OVEN BAKED WHOLE RANCH CHICKEN - HIDDEN VALLEY
Oven Baked Whole Ranch Chicken
Provided by Hidden Valley
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 7
Steps:
Preheat the oven to 425°F and place a cooking rack into a roasting pan.
Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.
Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.
Nutrition Facts : Calories 575
BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET
Roast chicken with rice and apricots.Whole chicken stuffed with rice and apricots baked in oven.
Provided by Slava Bond
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F(190°C).
- In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
- Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all liquid is absorbed. Stir in 1 tablespoon of the lemon juice and set aside.
- Rub the chicken with the remaining lemon juice and pepper, and spoon the rice-and-apricot stuffing loosely into the body cavity. Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil. Truss the chicken, place chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ hours or until a leg moves easily in the hip socket. Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
- Remove the roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.
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CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 533 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
- Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
- Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
- Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
- To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
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