICKEN

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).

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.

SUNDAY DINNER ROAST CHICKEN

Steps:

• Preheat oven to 300 degrees.
• Clean chicken cavity and rinse thoroughly.
• Place in a large roasting pan.
• Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
• Add chopped potatoes to the bed around the chicken.
• Drizzle olive oil over chicken and vegetables.
• Season entire dish with rosemary, onion powder, salt and pepper.
• Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
• Bake chicken for approximately 2 hours.
• Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).