HEARTY ROASTED CHICKEN RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole chicken, kosher salt, Tasty Hearty Spice Blend, unsalted butter, medium white potatoes, carrots, pepper
Provided by Jordan Kenna
Categories Dinner
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
- In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
- Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
- Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
- Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
- Enjoy!
Nutrition Facts : Calories 784 calories, Carbohydrate 57 grams, Fat 38 grams, Fiber 6 grams, Protein 48 grams, Sugar 3 grams
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
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.
MOIST ROASTED WHOLE CHICKEN
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.
Provided by CarrolJ
Categories Chicken
Time 1h15m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8
TUSCAN STYLE ROASTED CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
- Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.
EASY TASTY BAKED CHICKEN
Make and share this Easy Tasty Baked Chicken recipe from Food.com.
Provided by Robyn
Categories Chicken Thigh & Leg
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a baking dish arrange chicken pieces.
- sprinkle both sides of chicken with seasonings.
- top with peppers and onion
- drizzle with oil.
- bake uncovered for one hour at 325 degrees after one hour turn temperature to 400 and bake 15-30 minutes longer.
Nutrition Facts : Calories 268.4, Fat 18.7, SaturatedFat 4.8, Cholesterol 75, Sodium 73.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.4, Protein 19.6
TASTY BAKED CHICKEN
Tarragon and paprika add a nice flavor to this chicken, which bakes up golden brown in the oven. #151;Betty Reuter
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Place the chicken in a greased 13x9-in. baking dish. Sprinkle with salt, tarragon, paprika and pepper. Combine the sherry, lemon juice and soy sauce; drizzle over chicken. Top with shallots., Bake, uncovered, at 425° for 20 minutes. Reduce heat to 375°. Cover and bake for 30 minutes, basting occasionally. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
More about "tasty baked roast chicken food"
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE …
From dinneratthezoo.com
ROAST CHICKEN - JO COOKS
From jocooks.com
TOP 21 BAKED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
32 BEST BAKED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
10 DELICIOUS ROAST CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
12 EASY LEFTOVER ROAST CHICKEN RECIPES - EASY PEASY …
From easypeasyfoodie.com
SIMPLE ROASTED CHICKEN | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
OVEN BAKED CHICKEN BREAST - RECIPETIN EATS
From recipetineats.com
18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
21 HEALTHY AND DELICIOUS BAKED CHICKEN RECIPES
From tasteofhome.com
JUICY ROAST CHICKEN AND VEGETABLES (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
JUICY ROASTED CHICKEN RECIPE - COOKED BY JULIE
From cookedbyjulie.com
SEASONED OVEN-ROASTED CHICKEN RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
THE 30 BEST ROAST CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
22 EASY RECIPES THAT MAKE ROAST CHICKEN EXCITING AGAIN - CO
From brit.co
JUICY BAKED CHICKEN BREASTS (SUPER EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
BEST OVEN BAKED ROASTED WHOLE CHICKEN RECIPE
From cookinwithmima.com
EASY OVEN ROASTED CHICKEN - FAMILY FRESH MEALS
From familyfreshmeals.com
25 OVEN-BAKED CHICKEN RECIPES THAT ARE DEFINITE WINNERS
From southernliving.com
GARLIC BROWN SUGAR BAKED CHICKEN BREASTS – GRANDMA'S RECIPE
From tastyrecipesfood.com
HOW TO MAKE THE BEST MELT IN YOUR MOUTH TASTY OVEN BAKED …
From youtube.com
EASY ROAST CHICKEN - TASTE OF SOUTHERN
From tasteofsouthern.com
65 ROAST CHICKEN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST ROAST CHICKEN RECIPES IN OVEN - DIY TO MAKE
From diytomake.com
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 QUICK AND EASY BAKED CHICKEN RECIPES - DAMN DELICIOUS
From damndelicious.net
WHOLE ROASTED CHICKEN - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
JUICY OVEN BAKED CHICKEN BREAST - CAFE DELITES
From cafedelites.com
HEALTHY BAKED & ROASTED CHICKEN RECIPES - EATINGWELL
From eatingwell.com
OUR MOST DELICIOUS ROAST CHICKEN RECIPES, PLUS TASTY SIDE …
From canadianliving.com
HOW TO MAKE THE PERFECT ROAST CHICKEN • TASTY - YOUTUBE
From youtube.com
EASY OVEN ROASTED CHICKEN RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
PERFECT SIMPLE ROAST CHICKEN - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
GARLIC BROWN SUGAR BAKED CHICKEN BREASTS – GRANDMA'S RECIPE
From tastyrecipesfood.com
EASY LEMON ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY ROASTED CHICKEN DINNER | ONE PAN CHICKEN RECIPE | THE BUSY …
From thebusybaker.ca
ROASTED CHICKEN TASTY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST CHICKEN TASTY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love