ROASTED CHICKEN RECIPE: HOW TO MAKE IT
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 10 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 33g protein.
SAVORY HERB RUB ROASTED TURKEY | MCCORMICK
Fragrant herbs bring mouthwatering aroma and show-stopping flavor to this holiday favorite. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by McCormick
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield 12
Steps:
- Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Facts : Calories 538 Calories
More about "roasted chicken rub recipes"
SLOW ROASTED WHOLE CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 28 hours
Calories 636.9 per serving
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
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.
CONVECTION OVEN ROASTED CHICKEN - 500,000+ RECIPES, …
From bigoven.com
Reviews 0
Total Time 2 hours
Cuisine American
Calories 672 calories per serving
- "1. Preheat oven to 400 degrees at Convection Roast setting or Convection Bake. 2. Rinse chicken and remove giblets. 3 Pat dry chicken. 4. Grease chicken with vegetable oil. 5. Rub chicken with salt, pepper, garlic and paprika. 6. Tuck wings in. No need to truss the bird. 7. pour 1-2 cups of water into the pan if using a rack. This is preferred. 8. Roast chicken at 400 degrees for 15 mins. 9. Lower temperature to 350 degrees and roast for another hour or 15 mins per pound. 10. Base every 15-20 mins, if desired. Check for bird temperature in the thigh."
SLOW ROASTED WHOLE CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 28 hours
Calories 636.9 per serving
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
SLOW-ROASTED GARLIC CHICKEN RECIPE | AIDA MOLLENKAMP ...
Reviews 4.8
Total Time 2 hours 15 minutes
Category main-dish
Calories 324 per serving
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
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.
OVEN ROASTED WHOLE CHICKEN WITH LEMON AND THYME RECIPE ...
Sharing today, lemon, thyme, and spices marinated, juicy oven roasted whole chicken with roasted potatoes that soak in all flavor while chicken cooks in oven.
Not only flavorful chicken roast, this recipe is my favorite because I get to feed my family a complete one-pan meal that has protein, starch, and lots of seasonal flavors with only 20 minutes of Active Time. Specially when serving big family these recipes are life saver. And leftovers work great for weekdays (pure bonus!)
Oh, and since time of baking and family gatherings is finally here.. :) With this recipe, I'm also sharing tips to pull a worry free, moist, juicy and flavorful chicken roast.
Take this recipe as two-in-one: a flavor-packed Lemon thyme Chicken Roast and an ultimate guide to roasting perfectly cooked moist whole chicken in the oven. Earlier I have shared recipe for Roasted Game Hens on blog but oven roasted whole chicken recipe is first. So I thought to include all bells and whistles for a worry-free family meal.
So, let's get cooking!
During fall-winter season, I LOVE bringing a whole chicken from our local butcher over the weekend. Cooking a whole chicken on weekend helps me many ways: cook a family-style Chicken Roast Sunday dinner. Shred leftovers and add to curries, chicken salads, pasta, tacos and a lot more over the weekdays.
I have to admit.. when I started cooking whole chicken in oven.. cooking it perfectly used to be my biggest worry. How long to bake chicken, how to make sure it is fully cooked and yet not dry, how to prevent edges (thin bone areas) from burning.. and on and on... all bothered me a lot. If you love hosting Thanksgiving dinners? I'm sure you can relate?! In simple words, roasting a whole bird in oven is a responsibility. It should be cooked perfectly, in one go. :)
Here are qualities of a Perfect Roast:
1) Well cooked but not dry or burnt.
2) Moist and juicy.
3) Flavorful.
Now, all of the above might sound daunting but honestly, cooking a whole chicken is super-duper easy! Once I understood things to take care of when roasting, everything started falling in it's place.. These days, I'm very comfortable, organized and can pull a flavorful Whole Chicken Roast in about 20 minutes of active time. After no. of chicken I messed in my early cooking days (don't tell anyone).. I call 20 minutes a success.
So, let's talk above three points, for planning a whole roast, one at a time:
1) Well cooked but not dry or burnt: This is very easy. All you need to know to is temperature of oven and weight of bird. I follow same rule here for chicken or turkey. Both should be well cooked, no sign of raw. Only thing that is different is : weight. So always make sure to check the weight when buying for whole roast.
Then, it is very important to understand how long to bake whole chicken per weight:
1) 2-2.5 pound bird: 40-45 minutes at 375 degrees Fahrenheit.
2) 3-4 pound: 50-55 minutes at 375 degrees Fahrenheit.
Note: In both cases, check for temperature in thickest part of thigh to be 165 degrees Fahrenheit. Continue cooking until it is not.
To prevent burning the wings or exposed bones, I fully cover the ends with aluminium foil. This simple trick works every time.
2) Moist and juicy: The first point is most critical to get a moist bird. However, there is one more thing which will keep chicken moist and also add flavor while cooking whole. It is brine or marination.
For medium size bird such as whole chicken for this recipe, I prefer to marinate it overnight. Ingredients such as lemon, lime, vinegar, spices, olive oil.. all these tenderize the chicken while marination continues.. The resulting roast is super flavorful and spot-on moist.
Brine is another way to keep it moist but that will be a complete new post. :)
3) Flavorful: Point 2 above already covers the flavor. In simple words, "marination" is the key. (my another secret is saving 2 tablespoons of the dry seasoning of marinade and rubbing it on chicken just before roasting.)
For this roast, I used marinade of lemon, thyme, garlic, cumin, paprika, and olive oil. I also stuck few slices of garlic, and lemon underneath the skin as far as I could reach without tearing the skin. This adds flavor in chicken beneath the skin. If only skin gets all flavor, the meat inside is not that delicious...
As Vishal always says, "I love the skin, and all meat around the bones because that gets delicious and bursts with flavor when whole chicken is slow roasted in the oven."
I make sure to season chicken below skin, also puncture some slits with knife and insert a piece of spiced garlic here and there, to keep everything delicious.
TIP: Cook chicken on top of seasoned potatoes and other root vegetables instead of wire rack. This way flavors drippings from chicken make a flavorful side without any effort. Score!
Friends, over roasted whole chicken or turkey is not just for Thanksgiving or meant for celebrations. It is an easy and rewarding cooking technique which works at many levels:
1) It is economical. One roast can serve 3-4 meals for small family or 1-2 meals for a large family.
2) It is freshest possible, and healthier.
3) It is flavorful and can be spiced-up with simple homemade techniques (check the notes above).
So this weekend, bring home whole chicken. Marinate, roast and have fall feast as if it is Thanksgiving rehearsal dinner. :) Don't forget to keep leftovers for few delicious recipes I have planned for next week.
Remember, always follow the instructions carefully and never be intimated from roasting a whole chicken (even turkey) ever again!
If you like Lemon with Roasted Chicken, I recommend trying my Roasted Chicken Limoncello Recipe
Wish you a wonderful weekend.
-Savita
From chefdehome.com
Total Time 1 hours 10 minutes
Cuisine Mediterranean
- Gently brush melted butter on chicken when just out of the oven. Let roasted chicken rest for 15-20 minutes before carving. Serve and enjoy!
SPICY ROASTED CHICKEN THIGHS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 682 per serving
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
ROASTED CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5.0
Total Time 01 hours 25 minutes
Category Dinner
Calories 293 calories per serving
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
SLOW ROASTED WHOLE CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 28 hours
Calories 636.9 per serving
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
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.
SPICY ROASTED CHICKEN THIGHS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 682 per serving
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
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