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
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.
BUTTER-HERB ROASTED CHICKEN
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
- In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
- Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg
CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
More about "roast chicken in a butter crust recipes"
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN RECIPE …
From thekitchenmagpie.com
5/5 (38)Category DinnerCuisine North AmericanCalories 402 per serving
- Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
HOW TO ROAST A CHICKEN WITH CRISPY SKIN | EPICURIOUS
From epicurious.com
BAKED CHICKEN LEGS DRUMSTICKS - WHOLESOME YUM
From wholesomeyum.com
ROAST CHICKEN IN A CRUST RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
ROAST CHICKEN RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BUTTERY ROAST CHICKEN RECIPE | BON APPéTIT
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
THE BEST SIMPLE CARROT CAKE RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
RITZ CRACKER CHICKEN RECIPE (FAMOUS BUTTER CHICKEN, …
From thekitchn.com
रमजान स्पेशल बटर चिकन रोस्ट #UNIQUE BUTTER CHICKEN …
From youtube.com
BAKED CHICKEN BREAST | GIMME SOME OVEN
From gimmesomeoven.com
BUTTER ROASTED CHICKEN RECIPE - LANA’S COOKING
From lanascooking.com
DUTCH OVEN WHOLE ROAST CHICKEN RECIPE - SMELLS LIKE HOME
From smells-like-home.com
ROASTED CHICKEN WITH HERB BUTTER CRUST - RECIPE | BONAPETI.COM
From bonapeti.com
6 INGREDIENT ROAST CHICKEN RECIPE • BAKE ME SOME SUGAR
From bakemesomesugar.com
ROAST BEEF TENDERLOIN RECIPE - I HEART NAPTIME
From iheartnaptime.net
GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
ROBIN'S CHICKEN OR TURKEY POT PIES - RECIPE - COOKS.COM
From cooks.com
HOW TO ROAST A PERFECT CHICKEN (EASY RECIPE IN 5 STEPS) | KITCHN
From thekitchn.com
MASALA ROAST CHICKEN RECIPE - THE OXFORD MAGAZINE
From theoxfordmagazine.com
HONEY BAKED CHICKEN DRUMSTICKS RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPE: SWEET & SPICY CHICKEN WITH GOCHUJANG-ROASTED POTATOES …
From
SPICY CHICKEN POT PIE CASSEROLE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
JADE | RECIPES & FOOD ON INSTAGRAM: "~ H E R B ~ C R U S T E D ~ …
From instagram.com
CREAMY LEMON CHICKEN PICCATA | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
QUICK & EASY RECIPES ON INSTAGRAM: "WHOLE ROAST CHICKEN …
From instagram.com
BUTTER-ROASTED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
You'll also love