SPICE RUBBED FLATTENED ROAST CHICKEN
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g
SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
THIS WHOLE ROASTED CHICKEN WITH LEMON-GARLIC ORZO MAKES MEAL PREP SO EASY
Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.Herb-Crusted Roasted Chicken with Lemon-Garlic OrzoPrep Time: 15 minutesCook Time: 1 hour, 10 minutesRest Time: 10 minutesTotal Time: 1 hour, 35 minutesServings: 2-3Ingredients:For the Herb-Crusted Roasted Chicken1 (3½- to 4-pound) whole chicken4 Tbsp (½ stick) salted butter, at room temperature1 tsp dried oregano1 tsp dried rosemary1 tsp dried thyme1 tsp fine sea salt½ teaspoon ground black pepperFor the Lemon- Garlic Orzo12 ounces dried orzo1 cup cherry tomatoes, halved½ small red onion, finely chopped2 Tbsp fresh lemon juice (from 1 lemon)2 Tbsp extra-virgin olive oil½ tsp fine sea salt¼ tsp ground black pepper2 Tbsp chopped fresh parsley, for garnishDirections:1. To roast the chicken, preheat the oven to 400ºF.2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.9. Remove the chicken from the oven, tent it with foil (if it's not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.COOK ONCE DINNER FIX, Amazon, $30All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada's Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.
Provided by Cassy Joy Garcia
Categories baking,chicken,dinner,garlic,lemon,msn feed,pasta,quick and easy
Time 1h25m
Yield 2-3 servings
Number Of Ingredients 15
Steps:
- To roast the chicken, preheat the oven to 400ºF.
- Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.
- In a small bowl, mix the butter, oregano, rosemary and thyme until well combined.
- Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.
- Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.
- Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.
- Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.
- Add the tomatoes, onion, lemon juice, olive oil, salt and pepper to the orzo and stir to combine.
- Remove the chicken from the oven, tent it with foil (if it's not already tented) and let rest for 10 minutes. Carve the legs, thighs and wings from the chicken, transfer to an airtight container and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.
- Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.
WHOLE ROAST CHICKEN WITH LEMON AND HERBS
Provided by Virginia Willis
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
- Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
- Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
- Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
- Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)
ROASTED LEMON CHICKEN
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
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- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
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