Traditional Roast Chicken Dinner Menu Recipes
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.
EASY ROASTED CHICKEN
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
- Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.
EASY ROAST CHICKEN
Make our easy roast chicken as a feast for the family at the weekend. Serve this Sunday lunch favourite with seasonal veg, roast potatoes and gravy
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
- Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
- Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
- Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.
Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Protein 46 grams protein, Sodium 2.1 milligram of sodium
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