SLOW ROAST CHICKEN IN OVEN RECIPES
FOOLPROOF SLOW ROAST CHICKEN RECIPE | BBC GOOD FOOD
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.76 milligram of sodium
INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 6 hours
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
- Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
- Add onions and sauté for 3-5 minutes, until softened.
- Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
- Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
- Put top back on Dutch oven and set to SLOW COOK for 6 hours.
- Flip roast at 3 hours.
- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more akin to a rotisserie chicken than anything else, except (bonus!) it gets slathered in gochujang!
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Cuisine American
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- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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SLOW COOKER BEEF POT ROAST RECIPE - BBC GOOD FOOD
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
From bbcgoodfood.com
Total Time 7 hours 45 minutes
Category Dinner, Main course
Calories 470 calories per serving
From bbcgoodfood.com
Total Time 7 hours 45 minutes
Category Dinner, Main course
Calories 470 calories per serving
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
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SLOW COOKER BEEF POT ROAST RECIPE - BBC GOOD FOOD
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
From bbcgoodfood.com
Total Time 7 hours 45 minutes
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Calories 470 calories per serving
From bbcgoodfood.com
Total Time 7 hours 45 minutes
Category Dinner, Main course
Calories 470 calories per serving
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
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