Best 5 Abbeys Best Roast Chicken Recipes
Abbey's succulent roast chicken is a culinary masterpiece, tantalizing taste buds with its tender, juicy meat and crispy, golden-brown skin. This classic dish is elevated by a flavorful blend of herbs and spices, including rosemary, thyme, garlic, and paprika, which infuse the chicken with an aromatic essence. The chicken is roasted to perfection, resulting in a succulent and moist texture that simply melts in your mouth. Accompanying the main course are three delectable recipes: a creamy and tangy lemon sauce that complements the chicken's savory flavors, a refreshing and crunchy fennel and orange salad that adds a vibrant touch, and a rich and velvety mashed potato that offers a comforting and hearty side dish. Get ready to embark on a culinary journey as we delve into the secrets of Abbey's best roast chicken and its accompanying recipes.
Here are our top 5 tried and tested recipes!
CRISPY ROAST CHICKEN
Classic and delicious, this roast chicken recipe will shine on the table fresh from the oven, served with any side. And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.
Provided by EatingWell Test Kitchen
Categories Healthy Whole Chicken Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Let stand at room temperature 30 minutes.
- Preheat oven to 425F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
- Roast in preheated oven until a thermometer inserted in thickest portion of breast registers 165F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.
Nutrition Facts : Calories 236 calories, Fat 11 g, Protein 32 g, SaturatedFat 4 g, Sodium 415 mg
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
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.
THE BEST ROAST CHICKEN
We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It's perfect in its simplicity. Along the way we found that olive oil - not butter - creates the best golden-brown skin.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
- Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
- Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
- Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
- Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
- Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
Tips:
- Use a whole chicken: This will give you the most flavorful and juicy roast chicken.
- Pat the chicken dry before roasting: This will help the skin crisp up.
- Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices.
- Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook through quickly.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Abbey's Best Roast Chicken is a simple but delicious recipe that is perfect for any occasion. The chicken is roasted with a variety of herbs and spices, which gives it a flavorful and juicy taste. The skin is crispy and golden brown, and the meat is tender and moist. This recipe is sure to become a favorite in your household.
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