Quickest Roasted Chicken Dinner Recipes

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THE BEST ROASTED CHICKEN

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9



The Best Roasted Chicken image

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.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

QUICK ROASTED CHICKEN

Provided by Trisha Yearwood

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5



Quick Roasted Chicken image

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
  • Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
  • Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
  • Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper

QUICKEST ROASTED CHICKEN DINNER

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7



Quickest Roasted Chicken Dinner image

Steps:

  • Preheat oven to 450 degrees F.
  • Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
  • Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

Nutrition Facts : Calories 210.4 calorie, Fat 10.8 grams, SaturatedFat 3 grams, Carbohydrate 2.9 grams, Fiber 0.15 grams

2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic, thinly sliced
4 sprigs thyme or any fresh herb you like
Coarse grained salt and cracked black pepper
1 cup fat-free, low sodium chicken broth
1 lemon, juiced

QUICKEST ROASTED CHICKEN DINNER

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7



Quickest Roasted Chicken Dinner image

Steps:

  • Preheat oven to 450 degrees F.
  • Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
  • Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic, thinly sliced
4 sprigs thyme or any fresh herb you like
Coarse grained salt and cracked black pepper
1 cup fat-free, low sodium chicken broth
1 lemon, juiced

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



Best Roasted Chicken You'll Ever Have!! image

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

1 (2 -3 lb) whole chickens
1/2-1 tablespoon kosher salt or 1/2-1 tablespoon sea salt
1/2-1 tablespoon pepper (Freshly ground is better)

QUICK ROAST CHICKEN

This bird gets cooked in a skillet on the floor of the oven, which gives it a burst of heat. The result: a crispy-skinned chicken that cooks in under 30 minutes.

Provided by Ned Baldwin

Categories     Chicken     Quick & Easy     Lemon     Roast

Yield Serves 4

Number Of Ingredients 4



Quick Roast Chicken image

Steps:

  • Prep the chicken
  • Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
  • Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.
  • Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you'll need between 1.1 percent and 1.4 percent of the chicken's weight in salt (12.5 to 15.8 grams).
  • Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.
  • Dry the chicken and heat the oven
  • About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.
  • Cook the chicken
  • Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won't accommodate the whole chicken, split it into 2 halves and use two skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat onthe stovetop until you see the faintest wisp of smoke rising from the oil. Gently-really gently, so the oil doesn't splatter and burn you-lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.
  • Transfer the skillet to the floor of the oven.
  • Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.
  • When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.

1 organic chicken (2½ to 3 pounds), butterflied and, if possible, breast bone and ribs removed
1½ tablespoons kosher salt
A few tablespoons canola or grapeseed oil
A lemon wedge or two (optional)

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



Easy Roasted Chicken image

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.

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
2 tablespoons butter, room temperature
Coarse salt and ground pepper

EASY ROAST CHICKEN DINNER

Make and share this Easy Roast Chicken Dinner recipe from Food.com.

Provided by katew

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10



Easy Roast Chicken Dinner image

Steps:

  • Preheat oven to 200 C.
  • Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
  • Season , toss to coat , roast for 25 minutes.
  • Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
  • Add chicken to roasting dish and roast further 10 minutes till cooked through.
  • Add stock and honey to fry pan simmer 5 minutes till thickened.
  • Serve with chicken and vegetables.

Nutrition Facts : Calories 409.3, Fat 14.5, SaturatedFat 2.1, Cholesterol 1.4, Sodium 81.5, Carbohydrate 70.1, Fiber 6.8, Sugar 40.5, Protein 4.4

400 g new potatoes
1 bunch baby carrots
350 g parsnips, peeled and quartered
1/4 cup rosemary
1/4 cup olive oil
sea salt
cracked pepper
3/4 cup chicken stock
4 chicken breast fillets
1/2 cup honey

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