Best 4 Buffet Roast Chicken Recipes
Succulent, juicy, and bursting with flavor, our featured dish is a testament to culinary expertise. This buffet roast chicken is not just any ordinary roasted fowl; it's a masterpiece that will tantalize your taste buds and leave you craving for more. The crispy golden skin envelops tender and succulent meat, infused with aromatic herbs and spices that create a symphony of flavors in every bite.
There's more to this article than just the classic roast chicken recipe. We've curated a collection of delectable recipes that take this dish to new heights. From the tangy and refreshing Salsa Verde to the rich and flavorful Pan Gravy With Roasted Chicken Drippings, these recipes will elevate your roast chicken experience.
For those who love a bit of heat, the Spicy Brine will add a fiery kick to your chicken, while the Herb Butter Stuffed Under the Skin will infuse it with a delightful herbal aroma. And if you're looking for sides to complement your main course, try the Roasted Garlic Herb Potatoes and the Roasted Brussels Sprouts With Balsamic Glaze. These recipes are not just delicious, they're also easy to follow, making them perfect for home cooks of all skill levels.
In this article, you'll find everything you need to create a mouthwatering buffet roast chicken spread that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a feast fit for a king.
BUFFET ROAST CHICKEN
Make and share this Buffet Roast Chicken recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, cream together butter, half the tarragon and all the lemon rind; set aside.
- Wipe chicken inside and out and pat dry. Sprinkle cavity lightly with remaining tarragon and salt and pepper to taste.
- Working from the neck of the chicken, gently but firmly slide hand between skin and flesh to separate, careful not to tear the skin.
- Using hands, evenly spread creamed mixture in the space between the skin and the breast meat. Pull skin back in place. Truss legs and wings with string. Brush with melted buter.
- Place onion, carrot and celery in bottom of roasting pan. Set chicken on top and pour in stock. Cover loosly with foil and roast in 400F oven about 1 1/4 hours or until tender; baste with pan juices every 20 minutes.
- With each basting turn to another side, first breast down, then on one sider, then the other.
- Finish cooking with breast up and remove foil during last 10 minutes of cooking (chicken should be well browned).
- Remove from pan and let cool. Refrigerate before carving. Serve slightly chilled or at room temperature.
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.
JIMMY BUFFETT'S BARBADOS STYLE CHICKEN
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the Sauce:
- In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
- Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
- For the chicken:
- Preheat the oven to 400 degrees F.
- Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
- Remove from the oven.
- Cuban Bread:
- While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
- Preheat the broiler.
- Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.
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:
- Use a whole chicken: A whole chicken is more flavorful and juicy than chicken breasts or thighs.
- Brine the chicken: Brining the chicken in a mixture of water, salt, and sugar helps to keep it moist and flavorful.
- Roast the chicken at a high temperature: Roasting the chicken at a high temperature helps to create a crispy skin and juicy meat.
- Use a meat thermometer: A meat thermometer is the best way to ensure that the chicken is cooked to the proper temperature.
- Let the chicken rest before carving: Letting the chicken rest before carving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Buffet roast chicken is a delicious and easy-to-make dish that is perfect for any occasion, especially buffet-style parties. With a few simple tips, you can create a perfectly roasted chicken that is sure to impress your guests. So next time you're looking for a delicious and festive dish, give buffet roast chicken a try. You won't be disappointed!
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