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
MOIST ROASTED WHOLE CHICKEN
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.
Provided by CarrolJ
Categories Chicken
Time 1h15m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450 degrees before starting to prepare the chicken.
- Place the whole chicken into a medium sized baking pan.
- Rub the entire bird with the olive oil.
- In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
- In the preheated oven bake the chicken for 20 minutes.
- Lower the oven to 400 degrees.
- Continue baking for 40-50 minutes, or until golden brown and juices run clear.
- If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
- Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8
MOIST & TENDER ROASTED CHICKEN
Fabulous juicy and full of flavor is the only way to describe my roast chicken. I have done some experimenting with different seasonings and baking methods before coming up with the "perfect" chicken recipe. As I said before, anyone can cook if you are willing to take the time and put forth the required effort.
Provided by patj-food210
Categories Chicken
Time 2h10m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Most important, make sure you wash the chicken throughly with warm water. Place chicken in center of large roasting pan, a rack may be placed in the center of roasting pan depending on size.
- Cut butter into four pieces and pull back outer skin of chicken on both right and left side. Place two pieces of butter on each side of chicken and pull outer skin back to cover the butter.
- Next, take the bacon strips and place 2 slices of bacon on the outer right side of the chicken and place the 2 remaining strips on the outer left part of the chicken. The purpose of the bacon is to make the chicken as tasty and juicy as possible.
- Pour the 1/2 cup of Chardonnay wine over top of chicken and then add the remaining sesonings. Add the salt, pepper, garlic powder and paprika.
- Place roast into a pre-heated 325 degree oven and bake. You will be able to determine baking time according to the size of the chicken. While chicken is baking you should baste at least 3 times to ensure a perfect roast chicken.
- Chicken should be a golden brown when fully baked. After removing roast from oven, let stand 10 minutes prior to serving, don't forget to remove the bacon strips before slicing.
- You may serve this entree with homemade stuffing or baked Idaho potatoes. Enjoy!
Nutrition Facts : Calories 1371.9, Fat 106.1, SaturatedFat 37.5, Cholesterol 402.9, Sodium 1345.7, Carbohydrate 11.8, Fiber 4.6, Sugar 2.7, Protein 84.1
MOIST GARLIC CHICKEN
I created this version of oven-baked chicken by modifying a recipe to match my family's love of garlic with chicken. Just coat the chicken, pop it into the oven and forget it. The crispy coating really stays on. My family always enjoys this flavorful main dish.-Jan Walls, Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine butter, garlic, garlic powder and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts :
MOIST GARLIC CHICKEN
Easy and garlicky good what more is there to say! My kids love this chicken and request it frequently.
Provided by JPsBarbie
Categories Chicken Breast
Time 1h
Yield 6 chicken breast halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- .Preheat oven to 350.
- In a shallow bowl, combine butter, garlic, garlic powder, and garlic salt.
- In another bowl, combine bread crumbs, cheeses, and pepper.
- Dip chicken in butter mixture, then in bread crumb mixture.
- Place in a 13 x 9 x 2 baking dish coated with non stick spray.
- Drizzle any remaining butter over chicken.
- Cover and bake about 45 minutes turning about half way through.
Nutrition Facts : Calories 313.6, Fat 17.4, SaturatedFat 9.6, Cholesterol 114.1, Sodium 487.4, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 29.8
MOM'S MOIST ROASTED CHICKEN
Growing up my mom would make fried chicken but it was always greasy - and always dry so we did this the other day and it came out so very very good.....so my daughters called this Mom's Best.
Provided by Ravenseyes
Categories Chicken
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
- Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken.
- Heat the oil to 300°-325°F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F.
- Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325°F Your internal temp should be 160°F -- enjoy!
Nutrition Facts : Calories 2516.1, Fat 238.6, SaturatedFat 22.1, Cholesterol 91.2, Sodium 979.4, Carbohydrate 64.3, Fiber 3.1, Sugar 8, Protein 34.5
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