Best 3 Moms Roast Chicken Recipes

**Aromatic and succulent roast chicken, a classic dish loved by families worldwide, takes center stage in this culinary exploration. Discover the secrets to creating the perfect roast chicken with our diverse collection of recipes, each offering a unique twist on this timeless dish. From the classic herb-roasted chicken to the tantalizing orange-glazed chicken and the flavorful Mediterranean-inspired chicken, our recipes cater to various taste preferences and dietary restrictions. Whether you're a seasoned chef or a home cook seeking a comforting and delicious meal, let us guide you through the art of roasting a chicken that will leave your taste buds craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S ROAST CHICKEN

Mom's Roast Chicken image

This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional

Steps:

Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

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

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

MOM'S CHICKEN

Mom's Chicken image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

Tips:

Choose the right chicken: Opt for a whole chicken that is between 3 and 4 pounds for optimal roasting results.
Pat the chicken dry: Before seasoning and roasting, ensure that the chicken is thoroughly dried inside and out. This promotes even browning and crispy skin.
Season generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to enhance the chicken's flavor. Don't be afraid to season liberally, as the chicken can absorb quite a bit of seasoning.
Use aromatics: Place aromatics such as onions, carrots, celery, and garlic in the roasting pan to infuse the chicken with savory flavors.
Roast the chicken at high temperature: Start by roasting the chicken at a high temperature of 425°F (220°C) for 15 minutes. This will help crisp up the skin and seal in the juices.
Reduce the temperature and continue roasting: After the initial 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting the chicken for an additional 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the chicken rest before carving: Once the chicken is roasted, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

In conclusion, roasting a chicken is a classic and versatile cooking technique that yields delicious and satisfying results. By following these tips and the step-by-step instructions provided, you can achieve perfectly roasted chicken every time. Remember to choose a high-quality chicken, season it generously, use aromatics, roast at the proper temperature, and let the chicken rest before carving. With a little practice, you'll be able to impress your family and friends with your culinary skills and enjoy a flavorful and succulent roasted chicken that will become a staple in your home cooking repertoire.