PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 374 calories, FatContent 15.8 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3.4 g fibre
CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.5 milligram of sodium
More about "how to bake roast chicken recipes"
ROAST CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 25 minutes
Category main dish, poultry
- 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!
CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
- Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
- Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
- Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
- Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
ROAST CHICKEN TRAYBAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Calories 483 calories per serving
- As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.
SAVORY RUBBED ROAST CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 35 minutes
Category Dinner
Calories 272 calories per serving
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
CHICKEN AND TOMATO PASTA BAKE | DINNER RECIPES | GOODTO…
From goodto.com
MARY BERRY'S CREAMY CHICKEN PASTA BAKE - MY GORGEOUS REC…
From mygorgeousrecipes.com
HAIRY BIKERS' SPANISH CHICKEN BAKE | SPANISH RECIPES ...
From goodto.com
OUR 15 BEST ROAST CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
HERE'S HOW LONG TO BAKE CHICKEN THIGHS SO THEY'RE EXTR…
From tasteofhome.com
CHICKEN BAKE | PENNE PASTA RECIPES | TESCO REAL FOOD
From realfood.tesco.com
12 EASY LEFTOVER ROAST CHICKEN RECIPES - EASY PEASY FOODIE
From easypeasyfoodie.com
QUICK MUSHROOM CHICKEN BAKE - CAMPBELL SOUP COMPANY
From campbells.com
QUICK MUSHROOM CHICKEN BAKE - CAMPBELL SOUP COMPANY
From campbells.com
SPANISH-STYLE CHICKEN BAKE - RECIPES - HAIRY BIKERS
From hairybikers.com
CHEESY CHICKEN AND MUSHROOM PASTA BAKE | CHICKEN RECIPES ...
From realfood.tesco.com
CREAM OF CHICKEN SOUP CHICKEN AND RICE BAKE RECIPES - YUM…
From yummly.com
BAKE OR ROAST BRANZINO WITH LEMON - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
CREAMY SWISS CHICKEN BAKE RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
PERFECT ROAST CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
LEFTOVER CHICKEN PASTA BAKE RECIPE - NETMUMS
From netmums.com
ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
THE COMPLETE AIR FRYER COOKBOOK: AMAZINGLY EASY RE…
From amazon.com
HOW LONG DO I BAKE CHICKEN? - RACHAEL RAY SHOW
From rachaelrayshow.com
LEFTOVER CHICKEN PASTA BAKE RECIPE - NETMUMS
From netmums.com
ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
THE COMPLETE AIR FRYER COOKBOOK: AMAZINGLY EASY RE…
From amazon.com
HOW LONG DO I BAKE CHICKEN? - RACHAEL RAY SHOW
From rachaelrayshow.com
THE COMPLETE AIR FRYER COOKBOOK: AMAZINGLY EASY RE…
From amazon.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
SAMSUNG OVEN ROAST VS BAKE: WHAT'S THE DIFFERENCE? - MISS ...
From missvickie.com
POT ROAST CHICKEN - THE DEFINED DISH
From thedefineddish.com
HOW TO BAKE CHICKEN IN JUST 2 SIMPLE STEPS | BETTER HOMES ...
From bhg.com