ROASTED HALF CHICKEN
Delicious and moist roast chicken with crispy skin. One half generously serves one to two people depending on the size of the chicken. Precise half roast chicken calories per person depend on the size of the serving. Below noted for half of a 3.5 lb bird.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 1h5m
Number Of Ingredients 12
Steps:
- First brine the whole chicken. Combine 2 cups water with the salt and sugar and bring to simmer, stir until they dissolve. In cheese cloth tie the bay leaves, cloves, mustard seeds and peppercorns. Submerge in the brine liquid. Add 2 cups of cold water and 4 cups of ice to cool down the solution. When cold add the chicken. Cover with plastic and brine refrigerated for 12-24 hours, depending on the size of the bird.
- Preheat oven to 375-400 F.
- Remove the chicken from the brine. Pat dry with paper towel. Stuff the cavity with the thyme, parsley, garlic and lemons.
- Melt the butter, mix in the olive oil and the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.
- Place in the oven and brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)
- In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
- Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).
- Place the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices). Allow to rest 5-10 minutes. Cut across lengthwise with a heavy knife, pressing down firmly.
- Remove the herbs and lemon and serve.
Nutrition Facts : Calories 613 calories, Carbohydrate 2.8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fiber 1.2 grams fiber, Protein 42 grams protein, ServingSize 2 Servings, Sodium 395 milligrams sodium, Sugar 0.6 grams sugar
ROASTED HALF CHICKEN
A simple roasted half chicken that is packed with flavors. The half chicken is oven-roasted to perfection, seasoned with lemon thyme spice rub! Golden brown on the outside, tender, and juicy on the inside.
Provided by Rika
Categories Main Course
Number Of Ingredients 9
Steps:
- Remove the chicken giblets and pat the chicken dry with paper towels. Cut the chicken in half. Set aside.
- Wash, scrub, dry and cut the baby potatoes in half. Set aside.
- In a small bowl, mix the lemon juice, garlic, peppercorn, salt, thyme, paprika, kosher salt, and oil.
- Rub the seasoning all over the chicken and marinate for 30 minutes in the fridge.
- Preheat the oven to 500°F.
- Place the chicken, breast side up in an oven-safe skillet or baking pan then put it on the low rack in the oven. Cook for 10 minutes, basting the chicken once with the drippings. Continue cooking for 5 minutes.
- Remove the pan from the oven, add halved potatoes onto the bottom of the chicken. Brush the chicken and halved potatoes with some dripping juice. Transfer the pan back to the oven.
- Reduce the temperature to 425°F and continue cooking for about 20-25 minutes or until a thermometer inserted into the thigh registers 165°F. Let the chicken rest for 10 minutes before carving and serving.
- Test the potatoes to make sure they are done. If not, transfer the chicken to a cutting board and return the potatoes into the oven until cooked through.
Nutrition Facts : Calories 104 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 874 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED HALF CHICKEN
Roasted half chicken recipe, crispy skin, and juicy, tender meat. What would you ask more from a simple chicken?
Provided by Adina
Categories Poultry
Time 50m
Number Of Ingredients 8
Steps:
- Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
- In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
- Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
- Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
- Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
- Rest for about 5 minutes and serve.
Nutrition Facts : ServingSize 1 /4 of the chicken, Calories 423 kcal, Carbohydrate 1 g, Protein 41 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 132 mg, Sodium 520 mg, Fiber 1 g, UnsaturatedFat 18 g
ROASTED CHICKEN
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 370mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.
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