BAKING A WHOLE CHICKEN RECIPE RECIPES

MOIST ROASTED WHOLE CHICKEN RECIPE - FOOD.COM

Moist Roasted Whole Chicken Recipe - Food.com image

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.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

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, FatContent 16.8, SaturatedFatContent 4, CholesterolContent 53.5, SodiumContent 632, CarbohydrateContent 0.8, FiberContent 0.5, SugarContent 0.1, ProteinContent 12.8

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

More about "baking a whole chicken recipe recipes"

CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD

What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Main course
Cuisine British
Calories 567 calories per serving

Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

See details

BAKED CHICKEN ARRABBIATA RECIPE | BBC GOOD FOOD

Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course, Supper
Calories 589 calories per serving

Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

See details

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

See details

GRILLED CHICKEN KEBAB RECIPE | JAMIE OLIVER CHICKEN RECIPES

These tasty kebabs are perfect on the barbecue, but work really well on a grill, too. Kids go mad for them!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 78 calories per serving

1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
7. Remove the skewers from the tray, discard the water and wipe the tray dry.
8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

See details

CARBONARA WITH CHICKEN RECIPE | BBC GOOD FOOD

Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Pasta
Calories 758 calories per serving

Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.

See details

MY FAVORITE SLOW COOKER CHICKEN CHILI RECIPE - SALLY'S ...

Dec 17, 2015 · This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. I make it at least a dozen times over the colder months. It freezes well and leftovers …
From sallysbakingaddiction.com

See details

OVEN-ROASTED WHOLE CHICKEN RECIPE | EATINGWELL

This recipe proves that learning how to roast a whole chicken can be easier (and more delicious) than you thought. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting. Read more about the story behind this recipe…
From eatingwell.com

See details

BAKING POWDER SUBSTITUTE RECIPE | ALLRECIPES

We've got you covered with the flaky, firm, briny, and sweet flavors of your favorite seafood. From a Filipino fish stew to a down-home crawfish boil, these recipes will inspire you to make Instant Pot-simplified seafood recipes that will satisfy the whole …
From allrecipes.com

See details

THE BEST AIR FRYER WHOLE CHICKEN - RECIPES FROM A PANT…

Jul 24, 2021 · Recipe Variations. Vary the seasoning – You can season air fryer whole chicken in many different ways.Some delicious seasoning variations include: Onion powder, garlic powder, Cajun seasoning, Smoked paprika, Italian seasoning and Poultry Seasoning Recipe…
From recipesfromapantry.com

See details

CRISPY CHICKEN TENDERS RECIPE | ALLRECIPES

Just by reading the recipe I knew that there would be way too much panko and not enough seasonings. And I was right. I had almost half of the panko leftover. The chicken tenders were in desperate need of more seasonings as they were very bland. The cooking time is also way off. After baking …
From allrecipes.com

See details