WHOLE ROASTED CHICKEN
The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.
Provided by Blair Lonergan
Categories Dinner
Time P1DT1h10m
Number Of Ingredients 11
Steps:
- Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
- Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
- In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
- Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
- Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.
- Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.
- Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.
Nutrition Facts : ServingSize 1 /4 of the chicken and potatoes, Calories 719 kcal, Carbohydrate 45 g, Protein 41 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 158 mg, Sodium 199 mg, Fiber 6 g, Sugar 2 g
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
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