GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
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.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
ROAST CHICKEN WITH SWEET GARLIC, MELTED ONIONS, AND SOUR ORANGE
This flavorful dish was created by chefs at the Rumi Supper Club in Miami.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 11
Steps:
- Cut the chicken in half and debone. Place the garlic in 1/4 cup of the oil and saute until tender. When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining 3/4 cup of oil. Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator.
- Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft. Reserve.
- Simmer the sour orange juice over the low heat until syrupy. Add the chicken stock and cook until lightly thickened. Reserve.
- Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork. Saute the yucca in the remaining 3 tbsp olive oil until crispy. Add the onions and the reserved garlic confit.
- Drain the yucca mixture well and place on a plate with the chicken. Cover with the orange mixture.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 37.4 g, Cholesterol 97.2 mg, Fat 60.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 10.8 g, Sodium 222.7 mg, Sugar 9.7 g
GARLIC-BUTTER RUBBED CHICKEN WITH ROASTED ORANGES AND RED ONIONS
The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
- Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
- Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
- Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
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FRENCH ONION CHICKEN {EASY ONE PAN RECIPE} – …
From wellplated.com
4.9/5 (10)Total Time 1 hrCategory DinnerCalories 583 per serving
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
- Place the onions, bread cubes, and garlic cloves in a large bowl. In a small heatproof bowl or liquid measuring cup, melt the butter. Whisk the olive oil, mustard, and 1/2 teaspoon kosher salt in with the butter, then pour over the onion-bread mixture. Toss to coat as evenly as possible. Turn the mixture out onto the prepared baking sheet. Spread into an even layer.
- Nestle the chicken pieces into the onion mixture. It can overlap the onions a little, but make sure it does not cover the bread. Sprinkle the chicken with the remaining 1 teaspoon salt and pepper.
- Bake for 15 minutes, then remove the pan from the oven and carefully turn the bread cubes. Return to the oven and bake until the bread is deeply golden and the chicken registers 160 degrees F on an instant-read thermometer inserted at the thickest part, about 15 additional minutes for smaller pieces and 20 to 25 minutes for larger pieces. If some chicken pieces cook more quickly than others, remove the cooked pieces to a plate and cover to keep them warm, then return the pan to the oven and continue baking until all of the chicken is cooked through.
MOJO BUTTERFLIED ROAST CHICKEN - GARLIC & ZEST
From garlicandzest.com
4.5/5 (6)Total Time 1 hrCategory Main CourseCalories 258 per serving
- Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
- Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
- Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
- Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
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