Roasted Herbed Baby Chickens Recipes

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Preheat the oven to 475 degrees F.
• Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
• For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

Steps:

• Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
• Preheat oven to 400 degrees F (200C).
• Using your poultry shears, cut down either side of the backbone.
• Discard the backbone and gently flatten the chickens.
• Lift the skin from the breastbone and the legs.
• Gently push the butter between the skin and flesh.
• Tuck the wings and neck inward.
• Lay the chickens on a rack in a shallow baking dish.
• Brush with the remaining butter and juice mixture.
• Bake for 30-35 minutes, or until the juices run clear.
• Remove from oven when done, and set aside for 5 minutes before serving.

Steps:

• Heat oven to 425. Chop 1/2 cup parsley, dill, mint or a combination (a little minced garlic wouldn't hurt).
• Put 4 tablespoons olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until oil is hot or butter melts.
• Roll the chicken in the herb mixture, then add it to the pan; return the pan to the oven.
• Roast, turning once or twice, for 10 to 15 minutes, or until just cooked through.
• Garnish: More herbs.

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Steps:

• Preheat oven to 425 degrees.
• Season the chickens inside and out. Place the bay leaf, thyme and clove inside the cavity. Brush the chickens with olive oil.
• Place the chickens in a roasting pan so they are resting on one leg. Add the onion to the pan. Remove fat from gizzards and necks, and scatter around the pan.
• Roast the chickens for 15 minutes, then flip them onto the other leg. Roast another 15 minutes, then place on their backs. Brush the chickens with the homemade barbecue sauce. Roast for another 20 minutes, or longer for larger chickens. Remove, and let cool before carving.
• To carve, cut off trussing strings. Arrange the chicken, breast side up. Place a knife parallel to one chicken leg, just under it. Make a deep incision along the chicken to almost separate the drumstick from the thigh. Place the knife over the breast meat, positioning it about a third of the way from the drumstick toward the backbone. Make a deep incision from one end of the chicken to the other. Place the knife against the breastbone, and make an incision along the bone all the way down to the carcass. Repeat with other side of chicken. Pack the chicken this way for the picnic and simply pull it apart with minimal cutting when ready to serve.

Steps:

• Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
• Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
• Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
• Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
• Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
• Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
• Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.