ROAST CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a baking tray with foil.
- Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
- Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
- Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
- Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
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.
SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
TUSCAN STYLE ROASTED CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
- Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.
EURASIAN ROAST CHICKEN
Delicious and easy roast chicken recipe I got from the back of a bottle of soy sauce. Too good to be overlooked!
Provided by del123
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- combine all sauce ingredients in small bowl.
- Roast chicken at 450 degrees for 30 minutes, breast side up.
- Turn chicken to breast side down.
- Pour sauce over chicken and roast for additional 60 minutes at 350 degrees.
- Baste every 15 minutes or so.
Nutrition Facts : Calories 629.5, Fat 46.5, SaturatedFat 11.8, Cholesterol 181.1, Sodium 1175.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 46.9
ROASTED CHICKEN
Melissa's Asian Cole Slaw and Tomatillo Sauce are perfect partners for this juicy chicken.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes.
- Combine the butter and oil in a small bowl.
- Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry. Liberally sprinkle the inside of the chicken with the salt and pepper. Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper. Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan.
- Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour. If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil.
- Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes.
- Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
EURASIAN ROASTED CHICKEN
Make and share this Eurasian Roasted Chicken recipe from Food.com.
Provided by Jostlori
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Discard giblets and neck from chicken or save for broth.
- Rinse chicken under cold running water, drain, pat dry.
- Place breast side up in a shallow roasting pan.
- Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.
- Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.
- Remove and let stand 10 minutes before carving.
FIVE-SPICE, SOY & LEMON ROAST CHICKEN
Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy
Provided by Jane Hornby
Categories Main course
Time 1h50m
Number Of Ingredients 11
Steps:
- Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
- Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
- Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.
Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium
ROASTED ROSEMARY CHICKEN WITH LEMON/SOY SAUCE
This was originally a Kikkoman Soy Sauce recipe advertised in a magazine. We really like it. It's great with lemon rice and roasted vegetables.
Provided by PanNan
Categories Whole Chicken
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold running water; drain well and pat dry.
- Place chicken breast side up, on rack in shallow roasting pan.
- Blend soy sauce, lemon juice, oil, rosemary and garlic.
- Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
- Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
- Remove chicken from oven and let stand 10 minutes before carving.
CENTRAL AMERICAN ROASTED CHICKEN
I use a traditional sauce used in central american to roast chicken or turkey with. Add only enough sauce to cover the chicken because if you add too much sauce to the roasting pan, you will end up braising the chicken in sauce instead of roasting it.
Provided by Chef Sarita in Aust
Categories Whole Chicken
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350°F.
- Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
- Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
- Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).
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