Best 6 Anna Maries Roast Chicken Recipes

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**Anna Marie's Roast Chicken: A Culinary Delight**

In the realm of culinary artistry, few dishes hold a place of reverence quite like the roast chicken. With its golden-brown, crispy skin, succulent and flavorful meat, and tantalizing aroma, roast chicken has captivated taste buds for centuries. Anna Marie's Roast Chicken recipe elevates this classic dish to new heights, offering a symphony of flavors and textures that will delight even the most discerning palate. From the traditional roast chicken with its classic herb and butter stuffing to variations that incorporate unique ingredients and cooking techniques, this article presents a diverse collection of roast chicken recipes that cater to every taste and preference. Whether you're a seasoned home cook or just starting your culinary journey, Anna Marie's Roast Chicken recipes will guide you in creating a memorable and mouthwatering dish that will become a staple in your kitchen repertoire.

Here are our top 6 tried and tested recipes!

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.

MARIE'S ROAST CHICKEN



Marie's Roast Chicken image

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) whole chicken, apprx
1 stalk celery
2 cloves garlic, minced
1 medium onion, sliced
4 sprigs parsley
salt and pepper
4 tablespoons melted butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle salt and pepper inside and outside of chicken.
  • Place celery, garlic, onion and parsley in cavity of chicken.
  • Brush all over with butter.
  • Cut up additional celery and onion and place under chicken.
  • Place in roasting pan and bake at 450 for 15 minutes.
  • Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
  • Drippings make wonderful gravy.

Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5

ANNA MARIE'S SESAME CHICKEN



Anna Marie's Sesame Chicken image

Make and share this Anna Marie's Sesame Chicken recipe from Food.com.

Provided by tuttifrutti1

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs chicken pieces
2 eggs, slightly beaten
1 cup milk
1 cup flour
1 teaspoon baking powder
2 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1/2 cup nuts, chopped
1/2 cup sesame seeds
1 cup butter

Steps:

  • Dip chicken pieces into the slightly beaten eggs, mixed with milk.
  • Mix together flour, baking powder, salt, paprika, pepper, nuts and sesame seeds
  • Dredge chicken pieces into above mixture.
  • Melt butter in shallow baking pan.
  • Put coated chicken pieces in pan, turnng to butter on both sides.
  • Bake at 400 degrees for 30 minutes, turning over and baking for another 30 minutes or until tender.

Nutrition Facts : Calories 1249.5, Fat 100.1, SaturatedFat 42.7, Cholesterol 391.6, Sodium 1907.7, Carbohydrate 36.3, Fiber 4.8, Sugar 1.2, Protein 53.6

SPRING ONE-POT ROAST CHICKEN



Spring one-pot roast chicken image

Add a springtime twist to this Sunday roast with radishes and whole spring onions, and a creamy sauce made using mascarpone, tarragon and lemon

Provided by Anna Glover

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 12

1 ½kg whole chicken
250g mascarpone
½ small lemon , zested and juiced
small bunch of tarragon , finely chopped
3 tbsp olive oil
800g new potatoes , halved if large
1 garlic bulb , halved
200g radishes , halved if large
½ bunch of spring onions , trimmed
150ml chicken stock
200g frozen peas , defrosted
100g spring greens , shredded

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
  • Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
  • Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
  • Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
  • Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
  • Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.

Nutrition Facts : Calories 950 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.7 milligram of sodium

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

ANNA MARIE'S ROAST CHICKEN



Anna Marie's Roast Chicken image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 19

1 small onion
2 stalk s of celery
2 carrots
1 potato
1 turnip
Mushrooms
1 lemon
Olive oil
Salt & pepper
Garlic cloves, as many as you want
Thyme
Paprika
Garlic powder
Onion powder
Poultry Seasoning
Sage
1 whole chicken
1/2 stick butter
1/2 cup white wine

Steps:

  • Preheat oven 350°F. Line baking pan with foil. Peel and chop vegetables, thinly slice 1/2 of lemon. Put vegetables and lemon slices in pan, drizzle lightly with olive oil, sprinkle with salt and pepper to taste. Stir vegetables around to coat evenly.
  • In a bowl mix together all spices (measure to taste). Rinse chicken. Rub seasonings inside and out of chicken also under skin of breast. Cut up butter into 6 pieces. Take 2 pieces of butter, place one under skin of each breast. Push in a clove of garlic too. Place chicken on top of vegetables. Place rest of butter over breast, and legs and inside cavity. Juice 1/2 lemon over chicken and put peel into cavity. Pour wine over vegetables.
  • Bake till brown and done; check after 1 hour. Cut skin holding legs and put back until juices run clear.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Choose the right chicken: Look for a free-range or organic chicken for the best flavor and texture.
  • Prepare your chicken: Rinse the chicken inside and out and pat it dry. Season the chicken generously with salt and pepper, both inside and out.
  • Roast your chicken: Place the chicken breast-side up in a roasting pan. Add some vegetables to the pan, such as potatoes, carrots, and onions. Roast the chicken in a preheated oven at 400 degrees Fahrenheit for 1 hour and 15 minutes, or until the chicken is cooked through.
  • Let your chicken rest: After roasting, let the chicken rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
  • Serve your chicken: Carve the chicken and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or stuffing.

Conclusion:

Anna Marie's Roast Chicken is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crispy skin, juicy meat, and flavorful vegetables, this dish is sure to be a hit with your family and friends.

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