ROAST CHICKEN
The BEST Roast Chicken recipe is simple, budget friendly, and gives you a tender, mouth-watering chicken full of flavor! Served with roasted vegetables, this recipe is simple enough for any cook!
Provided by Lauren Allen
Categories Main Course
Time 1h35m
Number Of Ingredients 9
Steps:
- If your chicken is frozen, be sure to thaw it 1-2 days in advance. When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven.
- Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
- In a bowl, combine softened butter, zest of the lemon, and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper. Cut the lemon in half and place inside the cavity of the bird.
- Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
- Microwave the remaining herb butter mixture for 10 seconds (it doesn't need to be melted, just softened). Smear the remaining herb butter all over the outside of the chicken, legs and wings.
- Add the onion, carrot and potato to the bottom of a 9x13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if you want (not required).
- Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. Skin should be golden brown and the juices should run clear.
- *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
- Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.
- Optional: reserve the drippings in the roasting pan to make chicken gravy.
Nutrition Facts : Calories 174 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 106 mg, Fiber 4 g, Sugar 4 g, TransFat 0.3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
MARIE'S ROAST CHICKEN
Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.
Provided by Marie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Sprinkle salt and pepper inside and outside of chicken.
- Place celery, garlic, onion and parsley in cavity of chicken.
- Brush all over with butter.
- Cut up additional celery and onion and place under chicken.
- Place in roasting pan and bake at 450 for 15 minutes.
- Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
- Drippings make wonderful gravy.
Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
ANNA MARIE'S ROAST CHICKEN
Steps:
- Preheat oven 350°F. Line baking pan with foil. Peel and chop vegetables, thinly slice 1/2 of lemon. Put vegetables and lemon slices in pan, drizzle lightly with olive oil, sprinkle with salt and pepper to taste. Stir vegetables around to coat evenly.
- In a bowl mix together all spices (measure to taste). Rinse chicken. Rub seasonings inside and out of chicken also under skin of breast. Cut up butter into 6 pieces. Take 2 pieces of butter, place one under skin of each breast. Push in a clove of garlic too. Place chicken on top of vegetables. Place rest of butter over breast, and legs and inside cavity. Juice 1/2 lemon over chicken and put peel into cavity. Pour wine over vegetables.
- Bake till brown and done; check after 1 hour. Cut skin holding legs and put back until juices run clear.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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