ROAST CHICKEN TEMPERATURE DONE RECIPES

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ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT



Roast Chicken with Lemon and Garlic Recipe | Bon Appétit image

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.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 6

1 lemon
1 head of garlic
¼ cup (½ stick) unsalted butter or extra-virgin olive oil
1 3½–4 lb. whole chicken
Kosher salt
Freshly ground black pepper

Steps:

  • Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
  • Cut 1 head of garlic in half crosswise. (If it falls apart a bit, don't sweat it.)
  • Melt ½ stick butter in a small saucepan or microwave in a small bowl.
  • Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
  • With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
  • Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.
  • Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.
  • Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven.
  • Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
  • Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don't worry: It's a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Winner, winner, chicken dinner! → Nervous about carving the bird? This video should help.
  • Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT



Roast Chicken with Lemon and Garlic Recipe | Bon Appétit image

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.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 6

1 lemon
1 head of garlic
¼ cup (½ stick) unsalted butter or extra-virgin olive oil
1 3½–4 lb. whole chicken
Kosher salt
Freshly ground black pepper

Steps:

  • Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
  • Cut 1 head of garlic in half crosswise. (If it falls apart a bit, don't sweat it.)
  • Melt ½ stick butter in a small saucepan or microwave in a small bowl.
  • Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
  • With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
  • Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.
  • Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.
  • Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven.
  • Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
  • Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don't worry: It's a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Winner, winner, chicken dinner! → Nervous about carving the bird? This video should help.
  • Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

More about "roast chicken temperature done recipes"

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
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ROAST CHICKEN RECIPES | MARTHA STEWART
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ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
If you roast this chicken for 5 hours like it calls for it turns out way over done and drier that the Sahara Desert. Start checking the temperature after about 3 hours and don't let it cook over the 180 degrees internal temperature.
From allrecipes.com
See details


CARIBBEAN-SPICED ROAST CHICKEN RECIPE | ALLRECIPES
I had a five-pound chicken, and it was perfectly done and well browned in 1 hour and 45 minutes at 325 degrees. There was lots and lots of juice in the pan, some of which was served with the chicken. For storage I defatted the remaining juice and poured it over the left-over deboned chicken …
From allrecipes.com
See details


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.
From foodandwine.com
See details


ROAST CHICKEN RECIPES | MARTHA STEWART
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone for this roast chicken recipe. mld106553_0111_a100917_06_10127.jpg Crisp-Skinned Chicken …
From marthastewart.com
See details


ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
If you roast this chicken for 5 hours like it calls for it turns out way over done and drier that the Sahara Desert. Start checking the temperature after about 3 hours and don't let it cook over the 180 degrees internal temperature.
From allrecipes.com
See details


CARIBBEAN-SPICED ROAST CHICKEN RECIPE | ALLRECIPES
I had a five-pound chicken, and it was perfectly done and well browned in 1 hour and 45 minutes at 325 degrees. There was lots and lots of juice in the pan, some of which was served with the chicken. For storage I defatted the remaining juice and poured it over the left-over deboned chicken …
From allrecipes.com
See details


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.
From foodandwine.com
See details