My Dads Best Ever Roasted Chicken Recipes

DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL

Steps:

• Preheat the oven to 400 degree F.
• Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
• Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
• For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

BEST EVER ROASTED CHICKEN

Steps:

• Place an oven rack at the second lowest position and preheat the oven to 450.
• Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.
• Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.
• Pat the outside of the chicken dry with a paper towel.
• Place the onion quarter in the cavity of the chicken.
• Peel the garlic cloves and place them inside the chicken cavity.
• Sprinkle the dried rosemary inside the chicken.
• Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).
• Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.
• Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.
• Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 - 60 minutes.
• Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.

BEST ROASTED CHICKEN YOU'LL EVER HAVE!!

Steps:

• Preheat oven to 450.
• Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
• Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
• Place in a roasting pan sprayed w/ a tiny amount of oil.
• Roast uncovered in a 450 oven for one hour.
• Let the chicken rest 15 minutes on a cutting board.
• Slice chicken and serve with the pan juices.

DAD'S ROAST CHICKEN

Steps:

• Preheat the oven to 450. Remove giblets, neck, liver and any other innards. Rinse chicken in cold water and pat dry.
• Place chicken in a foil lined baking dish.
• Coat chicken skin in oil. Rub with garlic powder, salt, black pepper and paprika.
• Cook for 20 minutes at 450. Lower the oven temperature to 400 and continue to cook for another hour or until the temperature of the chicken reads over 170 with a meat thermometer.
• Remember: DO NOT COVER CHICKEN WITH FOIL. This will keep the skin from crisping. Also the carcass of this chicken makes an excellent chicken soup base!

MY DAD'S BEST-EVER ROASTED CHICKEN

Steps:

• Instructions: Preheat oven to 500°. Loosen the skin of the chicken by running your fingers up under the skin of the breasts. Stuff the basil leaves and garlic under the skin, trying to distribute evenly. Combine all of the dried herbs. Rub Dijon mustard over the entire bird, and then sprinkle the herbs over the entire skin of the chicken. Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Place the chicken in a roasting pan and cook for 50 minutes to 1 hour, or until the internal temperature reaches 165°. You may have to reduce the temperature of the oven by 50° after 15-20 minutes if you notice that the skin is getting too dark too quickly. When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity and squeeze the juice over the chicken. Serve with any variety of accompaniments such as mashed potatoes, roasted heirloom potatoes and corn or parsnip puree. Per serving: 405 calories, 54 g protein, 3 g carbohydrate, 18 g fat (5 g saturated), 170 mg cholesterol, 408 mg sodium, 1 g fiber. E-mail Amanda Gold at [email protected].