Best 4 Camembert Roast Chicken Recipes

PERFECT ROAST CHICKEN

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.

CAMEMBERT ROAST CHICKEN

Steps:

• Preheat oven to 180dc. Stuff chicken with cheese and herbs.
• Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer.
• Remove chicken to a serving platter and cover to keep warm.
• Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse.
• Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken.
• Serve slices of chicken with potatoes and steamed vegetables.

CAMEMBERT CHICKEN

Steps:

• Cut a pocket in the thick part of the chicken breasts.
• Stuff with the cheese.
• Season the flour with salt and pepper.
• Coat chicken in flour, being careful with the stuffing.
• Then in egg.
• Then in the combined crumbs and nuts.
• Ensure that it is well coated.
• Cover and refrigerate for at least half an hour.
• Preheat oven to 200C.
• Line a tray with baking paper and place chicken on it.
• Spray with olive oil spray or lightly drizzle with oil.
• Bake for 15mins.
• Turn over and cook a further 5 mins.

MY FAVORITE SIMPLE ROAST CHICKEN

Steps:

• Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
• Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
• Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
• Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.