HOW LONG TO ROAST A CHICKEN IN THE OVEN RECIPES
SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http//schema.org, Calories 673, UnsaturatedFatContent 34 grams, CarbohydrateContent 1 gram, FatContent 51 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 13 grams, SodiumContent 949 milligrams, SugarContent 0 grams, TransFatContent 0 grams
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
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
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.
More about "how long to roast a chicken in the oven recipes"
SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
- Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
See details
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
- 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.
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Aug 19, 2021 · Roast the chicken for 20 minutes and check the temperature. Put the baking pan in the preheated oven and cook the chicken for 20 minutes. Then insert an instant-read thermometer into the thickest part of a chicken …
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Jan 18, 2019 · Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear …
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DUTCH OVEN WHOLE ROAST CHICKEN - AHEAD OF THYME
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2 POUND ROAST IN OVEN RECIPES
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 …
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HESTON BLUMENTHAL'S ROAST CHICKEN | CHICKEN RECIPES - FO…
Roast the chicken for about 3–4 hours or until the internal temperature in the thickest part of the breast is 60ºC. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the ...
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I omitted the garlic and sprinkled lemon pepper in addition to the salt and pepper. I used a 6.12 lb roasting chicken and cooked it in a convection oven on convection roast for 1 hr and 50 min. I …
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THE PERFECT SUNDAY ROAST CHICKEN RECIPE - EAT THIS NOT …
Mar 14, 2019 · The morning of the day you roast the chicken, rinse it and pat it dry. Combine the thyme, mustard, garlic, lemon zest, and 1 tablespoon olive oil and rub over the chicken. Season the chicken with salt and black pepper. Refrigerate until you're ready to cook, up to 12 hours. Preheat the oven …
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Preheat the oven to 425 degrees, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape. Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 degrees and roast …
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