Best 4 Upright Chicken In The Oven With Garlic And Cider Recipes

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

GARLIC HERB ROAST

Steps:

• Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.
• Season the chicken liberally with salt and pepper.
• In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.
• Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.
• Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F. If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.
• Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)
• Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Steps:

• Poultry Rub:
• In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
• Chicken:
• Preheat the oven to 350 degrees F.
• Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
• Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
• Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
• To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

OVEN ROAST CHICKEN ON A CAN

Steps:

• Adjust the racks in your oven to accomodate the upright chicken.
• Preheat your oven to 400degrees.
• Trim any excess fat off of the chicken and tuck the wings back.
• Center the opened can of beer in a 10-12 inch cast iron skillet.
• Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
• Rub with the olive oil.
• Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
• Sprinkle your seasoning of choice all over the chicken.
• Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
• Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
• Decrease temperature to 300 degrees.
• Roast an additional hour or so.
• Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
• Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
• Discard can.
• Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
• Pour the pan juices into a measuring cup, and skim off as much grease as possible.
• (I used a turkey baster to suck the fat off the top).
• Put the skillet over medium heat and add the flour, stirring a minute or so.
• Slowly whisk in the pan juices, plus additional water.
• Heat til bubbly and pour over carved chicken.
• Enjoy!