Roasted Half Chicken Food

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE

Steps:

• Preheat the oven to 375 degrees F.
• Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
• Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
• Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
• Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.

ROASTED HALF CHICKEN

Steps:

• Remove the chicken giblets and pat the chicken dry with paper towels. Cut the chicken in half. Set aside.
• Wash, scrub, dry and cut the baby potatoes in half. Set aside.
• In a small bowl, mix the lemon juice, garlic, peppercorn, salt, thyme, paprika, kosher salt, and oil.
• Rub the seasoning all over the chicken and marinate for 30 minutes in the fridge.
• Preheat the oven to 500°F.
• Place the chicken, breast side up in an oven-safe skillet or baking pan then put it on the low rack in the oven. Cook for 10 minutes, basting the chicken once with the drippings. Continue cooking for 5 minutes.
• Remove the pan from the oven, add halved potatoes onto the bottom of the chicken. Brush the chicken and halved potatoes with some dripping juice. Transfer the pan back to the oven.
• Reduce the temperature to 425°F and continue cooking for about 20-25 minutes or until a thermometer inserted into the thigh registers 165°F. Let the chicken rest for 10 minutes before carving and serving.
• Test the potatoes to make sure they are done. If not, transfer the chicken to a cutting board and return the potatoes into the oven until cooked through.

ROASTED HALF CHICKEN

Steps:

• First brine the whole chicken. Combine 2 cups water with the salt and sugar and bring to simmer, stir until they dissolve. In cheese cloth tie the bay leaves, cloves, mustard seeds and peppercorns. Submerge in the brine liquid. Add 2 cups of cold water and 4 cups of ice to cool down the solution. When cold add the chicken. Cover with plastic and brine refrigerated for 12-24 hours, depending on the size of the bird.
• Preheat oven to 375-400 F.
• Remove the chicken from the brine. Pat dry with paper towel. Stuff the cavity with the thyme, parsley, garlic and lemons.
• Melt the butter, mix in the olive oil and the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.
• Place in the oven and brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)
• In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
• Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).
• Place the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices). Allow to rest 5-10 minutes. Cut across lengthwise with a heavy knife, pressing down firmly.
• Remove the herbs and lemon and serve.

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.

ROASTED HALF CHICKEN

Steps:

• Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
• In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
• Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
• Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
• Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
• Rest for about 5 minutes and serve.

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.

CRISPY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

ROAST HALF CHICKEN WITH CASHEW TARATOR AND CELERY

Steps:

• Make the spicy walnuts:
• Preheat oven to 300°F. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts.
• Spread nuts out on a parchment-lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25-30 minutes. Let cool.
• Make the cashew tarator:
• Increase oven temperature to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool.
• Pulse cashews, bread, garlic, lemon juice, coriander, and 3/4 cup water in a food processor to combine. With motor running, stream in oil; process just to incorporate. Pulse, adding a splash or so of water if too thick, until a coarse purée forms; season with salt.
• Make the chicken:
• Increase oven temperature to 475°F. Heat butter and 1 Tbsp. oil in a large skillet over medium-high. Once butter is foaming, place chicken in pan, skin side up. Tilt pan and spoon butter mixture over chicken until the entire surface is coated. Sprinkle with a generous pinch of salt and transfer to oven. Roast chicken, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 25-30 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
• Meanwhile, toss celery, celery leaves, mixed seeds, lemon juice, and 1/2 cup spicy walnuts in a medium bowl. Drizzle with oil, season with salt, and toss again.
• Spoon tarator onto a platter and top with celery salad and chicken.
• Do Ahead
• Spicy Walnuts can be made 5 days ahead. Store airtight at room temperature. Cashew Tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE

Steps:

• Preheat the oven to 375 degrees F.
• Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
• Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
• Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
• Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
• Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
• Transfer to a serving platter and serve.

BARBECUED HALF CHICKENS

Steps:

• Combine all ingredients for barbecue sauce and refrigerate.
• Salt and pepper the chickens to taste and roast in a 350° oven for 45 minutes.
• Drain juices from pan and let cool for easier handling or refrigerate until serving time.
• Place on barbecue grill and brown for about 10 minutes starting with skin side down.
• Brush with barbecue sauce and continue to cook until nicely browned, turning occasionally for approximately 10 more minutes or until done.
• Watch carefully after applying sauce; it will burn easily.