ROAST CHICKEN 450 RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MY FAVORITE SIMPLE ROAST CHICKEN RECIPE RECIPE | EPICUR…



My Favorite Simple Roast Chicken Recipe Recipe | Epicur… image

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Provided by Thomas Keller

Yield 2–4 servings

Number Of Ingredients 5

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Steps:

  • Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  • Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  • Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
  • Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  • Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

HOW TO ROAST A WHOLE CHICKEN | JUST A PINCH RECIPES



How To Roast A Whole Chicken | Just A Pinch Recipes image

Find out how to roast a chicken to juicy perfection.

Provided by star pooley @starryrose

Categories     Chicken

Number Of Ingredients 3

1 - whole chicken
- -roasting pan
- -meat thermometer

Steps:

  • Roasting Tools: All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.
  • Dress it up: A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
  • Rub It Down: Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin. •For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. •For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. •To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
  • Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.
  • A Bird You Can Truss: If you like, truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken. •To truss a chicken, cut about a 3-foot length of heatproof butcher's twine. •Lay the chicken on a clean surface with the breast facing up. •Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. •Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. •Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.
  • Roasting Methods: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
  • Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carryover cooking"), so if the thermometer shows a few degrees below the target, give it a few minutes--the internal temperature might still rise to at least 165 degrees F (74 degrees C). •When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister 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).

More about "roast chicken 450 recipes"

ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
See details


JUICIEST ROAST CHICKEN - RECIPES | PAMPERED CHEF US SI…
Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.
From pamperedchef.com
Reviews 5.0
  • Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.
See details


SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more akin to a rotisserie chicken than anything else, except (bonus!) it gets slathered in gochujang!
From bonappetit.com
Reviews 5
  • Do Ahead: Chicken can be seasoned 12 hours ahead. Chill chicken if you’re not going to cook within 2 hours of seasoning.
See details


SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR ...
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
From food.com
Reviews 5.0
Total Time 3 hours 5 minutes
Calories 1049.2 per serving
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
See details


ROAST CHICKEN BREAST (BONE IN, SKIN ON) RECIPE - FOOD.COM
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 600.3 per serving
  • optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
See details


SUNDAY RIB ROAST RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 25 minutes
Category main-dish
  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
See details


PRESSURE COOKER POT ROAST WITH MASHED POTATOES - RECIPES ...
Thanks to the Quick Cooker, you can make a meal that’s usually reserved for Sundays any day of the week.
From pamperedchef.com
Reviews 5.0
  • Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
See details


EASY ROAST DUCK RECIPE - NYT COOKING
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
See details


HOW TO ROAST CHICKEN | ALLRECIPES
Dec 09, 2021 · Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast …
From allrecipes.com
See details


ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
Jan 07, 2019 · A 4lb chicken needs: 12 minutes + 80 minutes = 92 minutes total. Chicken Roast Times: 3lb chicken: 12 minutes at 450°F + 60 minutes at 350°F = 72 minutes total; 3.5lb chicken: 12 minutes at 450°F + 70 minutes at 350°F = 82 minutes total; 4lb chicken: 12 minutes at 450…
From spendwithpennies.com
See details


STUPID SIMPLE ROAST CHICKEN RECIPE | ALLRECIPES
Chopped a lemon into quarters and put them inside the chicken- is that the secret to making the meat so juicy?The bird was on the small side so 45 minutes at 450 was perfect. Don't forget to …
From allrecipes.com
See details


CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
From myrecipes.com
See details


PERFECT ROAST CHICKEN RECIPE | MARTHA STEWART
This is actually a great recipe, EXCEPT do NOT roast a chicken at 425 degrees for an hour and a half. For crispy skin try the following: Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast …
From marthastewart.com
See details


ROAST CHICKEN RECIPE - TASTES BETTER FROM SCRATCH
Aug 26, 2019 · Place the chicken into the oven and roast (uncovered) at 450 degrees F for 10-15 minutes. Then reduce the temperature to 350 degrees and continue cooking for about 20 minutes …
From tastesbetterfromscratch.com
See details


GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
Jan 17, 2022 · Preheat the oven to a 450°F to sear the outside of the chicken. Lowering temperature cooks a bit slower and the result is perfectly tender chicken with crispy skin. We love to cook this …
From spendwithpennies.com
See details


HOW TO ROAST CHICKEN - THE STAY AT HOME CHEF
Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue roasting for about another 40 minutes. Baste every 20 minutes, if desired. Remove from the …
From thestayathomechef.com
See details


HOW TO ROAST CHICKEN - THE STAY AT HOME CHEF
Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue roasting for about another 40 minutes. Baste every 20 minutes, if desired. Remove from the …
From thestayathomechef.com
See details


IRON SKILLET ROAST CHICKEN RECIPE - THE SPRUCE EATS
Nov 25, 2021 · Roast chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh. The Spruce Let chicken stand for …
From thespruceeats.com
See details


ROAST CHICKEN AND VEGETABLES WITH FALL SPICES — EAT THIS ...
Jun 26, 2020 · Position a rack in the center of the oven, and preheat to 450 degrees F (230 degrees C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn …
From eatthis.com
See details


SHEET-PAN ROAST CHICKEN & SWEET POTATOES RECIPE - EATIN…
Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken …
From eatingwell.com
See details


ROAST CHICKEN FOR BEGINNERS - THESPRUCEEATS.COM
Oct 28, 2021 · Preheat the oven to 450 F about 30 minutes before you want to cook the chicken. Place a 10-12-inch ovenproof skillet, preferably cast-iron, on the middle rack. Take the chicken out …
From thespruceeats.com
See details


EASY ROAST CHICKEN RECIPE - DIETHOOD
Jul 29, 2019 · HOW TO ROAST A WHOLE CHICKEN. Oven Baked Chicken Breasts are great for an everyday meal, but a whole baked chicken is a nourishing and comfort-food classic that you just can’t ignore. ? . FIRST, grab yourself a 3 to 3.5 pound bird and remove the giblets inside the chicken…
From diethood.com
See details


ROAST CHICKEN WITH VEGETABLES AND POTATOES | MARTHA STEWART
Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and …
From marthastewart.com
See details


CRISPY SPATCHCOCKED ROAST CHICKEN RECIPE
Oct 04, 2021 · Preheat oven to 450 F. Set a wire rack into a baking sheet. Top rack with lemon slices and garlic and set chicken on top. Rub oil onto chicken and pour water into pan.
From today.com
See details


HOW TO ROAST A CHICKEN WITH CRISPY SKIN | EPICURIOUS
Apr 09, 2018 · In proper roast chicken speak, showering the bird with salt and letting it chill, uncovered, in the refrigerator for at least 12 hours or up to 3 days, is referred to as air-drying or …
From epicurious.com
See details


SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE
Apr 13, 2020 · Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken …
From seriouseats.com
See details


RACHEL ALLEN'S CHICKEN OPEN-POT ROAST RECIPE - LOVEFOOD.COM
Step-by-step. Preheat the oven to 220°C (425°F), Gas mark 7. You will need one large, wide casserole dish or oven proof saucepan. Pour the olive oil into the casserole dish or saucepan on a high heat, then season the chicken …
From lovefood.com
See details


SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE
Apr 13, 2020 · Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken …
From seriouseats.com
See details


RACHEL ALLEN'S CHICKEN OPEN-POT ROAST RECIPE - LOVEFOOD.COM
Step-by-step. Preheat the oven to 220°C (425°F), Gas mark 7. You will need one large, wide casserole dish or oven proof saucepan. Pour the olive oil into the casserole dish or saucepan on a high heat, then season the chicken …
From lovefood.com
See details


HOW TO ROAST CHICKEN | HOW TO COOK | DELIA ONLINE
For a family roast chicken, weighing about 5 lb (2.25 kg), make a stuffing by combining in a food processor 1 peeled, cored and quartered dessert apple, 1 heaped tablespoon of fresh sage leaves, 1 peeled and quartered small onion, 4 oz (110 g) of fresh white bread, crusts removed, 1 tablespoon of fresh parsley leaves, the chicken …
From deliaonline.com
See details


JUICY PORK LOIN ROAST WITH VEGGIES | EASY WEEKNIGHT RECI…
Oct 13, 2021 · Prep Oven & Roast: Take the pork roast out of the fridge and place it fatty side up on a platter or work surface lined with parchment, to come to room temperature. While the roast is coming to temperature, preheat the oven to 450°F. Make Seasoning & Score Roast…
From easyweeknightrecipes.com
See details


CENTER CUT PORK ROAST BONE IN RECIPES
3. Add roast to pan, then place in preheated 450 degrees F. oven and Roast for 15 minutes. Then LOWER THE TEMPERATURE to 275 degrees F. and roast for 2 hours, or until pop up timer …
From tfrecipes.com
See details


BONE IN PORK LOIN RIB ROAST RECIPES
Low Carb Pork Loin Roast Recipes. 1 hours ago More about "low carb pork loin roast recipes" 2018-05-14 · Heat oil in pressure cooker on sauté then stir fry minced garlic until fragrant.Add pork loin roast and brown all sides. Remove roast and deglaze pot with half the bone broth. Add remaining broth then place rack in bottom of pot. Put the pork loin roast …
From share-recipes.net
See details


NEW YORK STRIP ROAST #SUNDAYSUPPER #ROASTPERFEC…
Dec 06, 2015 · Rub the oil over the roast. Salt and pepper the roast. Rub it into the roast so that it sticks to the meat. Preheat the oven to 450 degrees. Place the meat, fat side up in a roasting pan fitted with a rack. Bake for 15 minutes. Turn down heat to 325 degrees. Roast for about 1.25 hours or until roast …
From recipesfoodandcooking.com
See details


4 LB CHUCK ROAST IN OVEN RECIPES
More about "4 lb chuck roast in oven recipes" 3 HOUR OLD FASHIONED OVEN POT ROAST RECIPE - FOOD.COM. From food.com 2013-08-10 · Pre heat oven to 375F degrees. Sprinkle salt and pepper all over roast…
From tfrecipes.com
See details


PERFECT SIRLOIN TIP ROAST - SPEND WITH PENNIES
May 09, 2019 · Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc. The roast …
From spendwithpennies.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »