FRENCH HERB ROASTED CHICKEN
With Herbs de Provence (with little or no lavender) , garlic and a gentle roasting time, this comes out fabulously seasoned and moist.
Provided by Elainia
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry your bird, place in a roasting pan.
- Mix all the seasonings in a small dish.
- Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
- With any seasonings left, sprinkle them inside the chicken cavity.
- Quarter a lemon and stuff inside the chicken. (optional).
- Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
- If it starts to look overly brown, tent a piece of foil over it.
- The drippings reduce nicely for gravy.
Nutrition Facts : Calories 482.7, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 732.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 38.1
HERB ROASTED CHICKEN
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
- Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
- Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
- When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
- After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
- To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
FRENCH HERB ROASTED CHICKEN BREASTS
A quick, low-fat, and aromatic variation on traditional roasted chicken breasts. The marinade ensures they stay moist and the flavour combinations are lovely. I serve this with a simple side of broccoli and water-chestnuts, or root vegetables en batonnet, but you could obviously serve it with whatever you want!
Provided by ChefHayley
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Emulsify all marinade ingredients by whisking in a bowl.
- Pour over chicken breasts and seal in a thick zipper bag or airtight container.
- Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
- Remove chicken from refridgerator 10 minutes prior to roasting.
- Heat oven to 350 degrees.
- Remove chicken from container/bag and place on a parchment lined roasting pan.
- Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
- Serve immediately.
Nutrition Facts : Calories 621.3, Fat 56, SaturatedFat 7.9, Cholesterol 68.4, Sodium 1991.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 28.1
HERB ROASTED CHICKEN
Robust herbs slipped under the skin of a whole roasting chicken add hearty flavor to one of winter's most venerable dishes.
Provided by MarieRynr
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
- Season inside and out with salt and pepper.
- In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
- Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
- Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
- Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
- Truss the chicken by tying the legs together with kitchen string.
- Brush the chicken with the melted butter.
- Place the chicken on it's side on an oiled roasting rack in a roasting pan.
- Roast for 20 minutes.
- Turn the chicken onto it's other side and roast for another 20 minutes.
- Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
- 15 to 20 minutes longer.
- Remove the chicken from the oven and transfer to a platter.
- Cover loosely with aluminum foil and let stand for 10 minutes before carving.
HERB-ROAST CHICKEN
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Provided by Good Food team
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
- Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
- Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.
Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.82 milligram of sodium
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