Bonnies Easy Does It Roasted Chicken Recipes

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

JUICY ROASTED CHICKEN

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.

PERFECT ROAST CHICKEN

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.

REALLY EASY ROAST CHICKEN

Steps:

• KIDS: The writing in bold is for you. ADULTS: The rest is for you. Cut the string off the chicken. Heat oven to 220C/200C fan/gas 7. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together.
• Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using).
• Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it.
• Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands.
• Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything. Put the chicken in the oven and roast for 30 mins. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more.
• Test if the chicken is cooked. Remove the chicken from the oven. Using a cloth, pull the leg - if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin.
• Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons.
• Strain the sauce. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.

PERFECT ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
• Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.