SPRING ONE-POT ROAST CHICKEN
Add a springtime twist to this Sunday roast with radishes and whole spring onions, and a creamy sauce made using mascarpone, tarragon and lemon
Provided by Anna Glover
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
- Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
- Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
- Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
- Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
- Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.
Nutrition Facts : Calories 950 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.7 milligram of sodium
ROAST CHICKEN WITH SPRING VEGETABLE GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Let the chicken sit at room temperature 30 minutes. Meanwhile, preheat the oven to 425˚. Remove 4 strips zest from the lemon with a vegetable peeler. Cut the lemon in half and set aside. Toss the sliced fennel, garlic, onion and lemon zest with 1 tablespoon vegetable oil in a roasting pan; set a rack on top. Place the chicken breast-side up on the rack. Squeeze 1/2 lemon over the chicken, then rub with the remaining 1 tablespoon vegetable oil; season inside and out with 2 teaspoons salt and 1/2 teaspoon pepper, then place the squeezed lemon half and fennel tops (breaking to fit) in the cavity. Tie the legs together with kitchen twine.
- Transfer the chicken to the oven and roast 45 minutes. Mix the broth and vermouth in a measuring cup. Spoon a few tablespoons over the chicken and into the pan. Continue roasting, basting every 15 minutes with the broth mixture, until the juices run clear and a thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165˚, 45 minutes to 1 hour 15 minutes (halfway through, tip the cavity juices into the pan). You should have about 1/2 cup of the broth mixture left.
- Let the chicken rest 10 minutes in the pan. Tip the cavity juices into the pan again, then transfer the chicken to a cutting board; let rest 30 minutes. Meanwhile, remove the rack from the pan and pour in any remaining broth mixture, scraping up any browned bits; gently smash the vegetables. Pour the broth and vegetables into a fine-mesh sieve set over a medium saucepan; press to release the juices (discard the solids).
- Bring the juices to a simmer over medium heat; season with salt and pepper. Remove from the heat, add the butter and swirl to melt. Add 1 teaspoon lemon juice from the remaining 1/2 lemon. Carve the chicken and serve with the gravy.
ALL-IN-ONE ROAST CHICKEN & VEG
Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.32 milligram of sodium
THE BEST ROAST CHICKEN
We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It's perfect in its simplicity. Along the way we found that olive oil - not butter - creates the best golden-brown skin.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
- Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
- Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
- Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
- Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
- Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.
ROAST CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams
SPRING ROAST CHICKEN
Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, courgettes, peas and feta
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
- Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.
- Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.
Nutrition Facts : Calories 639 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 55 grams protein, Sodium 1.3 milligram of sodium
ONE-PAN ROAST DINNER
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium
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
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