best roast chicken

Gather around this Classic Roast Chicken from Delish.com for dinner tonight.

Classic Roast Chicken

chicken

Kosher salt

black pepper

yellow onion,

carrots,

celery,

lb. baby potatoes, quartered

garlic,

olive oil

tbsp. butter

lemon

thyme

there's a reason this is called classic! it's so easy but packs the right amount of flavor profiles between the veg and the chicken itself. easy prep and can be made any night of the week. everyone in my household loved it.

The vegetables came out dry, and the chicken wasn't cooked all the way. I've added 15 minutes and it's still pink. Now it is 6:30 on a school night and dinner is still not ready. Very disappointing.

The family was kind with compliments, but the entire entire dish needs more seasonings.

This looked so good had to try direction vague directions regarding lemon do you just put the whole lemon in do you peel it it took 2 hrs in the oven and vegetables nor chicken was done ended up nukeing it so we could eat before 9 PM.

I cooked this in my Traeger. 15 minutes on smoke (165) then an hour at 425. Turned out juicy with crispy skin. Great flavor.

I made this last.night. It was fantastic. I added green beans to my veggie mixture and a little chicken broth. My chicken was almost 5lb so it has to cook a little longer than an hour. The whole house smelled so great while cooking. The family kept coming in the kitchen asking when will this be done. Really great, and simple. Will certainly make this again.

https://streaming.hearstdigitalstudios.com/7ae74ffa-307c-4b06-986b-1311548d6620/video_rover_16x9_1080p_hd_1548711681_46196.mp4

This easy recipe for roast chicken gives you flavorful juicy meat and crispy skin.

How To Roast The PERFECT Chicken | Delish Insanely Easy

Tuscan Butter Roast Chicken from Delish.com comes complete with the most delish veggies.

Tuscan Butter Roast Chicken

lb. baby potatoes, halved

broccoli,

red onion,

c. cherry tomatoes

red pepper flakes

Italian seasoning

Spinach,

c. basil

Ok, this meal was DELICIOUS!!! Didn't change a thing!  One thing to note...you preheat the oven at 450, but then you drop the temp to 400 to bake.  This is shown in the video, but not in the printed recipe.  Definitely a keeper!!

This recipe is really great,I used cauliflower instead of potatoes.DELISH!!!

https://streaming.hearstdigitalstudios.com/ff888065-b74a-46a7-aca1-9c308cc66363/video_rover_16x9_1080p_hd_1549648130_527.mp4

This easy roasted chicken uses Tuscan butter to keep it juicy and crispy.

Tuscan Butter Chicken Is Like No Other Roasted Chicken

A simple easy recipe for whole Roast Chicken with lemon, garlic and rosemary, baked in the oven over vegetables all in one pan.  (Allow 20-mins hands-on time plus 60 minutes baking time.)

Whole Roast Chicken 

russet potato, 1 inch cubes (no need to peel)

large carrots, 3/4 inch slices, at a diagnol (I like to peel)

onion

lemon, zested, then

olive oil, divided

whole head garlic

lb organic chicken (whole) patted dry, innards removed.

rosemary, divided (or sub thyme, sage or lemon thyme)

salt and pepper

Zaatar Spice

Garam Masala

Cajun Seasoning

Mexican Chili Seasoning

Dukkah!

Ras El Hanout (Moroccan Spice)

Berbere Spice

Preheat oven to 425F (use the middle rack)

Place potatoes, onions, carrots in a bowl and toss with 1 tablespoon rosemary leaves, the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt and 1/2 teaspoon pepper.  Place these in a large ovenproof skillet 12-15 inches wide, or braiser, shallow baking dish or rimmed sheet pan.

Cut the garlic in half and place one half, open side down in the skillet with the veggies. Place one half of the lemon, open side down in the skillet.

Pat the chicken dry, remove any innards. Season the insides and the backside with salt and pepper, then place breast side up on top of the veggies. Stuff the cavity (bottom) with the other garlic half, lemon half, and 6-7 rosemary sprigs. Add a sprig in the neck cavity. Cut the skin between leg and side so legs splay open. (See photo). Or feel free to tie legs up. Drizzle top of bird including legs and wings with olive oil using fingers to rub it evenly if you like. Sprinkle generously with salt and pepper getting all the nooks and crannies, wings, inner and outer legs, and thighs.

Place on the middle rack uncovered for 50-60 minutes, rotating halfway through if needed. Use a kitchen thermometer, cook until chicken thighs reach 170-175 F and breasts reach 155-160 F. The nice thing about this is it will happen at roughly the same time. Meat should be opaque and juices should run clear, not pink. If you are using a bigger chicken, then it will take longer. I usually plan 15 mins per pound- ish (for a room temp chicken).  But don&#8217;t rely on time. CHECK IT!!!

Then&#8230; LET IT REST! 15 minutes! This is probably the hardest part of the recipe because you will be dying to dive right into it. But letting the meat relax will help keep it juicy and moist.

So in our house of two, this is how we like to serve it: We&#8217;ll carve off the breasts and serve with the veggies and salad. Then while we are eating, I&#8217;ll flip the chicken over and broil it.

 BROIL THE BACKSIDE! 

Turn the bird over and place it back in the oven, under the broiler (still on the middle rack) to get the backsides crispy for 4-5 minutes. (Be careful not to burn!!!)(By the time Brian is ready for seconds- the legs, thigh, and wings are by now, nice and crispy. To me, there is nothing worse than gelatinous skin. So crisp that backside up!)

Can't wait .  I usually do a  french pot , covered.  Delicious as well , but like this one too.
Thank you.

Came out perfect. My new go-to recipe for roasting a whole chicken. And I agree paying extra for organic here really makes a difference.

Made this last Friday and there were happy food dances around the table. Thank you!

So easy and so delicious.  I like the idea of putting it back in the oven, turned over, to brown the skin on the underside.  I have always loved roasted chicken and now I can do it myself...less packaging, great flavor.  thank you!

This made a delicious chicken.  Chicken is not my favorite food, so I was going to be hard to please.  I have to admit that the taste and texture of the chicken together with the “gravy” in the roasting pan from the garlic, lemon, onions, cauliflower, rosemary and carrots was a winner!  I might add some white wine to the vegetables in the bottom next time.  And you could vary the dish easily by choice of herbs/spices.

This recipe always impresses. My mew go to for roasted chicken and veggies.

Alright, I'm super annoyed, mostly at myself but a teensy bit at the recipe too. I'll give 5 stars because I've made it before and it was truly awesome.

However, this time around I DID accidentally use baking soda instead of baking powder. Why did I do that? I've followed thousands of recipes in my life that used one or the other, and never made this mistake before. But none of those recipes had a little note "make sure you don't use baking soda", ensuring that the busy chef who's doing a hundred other things while cooking will glance at the recipe and see the name of the ingredient they're NOT supposed to be using. Why write a recipe this way??? 😵

This roast chicken is a real show stopper, perfect for Christmas or a big Sunday lunch. It isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer. 

To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.

Roast chicken with forty cloves of garlic

250 grams/9 ounces shallots (small ones not banana shallots)

½ lemon, halved

bay leaf

tbsp finely chopped fresh thyme

butter

sunflower oil

garlic (from 2-3 bulbs), unpeeled

150 milliliters/5fl oz vermouth

250 milliliters/9fl oz chicken stock

tarragon leaves

milliliters/3½fl oz double cream or crème fraîche

sea salt and black pepper

baguette

grams/2½oz butter

grams/3½oz rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces

kale

spring onions, trimmed and finely sliced

200 milliliters/7fl oz double cream

This dish isn't usually cooked with shallots but we've added a few to make the sauce extra delicious. To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.

Chicken with forty cloves of garlic served with colcannon

A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

Italian roast chicken with peppers and olives

chicken (preferably organic)

lemon,

rosemary

leeks,

red peppers

orange pepper

yellow pepper

100 grams/3½oz pitted dry-packed black olives

Sea salt flakes and

A roast chicken always is celebratory. 

The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

Top 5 best roast chicken recipes from across the web

The most viewed best roast chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Classic Roast Chicken

Tuscan Butter Roast Chicken

Whole Roast Chicken

Roast chicken with forty cloves of ...

Italian roast chicken with peppers ...

Top 5 best roast chicken recipes from across the web

The most viewed best roast chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Roast Chicken

Tuscan Butter Roast Chicken

Whole Roast Chicken

Roast chicken with forty cloves of ...

Italian roast chicken with peppers ...

The most viewed best roast chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine