Wonderful Roasted Chicken Recipes

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.

Steps:

• Combine chickens in bowl with paprika, garlic, seeds, coriander, shallots, chutney and oil. mix well. cover, refridgerate overnight. (Or at least 4 hours).
• Place chickens on wire rack over baking dish. Bake, uncovered, in hot oven (around 450) about 30 minutes or until chicken is tender. Brish sevral times with marinade during cooking. Serve chickens over watercress leaves if desired. Drizzle with vinaigrette.
• VINAIGRETTE: combine all ing. in jar. shake.

Steps:

• Bring the water to a boil.
• Add the tea leaves and allow to infuse for 3 minutes.
• Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan.
• Add the ginger, garlic, and vegetable stock, and return the liquid to a boil.
• Remove from the heat, discard the solids through a sieve, and reserve the liquid.
• Preheat the oven to 450°F.
• Salt and pepper the chicken inside and out.
• Place the chicken into a roasting pan, pour about ½ cup of the brewed tea over it and roast until the juices run clear, basting with tea mixture every 20 minutes or so.
• When it is done, skim the fat from the liquid in the pan.
• Remove the chicken to a cutting board, carve into 8 pieces, and place on a platter to keep warm.
• Reduce the basting liquid to coating consistency, adjusting the seasoning as desired (this dish tastes great with a generous addition of pepper).
• Add sugar to taste.
• Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat.
• Serve immediately.