easy roast chicken

Get a whole chicken ready in just over an hour with this Chicken Pot Roast from Delish.com.

Instant Pot Chicken Pot Roast

chicken

kosher salt

tsp. black pepper

lemon

rosemary

olive oil

potato,

c. chopped onion

celery,

carrot, quartered

garlic,

chicken broth

tbsp. parsley,

Made this with 3 chicken breast and more veggies then called for....delish!!!

The chicken was tender, but the potatoes and celery were almost mushy and the sauce was very watery. Not sure a whole cup of broth was needed.

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

Check out this recipe for a very impressive bundt pan rotisserie chicken from Delish.com.

Bundt Pan Roast Chicken

garlic

carrots, chopped

onion, quartered

lb. yukon gold potatoes, quartered

black pepper

thyme

lemon, sliced

Preheat oven to 425° and cover the hole of the Bundt pan with foil.

In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.

Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

We had this for dinner last night and it was delicious. I had a 4# chicken and had to leave it in the oven for 1hr 35 min. then rest about 10 minutes. 
You could use whatever seasoning and vegetables you like. Get creative!!!

Best roast chicken I’ve made in years. Very juicy and yummy. I used tandoori spice instead and it was awesome. Thanks for the idea!

This is my second time using this recipe. It’s so easy and best of all...delicious. It’s also very moist.

This is our favorite chicken recipe. It’s easy & comes out great every time.

I have made this countless times since I first saw your recipe.  I have made at Thanksgiving when there was just going to be two or four people.  I put celery, onion,salt, poultry seasoning, and pepper in cavity. Whatever you would do with your own turkey, its’s just a chicken instead.  I sprayed outside and rubbed with seasonings of my choice.  For Thanksgiving I used squash and onions in bottom of pan sprayed and seasoned with salt and pepper.  When I took out of oven used the vegetables to make a squash casserole.  Another time, I used Bar-B-Que rub and onion for seasonings and potatoes in bottom of pan with onions.  Endless seasonings and combinations.  Thanks for making my cooking easier and I love your posts!

https://streaming.hearstdigitalstudios.com/manual_upload/58c0739fbbddbd1cf35f0cd0/mp4/Bundt_Pan_Rotisserie_Chicken_-_FRONT_1489007539_4000_hd_v3.mp4

This easy hack results in a perfect roast chicken, and the veggies to go along with it!

This Bundt Pan Roast Chicken is the Most Important Cooking Hack of all Time!

Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but roast chicken with stuffing is one of his personal favourites. It&#8217;s redolent of Friday nights round the family dinner table. This gorgeous roast chicken recipe also makes a good alternative to lamb for Easter lunch. Or, how about this roast chicken recipe with lemon, garlic and thyme?

Roast chicken with bread stuffing

chunky breadcrumbs,

¼ tsp ground ginger

salt

onion

butter, melted

egg,

Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.

Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you’ve created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.

Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

 Umbrian Roast Chicken with Fennel Seeds

(20 g) sea salt

(2 g) finely chopped fresh rosemary

(2 g) fennel seed or fennel pollen

Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

1. Preheat the Oven

In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

2. Prepare the Seasoning

Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

3. Clean and Dry the Chicken

Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

4. Prepare the Lemon and Garlic

Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

5. Stuff and Truss the Chicken

Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

6. Season the Chicken

Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

7. Roast the Chicken

Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

8. Rest the Chicken

Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

9. Serve

Had something similar in Amelia, Umbria like 20 years ago and it was absolutely fantastic. This was just perfect!!!

My mom is from Umbria and she used to cook with fennel pollen all the time. This really brought back memories of my childhood, thank you so much!

I have to say, the fennel seeds really give this a unique flavor. Truly delicious, and very easy to succeed with. Thanks for a fantastic recipe.

Felt like I was back in Italy. Amazing recipe!

Pro tip: Use a meat thermometer. Mine was perfectly cooked. Really fantastic recipe, my favorite new chicken!

I used fennel pollen for the first time, and it was worth every penny!

I couldn't find fennel pollen, but it worked really well with fennel seeds. Delicious chicken!

Easy buttermilk marinated roast chicken for a delicious and hands-off main course. This perfectly cooked chicken is great for a crowd or meal prep.

Buttermilk Marinated Roast Chicken

buttermilk

Kosher salt

The day before you are going to cook the chicken, generously season the whole bird with salt and let sit for 30 minutes.

Stir 2 Tablespoons of salt into the buttermilk. Place the chicken in a freezer bag or plastic shopping bag (double up if using these) and pour the buttermilk in. Move the chicken around a bit to coat. Zip up/tie the bag and place on a rimmed baking sheet. Place in refrigerator for 24 hours.

Remove the chicken from the refrigerator about 45 minutes before roasting so it can come up to room temperature. Preheat oven to 425 degrees.

Remove chicken from bag and wipe off excess buttermilk. Place chicken in a cast iron skillet or roasting pan. Then place the skillet/pan on the center rack of the oven towards the back. Rotate the pan so the legs are pointed towards the back left corner of the oven.

Roast for 20 minutes, turn the oven temperature down to 400 degrees and rotate the chicken so that the legs are pointed to the back right corner of the oven.

Roast for about 40 minutes longer. The chicken should be browned all over and the juices run clear when a knife is inserted to the bone between the leg and thigh.

Remove chicken from oven and let cool at least 10 minutes before carving.

I wound up cooking for 1hr 20 minutes.  I had foil tented the wing tips and leg tips because I didn't want the skin to brown. It came out so perfectly moist, tender and delicious, the skin was perfectly brown and crisp. Even the leftovers stayed moist for 2 days! This was so good I am making it again today. Hands down the easiest way to cook a whole chicken and Best tasting.  ** 1 slight change,  instead of salting the chicken and adding salt to the buttermilk,  I added onion and garlic powder to the buttermilk.  I will let you know how it tastes.

Top 5 easy roast chicken recipes from across the web

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Instant Pot Chicken Pot Roast

Bundt Pan Roast Chicken

Roast chicken with bread stuffing

Umbrian Roast Chicken with Fennel ...

Buttermilk Marinated Roast Chicken

Top 5 easy roast chicken recipes from across the web

The most viewed easy 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

Instant Pot Chicken Pot Roast

Bundt Pan Roast Chicken

Roast chicken with bread stuffing

Umbrian Roast Chicken with Fennel ...

Buttermilk Marinated Roast Chicken

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