JUICY ROASTED CHICKEN RECIPE | ALLRECIPES
Provided by: ROBINROCKINGBIRD
Categories: Baked and Roasted Chicken
Total time: 1 hours 40 minutes
Prep time: 10 minutes
Cook time: 1 hours 15 minutes
Yield: 6 servings
|1 (3 pound) whole chicken, giblets removed|
|salt and black pepper to taste|
|1 tablespoon onion powder, or to taste|
|½ cup margarine, divided|
|1 stalk celery, leaves removed|
- 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 chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 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.
Calories 423.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 97 mg, FatContent 32.1 g, FiberContent 0.2 g, ProteinContent 30.9 g, SaturatedFatContent 7.4 g, SodiumContent 661.9 mg, SugarContent 0.7 g
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 2 hours 10 minutes
Prep time: 20 minutes
Cook time: 1 hours 30 minutes
Yield: 8 servings
|1 (5 to 6 pound) roasting chicken|
|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|
- 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 WITH LEMON AND GARLIC RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Total time: 1 hour 25 minutes
Cook time: 15 minutes
Yield: 4 servings
|1 head of garlic|
|¼ cup (½ stick) unsalted butter or extra-virgin olive oil|
|1 3½–4 lb. whole chicken|
|Freshly ground black pepper|
- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Cut 1 head of garlic in half crosswise. (If it falls apart a bit, don’t sweat it.)
- Melt ½ stick butter in a small saucepan or microwave in a small bowl.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won’t dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It’s super important to get the chicken as dry as possible, which helps with browning.
- With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
- Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.
- Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.
- Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven.
- Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
- Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don’t worry: It’s a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Winner, winner, chicken dinner!
→ Nervous about carving the bird? This video should help.
Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Editor’s note: This recipe was originally published in November 2018. For more of our best chicken recipes, head this way→
SIMPLE WHOLE ROASTED CHICKEN WITH LEMON
Provided by: Adam and Joanne Gallagher
Total time: 1 hours 45 minutes
Prep time: 15 minutes
Cook time: 1 hours 30 minutes
Yield: Makes approximately 4 servings
|1 (5 to 6 pound) whole chicken, patted dry|
|Salt and fresh ground pepper|
|1 onion, sliced (optional)|
|1/2 cup chicken stock or water|
|1 lemon, quartered|
|1 whole head garlic, halved crosswise|
|Small bunch fresh herbs, such as thyme, rosemary and sage, optional|
- Generously season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 425 degrees F. Scatter onions in the bottom of a roasting pan and cover them with the stock (or water). Place chicken breast-side up on top of the onions. Stuff the cavity with halved garlic, lemon wedges, and herbs. Use kitchen twine to tie the legs together. (If you don’t have twine, leave the legs as they are.)
- Roast the chicken for 1 hour, then spoon pan juices over the chicken several times and cook another 20 to 30 minutes longer. You will know the chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165 degrees F or when the chicken juices run clear when when you cut between a leg and a thigh. Depending on the size of your chicken, the total roasting time may vary.
Calories 336, ProteinContent 46 g, CarbohydrateContent 5 g, FiberContent 1 g, SugarContent 1 g, FatContent 14 g, SaturatedFatContent 4 g, CholesterolContent 170 mg
PERFECT ROAST CHICKEN RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Chicken Recipes
|1 six-pound roasting chicken|
|2 tablespoons unsalted butter|
|Salt and freshly ground black pepper|
|2 medium onions, peeled and sliced crosswise 1/2 inch thick|
|3 large cloves garlic, peeled|
|4 sprigs fresh thyme|
|1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat|
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.