Spit Roasted Chicken With Herbs Under The Skin Garden Vegetables Toasted Country Bread And Roasti Food

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
• Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
• Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
• Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
• Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

GARLIC ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
• In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
• In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
• Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.

HERB-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Rub cavity of chicken with salt, if desired.
• Place chicken breast side up in shallow roasting pan.
• Mix margarine and herbs.
• Brush half the margarine mixture on chicken.
• Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
• Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
• (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
• Place chicken on warm platter; arrange vegetables around chicken.
• Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
• Vegetables: If using med potatoes, cut into halves.
• Place all ingredients except zucchini and 1/2 tsp.
• seasoned salt in ungreased 2-qt casserole.
• Cover and cook in 375 oven 45 minutes.
• Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

SPIT-ROASTED CHICKEN WITH HERBS UNDER THE SKIN, GARDEN VEGETABLES, TOASTED COUNTRY BREAD, AND ROASTI

Steps:

• Start chicken:
• Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil.
• Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots. Season with pepper and salt.
• Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath. Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking.
• If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours. When the chicken is 3/4 cooked, deglaze with chicken juices.
• When cooked, sieve the cooking juices and add the chervil and parsley. This will be used later on.
• Make onions:
• Peel and wash about 8 white onions; remove the top of the onions (about 1/4 of onion if it is small or 1/3 if it is large, these lids will be used later on), and empty the middle of the onions with a spoon (keep two or three layers of onion).
• Dice the other onions finely with the spooned out interiors. Sweat the onions in olive oil until they are lightly golden, adding salt and pepper. Cut the celery stick into very small pieces, and crush the grilled pine nuts with a knife (you can grill them in the grill or oven).
• Away from the heat mix the sweated onions, diced celery, pine nuts, ricotta, the salted pork fat, sage, parmesan, chopped parsley, salt, and pepper.
• Stuff the onions (replace the tops on the onions before cooking) and put them on a baking sheet, drizzle with olive oil and cook in the over preheated to 356°F for near 1/2 hour. Be careful not to burn them, if you think there is a risk of burning cover them with kitchen foil. Baste the onions regularly in their juices as this will make them really tasty and fondant (slightly melted). When the onions are cooked, coat them with chicken juices, add freshly ground pepper and serve.
• Make tomatoes:
• Cut the top off 8 tomatoes (about 1/3 of the tomato) and keep the stalk part to use as a cover on the stuffed tomatoes. Salt and pepper the interior of the tomatoes and leave upside down on a baking sheet to drain out excess water. This will give you a more solid tomato and it will avoid excess liquids in the stuffing.
• Remove the skin from the remaining tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
• Chop the tomato confit into roughly diced sized pieces.
• In a cast iron pot, heat the olive oil with the unpeeled garlic cloves, add the peeled and emptied tomatoes, rosemary sprig, salt, and pepper and leave to cook in a hot oven (390°F) until you obtain a fondant marmalade appearance.
• Once the marmalade is cooked and cooled, remove the garlic cloves, thyme, and rosemary, then add the finely chopped white onions and sweat with olive oil.
• Mix together the chopped tomatoes confit, parsley, grated parmesan, and chopped basil. Drizzle with a little olive oil, and check the seasoning, you may have to add a little salt and pepper.
• Stuff the tomatoes with both mixtures and cover with the tomato stalk tops, then place them in a gratin dish and sprinkle with olive oil. Place in an oven, preheated to 350°F, for half an hour. Sprinkle regularly with olive oil and the roasted chicken juices.
• Serve the tomatoes and onions on the plate, carve the chicken and coat with the jus. Add a little freshly ground pepper and drizzle with chives cut lengthwise.
• You can add other vegetables, such as artichokes cooked whole (cooked barigoule style) then stuffed with olive tapenade, braised with the tomatoes in the oven with the chicken juices.
• A few croutons rubbed with garlic and pan-fried are perfect to finish the dish.

SPIT ROASTED LEMON ROSEMARY CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature. Meanwhile, grate peel from lemons. Juice lemons and reserve juiced lemon halves; set aside., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Rub inside of chicken with 1 teaspoon rosemary and 1/8 teaspoon each salt and pepper. Place the juiced lemon halves in cavity. Skewer chicken openings, tie together., Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions. Combine olive oil, lemon juice, lemon peel, remaining rosemary, salt and pepper; brush over chicken. Grill 1 to 1-1/2 hours or until chicken juices run clear.,

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
• In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
• Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

HERB-ROASTED CHICKEN

Steps:

• Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
• Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
• Remove chicken from bag and rinse under cold water. Pat chicken dry.
• Preheat oven to 375°F
• In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
• In another small bowl, melt butter. Add minced garlic to butter and mix together.
• Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
• Turn chicken over and repeat with remaining butter and herbs.
• Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
• Serve and enjoy!

ROASTED CHICKEN

Steps:

• Heat oven to 350°F.
• Use fingers or end of wooden spoon to separate skin from meat on both sides of chicken, being careful not to tear the skin.
• Brush bottom of chicken with 1/4 cup dressing. Tuck wings under chicken; place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken. Combine carrots, celery and remaining dressing; spoon into chicken cavity.
• Bake 1-1/2 to 2 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

HERBY SLOW-ROAST CHICKEN

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.