A ROAST CHICKEN RECIPES
ROAST CHICKEN - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Steps:
- Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling. Carve/cut up to your heart's content and dig in!
POT-ROAST CHICKEN WITH STOCK RECIPE | BBC GOOD FOOD
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 51 grams protein, SodiumContent 0.6 milligram of sodium
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ROAST CHICKEN PIE RECIPE | BBC GOOD FOOD
The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family
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- Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
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ROAST CHICKEN RECIPE | FOOD NETWORK
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Reviews 4.8
Total Time 1 hours 25 minutes
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- Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
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MARCELLA HAZAN’S ROAST CHICKEN WITH LEMONS RECIPE - NYT ...
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
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Calories 863 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
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- Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 467 calories per serving
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 467 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
- Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
- In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
- Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
- Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
- Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
- Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.
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ENGAGEMENT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETW…
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 40 minutes
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Reviews 4.5
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- Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
ROAST CHICKEN PIE RECIPE | BBC GOOD FOOD
The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family
From bbcgoodfood.com
Total Time 3 hours
Category Dinner, Main course
Calories 751 calories per serving
From bbcgoodfood.com
Total Time 3 hours
Category Dinner, Main course
Calories 751 calories per serving
- Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
See details
MARCELLA HAZAN’S ROAST CHICKEN WITH LEMONS RECIPE - NYT ...
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 863 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 863 per serving
- Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
See details
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ROAST CHICKEN RECIPE | FOOD NETWORK
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken.
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20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
Feb 26, 2020 · Got leftover roast chicken? We've got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes …
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ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
I have made many roast chicken recipes with great results, and this is one of the greatest! The seasonings were perfect, the results were tender and juicy. I also recommend basting like other reviews said, to keep the chicken …
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JULIA'S FAVORITE ROAST CHICKEN RECIPE - JULIA CHILD | FOOD ...
Roast the chicken in the oven for about 1 hour and 15 minutes, as follows:At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all …
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Jan 03, 2022 · Roast the chicken for 1 hour. Halfway through roasting, turn the chicken upside down.At around 40 minutes or so, remove the dutch oven lid and let the chicken cook. Let the chicken rest in the switched of oven with the oven for open for a further 15 minutes. Serve this roast chicken …
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ROAST CHICKEN RECIPE | FOOD NETWORK
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken.
From foodnetwork.com
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