ROAST CHICKEN DINNER MENU RECIPES

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ROAST CHICKEN RECIPES | BBC GOOD FOOD



Roast chicken recipes | BBC Good Food image

Inventive recipes that give whole roast chicken some serious perk, from flavour additions to all-in-one roasts and ideas for sides.

Provided by Good Food team

Number Of Ingredients 1

ROAST CHICKEN DINNER RECIPE | EPICURIOUS



Roast Chicken Dinner Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 50 min

Cook Time 15 min

Yield Makes 4 servings

Number Of Ingredients 11

1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded
2 tablespoons olive oil
2 1/4 teaspoons salt
1 3/4 teaspoons black pepper
1 lb boiling potatoes, cut into 1-inch wedges
2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
a large roasting pan (17 by 12 inches)

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
  • Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
  • Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
  • Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

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ROAST CHICKEN & TRIMMINGS | CHICKEN RECIPES - JAMIE OLIVER
This is a great showstopper dish. By swapping classic roast potatoes for roasted vegetable chips, I’ve added a healthy dimension, but it still tastes just as delicious. Remember to buy higher-welfare chicken – they taste miles better than standard chickens and they’ve had a much happier life too.
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    4. Lay out your bacon rashers and glide over them with the back of your knife to stretch them a little – this will prevent them from shrinking when they cook. Wrap each chipolata with a bacon rasher, then thread 2 chipolatas on to each skewer in little U-shapes. After the chicken has had 45 minutes in the oven, take it out and arrange the sausage skewers around it. Place it back in the oven for another 30 minutes until the chicken is golden brown and cooked and the sausages are crispy and sticky.
    5. Leave the chicken to rest for 10 minutes, then place it in a large dish and arrange the root vegetable chips and sausage skewers around it. It’s lovely served with steamed green broccoli and peas – delicious.
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