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.
BEST OF BOTH WORLDS ROAST CHICKEN
Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!
Provided by Susan
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
- Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
- Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 3.7 g, Cholesterol 144.6 mg, Fat 28.6 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 10 g, Sodium 172.1 mg, Sugar 0.9 g
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
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
BEST EVER ROASTED CHICKEN
I decided to make a whole chicken last week and see how creative I could get with the left overs (money was extremely tight between paychecks this month). I fed two people roasted chicken, chicken and rice soup, chicken enchiladas and chicken salad from this recipe and it was all great!
Provided by budgiesntiels
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place an oven rack at the second lowest position and preheat the oven to 450.
- Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.
- Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.
- Pat the outside of the chicken dry with a paper towel.
- Place the onion quarter in the cavity of the chicken.
- Peel the garlic cloves and place them inside the chicken cavity.
- Sprinkle the dried rosemary inside the chicken.
- Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).
- Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.
- Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.
- Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 - 60 minutes.
- Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.
Nutrition Facts : Calories 506.7, Fat 37.6, SaturatedFat 10.4, Cholesterol 162.6, Sodium 152.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 38.4
More about "best ever roasted chicken recipes"
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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