Savory Roast Chicken Recipes

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Steps:

• Special equipment:
• A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
• Preparing the herb stuffing:
• Preheat oven to 425°F.
• Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
• Preparing the chicken:
• Remove any lumps of fat from inside the cavity near the tail.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
• Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
• Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
• Roasting the chicken:
• Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
• Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
• Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
• Final Steps:
• Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

Steps:

• In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 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.