ROAST CHICKEN DRUMSTICKS RECIPES

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STUPID SIMPLE ROAST CHICKEN RECIPE | ALLRECIPES



Stupid Simple Roast Chicken Recipe | Allrecipes image

This is so easy it's stupid.

Provided by Elliott

Categories     Whole Chicken

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 1 whole roasted chicken

Number Of Ingredients 3

1 (4 pound) whole chicken, rinsed
1 lemon, halved
kosher salt

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
  • Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Nutrition Facts : Calories 383.2 calories, CarbohydrateContent 2 g, CholesterolContent 129.3 mg, FatContent 22.8 g, FiberContent 0.9 g, ProteinContent 41 g, SaturatedFatContent 6.4 g, SodiumContent 1084.8 mg

CLASSIC ROAST CHICKEN RECIPE | MYRECIPES



Classic Roast Chicken Recipe | MyRecipes image

A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. Let the chicken rest for at least 10 minutes before serving—this locks in moisture and ensure perfectly juicy meat.

Provided by David Bonom

Total Time 1 hours 30 minutes

Yield 4 servings (serving size: 1 breast half or 1 leg quarter)

Number Of Ingredients 12

1 (4-pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 ½ teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon, quartered

Steps:

  • Preheat oven to 350°.
  • Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
  • 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.

Nutrition Facts : Calories 278 calories, CarbohydrateContent 0.9 g, CholesterolContent 111 mg, FatContent 13.6 g, FiberContent 0.3 g, ProteinContent 35.7 g, SaturatedFatContent 4.1 g, SodiumContent 563 mg

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