OVEN-ROASTED WHOLE CHICKEN RECIPE - EATINGWELL
This recipe proves that learning how to roast a whole chicken can be easier (and more delicious) than you thought. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting. Read more about the story behind this recipe: The Dinner Dance.
Provided by Summer Miller
Categories Healthy Whole Chicken Recipes
Total Time 115 minutes
Number Of Ingredients 13
Steps:
- Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.
- Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.
- To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.
- Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.
- Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).
- Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.
Nutrition Facts : Calories 204 calories, CarbohydrateContent 1 g, CholesterolContent 87 mg, FatContent 9 g, ProteinContent 28 g, SaturatedFatContent 2 g, SodiumContent 326 mg, SugarContent 1 g
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
Provided by Savita
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 3-4 lb Whole Chicken
Number Of Ingredients 13
Steps:
- Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.
- Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily. Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme from 4-5 sprigs into a small bowl. Massage half over the skin. Insert bird in a large plastic bag or seal-able container. Transfer any liquid from prep plate into the container. Cover and refrigerate overnight, or for at-least 4 hours.
- Roast: Preheat oven at 375 degrees Fahrenheit. In baking dish, add sliced potatoes, season with sprinkle of salt.. Take chicken out of plastic bag and top on potatoes. Massage remaining spice-blend (saved in step 3) on top skin. Roast for 50 minutes to an hour until temperature in thickest part of thigh is 165 degrees Fahrenheit.
- 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!
More about "whole oven roasted chicken recipes recipes"
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
SEASONED OVEN-ROASTED CHICKEN RECIPE - BETTYCROCKER…
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Calories 300 per serving
- Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE - BBC GOO…
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Mediterranean
Calories 288 calories per serving
- 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.
BUTTERMILK MARINATED AIR FRYER WHOLE ROASTED CHICKEN ...
From skinnytaste.com
Reviews 4.9
Total Time 1495 minutes
Category Dinner
Cuisine American
Calories 329 kcal per serving
- To bake in the oven, bake 400F until golden and crisp and brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, about 1 hour or longer if needed.
WHOLE ROASTED SALMON RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 468 calories per serving
- Preheat the oven to full whack.
- Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
- Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
- Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
- Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
- Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
- Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
- Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
- To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked.
- Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.
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