PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
PERFECT ROAST CHICKEN
Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.
Provided by jenmat
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 7
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).
Nutrition Facts : Calories 650.4 calories, Carbohydrate 1.2 g, Cholesterol 129.3 mg, Fat 52.8 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 11.6 g, Sodium 1381.5 mg, Sugar 0.3 g
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.
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.
PERFECT ROAST CHICKEN
There are hundreds of ways to roast a chicken. This one gave a nice simple and juicy flavor that my family loved. It was declared a "don't lose this recipe mom." I used a Hawaiian salt on the chicken but any coarse salt would work. The Hawaiian salt just adds a bit of a different flavor.
Provided by cooking with love
Categories Whole Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Rinse and dry chicken and sprinkle with salt and pepper inside the cavity as much as you like.
- Place the lemon and ginger slices and garlic cloves inside the cavity.
- Place in a shallow roasting pan and rub on some olive oil.
- Season the outside with more salt and pepper.
- Roast 15 minutes then decrease heat to 375 degrees.
- Roast an additional 65 minutes. Do not open the door during this process.
- Remove from oven and let rest 10 minutes.
Nutrition Facts : Calories 326.7, Fat 23.3, SaturatedFat 6.6, Cholesterol 107, Sodium 100.7, Carbohydrate 2.5, Fiber 0.4, Sugar 0.3, Protein 25.5
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 ROASTED CHICKEN
Make and share this Perfect Roasted Chicken recipe from Food.com.
Provided by Ingy1171
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
- Stuff the cavity with thyme, lemon quarters and garlic halves.
- Brush the outside of the chicken with melted butter.
- Salt and pepper outside of chicken.
- Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
- Cook in oven for 1 1/2 hours or until done.
PERFECT ROAST CHICKEN
Provided by Sheila Lukins
Categories Chicken Poultry Roast Christmas Kid-Friendly Dinner Fall Winter Parade Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425°F.
- 2. Rinse chicken inside and out, then pat dry. Remove excess fat from the cavities and season with salt and pepper. Place half of the lemon inside. Tie legs together with kitchen string and place in a roasting pan.
- 3. In a saucepan, melt the butter with the olive oil over low heat. Squeeze the remaining lemon half into the mixture. Brush over the chicken. Season with salt and pepper. Bake in the center of the oven, basting often with the drippings, until juices run clear when the thigh is pierced with a sharp knife, about 1 hours. The temperature should be 175°F when a meat thermometer is placed in the thickest part of the thigh.
- 4. Remove chicken from the oven and transfer to a carving board; let rest for 10 minutes. Remove the lemon from the cavity and squeeze it into the pan juices. Stir in the water. Bring the pan juices to a low boil, scraping up the brown bits, and cook until the sauce is reduced, about 2 minutes. Defat the sauce.
- 5. Carve the chicken and arrange on a large platter. Pour the sauce over it and garnish with watercress. Serve immediately.
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Servings 4Total Time 1 hr 25 minsCategory Lunch & Dinner RecipesCalories 374 per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.Preheat the oven to 240°C/475°F/gas 9.
- Break the garlic bulb into cloves, leaving them unpeeled.Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird.
- Place the chicken on top of the vegetables.Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour).
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Top Asked Questions
What is the best way to cook perfect roast chicken?
Perfect Roast Chicken. 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.How to cook whole chickens in the oven?
Preheat the oven to 425 degrees. Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan. Liberally salt and pepper the cavities of the chickens.How to roast a whole chicken with lemon and garlic?
Rinse the chicken inside and out. Pat it dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Cut lemon and garlic head in half. Stuff the cavity with lemon and garlic halves. Squeeze a bit of the lemon juice into the chicken cavity before placing lemon halves inside.How to cook chicken breast in the oven with butter?
Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh.