Best 2 Buds Sunday Roast Chicken Recipes

Indulge in a delectable Sunday feast with our tantalizing roast chicken recipe, meticulously crafted to deliver a golden-brown, crispy skin and succulent, flavorful meat. This culinary masterpiece is accompanied by a medley of irresistible side dishes, including fluffy Yorkshire puddings, crispy roast potatoes, tender steamed vegetables, and a rich, savory gravy that ties all the elements together. Prepare to embark on a culinary journey that will leave your taste buds dancing with delight.

Here are our top 2 tried and tested recipes!

SUNDAY ROAST CHICKEN

Sunday Roast Chicken image

This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium fennel bulb
5 large carrots, cut into 1-1/2-inch pieces
1 large white onion, quartered, divided
1 medium lemon
3 garlic cloves, minced
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 broiler/fryer chicken (4 pounds)
2 garlic cloves
1 cup orange juice

Steps:

Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

BUD'S SUNDAY ROAST CHICKEN

Bud's Sunday Roast Chicken image

This is a family Sunday roast chicken recipe shared with us by Norma Darden, owner of Miss Mamie's and Miss Maude's restaurants in the Harlem neighborhood of New York City. The mustard sauce is also delicious spread on steaks before they're grilled.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

3 sprigs fresh rosemary
3 cloves garlic
2 tablespoons yellow mustard
1 lemon, halved crosswise
2 two-and-a-half- to three-pound chickens, rinsed and patted dry
2 stalks celery, cut in half crosswise
1 small onion, quartered
Salt and freshly ground pepper
1 cup dry white wine, plus more if needed

Steps:

Preheat oven to 375 degrees. Finely chop the leaves of one sprig rosemary and one clove garlic. In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity. Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic. Rub chickens all over with mustard mixture, and season with salt and pepper. Place on a rack in a large roasting pan. Sprinkle all over with wine. Pour remaining wine into roasting pan.
Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours. Add water or wine as additional basting juices are needed. Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat. Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

Tips:

Choose the right chicken: Look for a free-range, organic chicken for the best flavor and texture.
Dry the chicken thoroughly: This will help the skin crisp up.
Season the chicken generously: Use a flavorful blend of herbs and spices, such as rosemary, thyme, paprika, and garlic powder.
Roast the chicken on a wire rack: This will allow the air to circulate all around the chicken, resulting in evenly cooked meat.
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, resulting in more tender and flavorful chicken.

Conclusion:

Sunday roast chicken is a classic dish that is perfect for a special occasion or a simple family meal. With a little planning and effort, you can create a delicious and memorable meal that everyone will enjoy. So next time you're looking for an easy and delicious recipe, give this Sunday roast chicken a try. You won't be disappointed!