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.
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.
PERFECT ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
- Slice the chicken onto a platter and serve immediately with the warm gravy.
ROAST CHICKEN
Provided by Melissa Hamilton
Categories Chicken Roast Low Cal Dinner Butter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days.
- Arrange a rack in upper third of oven; preheat to 500°F. Set a wire rack in a large heavy roasting pan. Remove chicken from bag. Pat dry with paper towels (do not rinse). Place chicken, breast side up, on prepared rack. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with some of the butter. Pour 1 cup water into pan.
- Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce oven temperature to 350°F. Remove chicken from oven and brush with more butter. Let rest for 15-20 minutes.
- Return chicken to oven; roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F, 40-45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
CLASSIC AIR FRYER ROAST CHICKEN
I made this in my new air fryer, and I was very pleased how easily and fast it cooed. It's nice to not use the oven so you have space and time to use both at the same time.
Provided by AmyZoe
Categories Whole Chicken
Time 50m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line the baking pan with aluminum foil.
- Pat the chicken dry and sprinkle with salt, pepper, and lemon juice.
- Put the lemon half into the chicken's cavity.
- Put the chicken on the prepared baking tray and drizzle with olive oil.
- Rub with herbs and garlic cloves.
- Put the garlic cloves into the chicken's cavity with the lemon. Truss if desired.
- Put the baking pan with the chicken in rack position 1.
- Set to convection bake at 400 for 25 minutes.
- When timer expired, reduced temperature to 350 degrees F and bake for an additional 20 minutes, or until golden and crispy and chicken thighs register 165 on an instant read thermometer.
- Let chicken rest for 10 minutes. Carve and serve.
Nutrition Facts : Calories 651.1, Fat 47.6, SaturatedFat 13.4, Cholesterol 213.9, Sodium 781.4, Carbohydrate 2.3, Fiber 0.5, Sugar 0.4, Protein 50.5
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
More about "ezroastchicken recipes"
18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 6 mins
- Iron Skillet Roasted Chicken. Roasting this smaller-sized bird in a cast-iron skillet makes it cook fast enough for a weeknight meal. The garlic powder, onion powder, dried thyme, and paprika probably already live in your spice cabinet so you can put it together quickly even after a long day.
- Classic Sunday Roast Chicken. Don’t let the name fool you, this classic roast chicken tastes great any day of the week. Plenty of butter gives it a crisp, golden skin and tender meat on the inside.
- Lemon Roast Chicken. Zesty lemon contrasts with rich butter to give this roast chicken an especially zippy flavor. When the bird finishes cooking, its pan juices combine with a little white wine to form a delicious gravy for serving over carved meat.
- Bacon and Sage Roast Chicken. Smoky bacon and earthy sage give roast chicken a different flavor that tastes almost like a chicken club without the accoutrements.
- Persian Roast Chicken. The addition of saffron, cinnamon, and cumin give this bird a warm Middle Eastern profile. Clementines lend a sweet and sour element that's characteristic of Persian cuisine, but other oranges will work if you can’t find the smaller citrus.
- Spatchcocked Spicy Roast Chicken. By spatchcocking a chicken, you can dramatically reduce the cook time and encourage the bird to cook more evenly to prevent dry breasts and underdone drums.
- Chicken Under a Brick. Chicken under a brick is also a roasted spatchcocked recipe, and you will need bricks. The foil-wrapped weights keep the chicken flat while it cooks so every bit is done to perfection.
- Pan-Roasted Chicken. There's no need to roast an entire chicken. This simple pan-roasted chicken recipe uses quartered chicken or individual pieces so the cooking time is sped up considerably.
- Cuban Mojo Chicken. Sour orange (also called Seville orange) is the key ingredient in this traditional Cuban chicken, but since it can be hard to find in the U.S. this recipe substitutes a combination of navel orange and lime.
- Thai Lime Roast Chicken. A lime, fish sauce, vinegar, and chili marinade tastes like all of your favorite parts of Thai takeout right from your own oven.
OUR 15 BEST ROAST CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
ROAST CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (46)Total Time 1 hr 45 minsCategory Dinner, EntreeCalories 525 per serving
40+ SIDE DISHES TO SERVE WITH ROAST CHICKEN - KITCHN
From thekitchn.com
22 EASY RECIPES THAT MAKE ROAST CHICKEN EXCITING AGAIN - CO
From brit.co
CHINESE ROAST CHICKEN (BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
29 THINGS CHICKEN LIKE TO EAT MOST (DIET, CARE & FEEDING TIPS)
From atshq.org
HOW TO MAKE CLASSIC ROAST CHICKEN - DELISH
From delish.com
26 CHEAP YET NUTRITIOUS CHICKEN FEED THAT WON'T BREAK YOUR WALLET
From morningchores.com
CHICKEN DIET: IS IT HEALTHY TO EAT ONLY CHICKEN?
From healthline.com
30 EASY RECIPES USING ROTISSERIE CHICKEN – LEFTOVER CHICKEN IDEAS
From thepioneerwoman.com
ZA'ATAR ROASTED CHICKEN BREAST | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
ROAST CHICKEN RECIPE - JERRY TRAUNFELD | FOOD & WINE
From foodandwine.com
TOP 7 CHICKEN FEED BRANDS IN 2022 - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
CHICKEN.CA | RAISED BY A CANADIAN FARMER
From chicken.ca
ROAST CHICKEN WITH VEGETABLES AND POTATOES
From thesuperhealthyfood.com
WHAT DO BABY CHICKS EAT? - RAISING HAPPY CHICKENS
From raising-happy-chickens.com
EASY WHOLE ROASTED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SIMPLE ROAST CHICKEN RECIPE | EATINGWELL
From eatingwell.com
40 WAYS TO FEED YOUR CHICKENS FOR FREE! - THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
30 ALTERNATIVE FEED OPTIONS FOR CHICKENS FOUND AT HOME - PET KEEN
From petkeen.com
10 CHEAP CHICKEN FEED IDEAS FOR FEEDING YOUR FLOCK ON A BUDGET
From insteading.com
8 BEST CHICKEN FEEDS REVIEWED (SUMMER 2022)
From backyardstyle.com
7 BEST CHICKEN FEED FOR LAYING HENS (NATURAL, ORGANIC, AND NON …
From morningchores.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
WHAT DO CHICKENS EAT? A CHICKEN TREAT CHART
From backyardchickencoops.com.au
ROAST CHICKEN RECIPE | EPICURIOUS
From epicurious.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
THE ULTIMATE LIST OF WHAT CHICKENS CAN AND CANNOT EAT
From heritageacresmarket.com
WHAT TO FEED CHICKENS OR LAYING HENS - THE SPRUCE
From thespruce.com
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
WHAT DO CHICKENS EAT? A COMPLETE GUIDE TO FEEDING …
From heritageacresmarket.com
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE ... - TASTE OF ASIAN …
From tasteasianfood.com
AN OVEN THAT PRODUCES A PERFECT ROAST CHICKEN IN 30 MINUTES
From dailymail.co.uk
NINJA FOODI ROAST CHICKEN | THE SALTY POT
From thesaltypot.com
EZ BBQ ROAST CHICKEN | CYNTHIA DAVID
From cynthia-david.com
WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
From backyardchickenproject.com
THE 10 BEST SIDES TO SERVE WITH ROAST CHICKEN | FOOD & WINE
From foodandwine.com
32 FOODS CHICKENS CAN EAT AND 20 THEY CAN'T - SURVIVAL …
From survivalsullivan.com
41 CHEAP CHICKEN FEED IDEAS THAT WILL SAVE YOU MONEY
From thehomesteadinghippy.com
You'll also love