HERB ROASTED WHOLE CHICKEN
Make and share this Herb Roasted Whole Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Whole Chicken
Time 1h10m
Yield 1 Whole roasted chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
TRINI STYLE CHICKEN
This is a Trinidadian style chicken with bok choy. It is tasty and easy to make.
Provided by KIMMY_75
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
- Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
- Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 7.2 g, Cholesterol 88.4 mg, Fat 43.5 g, Fiber 0.7 g, Protein 22.6 g, SaturatedFat 12.2 g, Sodium 1089.8 mg, Sugar 5.2 g
HERB ROASTED CHICKEN
Robust herbs slipped under the skin of a whole roasting chicken add hearty flavor to one of winter's most venerable dishes.
Provided by MarieRynr
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
- Season inside and out with salt and pepper.
- In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
- Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
- Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
- Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
- Truss the chicken by tying the legs together with kitchen string.
- Brush the chicken with the melted butter.
- Place the chicken on it's side on an oiled roasting rack in a roasting pan.
- Roast for 20 minutes.
- Turn the chicken onto it's other side and roast for another 20 minutes.
- Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
- 15 to 20 minutes longer.
- Remove the chicken from the oven and transfer to a platter.
- Cover loosely with aluminum foil and let stand for 10 minutes before carving.
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