Trini Style Herb Roasted Whole Chicken Recipes

TRINI STYLE CHICKEN

Steps:

• Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
• Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
• Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

TRINI STYLE HERB ROASTED WHOLE CHICKEN

Steps:

• pat chicken dry with paper towel,.
• then melt butter combine minced garlic,chopped parsley salt and black pepper in a bowl paste the chicken with the mixture inside and out bake for 1 hour 15 minutes at 375 degrees.
• serve with any rice or side dish.

HERB ROASTED WHOLE CHICKEN

Steps:

• Combine oil,water,herbs,salt and pepper.
• Stir.
• Pour or brush over the whole chicken before baking.
• The oil and water dosen't mix very well but thats ok.
• The water keeps it moist and the oil makes it crisp.
• Any other herbs you like can be used in place of these.
• Cover with foil and bake at 350 about an hour or until crispy and brown.

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

FRENCH HERB ROASTED CHICKEN

Steps:

• Wash and dry your bird, place in a roasting pan.
• Mix all the seasonings in a small dish.
• Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
• With any seasonings left, sprinkle them inside the chicken cavity.
• Quarter a lemon and stuff inside the chicken. (optional).
• Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
• If it starts to look overly brown, tent a piece of foil over it.
• The drippings reduce nicely for gravy.

HERB ROASTED CHICKEN

Steps:

• Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
• Season inside and out with salt and pepper.
• In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
• Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
• Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
• Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
• Truss the chicken by tying the legs together with kitchen string.
• Brush the chicken with the melted butter.
• Place the chicken on it's side on an oiled roasting rack in a roasting pan.
• Roast for 20 minutes.
• Turn the chicken onto it's other side and roast for another 20 minutes.
• Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
• 15 to 20 minutes longer.
• Remove the chicken from the oven and transfer to a platter.
• Cover loosely with aluminum foil and let stand for 10 minutes before carving.

PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
• Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
• Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
• It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
• Rub the chicken down with your canola-herb-salt-pepper mix.
• Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
• The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
• Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
• Serve over pasta, or with any sides.