INSULATED BAKING PAN RECIPES

Name: Roasted Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: s: 6 servings
Ingredients: 2 teaspoons salt; 1 teaspoon white sugar; 5 cloves garlic, crushed; 1 teaspoon fresh chopped chives; 1 teaspoon fresh chopped tarragon leaves; 1 teaspoon fresh chopped thyme leaves; 1 (4-pound) whole chicken; 1 stick unsalted butter, softened to room temperature; 2 oranges roughly chopped

ROASTED CHICKEN RECIPE | ROBERT IRVINE | FOOD NETWORK

Roasted Chicken Recipe | Robert Irvine | Food Network image

This simple roasted chicken gets a ton of flavor from the herb rub trio of chives, tarragon and thyme — and they pair nicely with the hint of orange. Rubbing butter between the skin and breast makes for a self-basting bird: As it roasts and the butter melts, the meat becomes extra tasty. Cooking the chicken breast-side down also protects the meat, keeping it insulated and resulting in more moist and tender breasts.

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield s: 6 servings

Number Of Ingredients 9

Ingredients

2 teaspoons salt
1 teaspoon white sugar
5 cloves garlic, crushed
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped tarragon leaves
1 teaspoon fresh chopped thyme leaves
1 (4-pound) whole chicken
1 stick unsalted butter, softened to room temperature
2 oranges roughly chopped

Steps:

In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
Preheat oven to 425 degrees F.
Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.

ROASTED CHICKEN RECIPE | ROBERT IRVINE | FOOD NETWORK

Roasted Chicken Recipe | Robert Irvine | Food Network image

This simple roasted chicken gets a ton of flavor from the herb rub trio of chives, tarragon and thyme — and they pair nicely with the hint of orange. Rubbing butter between the skin and breast makes for a self-basting bird: As it roasts and the butter melts, the meat becomes extra tasty. Cooking the chicken breast-side down also protects the meat, keeping it insulated and resulting in more moist and tender breasts.

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield s: 6 servings

Number Of Ingredients 9

Ingredients

2 teaspoons salt
1 teaspoon white sugar
5 cloves garlic, crushed
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped tarragon leaves
1 teaspoon fresh chopped thyme leaves
1 (4-pound) whole chicken
1 stick unsalted butter, softened to room temperature
2 oranges roughly chopped

Steps:

In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
Preheat oven to 425 degrees F.
Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.

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