Best 3 Fantastic Roasted Chicken Recipes
**Discover the Culinary Delights of Roasted Chicken: A Journey Through Flavorful Recipes**
Embark on a tantalizing culinary adventure with our exquisite collection of roasted chicken recipes. From the classic and comforting to the innovative and adventurous, our diverse selection caters to every palate and occasion. Indulge in the timeless allure of a golden-brown roasted chicken, perfected with simple yet aromatic herbs and spices. Elevate your taste buds with a zesty lemon and garlic roasted chicken, bursting with citrusy brightness. Transport yourself to the vibrant streets of Mexico with a flavorful Mexican-style roasted chicken, infused with a blend of aromatic spices and smoky chipotle peppers. Craving a touch of sophistication? Try our elegant rosemary and white wine roasted chicken, where the delicate herb notes blend harmoniously with the rich flavors of white wine. And for a unique twist, explore our tantalizing recipe for roasted chicken with a crispy parmesan crust, adding a delightful crunch to every bite. With our comprehensive guide, you'll discover the art of roasting chicken to perfection, ensuring a juicy, succulent, and incredibly flavorful dish every time.
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
FANTASTIC ROASTED CHICKEN
This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
- While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.
FANTASTIC ROASTED CHICKEN
This is one of the first "nice" recipes that I made when I started getting into cooking. Jamie Oliver (the Naked Chef) made this on his show one day, and I had to get the recipe. Made a few changes for us, and we both love it. I have not ever used Parma or prosciutto when I make it, and have used a regular ham instead. Also, I have skipped the potatoes and just had the chicken. Really Good! Enjoy.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven and an appropriately sized roasting pan to 425°F.
- Wash your chicken inside and out and pat dry with paper towels.
- Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin.
- With a peeler (or a zester), remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side.
- Then tear up your prosciutto (or whatever ham you choose to use) and add into a bowl with the lemon skin, garlic and thyme (I have done this in my food processor before to get the ham pieces small).
- Season with salt and pepper to taste, and then mix it all into the butter.
- Push this into the space you have made between the meat and the skin - rub and massage any that's left over in and around the bird.
- Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.
- Cut the peeled lemon in half and push it into the cavity.
- Then put your chicken in the hot roasting pan and roast in the preheated oven for 20 minutes.
- While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain.
- Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the pan, awaiting your potatoes.
- Normally I put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while I toss and coat the vegetables in the butter.
- Put the chicken back on top of the vegetables and cook for around 30-40 minutes.
- Leave to stand for 10 minutes.
Nutrition Facts : Calories 579.5, Fat 37.2, SaturatedFat 17, Cholesterol 134.4, Sodium 254.5, Carbohydrate 37.6, Fiber 5, Sugar 2, Protein 24.7
Tips:
- Use a whole chicken: This will give you more flavor than using just chicken breasts or thighs.
- Dry the chicken thoroughly before roasting: This will help the skin crisp up.
- Season the chicken generously with salt and pepper: This will help to enhance the flavor of the chicken.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
- Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more tender.
Conclusion:
Roasted chicken is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can create a delicious roasted chicken that your family and friends will love. So next time you're looking for a simple and flavorful meal, give roasted chicken a try!
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