Best 5 Mark Bittmans Basic Roast Chicken Parts With Variations Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable simplicity of Mark Bittman's Basic Roast Chicken Parts with Variations, a culinary symphony that elevates the ordinary into the extraordinary. This comprehensive guide unveils a world of flavor, versatility, and culinary exploration, beckoning home cooks and food enthusiasts alike to embark on a journey of taste.

From the classic Whole Roasted Chicken, a centerpiece fit for any occasion, to the succulent Roasted Chicken Breast with Herbs, promising a symphony of savory aromas, this article presents a panorama of culinary artistry. Discover the secrets behind achieving perfectly crisp skin and tender, juicy meat in the Roasted Chicken Thighs with Vegetables, a dish that celebrates both simplicity and hearty satisfaction.

For those seeking a lighter option, the Roasted Chicken Wings with Spicy Glaze offers a tantalizing balance of heat and tang. And for a unique twist, the Roasted Chicken with Lemon and Garlic invites you to explore a Mediterranean-inspired delight, its zesty notes dancing upon the palate.

Each recipe is meticulously crafted to empower home cooks of all skill levels to replicate these culinary masterpieces in their own kitchens. Detailed instructions, insightful tips, and variations galore ensure a successful and enjoyable cooking experience. Embrace the art of roasting chicken parts and elevate your culinary repertoire with Mark Bittman's Basic Roast Chicken Parts with Variations.

Let's cook with our recipes!

MARK BITTMAN'S BASIC ROAST CHICKEN PARTS WITH VARIATIONS



Mark Bittman's Basic Roast Chicken Parts With Variations image

The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you'll never get tired of, because you can change the flavoring every time you make it. From Mark Bittman's cookbook," How to Cook Everything" (10th Edition).

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

1/4 cup extra virgin olive oil or 1/4 cup butter
1 whole chickens, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces or 1 any combination chicken parts
salt & freshly ground black pepper
1/4 cup sage (optional) or 1/4 cup a combination herbs (optional)

Steps:

  • Heat the oven to 450°F Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
  • After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you're using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
  • Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
  • ROAST CHICKEN PARTS WITH BLACK BEANS VARIATION: First, soak 2 tablespoons fermented black beans in water, sherry, or wine to cover. In place of the butter or olive oil, use peanut oil or a neutral oil, like grapeseed or corn. Mix together 1 tablespoon minced garlic, 2 minced scallions, 1 teaspoon minced fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sugar or honey. Drain the black beans and add them to this mixture; thin it to a paste, if necessary, with a little more soy sauce. In Step 1, spread a little of this mixture all over the raw chicken and put the chicken in the roasting pan; return the pan to the oven. Proceed with Steps 2 and 3, using the soy-based mixture for basting in place of the herb mixture.
  • MORE VARIATIONS: You can combine these ideas at will; it's hard to go wrong here. Add with the chicken at the beginning of cooking unless otherwise specified. (1) Add a few sprigs of a stronger herb like thyme, sage, oregano, or rosemary. (2) Add several (or many!) cloves of garlic. (3) Add a cup or so of chopped onion, shallot, or leek. (4) Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting. (5) Add a lot of hot dried chiles, a couple of roasted, soaked, and chopped milder chiles, or both. (6) Add 2 or 3 lemons (oranges and limes are good too), cut in half; when the chicken is done, squeeze the hot lemon juice over it. (7) Use peanut oil instead of olive oil and add several slices of ginger and garlic after turning the chicken skin side up again. When chicken is done, drizzle with soy sauce and dark sesame oil, then garnish with scallions and/or cilantro. (8) Use Compound Butter, Flavored Oil, or Vinaigrette from the beginning of the cooking or as a basting sauce during cooking. (9) Rub the chicken with 1/2 cup or so of Pesto or any other herb paste from the beginning of the cooking. (10) Stir in a dollop of grainy French-style mustard when the chicken is done. (11) Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again. (12) Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving. (13) Stir a couple tablespoons of any curry powder into a cup of yogurt or coconut milk and spoon or brush it on as a basting sauce during cooking.

MARK BITTMAN'S ROAST CHICKEN PARTS WITH BUTTER OR OLIVE OIL (PLU



Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu image

This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts." If you come up with a better name, I hope you'll share it with the rest of us!

Provided by Lorraine of AZ

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup extra-virgin olive oil or 1/4 cup butter
1 whole chicken, 3-4 lbs., trimmed of excess fat and cut into 8 pieces
salt & freshly ground black pepper
1/4 cup any mild green herbs, i.e. parsley, dill, basil, sage (optional)

Steps:

  • Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
  • After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
  • Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
  • Variations:
  • Add several cloves of garlic (20 wouldn't be too many).
  • Add a cup or so of chopped onion, shallot, or leek.
  • Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
  • Add 2-3 lemons (oranges and limes are good, too). When the chicken is done, squeeze the hot lemon juice over it.
  • Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
  • Stir in a dollop of grainy French-style mustard when the chicken is done.
  • Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
  • Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.

GARLIC & THYME-ROASTED CHICKEN PARTS WITH MUSTARD CROUTONS



Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons image

This easy and delicious recipe is from Melissa Clark's new cookbook, "In the Kitchen with A Good Appetite". The drippings from the chicken add a fabulous flavour to the bread underneath which crisps while roasting. Serve with a salad or vegetable for a complete meal. NOTE: You must use a heavy-bottomed roasting pan. No aluminum--you'll just end up burning the bread.

Provided by blucoat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

country bread, ciabatta or other sturdy bread, preferably stale and sliced 1/2 inch thick
Dijon mustard, as needed
extra virgin olive oil, as needed
1 1/2 teaspoons kosher salt, more as needed
1 (4 -5 lb) chicken, cut into 8 serving pieces, rinsed and patted dry
1 head garlic, separated into cloves (but not peeled)
1 bay leaf, torn into pieces
1/2 bunch thyme, sprigs

Steps:

  • Preheat oven to 425°F Lay the bread slices in the bottom of a heavy-duty roasting pan in one layer. Brush with mustard, drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Season the chicken all over with salt and pepper and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scatter the garlic cloves, bay leaf, and thyme over the chicken and drizzle everything with more oil (take care to drizzle the garlic cloves).
  • Roast the chicken until it's lightly browned and the thigh juices run clear when pricked with a knife, about 50 minutes. If you like, you can crisp the skin by running the pan under the broiler for a minute, though you might want to rescue the garlic cloves before you do so they don't burn (if you don't plan to eat them, it doesn't matter so much). Serve the chicken with pieces of bread from the pan.

ROAST CHICKEN



Roast Chicken image

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.

Provided by Mark Bittman

Categories     dinner, easy, weeknight, main course

Time 1h

Yield 4 servings

Number Of Ingredients 3

1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
  • Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams

HERB ROASTED CHICKEN PARTS



Herb Roasted Chicken Parts image

Found this delicious recipe in a basic cookbook and have really made great use of it! It is super easy on a busy night or when having company over. If you're using more than one pack of chicken, just increase the amount of oil and herbs used. Everything else remains the same.

Provided by HappyWife313

Categories     Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 chicken thighs or 4 -6 chicken drumsticks
1/4 cup extra virgin olive oil
1/2 cup dried herbs (I usually use parsley, basil and dill)
salt & pepper

Steps:

  • Leave skin on chicken and season lightly with salt and pepper.
  • Set oven to 450 degrees. Once hot, spread tablespoon of oil or butter in pan and place in oven for 1 minute.
  • Add chicken skin side up. Cook for 15 minutes.
  • Mix 1/4 cup of extra virgin olive oil and a 1/2 cup of green herbs.
  • Remove pan from oven and spoon 1/3 of herb mixture on top of chicken. Flip chicken over (skin side down) and coat with another 1/3 of herb mixture. Place back in oven for 10 minutes.
  • Remove pan once more and flip chicken back to skin side up. Add the remaining herb mixture and cook for an additional 10-15 minutes.
  • Enjoy!

Tips:

  • Brine the chicken parts for 30 minutes to 2 hours before roasting. This will help to keep them moist and flavorful.
  • Use a variety of seasonings to flavor the chicken. Some good options include salt, pepper, garlic powder, onion powder, paprika, and thyme.
  • Roast the chicken parts at a high temperature (425 degrees Fahrenheit) for 20-30 minutes, or until they are cooked through.
  • Let the chicken parts rest for 10 minutes before serving. This will help them to retain their juices.

Conclusion:

Mark Bittman's Basic Roast Chicken Parts with Variations is a versatile and delicious recipe that can be easily customized to suit your taste. Whether you're looking for a simple weeknight meal or a special occasion dish, this recipe is sure to please.

Related Topics