Roasted Chicken Two Ways Recipe 435 Food

PERFECT ROAST CHICKEN

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

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.

BASIC ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
• Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
• Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.

ROAST CHICKEN TIMES TWO

Steps:

• Heat the oven to 400 degrees F.
• Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal.

SIMPLE ROAST CHICKEN

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.

ROASTED CHICKEN

Steps:

• Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.