roast chicken

Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Garlic Herb Butter Roast Chicken&nbsp;packed&nbsp;with unbelievable flavours, crispy&nbsp;skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

Garlic Herb Butter Roast Chicken

unsalted butter, (melted)

olive oil

white wine, ((OPTIONAL) -- use

lemon, (halved)

Salt and freshly ground pepper, (to taste)

parsley

garlic cloves, (minced)

garlic

rosemary

Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.

Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.

Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.

Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.

Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.

Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.&nbsp;

Baste again, then broil for a further 2-3 minutes, until golden.

Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Learn how to make the best Roast Chicken recipe! Fear not with this simple rotisserie-style spice blend and step-by-step instructions that will give you juicy and flavorful chicken with perfectly crisp skin every time.

Roast Chicken

tsp salt

tsp pepper

onion powder

garlic powder

tsp smoked paprika

parsley (chopped)

Preheat the oven to 350 F. Mix the salt, pepper, onion powder, garlic powder, and smoked paprika in a small bowl.

Rub the spice mixture all over the bird, coating the skin. Reserve 1 tbsp of the mixture and  sprinkle it inside the chicken.

Bake on a roasting pan with a roasting rack for 20 min per pound. Increase temp to 450 and roast for another 20 minutes. Internal temperature should be 165 F degrees.

Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!

Dutch Oven Chicken

Kosher salt and black pepper

½ of an onion,

celery,

thyme

garlic,

vegetable oil,

salted butter, melted

Kitchen twine

Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil.

Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!

Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.

Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.

Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°.

Remove chicken from the pot and allow to rest for 10-15 minutes before carving.

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Roast chicken with potatoes & carrots

carrots

potatoes

x 1.6 kg whole free-range chicken

lemon

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

onions

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

star anise

chicken wings

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

This Easy Faux Roasted Chicken (5 ingredients!) uses individual chicken pieces instead of a whole chicken, and is cooked at a lower temperature for a juicy and super tender end result. It’s the perfect easy, weeknight meal!

Easy Faux Roasted Chicken (5 ingredients!)

bone-in, skin-on chicken breasts

tbsp unsalted butter, softened

tbsp sage

kosher salt

Preheat oven to 300 degrees. Set chicken out for 20 minutes while oven preheats.

In a small bowl, combine butter and 1 tablespoon of sage. Use your hands to run half of the butter under the skin of the chicken breasts. Spread the other half of the butter on the outside.

In a bowl, toss remaining sage with poatoes, oil, and a liberal amount of salt.

Spread potatoes on a large sheet pan. Place chicken on top. Liberally season chicken with salt and pepper.

Place chicken in the oven for 25 minutes. Remove from the oven and toss the potatoes. Turn the heat up to 450 degrees and roasted until skin is golden brown and crisp, another 15 minutes. If potatoes aren&#x27;t crispy yet, remove chicken fromthe pan and give the potatoes a toss (drain excess moisture if needed), place the potatoes back in the oven and roast until crisp.

RECIPE VIDEO ABOVE. Slathered with a garlic-herb-lemon butter, this roast chicken is juicy on the inside with crispy golden skin on the outside. An all round flavour bomb with the most incredible liquid gold pan juices to use as the sauce! See notes for gravy option and cook times for other chicken sizes.&nbsp;

Salt and pepper

lemon, quartered

g / 1 stick unsalted butter (, melted)

garlic (, minced)

tbsp sage (, finely chopped (Note 1))

tsp rosemary (, finely chopped (Note 1))

tbsp parsley (, finely chopped (Note 1))

tsp each salt and black pepper

onion (, quartered (Note 2))

Take the chicken out of the fridge 30 minutes before cooking.

Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.

Mix together Butter ingredients. Add juice from 2 wedges of lemon.

Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.

Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).

Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.

Stuff used lemon wedges and rosemary inside chicken.

Tie drumstick ends with string and tuck wing tips under the chicken.

Sprinkle all over with salt and pepper.

Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.

Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.

Rest for 15 minutes – don’t cover, skin becomes wet.

Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions &amp; how to use carcass for incredible homemade broth!

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Chicken egg-fried rice

vegetable oil

egg,

spring onions, sliced

grams/1¾oz frozen peas

pouch microwavable rice

sesame oil

tbsp dark soy sauce

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Roast Chicken Recipe by Tasty

kosher salt,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.

Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.

Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.

Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.

Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.

Set the chicken, breast-side up, on a roasting rack set over a roasting pan.

Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).

Let the chicken rest at room temperature for 20 minutes.

To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.

If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.

https://vid.tasty.co/output/121034/landscape_480/1545419513

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. 

Classic Baked Chicken

Extra virgin olive oil

Kosher salt

chicken stock (see Recipe Note)

Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan; allow room in between the pieces.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

"Lick your fingers good! I don't know why, but working with bone in chicken parts always seems intimidating.  With this recipe, it couldn't be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!"

"I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans.  I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren't touching and they were wonderful too. I didn't get a chance to make the gravy and was sad about that  because the drippings were yummy but sort of baked on but will try next time.  Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent."

"This is my favorite recipe I use it almost everytime I bake chicken!!  I’ve used it for years!!"

"i loved it so simple but very elegant i served with Spanish rice"

https://www.simplyrecipes.com/video_src?vid=6140477029001

This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary balsamic butter to keep it tender and juicy. It's a super easy to make and healthy recipe that is as perfect for a weekend dinner as it is for a special holiday meal.

Orange Cranberry Roast Chicken with Rosemary Balsamic Butter

cranberries (fresh

orange

butter, softened (use ghee for Whole30)

reduced balsamic vinegar

sea salt

orange (use the orange you’ll use

Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.

Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.

Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.

Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.

Remove the chicken from the pan and serve with the cranberries spooned over the top.

This chicken is as pretty as it is tasty. We served it to guests and everyone loved it!

I made this tonight for my family and it was so delicious!!!  The chicken was so moist and juicy - and the cranberries complimented it so well.  I served this with cinnamon roasted butternut squash (no added sugar) and sauteed green beans with garlic and oil.  Wonderful recipe - A keeper for sure!! Thanks!!

Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce

Chicken in milk

x 1.5 kg free-range whole chicken

unsalted butter

cinnamon stick

fresh sage leaves picked

lemons

milk

https://www.youtube.com/watch?v=H8h0kbBFo2I

This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. My roast chicken is tender and juicy and it comes out perfect every time!

Roasted Chicken

recipe chicken brine (optional but highly recommended)

onion

lemon (quartered)

butter (softened)

thyme leaves (minced)

rosemary leaves (minced)

parsley leaves (minced)

salt and pepper

Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.

Preheat the oven to 400 degrees F.

Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.

Tie the chicken legs together with kitchen twine.

Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.

Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.

Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.&nbsp;

Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.

Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

https://content.jwplatform.com/videos/xHN4XCTm.mp4

Roasted Chicken with Garlic and Herbs

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

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