BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 30 minutes
Cook Time 01 hours 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.
ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE - BBC GOOD FOOD
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
Nutrition Facts : Calories 288 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.25 milligram of sodium
More about "roasting a chicken in the oven recipes"
CONVECTION OVEN ROASTED CHICKEN - BIGOVEN.COM
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."
CONVECTION OVEN ROASTED CHICKEN - BIGOVEN.COM
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."
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!
OVEN BBQ CHICKEN - OVEN ROASTED BBQ CHICKEN RECIPE
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category main dish, poultry
- Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.Preheat oven to 400 degrees.Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!
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