Yum O Roast Chicken Recipes

FANTASTIC ROASTED CHICKEN

Steps:

• Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.

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).

HAPPY ROAST CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
• Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
• Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. 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 oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

YUM-O ROAST CHICKEN

Steps:

• preheat oven to 375.
• melt butter in small bowl.
• add garlic, thyme and rosemary to butter and set aside.
• prepare chicken (rinse off pat dry etc -- ) set in a 13X9 dish.
• separate the skin from the breasts and drumsticks of the chicken so you can fit your and in between the meat and skin.
• heat up olive oil in a sauté pan over medium heat.
• add onion and sauté until translucent and soft.
• while onions cook put potatoes carrots and celery into dish around the chicken.
• Now it gets fun and yummy!
• Spoon some of the onions into the cavity of the chicken
• Put one bay leaf in the cavity along with the onion.
• Spoon some more under the skin of the chicken breasts and drumsticks.
• Put one bay leaf under the skin of each breast.
• put the rest of the onions in the dish along with the other veggies.
• Spoon some of the herb butter under the skin of the chicken.
• Pour the rest of the herb butter onto the chicken
• Put into the oven and bake for 40-50 minutes or until chicken in cooked through and enjoy!