Easy Roast Chicken Recipes

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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
• Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Steps:

• Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
• Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
• Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
• Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
• Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.

Steps:

• KIDS: The writing in bold is for you. ADULTS: The rest is for you. Cut the string off the chicken. Heat oven to 220C/200C fan/gas 7. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together.
• Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using).
• Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it.
• Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands.
• Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything. Put the chicken in the oven and roast for 30 mins. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more.
• Test if the chicken is cooked. Remove the chicken from the oven. Using a cloth, pull the leg - if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin.
• Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons.
• Strain the sauce. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
• Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

Steps:

• Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
• Remove heated pan from oven and set oiled basket or V-rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.

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).

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the 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.