Every Week Roast Chicken Food

LOW FODMAP ORANGE ROSEMARY ROAST CHICKEN

Steps:

• Remove any giblets or chicken neck from chicken's cavities. Liver should be discarded; reserve the rest for Chicken Stock. Pat chicken dry inside and out with paper towels. Carefully loosen the skin over the breast by working your fingers between skin and flesh by loosening any connective tissue; set aside and allow to come to room temperature while oven preheats.
• Position rack in middle of oven. Preheat oven to 450°F/230 ° Have a roasting pan ready that is large enough to hold the chicken with space all around.
• Combine softened butter, oil, rosemary, salt, pepper and citrus zest in a small bowl. Use this mixture to rub all over the bird's skin and also under the skin, slathering the breast meat.
• Prick the orange or tangerine several times with a fork and stuff into cavity of chicken. Place chicken, breast side up, in roasting pan. Place in oven, close door and lower temperature to 425°F/220°
• Roast chicken for about 50 minutes undisturbed. Do not open oven door. The chicken is done when it registers 165°F/74°C in the thickest part of the thigh (make sure thermometer is not touching bone). You can also jiggle the wings and legs and they should feel loose in their sockets, or prick in one spot with the tip of a knife and juices should run clear. Depending on exact size of chicken and how cold it was when it went in the oven the cooking time might vary by about 10 minutes.
• Rest the chicken for about 10 or 15 minutes, which will allow the juices to distribute. Chicken is ready to serve. Leftovers will keep for about 4 days refrigerated in an airtight container or wrapped well with plastic wrap.

WHOLE ROAST CHICKEN

Steps:

• Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
• Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
• Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast - it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
• Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
• Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
• Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.
• Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through - the skin should be really crispy and the herbs will flavour the meat- this really must be the best roast chicken. Trust me - it's not fiddly, it's pukka.

ROAST CHICKEN RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Dry the chicken with paper towels inside and out then season with salt, pepper and thyme.
• Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.

EVERY-WEEK ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body.
• Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.

HOW TO ROAST A CHICKEN

Steps:

• Remove the chicken from the refrigerator and let come to room temperature, approximately 30 minutes - 1 hour. Soak cooking twine in water.
• Preheat oven to 425°F
• Clean out the cavity of the chicken and pat the chicken dry - inside and out
• Rub olive oil over the skin - on all sides and inside the cavity.
• Season with salt and pepper (or additional seasonings as desired) *You can also add olive oil and seasonings between the skin and the breasts.
• Place a wire rack in the bottom of a roaster pan.
• Tie the legs together with cooking twine that has been soaked in water.
• Season the inside of the cavity with salt and pepper. Stuff it with 1/2 of an onion that is quartered and a half of a lemon. You can also add thyme, rosemary, or any other seasoning that you prefer. Tie legs together with cooking twine that has been soaked in water.
• Place lid on the roaster or cover with foil and place in oven for 45 minutes.
• In the meantime, prepare your vegetables - cutting them into large chunks. Toss in olive oil and season with salt and pepper and the sprinkle the juice of half a lemon on top.
• Once the chicken has roasted for 45 minutes, open the lid and scatter the vegetables on the bottom of the roasting pan. Replace the lid and continue to roast for an additional hour.
• With roasting at this high of a temperature, you do not have to remove the lid to brown the skin. However, every pan is different, so check your chicken after a total roasting time of 1 hour, 15 minutes and remove the lid to brown as needed.
• Once the internal temperature reaches 165° F, remove from oven and let rest on a carving plate under a foil tent for 20 minutes before carving.