PERFECT ONE HOUR WHOLE ROASTED CHICKEN
This is the perfect one hour whole roasted chicken recipe. Basted with butter and sprinkled with herbs. The skin is perfectly crisp and the chicken is juicy and tender! This homemade roasted chicken recipe is better than any rotisserie chicken you can buy at the store!
Provided by Marzia
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.
- BASTE: Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.
- ROAST: the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see notes). Remove roasted chicken from the oven and allow for it to rest for 15-30 minutes before carving.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
PERFECT ROASTED CHICKEN
Make and share this Perfect Roasted Chicken recipe from Food.com.
Provided by Ingy1171
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
- Stuff the cavity with thyme, lemon quarters and garlic halves.
- Brush the outside of the chicken with melted butter.
- Salt and pepper outside of chicken.
- Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
- Cook in oven for 1 1/2 hours or until done.
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.
ROSEMARY ROASTED WHOLE CHICKEN
If you've never cooked a whole chicken before, I'm showing step-by-step how easy it is to roast in the oven. This is a great way to feed the whole family and have leftovers for other delicious meals. I've adapted this recipe from the Williams Sonoma French Cookbook.
Provided by Lisa Leake
Time 55m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Place the roasting rack (or cooling rack) on a baking sheet or roasting pan and brush the rack with oil. Set aside.
- In a small bowl mix together the rosemary, garlic, lemon juice, olive oil, salt and pepper.
- Remove any giblets or bag of "parts" that may be stored inside the chicken. Reserve for another use (like stock or gravy) or discard.
- Place the chicken on the prepared rack with the breast side down. Brush a little less than half of the oil mixture on the top and sides of the chicken. Turn the chicken over so the breast side is now up. Pour a little bit of the olive oil mixture inside the cavity and brush the remaining oil on the top and sides. Stick the reserved lemon peel inside the cavity (as much of it as you can fit).
- Put the chicken in the oven and then use a measuring cup (or small bowl) with a pour spout to add 2 to 3 cups of water into the bottom of the roasting pan or baking sheet. Roast the chicken for 45 minutes to an hour or so or until the thermometer inserted into the thickest part of the thigh reads 170 degrees F (don't leave it inserted while baking). Check on it a couple times while cooking and add more water to the bottom of the pan if necessary.
- Let the chicken cool before carving. Serve "as is" or dice it, shred it, or chop it so you can add it to another dish!
- And don't forget to make overnight chicken stock in your slow cooker with the bones!
Nutrition Facts : Calories 517 kcal, Carbohydrate 9 g, Protein 1 g, Fat 55 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 1168 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PERFECT ROAST CHICKEN
Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.
Provided by jenmat
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
- Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 650.4 calories, Carbohydrate 1.2 g, Cholesterol 129.3 mg, Fat 52.8 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 11.6 g, Sodium 1381.5 mg, Sugar 0.3 g
MOIST ROASTED WHOLE CHICKEN
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.
Provided by CarrolJ
Categories Chicken
Time 1h15m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450 degrees before starting to prepare the chicken.
- Place the whole chicken into a medium sized baking pan.
- Rub the entire bird with the olive oil.
- In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
- In the preheated oven bake the chicken for 20 minutes.
- Lower the oven to 400 degrees.
- Continue baking for 40-50 minutes, or until golden brown and juices run clear.
- If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
- Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8
HOW TO ROAST THE PERFECT WHOLE CHICKEN
Find out how to roast a chicken to juicy perfection.
Provided by star pooley
Categories Roasts
Number Of Ingredients 3
Steps:
- 1. Roasting Tools: All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.
- 2. Dress it up: A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
- 3. Rub It Down: Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin. •For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. •For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. •To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
- 4. Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.
- 5. A Bird You Can Truss: If you like, truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken. •To truss a chicken, cut about a 3-foot length of heatproof butcher's twine. •Lay the chicken on a clean surface with the breast facing up. •Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. •Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. •Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.
- 6. Roasting Methods: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
- 7. Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carryover cooking"), so if the thermometer shows a few degrees below the target, give it a few minutes--the internal temperature might still rise to at least 165 degrees F (74 degrees C). •When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.
- 8. Use this chart to determine how long to roast your chicken: (high heat method is the second time listed) --2.5-3lbs=1 hour/15 minutes=1 hour --3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes --3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes --4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes --4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes --5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes --5.5-6lbs=2 hours/15 minutes=2 hours --6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes --6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes --7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
HOW TO MAKE PERFECT ROAST CHICKEN
An easy recipe for simple whole roasted chicken with crisp skin and juicy meat.
Provided by Karen Tedesco
Categories Meat
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Put the chicken in a shallow roasting pan or casserole and pat the skin dry with paper towels.
- Mix together the salt and pepper in a small dish; season the chicken on all sides, rubbing over the skin into the cavity.
- Poke about a dozen holes in the lemon with a fork or a skewer and place in the cavity. Tuck the herbs and/or garlic in with the lemon, if using, and tie the legs together with a 12-inch-long piece of kitchen twine.
- Arrange the chicken breast side up and roast for 25 minutes. Turn the chicken over on its side and roast an additional 25 minutes.
- Raise the oven temperature to 425 degrees. Roast 10 more minutes, or until the skin is golden and juices run clear from the thigh when pierced with a fork.
- Remove from the oven and let rest 10 minutes before slicing or carving. Save the juices that run out and serve with the chicken.
Nutrition Facts : ServingSize 1 g, Calories 14 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1745 mg, Fiber 1 g, Sugar 1 g
HOW TO ROAST A CHICKEN
Learn how to roast a chicken and save money while making a delicious roasted whole chicken. This is super easy and much cheaper than store bought.
Provided by Eating on a Dime
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Before you are ready to roast your chicken there are two ways to infuse it with flavor and I like to do both so it is flavorful, tender and moist. The first thing you want to do is a salt brine.
- Place your chicken in a large pot or bowl, cover with water and add ½ cup of kosher salt. Place in refrigerator and allow it to sit for 1 to 4 hours.
- Remove chicken from salt water and rinse thoroughly, pat dry with a paper towel.
- Now the next step for a perfect homemade roast chicken is to cover it in a homemade rub.
- In a small bowl combine the ingredients and rub it allover the outside of your bird.
- When placing in the roasting pan you can put your chicken breast up or down, I prefer down because it makes for a more tender and moist breast meat which is our favorite part.
- Place chicken in roasting pan and place in oven preheated to 350°.
- Roast for 20 minutes for each pound plus 15 extra minutes. For example mine was just shy of 4 lbs. So I left it in for 1 hour and 35 minutes.
- To assure your chicken is done place a meat thermometer into inner thigh - poultry should be at 165° F when it is done. Try not to let it get over this because when you remove chicken form oven it will continue to cook a little, and you don't want it dried out.
- Let your chicken rest for 10-15 minutes before carving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 4 g, Protein 24 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 410 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
WHOLE ROASTED CHICKEN - JUICY EVERY TIME!
Juicy Whole Roasted Chicken, stuffed with lemon, garlic and rosemary. You won't go wrong with this easy chicken recipe that's baked upside down for maximum flavor. Winner Winner Chicken Dinner!
Provided by PetersFoodAdventures
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 375°F/190°C
- Rub chicken with chopped rosemary, salt and pepper. Drizzle with olive oil and rub all over.
- Microwave lemon for 30 seconds
- Insert hot lemon, rosemary, thyme, onion, garlic, and chili inside the chicken cavity.
- Place chicken (breasts facing down) on a roasting pan with a wire rack into the oven. Add 1/2 cup of water to the bottom of the pan and put in the oven.
- Keep in oven for approx 30 minutes until it crisps up and is lightly golden.
- Cover with foil for remaining cooking period. Baste the chicken several times if possible. Remove foil for last 10 minutes of cooking to crisp skin to a golden brown.
- Chicken cooks at approx 25 minutes per 500g/1lb of weight at this temperature. When the chicken is cooked and the juices run clean and the meat easily separates from the bone, Cover with foil again to allow to rest of 10 minutes. Enjoy!
PERFECT ROAST CHICKEN
Steps:
- Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces.
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.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Servings 4Total Time 1 hr 25 minsCategory Lunch & Dinner RecipesCalories 374 per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.Preheat the oven to 240°C/475°F/gas 9.
- Break the garlic bulb into cloves, leaving them unpeeled.Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird.
- Place the chicken on top of the vegetables.Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour).
PERFECT ROAST CHICKEN RECIPE - TODAY.COM
From today.com
3.9/5 (169)Category EntréesAuthor Alex HitzTotal Time 1 hr
- 2. In a medium bowl combine the tomatoes, olive oil, salt and pepper, and toss them thoroughly. Spread the tomatoes out on a baking sheet, and bake them in the oven for 20 minutes.
HOW TO ROAST A WHOLE CHICKEN TO PERFECTION+ 21 RECIPES ...
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4.9/5 (7)Total Time 1 hr 25 minsCategory Main CourseCalories 1619 per serving
- Use a sharp knife to make a small incision in the skin, and use your hands to separate the skin away from the breast.
BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
From barefootcontessa.com
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
- Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
HOW TO ROAST A WHOLE CHICKEN • FOOD DRINKS LIFE
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Servings 1Estimated Reading Time 5 mins
HOW TO ROAST CHICKEN - ALLRECIPES
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HOW TO MAKE A PERFECT ROAST CHICKEN - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- Stuff the lemon, garlic, thyme and rosemary into the cavity of the chicken. Place the chicken on a rack in a roasting pan, or use a wire rack placed into a rimmed baking sheet. If you don’t have a rack, just place the chicken in a roasting or baking pan, or on a rimmed baking sheet. Roast for 60 to 70 minutes until the skin is browned and crispy, an internal thermometer registers 165°F when inserted into the thickest part of the thigh (but not touching the bone), and the juices run clear not pink.
- Remove the chicken from the oven, tilt it so any juices captured inside the bird run into the pan, and let it rest on a cutting board for 10 to 15 minutes.
HOW TO MAKE THE PERFECT ROASTED CHICKEN | EASY ROASTED ...
From joyfulhealthyeats.com
5/5 (2)Category ChickenCuisine AmericanTotal Time 1 hr 10 mins
- Drizzle 1 tablespoon of olive oil all over the chicken and rub with your hands. Next, add your seasoning (I used lemon pepper) and rub all over the chicken, including inside the cavity.
PERFECT ROAST CHICKEN - SIMPLY SATED
From simplysated.com
4.3/5 (10)Estimated Reading Time 6 minsCategory EntreeTotal Time 1 hr 30 mins
- Thoroughly dry the chicken with paper towels, inside and out. The goal is to have as little steam as possible.
- Truss the bird to ensure it cooks evenly, the wings and legs don’t burn and the breasts are semi-covered and will not dry out as quickly.
HOW TO ROAST A PERFECT CHICKEN - KITCHN
From thekitchn.com
Estimated Reading Time 8 mins
- Preheat the oven to 450°F. Arrange a rack in the lower third of the oven, remove racks above it, and heat to 450°F. Prepare a work station with your chicken, seasonings, roasting pan, and a piece of kitchen twine nearby.
- Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can't find them, check in the neck cavity). The giblets can be discarded, saved for stock, or used to make gravy later on.
- Pat the chicken dry. Pat the chicken dry with paper towels, making sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can inside and out.
- Rub the chicken with olive oil or butter. Rub a thin layer of oil or softened butter all over the chicken, paying special attention to the breast and the drumsticks. Be generous here! The fat will help the skin crisp and become golden.
EASY PERFECT ROASTED WHOLE CHICKEN - EAT SIMPLE FOOD
From eatsimplefood.com
Cuisine InternationalTotal Time 1 hrCategory Main DishCalories 685 per serving
- Thoroughly dry the inside and outside of a 3 - 3 1/2 lb whole chicken with paper towels. You can do this the day before and let sit in your refrigerator uncovered to get it drier.
- Salt and pepper the inside and truss the chicken. Trussing helps the chicken to cook more evenly and creates a tight little bundle. If you don't want to attempt this then just tie the two legs together with kitchen twine.
- Add sea salt to the outside of the chicken. Don't be shy. This salt will create a tasty crunchy skin. Season lightly with pepper.
WHOLE ROASTED CHICKEN (HOW TO ROAST A ... - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (3)Calories 434 per servingCategory Dinner
- First, preheat the oven to 400ºF and oil a large dutch oven with olive oil or cooking spray. Set aside.
- Remove moisture from the chicken by patting the chicken down with a paper towel. Set the chicken aside.
- Next, place the softened butter, minced garlic, chili powder, Italian seasoning, salt and pepper into a bowl. Use a spoon to mix the butter and seasonings together.
- Place the chicken in the oiled casserole dish and carefully slather the seasoned butter under the skin and all over the chicken. It is ok if some of the butter falls into the bottom of the dutch oven.
PERFECT ROAST CHICKEN: HOW TO PREPARE, SEASON & COOK YOUR BIRD
From chefsouschef.com
5/5 (1)Estimated Reading Time 8 minsCategory Dinner, Food And Drink
- No. 1 | Dry the chicken by placing in the fridge, uncovered for at least 2 hours and up to 24 hours. If you are in a crunch for time, you can dry the skin with paper towel.
- No. 3 | Mix together the salt, chopped rosemary, and pepper in a small bowl. Season the inside of the chicken liberally with the seasoning, then stuff with the lemon wedges, garlic, and rosemary sprig. Rub the outside of the chicken with remaining salt.
- No. 4 | If cooking vegetables with the chicken, add them to roasting pan and season with salt, pepper, and olive oil. Place the chicken on your roasting rack or directly on top of the vegetables.
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Servings 4Estimated Reading Time 5 mins
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