HURRY UP AND WAIT ROAST CHICKEN
Make and share this Hurry up and Wait Roast Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Center a rack in the oven; preheat oven to 450°.
- Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.
- Lightly grease the bottom and sides of the pan with some of the butter and oil.
- Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.
- Season the chicken with salt and pepper.
- Put the chicken on its side in the pan and roast undisturbed for 25 minutes.
- Turn the bird over onto its other side; roast for another 25 minutes.
- For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.
- While the chicken is finishing up in the oven, prepare for its resting headstand.
- Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.
- Pull the pan from the oven and transfer the chicken, breast side down, to the platter.
- Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.
- Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.
- If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.
- Boil the sauce for a few minutes, taste, and season with salt and pepper.
- If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.
- Carve the chicken and serve it with the sauce.
Nutrition Facts : Calories 683.8, Fat 52.2, SaturatedFat 16.9, Cholesterol 229.2, Sodium 251.3, Protein 50.3
CHICKEN HURRY
This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.
Provided by MOM2112
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
- Cover dish and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g
E-Z ROAST CHICKEN
Make and share this E-Z Roast Chicken recipe from Food.com.
Provided by Aroostook
Categories Chicken
Time 3h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Remove giblets/neck from chicken cavities.
- Rinse chicken and pat dry.
- Rub softened butter all over chicken.
- Sprinkle outside of chicken with salt and pepper.
- Sprinkle 1/4 tsp salt and 1/2 tsp of sage inside the chicken.
- Place onion inside chicken.
- Place chicken in roasting pan breast side up.
- Add 1/2 cup water to pan.
- Loosely tent breast with aluminum foil.
- Cook for 25 minutes per pound.
- (3 lbs= approx 1 1/2 hours; 5 lbs= approx 2 1/2 hours).
- Remove chicken to a warm platter and let rest for 15 min to distribute the juices.
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