Moist Roasted Whole Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the 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.

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.

Steps:

• Wash chicken well with cold water inside and out.
• Pat dry using paper towels.
• In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
• Season the inside of the chicken with salt and black pepper.
• Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
• Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
• For best flavor cover with plastic wrap and refrigerate overnight.
• Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
• Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
• Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
• Tent loosely with heavy foil.
• Set oven to 350°.
• Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
• Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
• Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

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.

Steps:

• Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
• In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
• Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
• Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
• Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
• Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
• Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
• Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
• Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
• Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
• Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

Steps:

• To make garlic butter: In a food processor, combine all ingredients. Blend until a perfectly smooth paste forms.
• To make chicken: Preheat the oven to 400 degrees F. With clean hands, wash the chicken, remove the giblets, and pat the chicken completely dry with paper towels. Lightly grease the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary, and garlic. Using butcher's twine, truss the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste it with the garlic butter. Cover the chicken loosely with aluminum foil and roast for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165 degrees F, the juices run clear, and the flesh is firm to the touch.

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.

Steps:

• Most important, make sure you wash the chicken throughly with warm water. Place chicken in center of large roasting pan, a rack may be placed in the center of roasting pan depending on size.
• Cut butter into four pieces and pull back outer skin of chicken on both right and left side. Place two pieces of butter on each side of chicken and pull outer skin back to cover the butter.
• Next, take the bacon strips and place 2 slices of bacon on the outer right side of the chicken and place the 2 remaining strips on the outer left part of the chicken. The purpose of the bacon is to make the chicken as tasty and juicy as possible.
• Pour the 1/2 cup of Chardonnay wine over top of chicken and then add the remaining sesonings. Add the salt, pepper, garlic powder and paprika.
• Place roast into a pre-heated 325 degree oven and bake. You will be able to determine baking time according to the size of the chicken. While chicken is baking you should baste at least 3 times to ensure a perfect roast chicken.
• Chicken should be a golden brown when fully baked. After removing roast from oven, let stand 10 minutes prior to serving, don't forget to remove the bacon strips before slicing.
• You may serve this entree with homemade stuffing or baked Idaho potatoes. Enjoy!

Steps:

• Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
• Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken.
• Heat the oil to 300°-325°F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F.
• Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325°F Your internal temp should be 160°F -- enjoy!

Steps:

• Heat oven to 350°F.
• Mix oil and dressing mix; reserve 2 Tbsp. Brush remaining oil mixture both under the chicken skin and onto the outside surface of the chicken.
• Place chicken on rack in roasting pan.
• Bake 1-1/4 to 1-1/2 hours or until chicken is done (165°F), brushing occasionally with reserved oil mixture.