Best 3 Roast Chicken For Les Paresseux Recipes

**Roasted chicken:** A classic dish that's easy to make and loved by all. This article provides three delicious recipes for roast chicken, each with its own unique flavor profile. The first recipe is a classic roast chicken with garlic and herbs, a simple yet flavorful dish that's perfect for any occasion. The second recipe is a spicy roast chicken with chili and cumin, a flavorful and aromatic dish that's sure to please those who like a bit of heat. The third recipe is a lemon and herb roast chicken, a bright and refreshing dish that's perfect for a summer meal. All three recipes are easy to follow and require minimal prep time, making them perfect for busy weeknights or lazy weekends. So fire up your oven and get ready to enjoy a delicious and satisfying roasted chicken dinner tonight!

Here are our top 3 tried and tested recipes!

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.

ROAST CHICKEN FOR LES PARESSEUX

Roast Chicken for Les Paresseux image

Make and share this Roast Chicken for Les Paresseux recipe from Food.com.

Provided by ratherbeswimmin

Categories Whole Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

olive oil
1 thick slice bread (or 2 slices baguette)
1 (4 1/2-5 lb) whole chickens, at room temperature
salt
fresh ground black pepper
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
1 head of garlic, cut horizontally in half, unpeeled
2/3 cup dry white wine
4 baby potatoes, scrubbed and quartered
2 carrots, trimmed, peeled, and cut into thick chunks
4 shallots, left whole (or 1 onion, quartered)

Steps:

Center a rack in the oven; preheat to 450°.
Rub the inside of a Dutch oven or other large high-sided casserole with oil and place the bread in the.
center of the pot.
Season the chicken inside and out with salt and pepper.
Put half a sprig of each herb and half of the garlic inside the cavity.
Put the chicken in the pot, resting it on the bread.
Put the other garlic half in the pot, along with the remaining herbs, and pour in a few tablespoons of oil and the wine.
Slide the pot into the oven.
Roast chicken for 45 minutes.
Toss the potatoes, carrots, and shallots with enough olive oil to give them a shine, season generously with salt and pepper and scatter them around the chicken.
Roast the chicken undisturbed for about 45 minutes more, a total of about 90 minutes or until the skin is crackly and crisp and the juices run clear when you pierce the thickest part of the thigh with the top of a knife.
Remove the chicken from the oven.
Leave the chicken in the pot for 5-10 minutes to rest.
Transfer chicken and vegetables to platter; carve and serve.

Nutrition Facts : Calories 899.5, Fat 52.5, SaturatedFat 15, Cholesterol 240.6, Sodium 278, Carbohydrate 36.5, Fiber 5.1, Sugar 3.9, Protein 60.6

PASSOVER ROAST CHICKEN

Passover Roast Chicken image

A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.

Provided by My Food and Family

Categories Recipes

Time 2h50m

Yield Makes 8 servings.

Number Of Ingredients 11

Ingredients

3 matzos, broken into small pieces
1/2 cup chicken broth, warmed
3/4 cup dried apricots, finely chopped
1/4 cup (1/2 stick) margarine, divided
1 onion, chopped
2 stalks celery, chopped
2 eggs, lightly beaten
3/4 cup pecan pieces, toasted
2 Tbsp. matzo meal
1 whole chicken (about 5 lb.)
1/2 tsp. eachground black pepper and ground thyme

Steps:

Heat oven to 350°F.
Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with pepper and thyme.
Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.

Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 140 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

Tips:

Choose the right chicken: A 3-4 pound (1.4-1.8 kg) whole chicken is ideal for roasting. Look for a chicken that is plump and has moist skin.
Prep the chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Season the chicken inside and out with salt and pepper.
Roast the chicken: Preheat your oven to 400°F (200°C). Place the chicken breast-side up in a roasting pan and add 1 cup of water to the bottom of the pan. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Serve the chicken: Carve the chicken and serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Roasting a chicken is a classic and versatile dish that can be enjoyed by people of all ages. Whether you are a beginner cook or a seasoned pro, these tips will help you roast a perfect chicken every time. So next time you're looking for an easy and delicious weeknight meal, give this recipe a try. You won't be disappointed!

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