THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
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.
ALL-IN-ONE ROAST CHICKEN & VEG
Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.32 milligram of sodium
ONE-PAN ROAST DINNER
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium
ONE-TRAY ROAST CHICKEN DINNER
Inspire budding young chefs to make our easy chicken traybake. The recipe is specially created for children to follow, with detailed instructions
Provided by Cassie Best
Categories Dinner
Time 1h20m
Number Of Ingredients 17
Steps:
- Put a chopping board on your work surface. Use a vegetable peeler to peel the potatoes (but make sure you save the potato peel - see our tip below). Cut the potatoes into chunks, about the size of golf balls. Put them in a pan and cover with cold water.
- Put the pan on the hob and turn the heat to high, when the water boils, reduce the heat to medium and set a timer for 8 mins. When the timer beeps, carefully drain the potatoes through a colander in the sink. Leave to dry for a few minutes. Heat the oven to 200C/180C fan/gas 6.
- Tip the potatoes into your largest roasting tin, add the garlic cloves (no need to peel them first), thyme and drizzle with 2 tbsp oil. Season well and use two spoons to turn the potatoes to coat them in the oil.
- Put the chicken legs amongst the potatoes or on top. Drizzle with the remaining oil and season with a pinch of salt and pepper. Use your oven gloves to carefully place the tin in the centre of the oven and roast for 30 mins.
- Carefully remove the tin from the oven and use your spoons to turn the potatoes again - be careful that the hot fat doesn't splash you. Return the tin to the oven for a further 15 mins.
- Peel the carrots and cut them into long batons, then drizzle with a little extra oil and season.
- Push the potatoes and chicken to one end of the tin and put the carrots at the other end. Return to the oven for 10 mins.
- Remove the tin from the tray and carefully stir the peas into the carrots, then return to the oven for a final 5 mins. When the roast is ready, the chicken and potatoes will be crispy and the veggies will be soft. Test the chicken is ready by piercing the thickest part using a knife - the juices should run clear. If not, return to the oven for a further 5 mins and test again. Serve with gravy, if you like.
Nutrition Facts : Calories 503 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 0.29 milligram of sodium
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OUR 15 BEST ROAST CHICKEN RECIPES
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- Feta Roast Chicken. A tangy, savory feta cheese filling with garlic, lemon zest, and oregano is stuffed under the skin of this roast chicken.
- Butterflied Roast Chicken with Lemon and Rosemary. To roast whole chicken quicker and more evenly, remove the backbone with a knife or kitchen scissors and flatten the bird.
- Million Dollar Chicken. "This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze," says Chef John.
- Caribbean-Spiced Roast Chicken. This roasted chicken features tropical flavors of lime, ginger, thyme, clove, and rum. "This chicken dish was delicious," says meg1982.
- Whole Chicken Pie. This beautiful bird is stuffed with herbs and veggies, wrapped in shortcrust pastry dough, and roasted until the crust is gorgeous, golden brown, and fused with the chicken skin.
- Chef John's Salt Roasted Chicken. A generous sprinkling of kosher salt is all you need to roast a chicken to crisp and beautifully brown. "This is one of those rare recipes where the name is the same as the ingredient list," says Chef John.
- Braise-Roasted Chicken with Lemon and Carrots. This spatchcocked roast chicken goes from stovetop to oven. The bird sits over carrots, onion, and lemon in a simple broth that creates a delicious gravy while the chicken roasts.
- Sicilian Roasted Chicken. "I made up this one to resemble the rotisserie chicken I love so much," says BramptonMommyof2. Wayne raves, "This is an excellent, simple recipe.
- Roast Chicken and Vegetables. Here's an impressive roast chicken with potatoes, carrots, and celery. "An easy-to-prepare one-dish recipe," says Chonchos.
- Juicy Roasted Chicken. Just a few simple ingredients and no-fuss prep create a super-juicy roast chicken. "I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent," says ROBINROCKINGBIRD.
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