Roast Chicken Dinner 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:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
• Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
• Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
• Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Steps:

• Preheat oven to 450 degrees F with a rack in the upper third of oven.
• Place shallots, radishes and/or turnips, sweet potato, fennel, carrots, and 4 sprigs thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
• In a small bowl, combine 2 tablespoons salt and 1 tablespoon pepper. Dry chicken thoroughly with paper towels. Using your fingers, slide beneath skin of breast, thighs, and drumsticks, to ease in seasoning. Push slices of butter under breast of chicken. Season chicken thoroughly with salt and pepper mix, being sure to season under the skin of the breast and legs, inside the cavity, and on the underside of the bird. Stuff garlic and remaining thyme sprigs in the cavity.
• Place chicken on top of vegetables on sheet pan and transfer to oven.
• Roast until vegetables are charred and chicken is cooked through and crispy, about 1 hour 10 minutes, rotating sheet pan and flipping vegetables halfway through roasting. Serve with lemon wedges.

Steps:

• Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
• Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
• Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
• Preheat the oven to 450˚F (230˚C).
• Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
• Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
• Let the chicken rest at room temperature for 20 minutes.
• To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
• If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
• Enjoy!

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

Steps:

• Heat the oil in a large deep saute pan over a medium heat.
• Season the chicken thighs generously with salt and pepper and place skin-side down in the pan with the lemon zest, thyme and potatoes.
• Allow the chicken thighs and potatoes to cook without moving for 10 to 15 minutes, or until the chicken skin turns crisp and a deep golden brown color. Turn the chicken and potatoes, add the carrots and cook for 2 to 3 minutes until the carrots are starting to become tender.
• Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale. Season, cover and cook for 10 minutes more until the chicken is cooked all the way through, the potatoes and carrots are tender and the liquid has reduced slightly.
• Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.

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.