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.
STUPID SIMPLE ROAST CHICKEN
This is so easy it's stupid.
Provided by Elliott
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg
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
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.
FAMILY FAVORITE ROASTED CHICKEN RECIPE
Discover your new favorite roasted chicken recipe. The Family Favorite Roasted Chicken Recipe includes lemon, cream cheese and Italian flavors.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13x9-inch baking dish.
- Grate the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin.
- Cut the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken's thighs.
- Bake 1 hour 30 min. or until chicken is no longer pink in center (165°F), basting occasionally with the pan juices.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
THOMAS KELLER'S FAVORITE ROAST CHICKEN
Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.
Provided by kiwidutch
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
- Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
- Season to taste with pepper.
- Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
- Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
- Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
- Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
- I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, 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 breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
- Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.
Nutrition Facts : Calories 488.2, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.2, Sodium 158.9, Carbohydrate 0.1, Protein 42.2
SIMPLE ROAST CHICKEN
Perfect your Sunday lunch with this simple but succulent roast chicken
Provided by Good Food team
Categories Lunch, Main course
Time 1h20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
- Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.
Nutrition Facts : Calories 564 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Protein 57 grams protein, Sodium 0.59 milligram of sodium
ROAST CHICKEN RECIPE
The PERFECT Simple Roast Chicken Recipe that makes the crispiest skin, juiciest chicken with just five minutes of prep and one hour in the oven. Never buy store-bought rotisserie chicken again!
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- Dry the chicken with paper towels inside and out then season with salt, pepper and thyme.
- Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.
Nutrition Facts : Calories 312 kcal, Carbohydrate 1 g, Protein 27 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 109 mg, Sodium 489 mg, ServingSize 1 serving
More about "my favorite simple roast chicken food"
SIMPLE ROAST CHICKEN | I HEART RECIPES
From iheartrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
MY FAVORITE WAY TO ROAST A WHOLE CHICKEN - BIG BEAR'S …
From bigbearswife.com
FAVORITE SIMPLE ROAST CHICKEN - FOODSWOON
From foodswoon.com
MY FAVORITE SIMPLE ROAST CHICKEN – LAURA'S RECIPE COLLECTION
From jackdare.com
MY FAVORITE SIMPLE ROAST CHICKEN | RECIPE | EASY ROAST CHICKEN, …
From pinterest.ca
EASY ROASTED CHICKEN - THE BEST SUNDAY DINNER
From farmhouseharvest.net
MY FAVORITE SIMPLE ROAST CHICKEN | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
EASY ROAST CHICKEN - SIMPLY SCRATCH
From simplyscratch.com
SIMPLE ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SIMPLEST ROAST CHICKEN EVER RECIPE | MYRECIPES
From myrecipes.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
SIMPLE ROAST CHICKEN (WITH GARLIC AND VEGGIES) - HEALTHY LITTLE …
From healthylittlepeach.com
EASY WHOLE ROASTED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
MY FAVORITE SIMPLE ROAST CHICKEN | RECIPE | EASY ROAST CHICKEN, …
From pinterest.ca
MY FAVORITE SIMPLE ROAST CHICKEN - GLUTEN FREE RECIPES
From fooddiez.com
ROAST CHICKEN WITH LEMON AND GARLIC - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
5 FAVORITE ROAST CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
MY FAVORITE ROASTED CHICKEN - A DUCK’S OVEN
From aducksoven.com
EASY ROAST CHICKEN - MYFRIDGEFOOD
From myfridgefood.com
RECIPES FOR MY FAVORITE SIMPLE ROAST CHICKEN WITH GROCERY LISTS …
From saymmm.com
EASY ROAST CHICKEN RECIPE AND MEAL - FOOD NEWS
From foodnewsnews.com
MY FAVORITE ROAST CHICKEN - A BITE OF GOOD
From abiteofgood.com
MY FAVORITE ROAST CHICKEN – LADY AND PUPS
From ladyandpups.com
MY FAVORITE SIMPLE ROAST CHICKEN RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
THE 30 BEST ROAST CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
THIS IS MY ALL-TIME FAVORITE CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
MY FAVORITE SIMPLE ROAST CHICKEN RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
JULIA'S FAVORITE ROAST CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
MY FAVORITE HERB ROASTED CHICKEN - SIMPLY SO GOOD
From simplysogood.com
THE BEST SIMPLE ROAST CHICKEN - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
A 7 DAY MEAL PLAN THAT STARTS WITH A ROAST CHICKEN
From tasteofhome.com
MY FAVORITE SIMPLE ROAST CHICKEN - RECIPE SOFTWARE
From dvo.com
FOLLOWING IN MY GRANDMA’S FOOTSTEPS – SIMPLE ROAST …
From theheritagecook.com
MY FAVORITE SIMPLE ROAST CHICKEN - BIGOVEN.COM
From bigoven.com
MY FAVORITE SIMPLE ROAST CHICKEN | RECIPE | EASY ROAST CHICKEN, …
From in.pinterest.com
THE BEST ROAST CHICKEN EVER? | SOUTHERN LIVING
From southernliving.com
RECIPES FOR MY FAVORITE SIMPLE ROAST CHICKEN WITH GROCERY LISTS …
From saymmm.com
BEST PERFECT ROAST CHICKEN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love