Best 4 Best Of Both Worlds Roast Chicken Recipes
**Savor the Best of Both Worlds: Roast Chicken Recipes That Combine Crispy Skin and Succulent Meat**
Indulge in a culinary journey that brings together the crispy crunch of roasted skin and the succulent tenderness of chicken meat. Our collection of roast chicken recipes offers a delightful symphony of flavors, textures, and aromas that will tantalize your taste buds. From classic preparations to innovative twists, these recipes cater to every palate, ensuring a memorable dining experience. Get ready to embark on a culinary adventure that will leave you craving more.
**Classic Roast Chicken:** Experience the timeless elegance of a traditional roast chicken, where perfectly seasoned chicken yields crispy golden skin and juicy, flavorful meat.
**Crispy Herb and Lemon Roast Chicken:** Elevate your taste buds with a zesty twist on a classic. This recipe infuses the chicken with a vibrant blend of herbs, lemon zest, and garlic, resulting in a burst of aromatic flavors in every bite.
**Honey Garlic Butter Roast Chicken:** Treat yourself to a delectable harmony of sweet and savory. This recipe features a luscious honey garlic butter glaze that caramelizes on the chicken, creating an irresistible combination of crispy and succulent.
**Roasted Chicken with Vegetables:** Take your roast chicken to new heights by adding a medley of colorful vegetables. Roasted carrots, potatoes, and Brussels sprouts complement the chicken beautifully, creating a wholesome and visually appealing dish.
**Spatchcock Roast Chicken:** Discover a unique take on roast chicken with this spatchcock technique. Butterflying the chicken allows for even cooking and results in a crispy, evenly browned skin.
**Roast Chicken with Bacon and Beer:** Indulge in a hearty and flavorful twist on roast chicken. This recipe incorporates crispy bacon and a rich beer-based sauce, adding depth and complexity to the dish.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can achieve mouthwatering results. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your family and friends clamoring for more.
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 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
DOUBLE ROAST CHICKEN
Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 2 chickens
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
- Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
Tips:
- Brine the chicken: This step is optional, but it helps to keep the chicken moist and flavorful. Simply dissolve 1/2 cup of salt in 4 cups of water and submerge the chicken in the brine for 1 hour.
- Use a combination of herbs and spices: This will give the chicken a more complex flavor. Some good options include thyme, rosemary, garlic, paprika, and cumin.
- Roast the chicken at a high temperature: This will help to create a crispy skin. Roast the chicken at 425°F for 1 hour, or until the internal temperature reaches 165°F.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for 10-15 minutes before carving.
Conclusion:
This Roast Chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. The combination of herbs and spices gives the chicken a complex flavor, and the crispy skin is sure to please everyone at the table. Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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