Unique Roasted Chicken Recipes

PERFECT ROAST CHICKEN

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.

ROASTED CHICKEN

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.

UNIQUE ROASTED CHICKEN

Steps:

• 1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. (For added flavor, Cover chicken, and place in the refrigerator for 24 hours before cooking). Preheat oven to 500 degrees F (260 degrees C). Rub the chicken cavity with the chopped roasted garlic. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
• 2. IF you cook this in July you will swear it is Christmas from the yummy smell in your kitchen! The first time I made this my husband said it was the best chicken he had ever had. It stays moist and juicy and so yummy!!

A VERY UNIQUE BUTTERFLIED ROASTED CHICKEN DISH

Steps:

• Chicken -- Set out the chicken from the refrigerator on the counter to come to room temp or to take the chill off. Rub with olive oil, salt and pepper on both sides and just let it hang out what you prepare the vegetables.
• Vegetables -- In a medium saute pan on medium heat, add the 1/4 cup olive oil and butter, celery, leeks, onions and garlic and cook until soft and tender, about 5 minutes. Then stir in the red pepper flakes, thyme, parsley, salt and pepper and the lemon zest and cook just another minute. Remove from the heat.
• Roasting -- Now, in a large oven proof saute pan, I use my 12" cast iron for this, but any large saute pan will work. Drizzle the 1 tablespoon of olive oil on the bottom of the pan and then add in the bread slices. Make sure to cover the bottom of the pan well.
• Then spoon over all the vegetables over the bread slices. Be sure to cover each slice has some of the vegetables. Also pour in any extra juice in the pan, don't let that flavor go to waste.
• Top with the chicken, skin side up, already seasoned. Drizzle the lemon juice over the chicken and roast.
• Bake -- Cook in a 375 degree oven for 1 1/2 hours until the skin is golden brown and the internal temperature is 160-165. Remove when done and cover with foil to let rest 10 minutes before serving.
• Serve -- Remove the chicken and cup up into serving pieces and put back in the pan with the stuffing and vegetables. Serve, just family style right from the pan. Add a good salad and you have an amazing chicken dinner. I wish I could take credit for this recipe but can't.