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.
Provided by Mike Robinson
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
- Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
- Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
- Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
- Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
- Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
- Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
- Stir the pan juices over the hob to heat through.
- Serve the carved chicken on a large platter and pour the pan juices over the top.
Nutrition Facts : Calories 270kcal, CarbohydrateContent 0g, FatContent 9.5g, FiberContent 0g, ProteinContent 46g, SaturatedFatContent 2.5g, SugarContent 0g
AIR FRYER HERBED BUTTERMILK ROAST CHICKEN BREAST - SKINNY…
Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.
Provided by Gina
Categories Dinner
Total Time 85 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
- Meanwhile in a bowl combine the remaining spices.
- Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer.
- Sprinkle the seasoning mix over the top and let it stand 5 minutes until it soaks in.
- Spray the top of the chicken with oil. Cook at 300F for 10 minutes then increase the heat to 350F and cook until an instant read thermometer inserted into the thickest part reads 160F, and the chicken is golden in color, 30 to 35 minutes.
- Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
Nutrition Facts : ServingSize 4 oz with skin, Calories 243 kcal, CarbohydrateContent 2 g, ProteinContent 34.5 g, FatContent 9.5 g, SaturatedFatContent 3 g, CholesterolContent 94 mg, SodiumContent 454 mg, SugarContent 1.5 g
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Category Dinner, Lunch, Main course
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- Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.
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- 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.
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- Serve the carved chicken on a large platter and pour the pan juices over the top.
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Total Time 85 minutes
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- Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
EASY ROAST CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Lunch, Main course
Calories 437 calories per serving
- Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.
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Total Time 2 hours
Category Dinner, Main course
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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.
ROAST CHICKEN RECIPE - BBC FOOD
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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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Reviews 4.8
Total Time 85 minutes
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Calories 243 kcal per serving
- Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
EASY ROAST CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Lunch, Main course
Calories 437 calories per serving
- Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.
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Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 482 calories per serving
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