WHAT TEMPERATURE TO ROAST CHICKEN RECIPES

POT-ROAST CHICKEN RECIPE - BBC FOOD

Pot-roast chicken recipe - BBC Food image

A roast dinner with hardly any washing up – the dream is real! This hearty, healthy pot-roast chicken recipe from Dr Rupy minimises food waste and costs just over £1 per portion. Each serving provides 447 kcal, 57g protein, 17g carbohydrate (of which 13g sugars), 14.5g fat (of which 3.5g saturates), 10g fibre and 2.5g salt.

Provided by Dr Rupy Aujla

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 12

Ingredients

1.5-1.8kg/3lb 5oz -4lb chicken (free-range or organic, if possible)
olive oil, for roasting
½ swede, peeled and chopped
3 carrots, cut into chunks
2 onions, chopped
100g/3½oz pearl barley
2 chicken stock cubes
500ml/18fl oz hot water
2 garlic cloves, flattened
1 tsp dried thyme
1 head spring greens, shredded
salt and freshly ground black pepper

Steps:

Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go.
Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7.
Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid.
Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely.
Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes.
Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests.
Carve the chicken and serve with the vegetables.

Nutrition Facts : Calories 447kcal, CarbohydrateContent 17g, FatContent 14.5g, FiberContent 10g, ProteinContent 57g, SaturatedFatContent 3.5g, SugarContent 13g

POT-ROAST CHICKEN RECIPE - BBC FOOD

Pot-roast chicken recipe - BBC Food image

A roast dinner with hardly any washing up – the dream is real! This hearty, healthy pot-roast chicken recipe from Dr Rupy minimises food waste and costs just over £1 per portion. Each serving provides 447 kcal, 57g protein, 17g carbohydrate (of which 13g sugars), 14.5g fat (of which 3.5g saturates), 10g fibre and 2.5g salt.

Provided by Dr Rupy Aujla

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 12

Ingredients

1.5-1.8kg/3lb 5oz -4lb chicken (free-range or organic, if possible)
olive oil, for roasting
½ swede, peeled and chopped
3 carrots, cut into chunks
2 onions, chopped
100g/3½oz pearl barley
2 chicken stock cubes
500ml/18fl oz hot water
2 garlic cloves, flattened
1 tsp dried thyme
1 head spring greens, shredded
salt and freshly ground black pepper

Steps:

Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go.
Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7.
Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid.
Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely.
Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes.
Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests.
Carve the chicken and serve with the vegetables.

Nutrition Facts : Calories 447kcal, CarbohydrateContent 17g, FatContent 14.5g, FiberContent 10g, ProteinContent 57g, SaturatedFatContent 3.5g, SugarContent 13g

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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.

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Category Whole Chicken
Calories 585.7 calories per serving

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

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ROAST CHICKEN RECIPE - BBC FOOD

Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving

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