Rainforest Roast Chicken Recipes

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:

• Preheat the oven to 400 degrees F. Line a baking tray with foil.
• Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
• Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
• Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
• Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.

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:

• Preheat the air fryer to 350˚F (180˚C).
• Pat the chicken dry all over, including inside the cavity, with paper towels.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
• Place the chicken, breast-side down, in the air fryer and "fry" for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for 10 minutes before carving.
• Enjoy!

Steps:

• For the roast chicken: Preheat the oven to 450 degrees F.
• Sprinkle the cavities of the chickens with the salt and pepper; stuff each with 2 lemon halves, 2 garlic cloves and 2 thyme sprigs. Rub the skins with the clarified butter. Truss the chickens.
• Place the chickens, breast side up, on a rack set into a roasting pan. Roast until golden brown, 10 to 15 minutes. Reduce the heat to 350 degrees and scatter the onions, carrots and celery around the chickens. Roast until the chickens are 160 degrees at the thigh, 45 to 60 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes.
• Place the roasting pan on the stovetop and cook until the vegetables are caramelized. Pour off all but 2 ounces of the chicken fat. Add the flour and cook for 2 minutes, whisking. Whisk the stock into the roux until smooth, then simmer for 20 minutes. Season the pan gravy with salt and pepper. Before serving, whisk the unsalted butter into the gravy.
• Cut the chickens in half and remove the backbone.
• For the sweet potato puree: Preheat the oven to 350 degrees F.
• Pierce the skins of the sweet potatoes with a fork. Roast until tender, about 45 minutes.
• Scrape the sweet potato flesh into a food processor. Add the butter and brown sugar, and puree until smooth. Season with salt and white pepper.
• For the green beans: Bring 1 gallon water to a boil, and season with 2 ounces kosher salt. Set up an ice bath for shocking the green beans.
• Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes. With a slotted spoon, transfer the beans to the ice bath to stop cooking. Remove the beans from the ice bath and dry well. Repeat two more times, until all the green beans are blanched.
• Heat 2 tablespoons grapeseed oil in a large skillet. Add the blanched green beans and saute for 1 to 2 minutes. Add the butter and the almonds, and cook for another 1 to 2 minutes. Season with salt and pepper.
• To plate: Divide the sweet potato puree between 6 plates, and make a smear with the puree. Place one chicken half on each plate. Lean some of the green beans up against the chicken, and then spoon 3 to 4 ounces of the pan gravy over the chicken. Serve immediately.

Steps:

• Stir fry chicken strips with onion, ginger, garlic and 1 tbsp oil until the chicken's cooked. Then remove.
• Add remaining 1 tbsp oil, capsicum and carrot; cook slightly then add the hokkien noodles, soy sauce, Davidson plum sauce and cooked chicken.
• Cook until noodles are hot then add snow peas, red cabbage and lemon myrtle, stir through. Garnish with shallots and serve.

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.
• Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.
• In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.
• Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.