ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
HEARTY ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, lemon, fresh thyme
Provided by Tasty
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- On a cutting board, pat the chicken dry with paper towels, including the cavity.
- In a small bowl, combine the Hearty spice blend, salt, and pepper.
- Sprinkle the spice blend all over the chicken. Place the lemon halves and thyme in the cavity.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Place the chicken on a rack in a large roasting pan, breast-side up.
- Roast for 1 hour, or until the internal temperature reaches 165˚F (75˚C). If the skin starts to get too brown during cooking, tent with foil or reduce the oven temperature to 375˚F (190˚C).
- Let the chicken rest for 20 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 973 calories, Carbohydrate 4 grams, Fat 67 grams, Fiber 1 gram, Protein 77 grams, Sugar 0 grams
HEARTY ROASTED CHICKEN RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole chicken, kosher salt, Tasty Hearty Spice Blend, unsalted butter, medium white potatoes, carrots, pepper
Provided by Jordan Kenna
Categories Dinner
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
- In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
- Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
- Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
- Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
- Enjoy!
Nutrition Facts : Calories 784 calories, Carbohydrate 57 grams, Fat 38 grams, Fiber 6 grams, Protein 48 grams, Sugar 3 grams
HEARTY CHICKEN GYROS
I love reinventing classic recipes to fit our taste and healthy lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new taste. -Kayla Douthitt, Elizabethtown, Kentucky
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place chicken, marinade and mint in a shallow dish and turn to coat. Cover and refrigerate up to 6 hours., Drain chicken, discarding marinade. Place a large nonstick skillet over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes., In a small bowl, mix sauce ingredients. In another bowl, combine cucumber, tomato and onion. Serve chicken in pita pockets with sauce, vegetable mixture and cheese.
Nutrition Facts : Calories 248 calories, Fat 4g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 251mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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