ROAST CHICKEN RECIPE OVEN 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 "roast chicken recipe oven recipes"
CONVECTION OVEN ROAST CHICKEN (FOR TOASTER OVEN) RECIPE ...
I replaced my regular toaster oven with a convection toaster oven a few years ago and I have to say it was the best thing I could have done. I have used this toaster oven extensively as it does help keep the kitchen cooler then using the big oven.
I didn't have any lemons so used limes instead. I used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 830.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 830.6 per serving
- Bon Appetit!
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JULIA'S FAVORITE ROAST CHICKEN RECIPE - FOOD & WINE
All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking. Slideshow: Fantastic Roast Chicken Recipes
From foodandwine.com
Reviews 5
Total Time 2 hours 15 minutes
From foodandwine.com
Reviews 5
Total Time 2 hours 15 minutes
- Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.
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CONVECTION OVEN ROAST CHICKEN (FOR TOASTER OVEN) RECIPE ...
I replaced my regular toaster oven with a convection toaster oven a few years ago and I have to say it was the best thing I could have done. I have used this toaster oven extensively as it does help keep the kitchen cooler then using the big oven.
I didn't have any lemons so used limes instead. I used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 830.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 830.6 per serving
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ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
This roast chicken recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
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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.
See details
ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 711 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 711 calories per serving
- Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
See details
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
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
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.
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 4.8
From bonappetit.com
Reviews 4.8
- 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
ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast.
Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
- Serve the carved chicken on a large platter and pour the pan juices over the top.
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TANDOORI ROAST CHICKEN RECIPE | BBC GOOD FOOD
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 482 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 482 calories per serving
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
See details
ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 711 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 711 calories per serving
- Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
See details
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
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
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american
- Slice the turkey and serve.
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ROAST CHICKEN WITH ROSEMARY RECIPE | ALLRECIPES
This was very simple and very good. I also added a garlic clove cut in half to the chicken cavity. When I roast chickens I always make 2 (for leftvoer recipes)and the recipe doubled very nicely. After …
From allrecipes.com
From allrecipes.com
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ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken …
From allrecipes.com
From allrecipes.com
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ROAST CHICKEN - RECIPETIN EATS
Jan 18, 2019 · Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again! The best Roast Chicken recipe …
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From recipetineats.com
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THE BEST DRY-BRINED ROAST CHICKEN RECIPE - SIMPLY RECIP…
Jan 29, 2022 · Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5 minutes. The temperature will continue to rise to reach 165°F. If you don’t have a thermometer that’s ok. The chicken …
From simplyrecipes.com
From simplyrecipes.com
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BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken…
From barefootcontessa.com
From barefootcontessa.com
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CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
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 …
From myrecipes.com
From myrecipes.com
See details
ROAST CHICKEN WITH ROSEMARY RECIPE | ALLRECIPES
This was very simple and very good. I also added a garlic clove cut in half to the chicken cavity. When I roast chickens I always make 2 (for leftvoer recipes)and the recipe doubled very nicely. After …
From allrecipes.com
From allrecipes.com
See details
ROAST CHICKEN - RECIPETIN EATS
Jan 18, 2019 · Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again! The best Roast Chicken recipe …
From recipetineats.com
From recipetineats.com
See details
THE BEST DRY-BRINED ROAST CHICKEN RECIPE - SIMPLY RECIP…
Jan 29, 2022 · Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5 minutes. The temperature will continue to rise to reach 165°F. If you don’t have a thermometer that’s ok. The chicken …
From simplyrecipes.com
From simplyrecipes.com
See details
BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken…
From barefootcontessa.com
From barefootcontessa.com
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CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
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 …
From myrecipes.com
From myrecipes.com
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BEST DUTCH OVEN POT ROAST RECIPE - BEST BEEF RECIPES
Mar 09, 2022 · This recipe is easy and so good! Kitty on Pinterest Dutch Oven Pot Roast Recipe Substitutions. We use red wine with this recipe, but if you don't have any on hand or would prefer, you can also use extra beef stock or red wine vinegar in place of wine.; If you're out of beef stock, chicken stock also works for making this Dutch Oven pot roast.
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From bestbeefrecipes.com
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JULIA'S FAVORITE ROAST CHICKEN RECIPE - FOOD & WINE
Roast chicken for about 1 hour and 15 minutes. After 15 minutes, brush chicken with the remaining 1/2 tablespoon butter. Scatter sliced onion and carrot all around.
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From foodandwine.com
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BONELESS PORK ROAST, EASY OVEN RECIPE - HEALTHY RECIPES BLOG
Jul 30, 2021 · An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. It's as simple as can be: Rub the meat with spices, then cook it in the oven until the outside is …
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3 WAYS TO ROAST CHICKEN BREAST IN THE OVEN - WIKIHOW
Aug 19, 2021 · If you're looking for a simple way to cook flavorful chicken breasts, roast them in the oven until they're moist and tender. Use bone-in chicken breasts with skin for maximum flavor and crisp skin. If you're cooking boneless skinless chicken breasts, cover them with parchment paper as they roast …
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From wikihow.com
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Jul 30, 2021 · An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. It's as simple as can be: Rub the meat with spices, then cook it in the oven until the outside is …
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From healthyrecipesblogs.com
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3 WAYS TO ROAST CHICKEN BREAST IN THE OVEN - WIKIHOW
Aug 19, 2021 · If you're looking for a simple way to cook flavorful chicken breasts, roast them in the oven until they're moist and tender. Use bone-in chicken breasts with skin for maximum flavor and crisp skin. If you're cooking boneless skinless chicken breasts, cover them with parchment paper as they roast …
From wikihow.com
From wikihow.com
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ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
Jan 07, 2019 · Roast Chicken and Vegetables is a classic family favorite recipe. We roast chicken in the oven over a bed of vegetables (carrots, onions, and potatoes) for an entire meal in one dish. I use my famous chicken seasoning and roast until the skin is crispy and the chicken …
From spendwithpennies.com
From spendwithpennies.com
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