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
ONE-PAN ROAST DINNER RECIPE | BBC GOOD FOOD
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, FatContent 51 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 55 grams protein, SodiumContent 1.1 milligram of sodium
More about "roast dinner recipe recipes"
BEEF ROAST DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.1
Total Time 07 hours 25 minutes
Category Dinner
Calories 304 calories per serving
- Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
ROAST DINNER FOR ONE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 702 calories per serving
- Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.
MEDITERRANEAN POT ROAST DINNER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 08 hours 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 422 calories per serving
- Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.
LEFTOVER ROAST DINNER CASSEROLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.6
Total Time 3 hours 15 minutes
Cuisine British recipes
Calories 694kcals per serving
- Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.
SUNDAY RIB ROAST RECIPE | INA GARTEN | 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.
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
PERFECT ROAST CHICKEN DINNER RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine British
- Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs.
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
- 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.
PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES
From jamieoliver.com
Total Time 4 hours 40 minutes
Cuisine british
Calories 486 calories per serving
- Preheat the oven to full whack.
- Score the pork leg with a sharp knife in a zig-zag pattern.
- Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
- Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
- Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
- Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
- When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
- Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
- Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
- Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
- Serve the roast pork with the sauce.
TRY THIS EASY ROAST DUCK RECIPE THIS SUNDAY | DINNER ...
From womanandhome.com
Reviews 2
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 445 Kcal per serving
- Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
OVEN BAKED CHUCK ROAST RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
MARY BERRY'S NUT ROAST | DINNER RECIPES | GOODTOKNOW
From goodto.com
AWESOME SLOW COOKER POT ROAST RECIPE | ALLRECIPES
From allrecipes.com
EASIEST POT ROAST EVER RECIPE | ALLRECIPES
From allrecipes.com
EASIEST POT ROAST EVER RECIPE | ALLRECIPES
From allrecipes.com
ULTIMATE SLOW COOKER POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
ROAST BACON JOINT | DINNER RECIPES | GOODTOKNOW
From goodto.com
CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
From myrecipes.com
30 CHRISTMAS ROAST RECIPES - FESTIVE CHRISTMAS ROASTS
From delish.com
30 CHRISTMAS ROAST RECIPES - FESTIVE CHRISTMAS ROASTS
From delish.com