THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
FANTASTIC ROASTED CHICKEN
This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
- While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.
FANTASTIC ROASTED CHICKEN
This is one of the first "nice" recipes that I made when I started getting into cooking. Jamie Oliver (the Naked Chef) made this on his show one day, and I had to get the recipe. Made a few changes for us, and we both love it. I have not ever used Parma or prosciutto when I make it, and have used a regular ham instead. Also, I have skipped the potatoes and just had the chicken. Really Good! Enjoy.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven and an appropriately sized roasting pan to 425°F.
- Wash your chicken inside and out and pat dry with paper towels.
- Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin.
- With a peeler (or a zester), remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side.
- Then tear up your prosciutto (or whatever ham you choose to use) and add into a bowl with the lemon skin, garlic and thyme (I have done this in my food processor before to get the ham pieces small).
- Season with salt and pepper to taste, and then mix it all into the butter.
- Push this into the space you have made between the meat and the skin - rub and massage any that's left over in and around the bird.
- Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.
- Cut the peeled lemon in half and push it into the cavity.
- Then put your chicken in the hot roasting pan and roast in the preheated oven for 20 minutes.
- While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain.
- Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the pan, awaiting your potatoes.
- Normally I put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while I toss and coat the vegetables in the butter.
- Put the chicken back on top of the vegetables and cook for around 30-40 minutes.
- Leave to stand for 10 minutes.
Nutrition Facts : Calories 579.5, Fat 37.2, SaturatedFat 17, Cholesterol 134.4, Sodium 254.5, Carbohydrate 37.6, Fiber 5, Sugar 2, Protein 24.7
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
FANTASTIC CHICKEN FAJITAS
Fajitas are my favorite dish when I'm at a Mexican restaurant, so I decided to try making them at home. They turned out so well that I served them the next time my husband's parents came to visit. Everyone said they were delicious!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.
Nutrition Facts :
FANTASTIC CHICKEN
A healthier way to eat chicken. Delicious.
Provided by Anita Hoffman
Categories Chicken
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Mix buttermilk with egg. Stir together flour, ground pecans, salt, paprika and pepper.
- 2. Dip chicken in buttermilk mixture, then in flour mixture. Place butter in large, shallow roasting pan. Add chicken, skin side down, then turn pieces skin side up to coat with butter.
- 3. Bake at 350 degrees for 1-1/4-hours. Turn over every 15 minutes until golden brown. Remove chicken and drain on paper towel for 10 minutes.
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
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