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.
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
ROASTED CHICKEN AND BRIE HOLLY MINI BITES
I got the idea for these appetizers from my favorite sandwich at a local restaurant-a symphony of sweet fig, roasted apple, melted brie and tangy garlic mayonnaise. I re-created this delectable combination in a quick appetizer with bright red cranberries and green spinach to give it a holiday twist. These scrumptious bites only take about 20 minutes, but taste like you spent hours; you can also make them a few days in advance, then warm them in the microwave for 20-30 seconds before serving. They're the perfect party appetizer! -Terri Gilson, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken., Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
MINI ROAST CHICKEN
Make and share this Mini Roast Chicken recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 45m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 200 C.
- Place all slice vegies along with olives, garlic, juice and zest into a small baking dish.
- Pour over olive oil, toss till ingredients are well coated.
- Arrange chicken on top.
- Season to taste with salt and pepper.
- Place baking dish in oven.
- Cook 30 minutes till chicken is done and vegies are tender.
CHICKEN MINI ROAST WITH STUFFING
Perfect weeknight roast chicken with stuffing & gravy
Provided by Lee-Ann Grace
Categories Main Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Pre heat oven to 180 c / 355 f fan forced. Line a low sided, rimmed baking tray/sheet with baking paper & set aside
- Place breadcrumbs in a small bowl along with onion powder, garlic, 1/4 tsp sage, thyme, marjoram & salt then mix lightly
- Add 2 tbsp melted butter to breadcrumbs and mix to combine well, then add beaten egg and mix until well combined
- Place bacon rashers vertically on a clean work surface, then place one chicken thigh smooth side down on each rasher of bacon to form a cross or "+" shape
- Take 1/4 of breadcrumb mixture and compress with your hands to form a rough oval shape patty, then place patty in the center of the chicken thigh - the patty will run the same direction as the bacon
- Bring up both sides of the chicken thigh to wrap around the patty, then bring up both ends of the bacon to cross over the top of the mini roast then secure each bacon end with a toothpick and place on prepared tray (see notes)
- Using a pastry brush, brush the remaining 1 tbsp melted butter evenly over the mini roasts, and bake for 30 - 35 mins or until cooked through & stuffing has crispy edges
- To make gravy, remove mini roasts from baking sheet/tray and keep warm, then carefully pour the remaining butter & pan drippings into a small saucepan, adding extra butter if needed & mix in the plain flour (see notes)
- Stir butter & flour mixture over low heat until mixture starts to look grainy & bubbly. Switch off heat, then gradually add stock 1-2 tbsp at time for about the first 500ml / 1/2 cup, making sure the liquid is fully incorporated with no lumps before the next addition of stock. Add a good pinch of powdered sage & simmer until gravy has thickened slightly, taste & season if required
- Remove toothpicks to serve if you wish, top with gravy & serve
Nutrition Facts : Calories 415 kcal, ServingSize 1 serving
PERFECT ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
- Slice the chicken onto a platter and serve immediately with the warm gravy.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
More about "mini roast chicken recipes"
MINI ROAST CHICKEN - HEALTHY FOOD GUIDE
From healthyfood.com
4/5 Total Time 40 minsCategory MainsCalories 411 per serving
ROAST CHICKEN, WITH MINI ROASTS AND SIDES | THE ENGLISH …
From theenglishkitchen.co
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY …
From tasteofhome.com
MINI CHICKEN ROASTS RECIPE | THAT'S LIFE! MAGAZINE
From thatslife.com.au
MINI CHICKEN POT PIES - STAY AT HOME MUM
From stayathomemum.com.au
MINI ROAST CHICKEN - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 1 hr 10 minsCategory Sunday Lunch, Dinner, LunchCalories 575 per serving
- Season and roast for 15min. Meanwhile, in a medium bowl, make up the stuffing according to pack instructions.
MINI ROAST CHICKEN PIES - FOOD24
From food24.com
RECIPES & INSPIRATION - BROWSE COLES RECIPE IDEAS ONLINE | COLES
From coles.com.au
MARY BERRY'S ULTIMATE CHRISTMAS RECIPES: TWICE-COOKED ROASTIES …
From realitytitbit.com
ROAST CHICKEN MINI QUICHE RECIPE - SAMELIA'S MUM
From sameliasmum.com
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN SAUSAGE & CHEESE STUFFED MINI PEPPERS
From sweetsavoryandsteph.com
MINI ROAST CHICKEN & FRESH HERB SANDWICHES - TEMPTATION FOR FOOD
From temptationforfood.com
INDIVIDUAL CHICKEN POT PIE RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
MINI ROAST CHICKEN - THE WASHINGTON POST
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #healthy #main-dish #poultry #dinner-party #chicken #dietary #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #meat #chicken-breasts #number-of-servings
You'll also love