WATER MELON CARVING RECIPES

Name: Juiciest Roast Chicken
Yield: 4-6 servings
Ingredients: 1 tbsp (15 mL) all-purpose flour; ½ tsp (2 mL) garlic powder; ½ tsp (2 mL) paprika; ½ tsp (2 mL) salt; ¼ tsp (1 mL) coarsely ground black pepper; ¼ tsp (1 mL) dried thyme leaves; 1 whole chicken (3½-4½ pounds/1.6-2 kg); 1 tbsp (15 mL) olive oil

JUICIEST ROAST CHICKEN - RECIPES | PAMPERED CHEF US SI…

Juiciest Roast Chicken - Recipes | Pampered Chef US Si… image

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.

Provided by PAMPEREDCHEF.COM

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) garlic powder
½ tsp (2 mL) paprika
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves
1 whole chicken (3½-4½ pounds/1.6-2 kg)
1 tbsp (15 mL) olive oil

Steps:

Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

JUICIEST ROAST CHICKEN - RECIPES | PAMPERED CHEF US SI…

Juiciest Roast Chicken - Recipes | Pampered Chef US Si… image

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.

Provided by PAMPEREDCHEF.COM

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) garlic powder
½ tsp (2 mL) paprika
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves
1 whole chicken (3½-4½ pounds/1.6-2 kg)
1 tbsp (15 mL) olive oil

Steps:

Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

More about "water melon carving recipes"

JUICIEST ROAST CHICKEN - RECIPES | PAMPERED CHEF US SI…

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.
From pamperedchef.com
Reviews 5.0

Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

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