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.
ROAST CHICKEN BY KEVIN SBRAGA
The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!
Provided by Margie Plouffe Traylor
Categories Whole Chicken
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse chicken and allow to air-dry for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
- Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
- Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
- Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 691.4 calories, Carbohydrate 4.5 g, Cholesterol 210.7 mg, Fat 55.9 g, Fiber 1 g, Protein 41.9 g, SaturatedFat 26.2 g, Sodium 925.8 mg, Sugar 0.3 g
ROAST CHICKEN BY KEVIN SBRAGA
The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!
Provided by Margie Plouffe Traylor
Categories Whole Chicken
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse chicken and allow to air-dry for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
- Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
- Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
- Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 691.4 calories, Carbohydrate 4.5 g, Cholesterol 210.7 mg, Fat 55.9 g, Fiber 1 g, Protein 41.9 g, SaturatedFat 26.2 g, Sodium 925.8 mg, Sugar 0.3 g
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