PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
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.
SUNDAY ROAST CHICKEN
This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
SUNDAY ROASTED CHICKEN
Show your family you care with our Sunday Roasted Chicken recipe. It's so good, you may make our Sunday Roasted Chicken other days of the week as well!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Brush chicken with oil. Tuck wings under chicken; place, breast side up, on rack in roasting pan.
- Combine vegetables; spoon into chicken cavity.
- Bake 1-1/2 to 2 hours or until chicken is done (165°F). Remove from oven. Let stand 10 min. before serving. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Remove and discard vegetables from chicken cavity. Slice chicken. Serve topped with gravy.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 140 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 44 g
SUNDAY ROAST CHICKEN
I got this recipe from Fix It and Forget It Recipes for Entertaining crockpot cookbook. This is really great chicken. My family loves this chicken. I used the juice from cooking the chicken to make the gravy. We serve this with mashed potatoes and carrots.
Provided by internetnut
Categories One Dish Meal
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Combine seasoning mix ingredients in small bowl.
- Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
- Stuff cavity of chicken with cooled vegetables.
- Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
- Place chicken in large slow cooker.
- Cover. Cook on low 6 hours.
- Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.
SPECIAL SUNDAY ROAST CHICKEN
Bon Appétit | February 2009 - By Jeanne Thiel Kelley - Read More http://www.epicurious.com/recipes/food/views/Special-Sunday-Roast-Chicken-351257#ixzz1cVJu8TLg
Provided by Queen Dana
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 400°F Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
- Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
- Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Nutrition Facts : Calories 928.4, Fat 55.2, SaturatedFat 17.3, Cholesterol 242.1, Sodium 553.2, Carbohydrate 42.1, Fiber 9.3, Sugar 5.7, Protein 61.3
SUNDAY DINNER ROAST CHICKEN
Delicious and moist, this chicken makes a beautiful centerpiece on any dinner table, and is incredibly easy to prepare.
Provided by Dans La Lune
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Clean chicken cavity and rinse thoroughly.
- Place in a large roasting pan.
- Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
- Add chopped potatoes to the bed around the chicken.
- Drizzle olive oil over chicken and vegetables.
- Season entire dish with rosemary, onion powder, salt and pepper.
- Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
- Bake chicken for approximately 2 hours.
- Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).
SUNDAY BEST ROASTED CHICKEN
Make and share this Sunday Best Roasted Chicken recipe from Food.com.
Provided by COOKGIRl
Categories Poultry
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- ROASTED CHICKEN: Place the chicken in a roasting pan. Combine the paprika, thyme, parsley, achiote, tarragon, garlic, salt and pepper in a small bowl.
- Rub the mixture all over the chicken, including underneath the skin. Cover with plastic wrap and let marinate for at least 2 hours or overnight.
- Preheat oven to 350 degrees.
- In a small bowl, mix the lemon juice, honey and rum. Stir well and pour over the chicken and under the skin, rubbing the mixture in well to absorb.
- Lastly, spoon the melted butter all over the chicken. Cover chicken with aluminum foil and place in oven; roast for 1 1/2 to 2 hours until fully cooked. Remove foil last 30 minutes of roasting.
- OPTIONAL PAN GRAVY: A pan gravy can be made with the drippings by transferring the drippings from the roasting pan to a small pan. Add the chicken stock, rum and herbs. Simmer the liquid for 10 minutes or until the gravy has reduced and thickened slightly.
- Adjust seasoning with salt and pepper and pour into a gravy boat.
- Serve on the side with lime wedges.
Nutrition Facts : Calories 438.5, Fat 27.8, SaturatedFat 7.9, Cholesterol 126.3, Sodium 382.4, Carbohydrate 8.3, Fiber 0.2, Sugar 6.7, Protein 30.7
SUNDAY BAKED CHICKEN
Make and share this Sunday Baked Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
- Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
- Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
- Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
- Top the vegetables with a roasting rack.
- Place the chicken on the rack, breast side up.
- Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
- Transfer the chicken to a cutting board to rest for 5 minutes before carving.
- Serve with the vegetables and pan juices.
Nutrition Facts : Calories 785.3, Fat 52.5, SaturatedFat 19, Cholesterol 217.7, Sodium 1483.2, Carbohydrate 30, Fiber 4.1, Sugar 3.8, Protein 47
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