AMAZINGLY JUICY AND FLAVORFUL ROASTED CHICKEN
This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!
Provided by BETHANY T.
Categories Whole Chicken
Time P1DT1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Night before:
- Rinse chicken and pat dry.
- Mix salts, garlic powder and black pepper together.
- Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
- Put into a plastic bag and chill in fridge overnight. The longer the better.
- Day Of:.
- Preheat oven to 350 f.
- Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
- Pat outside of chicken dry, then rub the chicken with olive oil.
- Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
- Place chicken in a roaster with a rack breast side up.
- Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
- DO NOT OVERCOOK!
- Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
- Enjoy!
Nutrition Facts : Calories 407.8, Fat 31.3, SaturatedFat 8.9, Cholesterol 125.7, Sodium 998.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 28.8
A VERY UNIQUE BUTTERFLIED ROASTED CHICKEN DISH
This is certainly not your average roasted chicken. This I think, came from a Cooking Light or possibly Southern Living magazine, those were the two magazines I used to get (maybe 5-6 years ago), but all I have is a very poor black and white copy with my hand written notes. But when I find a recipe I like - I rate it 2 ways. 1-5 for taste and a "check mark" if I have actually made the dish, and an "X" if I haven't. This recipe had a 5 for great taste and a check.Unfortunately, it was just one of those recipes that lost in my file which I have digging through lately. It is a little bit of work, but take advantage of your butcher. I just ask mine at my local grocery store to butterfly my chicken so I don't have to. Now, it does take about 1 1/2 hours to roast and 1/2 hour to prepare, so I wouldn't suggest a weeknight, but it is a great weekend meal. Serve with a nice fresh green salad, and my warm blue cheese vinaigrette.
Provided by SarasotaCook
Categories < 4 Hours
Time 2h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken -- Set out the chicken from the refrigerator on the counter to come to room temp or to take the chill off. Rub with olive oil, salt and pepper on both sides and just let it hang out what you prepare the vegetables.
- Vegetables -- In a medium saute pan on medium heat, add the 1/4 cup olive oil and butter, celery, leeks, onions and garlic and cook until soft and tender, about 5 minutes. Then stir in the red pepper flakes, thyme, parsley, salt and pepper and the lemon zest and cook just another minute. Remove from the heat.
- Roasting -- Now, in a large oven proof saute pan, I use my 12" cast iron for this, but any large saute pan will work. Drizzle the 1 tablespoon of olive oil on the bottom of the pan and then add in the bread slices. Make sure to cover the bottom of the pan well.
- Then spoon over all the vegetables over the bread slices. Be sure to cover each slice has some of the vegetables. Also pour in any extra juice in the pan, don't let that flavor go to waste.
- Top with the chicken, skin side up, already seasoned. Drizzle the lemon juice over the chicken and roast.
- Bake -- Cook in a 375 degree oven for 1 1/2 hours until the skin is golden brown and the internal temperature is 160-165. Remove when done and cover with foil to let rest 10 minutes before serving.
- Serve -- Remove the chicken and cup up into serving pieces and put back in the pan with the stuffing and vegetables. Serve, just family style right from the pan. Add a good salad and you have an amazing chicken dinner. I wish I could take credit for this recipe but can't.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 13.9, Cholesterol 162.9, Sodium 1347.8, Carbohydrate 80.5, Fiber 7.2, Sugar 8.2, Protein 50.9
UNIQUE ROASTED CHICKEN
I had never before used this method of roasting a chicken... but you can bet I will be doing it again! This recipe was relatively easy to prepare and the taste was just wonderful.
Provided by Carrie Brannon @Raven5
Categories Chicken
Number Of Ingredients 8
Steps:
- In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. (For added flavor, Cover chicken, and place in the refrigerator for 24 hours before cooking). Preheat oven to 500 degrees F (260 degrees C). Rub the chicken cavity with the chopped roasted 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.
- IF you cook this in July you will swear it is Christmas from the yummy smell in your kitchen! The first time I made this my husband said it was the best chicken he had ever had. It stays moist and juicy and so yummy!!
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