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.
HURRY UP AND WAIT ROAST CHICKEN
Make and share this Hurry up and Wait Roast Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Center a rack in the oven; preheat oven to 450°.
- Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.
- Lightly grease the bottom and sides of the pan with some of the butter and oil.
- Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.
- Season the chicken with salt and pepper.
- Put the chicken on its side in the pan and roast undisturbed for 25 minutes.
- Turn the bird over onto its other side; roast for another 25 minutes.
- For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.
- While the chicken is finishing up in the oven, prepare for its resting headstand.
- Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.
- Pull the pan from the oven and transfer the chicken, breast side down, to the platter.
- Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.
- Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.
- If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.
- Boil the sauce for a few minutes, taste, and season with salt and pepper.
- If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.
- Carve the chicken and serve it with the sauce.
Nutrition Facts : Calories 683.8, Fat 52.2, SaturatedFat 16.9, Cholesterol 229.2, Sodium 251.3, Protein 50.3
PERFECT ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
- Slice the chicken onto a platter and serve immediately with the warm gravy.
CHICKEN IN A HURRY
I cook meat and vegetables in my microwave all the time, but these stuffed chicken breasts are a stress-free favorite. Filled with chilies and cheese, they're a cinch to prepare. I like to serve them with sweet-and-sour or duck sauce on top. -Barbara Frasier, Fyffe, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine the butter, cheese spread, chilies, onion and salt. Spread 2 tablespoons on each chicken breast half; roll up and secure with toothpicks. Place melted butter and bread crumbs in separate shallow bowls. Dip chicken rolls in butter, then coat with crumbs. , Place in a greased 8-in. square microwave-safe dish. Cover and microwave on high for 10 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 368 calories, Fat 25g fat (15g saturated fat), Cholesterol 87mg cholesterol, Sodium 1013mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
CHICKEN HURRY
This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.
Provided by MOM2112
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
- Cover dish and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g
More about "hurry up and wait roast chicken recipes"
FRENCH FRIDAYS WITH DORIE: HURRY UP AND WAIT ROAST …
From eatlivetravelwrite.com
Reviews 26
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
THE ULTIMATE ROAST CHICKEN WITH GRAVY | CANADIAN LIVING
From canadianliving.com
THE KITCHEN LIONESS: FFWD: HURRY-UP-AND-WAIT ROAST …
From kitchenlioness.blogspot.com
SLOW ROASTED CHICKEN WITH LEMON, HERBS AND GARLIC
From slowthecookdown.com
CHICKEN IN A HURRY - JO COOKS
From jocooks.com
4.5/5 (72)Uploaded Mar 9, 2018Category Dinner, Main CoursePublished Aug 8, 2019
ROAST CHICKEN IN A HURRY | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
HOW TO ROAST A CHICKEN THAT'S ALWAYS JUICY AND TENDER - EPICURIOUS
From epicurious.com
CLASSIC ROAST CHICKEN - BETTER HOMES & GARDENS
From bhg.com
INA GARTEN’S ROAST CHICKEN (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
TRICIA & NANA COOKING WITH DORIE: HURRY UP & WAIT ROAST CHICKEN …
From triciaandnanacookingwithdorie.blogspot.com
HURRY-UP-AND-WAIT ROAST CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HURRY UP & WAIT: IT'S FRENCH FRIDAYS ROAST CHICKEN
From lightsonbrightnobrakes.com
FFWD | HURRY UP AND WAIT ROAST CHICKEN | RAISING FAITH
From lynnlly.com
HURRY CHICKEN {AN EASY BUDGET DINNER RECIPE} - SIMPLY STACIE
From simplystacie.net
You'll also love