Scarborough Roasted Chicken Recipes

Steps:

• 1. Preheat oven to 350 degrees. Pull out a 9x13 baking pan. You can roast the chicken on a rack or straight in the pan. Either way works fine. Chef's choice.
• 2. In a small bowl, mix the sage, rosemary, thyme, and parsley. Add the salt and pepper. Mix well. Measure out 2 tsp. of spice mixture into another small bowl. (You should have 2 small bowls of spice mixture.)
• 3. Take one of the small bowls of spices and cream in the 2 T butter with a fork. Blend well.
• 4. Peel and slice the garlic. Slice the lemon in half and set aside.
• 5. Prep the chicken. Remove the extras, the liver, heart and gizzards. Trim off the extra fat pieces near the bottom. Place the chicken in the pan. Now, loosen the skin over the breasts and legs. You can slide your fingers in under the skin or use a wooden spoon.
• 6. Place half of the sliced garlic in the cavity of the chicken. Slide the rest of the sliced garlic under the chicken skin, spreading it over the breasts and legs.
• 7. Using your fingers, spread the herb/butter under the skin. You can use a spoon or knife, but be careful not to puncture the skin.
• 8. Squeeze half of the lemon over the chicken. Squeeze the other half into the cavity of the chicken. Put 1 tsp. of the spice mixture into the chicken cavity. Tuck the used lemon halves into the chicken cavity. Sprinkle the remaining spice mixture over the chicken.
• 9. Place the chicken in the preheated oven. Roast for 1 &1/2 to 2 hours. Check the chicken at 90 minutes to see if it is done. If the chicken isn't done, put it back in the oven for another 30 minutes.If the leg joints move loosely, that's a good sign. Or you can use a meat thermometer. The chicken should register 165 degrees. Let the chicken rest for ten minutes. Enjoy!
• 10. Notes: I usually buy fryers, not roasters. When I prep a chicken, I remove the wrapper, then rinse the chicken off with water and pat it dry with a paper towel. You can cook the chicken liver, heart and gizzards if you like. Fresh lemon juice is the best. Reconstituted will work but fresh is best.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
• Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
• Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 459
• Protein: 34g
• Carbohydrates: 76g
• Fat: 5g
• Cholesterol: 75mg
• Sodium: 54mg
• Fiber: 4g

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

Steps:

• Brown chicken and garlic in a small amount oil in a large frying pan.
• Sprinkle herbs, onion salt and pepper on top of chicken.
• Pour wine over chicken and herbs.
• Wash and cut lemon in half.
• Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
• Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
• Serve chicken with a wild rice mixture, spooning the liquid over the the rice.