BEST ROAST CHICKEN SIDES RECIPES

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PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK



Perfect Roast Chicken Recipe | Ina Garten | Food Network image

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

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

CRANBERRY BALSAMIC ROASTED CHICKEN



Cranberry Balsamic Roasted Chicken image

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Total Time 30 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 14

2.5 lbs chicken thighs or breasts with skin on (around 4 t
fresh thyme
a sprinkle of dried Italian herbs (optional)
1/3 cup to 1/2 cup fresh cranberries (or previously frozen
1 tbsp each maple syrup and balsamic vinegar mixed togeth
FOR THE MARINADE
1/3 cup cranberries
2 tbsp olive oil
2 tbsp gluten free tamari sauce or coconut aminos (option
2 tbsp maple syrup
1/4 cup balsamic vinegar
1/4 tsp sea salt
1/4 tsp black peppers
2 garlic cloves (or 1 tsp minced)

Steps:

  • "Clean your chicken then place in a roasting or baking dish. Set aside. Next prepare your marinade. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth. Pour this over the chicken thighs, coating evenly. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs. Once marinaded, preheat oven to 375F. Remove chicken from fridge. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken. Bake skin side down first for 25-30 minutes. Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil Depending on the thickness of your chicken, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just Broil for about 3-4 minutes or until skin is crispy and chicken is cooked evenly inside. Updated If using boneless chicken, cooking time will be around 35 minutes total. After thoroughly cooked, remove from oven. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper. Serve with the roasted cranberries on top and any extra fresh herbs desired."

Nutrition Facts : Calories 158 calories, FatContent 6.82017833623665 g, CarbohydrateContent 21.7464779506923 g, CholesterolContent 0 mg, FiberContent 1.58933330154419 g, ProteinContent 0.463880000895713 g, SaturatedFatContent 0.941197167067918 g, ServingSize 1 1 (1249g), SodiumContent 452.398791709157 mg, SugarContent 20.1571446491482 g, TransFatContent 0.200523333411723 g

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