THE BEST ROAST CHICKEN
We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It's perfect in its simplicity. Along the way we found that olive oil - not butter - creates the best golden-brown skin.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
- Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
- Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
- Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
- Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
- Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.
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.
WONDERFUL ROASTED CHICKEN
Whenever I throw a dinner party, this is usually the main course. Marinated chicken basted with a spicy/sweet mango chutney. Presentation is gorgeous, especially if chicken is placed on a bed of greens. One of my favorites. Prep time inculdes marinating.
Provided by three_sets_of_twins
Categories Whole Chicken
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chickens in bowl with paprika, garlic, seeds, coriander, shallots, chutney and oil. mix well. cover, refridgerate overnight. (Or at least 4 hours).
- Place chickens on wire rack over baking dish. Bake, uncovered, in hot oven (around 450) about 30 minutes or until chicken is tender. Brish sevral times with marinade during cooking. Serve chickens over watercress leaves if desired. Drizzle with vinaigrette.
- VINAIGRETTE: combine all ing. in jar. shake.
Nutrition Facts : Calories 1131.7, Fat 83.4, SaturatedFat 21.7, Cholesterol 345, Sodium 324.3, Carbohydrate 4.2, Fiber 0.7, Sugar 0.8, Protein 86.5
TEA JENNY'S WONDERFUL ROAST CHICKEN
Make and share this Tea Jenny's Wonderful Roast Chicken recipe from Food.com.
Provided by Millereg
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water to a boil.
- Add the tea leaves and allow to infuse for 3 minutes.
- Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan.
- Add the ginger, garlic, and vegetable stock, and return the liquid to a boil.
- Remove from the heat, discard the solids through a sieve, and reserve the liquid.
- Preheat the oven to 450°F.
- Salt and pepper the chicken inside and out.
- Place the chicken into a roasting pan, pour about ½ cup of the brewed tea over it and roast until the juices run clear, basting with tea mixture every 20 minutes or so.
- When it is done, skim the fat from the liquid in the pan.
- Remove the chicken to a cutting board, carve into 8 pieces, and place on a platter to keep warm.
- Reduce the basting liquid to coating consistency, adjusting the seasoning as desired (this dish tastes great with a generous addition of pepper).
- Add sugar to taste.
- Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat.
- Serve immediately.
Nutrition Facts : Calories 323.1, Fat 23.2, SaturatedFat 6.6, Cholesterol 106.9, Sodium 107.5, Carbohydrate 1.5, Fiber 0.1, Protein 25.4
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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