DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL
My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degree F.
- Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
- Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
- For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.
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
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.
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
DAD'S FAVORITE CHICKEN ENCHILADAS
My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.
Provided by CraftScout
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
- At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
- Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
- Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
- Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
- Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
- Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
- Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.
Nutrition Facts : Calories 629.4, Fat 26.9, SaturatedFat 9.3, Cholesterol 102.5, Sodium 1439.7, Carbohydrate 55.4, Fiber 5.4, Sugar 6, Protein 40.7
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
DAD'S ROAST CHICKEN
Make and share this Dad's Roast Chicken recipe from Food.com.
Provided by ericakellyr
Categories One Dish Meal
Time 1h10m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450. Remove giblets, neck, liver and any other innards. Rinse chicken in cold water and pat dry.
- Place chicken in a foil lined baking dish.
- Coat chicken skin in oil. Rub with garlic powder, salt, black pepper and paprika.
- Cook for 20 minutes at 450. Lower the oven temperature to 400 and continue to cook for another hour or until the temperature of the chicken reads over 170 with a meat thermometer.
- Remember: DO NOT COVER CHICKEN WITH FOIL. This will keep the skin from crisping. Also the carcass of this chicken makes an excellent chicken soup base!
Nutrition Facts : Calories 855.2, Fat 66.8, SaturatedFat 17.2, Cholesterol 243.8, Sodium 1391.2, Carbohydrate 2.8, Fiber 1, Sugar 0.7, Protein 57.9
KIDS' FAVORITE ROASTED CHICKEN WITH GRAVY
Provided by Cathal Armstrong
Categories Chicken Roast Kid-Friendly Dinner Thyme Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. Mix the butter, garlic, and thyme in a bowl with a spoon until soft.
- 2. Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin. Rub the outside of the skin with the canola oil and season with the salt and pepper.
- 3. Place the chicken in a roasting pan and roast in the oven for 1 hour. Remove, take the chicken out of the roasting pan, and let it rest on a plate while you make the gravy.
- 4. Put the roasting pan on a burner over low heat, sprinkle in the flour, and stir to incorporate any liquid in the pan.
- 5. Gradually add the chicken stock, stirring constantly. Transfer the gravy into a small pot, and simmer over low heat until it has the preferred consistency.
- 6. Add additional salt and pepper to taste and strain the gravy through a fine mesh sieve before pouring it onto the chicken (which will have released some juice onto the plate by now).
MY DAD'S BEST-EVER ROASTED CHICKEN
Yield 2-3
Number Of Ingredients 12
Steps:
- Instructions: Preheat oven to 500°. Loosen the skin of the chicken by running your fingers up under the skin of the breasts. Stuff the basil leaves and garlic under the skin, trying to distribute evenly. Combine all of the dried herbs. Rub Dijon mustard over the entire bird, and then sprinkle the herbs over the entire skin of the chicken. Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Place the chicken in a roasting pan and cook for 50 minutes to 1 hour, or until the internal temperature reaches 165°. You may have to reduce the temperature of the oven by 50° after 15-20 minutes if you notice that the skin is getting too dark too quickly. When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity and squeeze the juice over the chicken. Serve with any variety of accompaniments such as mashed potatoes, roasted heirloom potatoes and corn or parsnip puree. Per serving: 405 calories, 54 g protein, 3 g carbohydrate, 18 g fat (5 g saturated), 170 mg cholesterol, 408 mg sodium, 1 g fiber. E-mail Amanda Gold at [email protected].
BEST EVER ROASTED CHICKEN
I decided to make a whole chicken last week and see how creative I could get with the left overs (money was extremely tight between paychecks this month). I fed two people roasted chicken, chicken and rice soup, chicken enchiladas and chicken salad from this recipe and it was all great!
Provided by budgiesntiels
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place an oven rack at the second lowest position and preheat the oven to 450.
- Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.
- Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.
- Pat the outside of the chicken dry with a paper towel.
- Place the onion quarter in the cavity of the chicken.
- Peel the garlic cloves and place them inside the chicken cavity.
- Sprinkle the dried rosemary inside the chicken.
- Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).
- Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.
- Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.
- Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 - 60 minutes.
- Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.
Nutrition Facts : Calories 506.7, Fat 37.6, SaturatedFat 10.4, Cholesterol 162.6, Sodium 152.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 38.4
BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES
Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.
Provided by DriaDB
Categories One Dish Meal
Time 1h33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
- Then, remove the contents from the cavity of the chicken.
- Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
- Season the outside of the chicken with olive oil, salt and pepper.
- Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
- Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
- Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
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