Scrumptious Oven Roasted Whole Chicken Food

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

OVEN-ROASTED WHOLE CHICKEN

Steps:

• Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.
• Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.
• To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.
• Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.
• Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).
• Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.

SCRUMPTIOUS OVEN ROASTED WHOLE CHICKEN RECIPE

Steps:

• Preheat oven to 450 WITH cooking pan inside oven (NOT A GLASS OR CERAMIC PAN)
• Remove bag of gizzards from chicken, rinse and pat dry.
• Pour 1.5 TBS olive oil and about a teaspoon or two of salt and pepper on each side and then rub it all in.
• Place chicken (breast UP) on the preheated pan and place in oven.
• Cook time is about 15 minutes per pound. Start testing at 11 minutes per pound. Test with meat thermometer, wiggle test or look for clear juices

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

SCRUMPTIOUS BAKED CHICKEN AND POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

OVEN BAKED ROASTED WHOLE CHICKEN

Steps:

• Preheat the oven to 450 F.
• In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix well.
• Apply the butter mixture under the skin and all over the chicken evenly.
• Insert the lemon and thyme strings inside the chicken and tie the chicken drumstick together with a thread. (optional)
• Add the onion, oil and chicken broth to a roasting pan, place the chicken above it and bake uncovered for 1 hour.
• Reduce the temperature for 350 F and bake further for 50-60 minutes until the center of the chicken breast reaches an internal temperature of 165 F. Use a cooking thermometer.
• Remove the chicken and set aside covered in foil wrap to rest for 10 minutes and then slice and serve.

SLOW ROASTED WHOLE CHICKEN

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.