CHINESE ROAST CHICKEN
Make and share this Chinese Roast Chicken recipe from Food.com.
Provided by mandabears
Categories Chicken
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
- Place chicken in a bowl or zip lock plastic bag.
- Pour marinade over it.
- Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
- Turn the chicken over in marinade occasionally.
- Preheat oven to 350 degrees Fahrenheit.
- Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
- Bring marinade to full boil and use to baste chicken every 15 minutes.
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!
Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Nutrition Facts : Calories 577.3, Fat 33.7, SaturatedFat 9.3, Cholesterol 155.2, Sodium 1154.3, Carbohydrate 23.1, Fiber 0.5, Sugar 18.1, Protein 41.2
BUNDT PAN ROAST CHICKEN WITH POTATOES
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
- Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
- Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
- Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
- Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
CRISPY ROAST CHICKEN
Make and share this Crispy Roast Chicken recipe from Food.com.
Provided by alizaweeza
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beaten egg in one plate, and mixture of the dry ingredients in another.
- Roll chicken first in the egg, then in the breadcrumb mixture.
- Cook covered for an hour, uncovered for half an hour at about 180C.
BUNDT PAN ROASTED CHICKEN
Hey Ladies, Here's a great tip for roasting a whole chicken evenly. just add your favorite veggies with it and you have a great meal.
Provided by Valeree Dunbar
Categories Roasts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. cut lemon in half. place both halves inside chicken. place garlic cloves inside chicken. Sprinkle inside of chicken with salt and pepper. Brush chicken with melted butter or oil. sprinkle seasoned salt or rosemary over outside of chicken. place opposite end of chicken over top of bundt cake pan. place chopped veggies around bottom inside pan. place pan on cookie sheet. bake at 450 degrees for 50 to 60 minutes.
CRISPY ROAST CHICKEN
Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.
Provided by GREG IN SAN DIEGO
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line roasting pan with foil.
- Adjust oven rack to middle position.
- Place roasting pan on rack and heat oven to 475 degrees.
- Coat V rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Poke holes all over chicken skin, using skewer.
- Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven.
- Place chicken in V-rack, wing side down.
- Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
- Roast another 15 minutes.
- Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
- Roast chicken another 20 minutes.
- Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
- Rest for 10 minutes.
- Carve chicken and serve.
Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44
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