FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
SLOW ROASTED WHOLE CHICKEN
Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time P1DT4h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 636.9, Fat 47.6, SaturatedFat 12.5, Cholesterol 187.2, Sodium 467.8, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 44.7
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour too.
Provided by English_Rose
Categories Whole Chicken
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven.
- Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 minutes
- Turn the heat up to 425. Cook for 30 mins more, then remove the chicken and potatoes from the pan.
- Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm.
- Serve with any pan juices or make gravy according to your favorite recipes using the pan juices whilst the chicken is resting.
Nutrition Facts : Calories 678.3, Fat 31.9, SaturatedFat 9.1, Cholesterol 156, Sodium 200.7, Carbohydrate 49.1, Fiber 6.6, Sugar 2.6, Protein 45
SLOW ROASTED FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F.
- For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
- For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
- Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
SLOW-ROASTED GARLIC CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
SLOW-COOKER ROAST CHICKEN
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
SLOW-ROAST CHICKEN WITH HOMEMADE GRAVY
This can't-go-wrong roast chicken makes a great meal for Mother's Day - the kids can get involved too
Provided by Sarah Cook
Categories Main course
Time 2h50m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
- Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you're making the Crunchy roast potatoes (see 'Goes well with'), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
- Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.
Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 48 grams protein, Sodium 0.96 milligram of sodium
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
SLOW-ROASTED GARLIC & LEMON CHICKEN
I cannot claim this recipe as my own. Its actually a Nigella Lawson recipe (thanks Lifestyle Channel in Australia!!!). It is a super easy and extremely tasty one-pot recipe. I make it summer and winter, but I can see why it is good for summer due to the lightness of the dish. Perfect with either the full contingency of roast veg or equally with a nice light salad, cold or warm.
Provided by ozzygirl
Categories One Dish Meal
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 160ºC.
- Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
- Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- Serve straight from the roasting tin to plate.
HERBY SLOW-ROAST CHICKEN
Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner
Provided by James Martin
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 13
Steps:
- Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
- Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
- Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn't touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
- Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.
Nutrition Facts : Calories 629 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
SLOW-COOKER ROAST CHICKEN
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h45m
Number Of Ingredients 5
Steps:
- Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
- Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium
SLOW-ROASTED CHICKEN
A great meal to put into the oven and forget about it. The long, slow, low temperature roast makes the chicken not only juicy and tender, but your house will smell wonderful. I often put this chicken in the oven before we go to Sunday School and by the time we are home from Church all I have to do is get my sides ready.
Provided by Marsha Gardner
Categories Roasts
Time 5h
Number Of Ingredients 10
Steps:
- 1. Preheat an oven to 250-degrees.
- 2. Combine the paprika, black pepper, salt, garlic powder, parsley, and thyme in a small bowl with olive oil. Mix well
- 3. Rub the chicken in side and out with the spice mixture, and set into the roasting pan. Place the celery and quartered onions into the cavity of the chicken.
- 4. Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180- degrees. Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
- 5. If I have the time or think about it, I marinate the chicken in the spice mixture mixed with olive oil overnight in the refrigerator.
- 6. I have also substituted lemon juice for the olive oil and added a cut lemon to the cavity of the chicken before roasting that is a tasty and lower fat way to prepare this chicken.
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