Hearty Roast Chicken Recipe By Tasty

Steps:

• Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
• Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
• Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
• Preheat the oven to 450˚F (230˚C).
• Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
• Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
• Let the chicken rest at room temperature for 20 minutes.
• To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
• If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
• In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
• Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
• Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
• Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, pat the chicken dry with paper towels, including the cavity.
• In a small bowl, combine the Hearty spice blend, salt, and pepper.
• Sprinkle the spice blend all over the chicken. Place the lemon halves and thyme in the cavity.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Place the chicken on a rack in a large roasting pan, breast-side up.
• Roast for 1 hour, or until the internal temperature reaches 165˚F (75˚C). If the skin starts to get too brown during cooking, tent with foil or reduce the oven temperature to 375˚F (190˚C).
• Let the chicken rest for 20 minutes before carving.
• Enjoy!

Steps:

• Preheat the air fryer to 350˚F (180˚C).
• Pat the chicken dry all over, including inside the cavity, with paper towels.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
• Place the chicken, breast-side down, in the air fryer and "fry" for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for 10 minutes before carving.
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C).
• On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
• On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
• Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
• Create 3 circular spaces for the beets. Place the 3 beets on the pan.
• Bake for 1 hour until with vegetables begin to crisp and caramelize.
• In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
• Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
• Serve with walnuts and feta.
• Enjoy!

Steps:

• Position an oven rack in the lowest position and remove the other racks; preheat the oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the inside with salt and pepper and stuff with the lemon zest, onion, 1 head of the garlic and half of the rosemary, sage and thyme. Set the turkey on a roasting rack set in a roasting pan breast-side up. Rub the outside of the turkey with olive oil, then sprinkle generously with salt and pepper. Put the chicken broth, 1 stick of the butter, 1 cup water and the remaining rosemary, sage, thyme and head of garlic in the bottom of the pan. Tent the turkey with foil.
• Roast the turkey, basting thoroughly every 30 minutes, for 2 1/2 hours.
• Meanwhile, heat the balsamic vinegar, honey and remaining stick of butter in a medium saucepan over medium-high heat until the butter is melted and the mixture is simmering. Continue to simmer until thick, syrupy and reduced by about half, about 5 minutes. Set aside.
• After roasting the turkey for 2 1/2 hours, remove the foil and increase the oven temperature to 425 degrees F. Roast the turkey for another 15 minutes, then baste with about a third of the balsamic glaze using a pastry brush. Roast for another 10 minutes, then glaze again with half of the remaining glaze. Roast for another 10 minutes, then glaze a final time with the remaining glaze. Continue to roast until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 10 minutes more.
• Let the turkey rest for 15 minutes before carving.

Steps:

• Preheat the oven to 425°F (220°C).
• Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
• Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
• Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
• Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
• Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
• Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
• Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
• Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
• Enjoy!