JUICY ROASTED CHICKEN RECIPE | ALLRECIPES
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories German Recipes
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 97 mg, FatContent 32.1 g, FiberContent 0.2 g, ProteinContent 30.9 g, SaturatedFatContent 7.4 g, SodiumContent 661.9 mg, SugarContent 0.7 g
WHOLE ROASTED CHICKEN WITH LEMON AND ROSEMARY - SKINNYT…
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Provided by Gina
Categories Dinner
Total Time 80 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425F.
- Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Nutrition Facts : ServingSize 1 /4 chicken, no skin, Calories 322 kcal, CarbohydrateContent 5 g, ProteinContent 55 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 177 mg, FiberContent 1 g, SugarContent 2 g
More about "roasted whole chicken recipes"
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
MOIST ROASTED WHOLE CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 206.8 per serving
- Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Peel and halve the carrot lengthways, then peel and thinly slice the onions.
- Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
- Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
- When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
- Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
- Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
- Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
- Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
MOIST ROASTED WHOLE CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 206.8 per serving
- Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Peel and halve the carrot lengthways, then peel and thinly slice the onions.
- Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
- Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
- When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
- Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
- Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
- Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
- Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
ROASTED CHICKEN WITH CARAMELIZED CABBAGE RECIPE - …
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 20 minutes
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
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