ROAST CHICKEN WITH GARLIC-HERB BUTTER
When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.
Provided by Anita Lo
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
- The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
- After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
- Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
There's no better smell than that of a chicken roasting in the oven. Add garlic and onions and fresh herbs. This practically screams to be made for a family Sunday dinner. Don't leave your windows open while this is cooking, your entire neighborhood might just show up for dinner! From "Bon Apetit" magazine
Provided by yooper
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
- (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
- Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
- starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
- Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
- Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
- Scatter onions around chicken.
- Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes.
- Remove pan from the oven.
- Scatter garlic cloves around chicken.
- Brush chicken, onions and garlic with 1 tablespoon herb butter.
- Roast chicken and vegtables 30 minutes.
- Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
- Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
- Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
- Transfer chicken to platter surround with the onions and garlic.
- Tent with foil.
- Set roasting pan over medium-high heat.
- Add broth and wine; bring to simmer, scraping up browned bits.
- Pour pan juices into large glass measuring cup.
- Spoon off fat; discard fat.
- Pour juices into medium saucepan.
- Stir to smooth paste.
- Bring pan juices to simmer; whisk in paste.
- Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
- Season with salt and pepper.
- Serve chicken with sauce.
Nutrition Facts : Calories 1413.2, Fat 104.9, SaturatedFat 37, Cholesterol 441.1, Sodium 680.3, Carbohydrate 13.8, Fiber 1.9, Sugar 4, Protein 94.2
GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and 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
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