BEST ROASTED CHICKEN RECIPE EVER RECIPES

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BEST ROASTED CHICKEN YOU'LL EVER HAVE!! RECIPE - FOOD.COM



Best Roasted Chicken You'll Ever Have!! Recipe - Food.com image

This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 3

1 (2 -3 lb) whole chickens
1/2-1 tablespoon kosher salt or 1/2-1 tablespoon sea salt
1/2-1 tablespoon pepper (Freshly ground is better)

Steps:

  • Preheat oven to 450.
  • Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
  • Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
  • Place in a roasting pan sprayed w/ a tiny amount of oil.
  • Roast uncovered in a 450 oven for one hour.
  • Let the chicken rest 15 minutes on a cutting board.
  • Slice chicken and serve with the pan juices.

Nutrition Facts : Calories 318.6, FatContent 23.2, SaturatedFatContent 6.7, CholesterolContent 106.9, SodiumContent 971.9, CarbohydrateContent 0.6, FiberContent 0.2, SugarContent 0, ProteinContent 25.2

ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES



Roasted-Chicken Noodle Soup Recipe | MyRecipes image

For the sake of convenience, we call for canned low-salt chicken broth.

Provided by MyRecipes

Yield 2 1/2 quarts (serving size: 1 cup)

Number Of Ingredients 16

2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
¼ cup all-purpose flour
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 28.6 g, CholesterolContent 37 mg, FatContent 4.6 g, FiberContent 2.6 g, ProteinContent 14.9 g, SaturatedFatContent 0.9 g, SodiumContent 355 mg

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