RECIPE ROAST CHICKEN RECIPES
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
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 "recipe roast chicken recipes"
ENGAGEMENT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 40 minutes
Category main-dish
Reviews 4.5
Total Time 1 hours 40 minutes
Category main-dish
- Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
THE BEST ROAST CHICKEN RECIPE | JAMIE OLIVER RECIPE
I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 489 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 489 calories per serving
- Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
- Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
- Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
- Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
- Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
- Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.
- Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.
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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.
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BALSAMIC ROAST CHICKEN RECIPE: HOW TO MAKE IT
As far as roast chicken ideas go, this recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 20 minutes
Category Dinner
Calories 182 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 20 minutes
Category Dinner
Calories 182 calories per serving
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. 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. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
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SAVORY RUBBED ROAST CHICKEN RECIPE: HOW TO MAKE IT
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 35 minutes
Category Dinner
Calories 272 calories per serving
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.
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SLOW COOKER ROAST CHICKEN RECIPE - BBC GOOD FOOD
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
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ROAST CHICKEN PIE RECIPE - BBC GOOD FOOD
The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family
From bbcgoodfood.com
Total Time 3 hours
Category Dinner, Main course
Calories 751 calories per serving
From bbcgoodfood.com
Total Time 3 hours
Category Dinner, Main course
Calories 751 calories per serving
- Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
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BUTTERMILK-BRINED ROAST CHICKEN RECIPE - NYT COOKING
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
From cooking.nytimes.com
Reviews 5
Total Time 13 hours 45 minutes
Cuisine american
Calories 671 per serving
From cooking.nytimes.com
Reviews 5
Total Time 13 hours 45 minutes
Cuisine american
Calories 671 per serving
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
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PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIP…
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.
From epicurious.com
Reviews 5
Total Time 1 hour, 30 minutes
From epicurious.com
Reviews 5
Total Time 1 hour, 30 minutes
- Green sauce can be made 5 days ahead. Cover and chill.
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BEST CLASSIC ROAST CHICKEN RECIPE — HOW TO MAKE ... - DE…
Gather around this Classic Roast Chicken from Delish.com for dinner tonight.
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, Christmas, dinner party, Thanksgiving, weeknight meals, dinner, poultry, roasted
Cuisine American
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, Christmas, dinner party, Thanksgiving, weeknight meals, dinner, poultry, roasted
Cuisine American
- Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.) Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
See details
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - NYT COOKING
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
From cooking.nytimes.com
Reviews 5
Total Time 13 hours 45 minutes
Cuisine american
Calories 671 per serving
From cooking.nytimes.com
Reviews 5
Total Time 13 hours 45 minutes
Cuisine american
Calories 671 per serving
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
See details
PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIP…
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.
From epicurious.com
Reviews 5
Total Time 1 hour, 30 minutes
From epicurious.com
Reviews 5
Total Time 1 hour, 30 minutes
- Green sauce can be made 5 days ahead. Cover and chill.
See details
BEST CLASSIC ROAST CHICKEN RECIPE — HOW TO MAKE ... - DE…
Gather around this Classic Roast Chicken from Delish.com for dinner tonight.
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, Christmas, dinner party, Thanksgiving, weeknight meals, dinner, poultry, roasted
Cuisine American
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, Christmas, dinner party, Thanksgiving, weeknight meals, dinner, poultry, roasted
Cuisine American
- Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.) Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
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Most skillet chicken recipes ask you to brown the bird on the stove before finishing it in the oven, but not this one. We wouldn’t do that to you. Thanks to your trusty cast-iron skillet, this balsamic cranberry roast chicken recipe is completely hands-off and oh so seasonal. And psst: If you...
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Reviews 2.8
Total Time 2 hours
Calories 229 calories per serving
From purewow.com
Reviews 2.8
Total Time 2 hours
Calories 229 calories per serving
- 1. In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and � cup of the cranberries until smooth. 2. Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour. 3. Preheat the oven to 375�F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray. 4. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan. 5. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. 6. Raise the oven temperature to 425�F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.
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HOW TO ROAST A WHOLE CHICKEN | JUST A PINCH RECIPES
Find out how to roast a chicken to juicy perfection.
From justapinch.com
Reviews 5
Category Chicken
From justapinch.com
Reviews 5
Category Chicken
- Use this chart to determine how long to roast your chicken: (high heat method is the second time listed) --2.5-3lbs=1 hour/15 minutes=1 hour --3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes --3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes --4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes --4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes --5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes --5.5-6lbs=2 hours/15 minutes=2 hours --6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes --6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes --7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
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Feb 01, 2015 · Chicken roast recipe with a collection of restaurant style dry chicken recipes - Indian dry chicken preparations are also known as fry, sukka, sukha, iguru, vepudu, varuval in …
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This was a good roast chicken recipe. I love the idea of prepping a dish, walking away, and having dinner ready for you when the timer beeps. The chicken took almost 30 extra minutes than stated. I …
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From eatingwell.com
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From bonappetit.com
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