Sundayroastchicken 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.

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 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.

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 ROAST CHICKEN

Steps:

• Combine seasoning mix ingredients in small bowl.
• Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
• Stuff cavity of chicken with cooled vegetables.
• Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
• Place chicken in large slow cooker.
• Cover. Cook on low 6 hours.
• Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

SOUTHERN SUNDAY CHICKEN

Steps:

• In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.

BUD'S SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 375 degrees. Finely chop the leaves of one sprig rosemary and one clove garlic. In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
• Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity. Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic. Rub chickens all over with mustard mixture, and season with salt and pepper. Place on a rack in a large roasting pan. Sprinkle all over with wine. Pour remaining wine into roasting pan.
• Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours. Add water or wine as additional basting juices are needed. Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
• Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat. Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

SYLVIA'S SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Rinse chicken thoroughly and pat dry.
• In a small bowl, stir together salt, pepper, and poultry seasoning.
• Sprinkle the mixture over the chicken, inside and out.
• Let stand at room temperature for 30 minutes or even better, overnight in the refrigerator.
• Rub the chicken inside and out with the softened butter.
• Place chicken, breast side down, in a roasting pan.
• Bake for 1 hour.
• Turn the chicken to breast side up and bake for 45 minutes to 1 hour longer or until juices run clean when pricked with a fork between the leg and the thigh.

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.