ROAST IN THE OVEN RECIPES
OVEN ROASTED PORK LOIN ROAST - JUST A PINCH RECIPES
This recipe has been in the family for years; nothing complicated about it. It is very easy, and the no-fail method makes it a winner to serve unexpected guests. Family approved over and over again. The gravy that you make from the drippings has an awesome flavor, especially over mashed potatoes. Carving with an electric knife makes serving a cinch.
Provided by Rose Mary Mogan @cookinginillinois
Categories Pork
Prep Time 10 minutes
Cook Time 1 hours 55 minutes
Yield 8
Number Of Ingredients 10
Steps:
- PREHEAT OVEN TO 450 DEGREES F. Rub olive oil liberally over entire roast.
- Combine all herbs and spices in a small bowl, and mix together , then spread seasoning over entire roast. Dredge roast in flour to coat all sides. Then place roast on a rack in roasting pan.
- Place roast in oven & roast for 10 minutes. This sears and browns roast on outside, and locks in juices. LOWER HEAT AFTER 10 MINUTES TO 250 degrees F. Continue cooking for an additional hour and a half or so, or until temperature reaches 145 to 150 degrees F. then remove from oven tent loosely with foil , and temperature of roast will continue to rise about 10 degrees.
- Allow Roast to rest 5 or 10 minutes to redistribute juices, before carving. I use an electric knife it makes the task much easier. NOTE: You can make a nice pan gravy from the pan drippings if desired. Don't forget the applesauce.
- The finished product is amazing and taste great. Your guest will be very pleased at all of your efforts to serve such a wonderful meal.
GRANDMA'S SUNDAY OVEN POT ROAST | SRSLY POT ROAST IN THE ...
Nothing beats this recipe for a flavorful, fork-tender recipe that is in the oven in 15 minutes with pantry ingredients and a bottle of red wine. Crockpot version included.
Provided by Nellie
Categories Main Course
Prep Time 20 minutes
Cook Time 180 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Oven Roasted Method
- Crock Pot version
Nutrition Facts : Calories 215 kcal, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 964 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving
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A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- 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.
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- 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.
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- 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.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- 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.
See details
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This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
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Reviews 5.0
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Reviews 5.0
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Calories 60.5 per serving
- Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
See details
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