roast chicken recipe

Jordanian Roasted Chicken with Pomegranate Molasses gets a rub of cardamom and sumac under the skin prior to searing then roasted with pomegranate molasses.

Jordanian Roasted Chicken with Pomegranate Molasses

chicken breasts and thighs each (bone in with skin on)

cardamom

sumac

salt (separated)

olive oil

red pepper flakes

pomegranate molasses

chicken stock

thyme (tied)

pomegranate arils

chives (chopped fine for garnish)

Preheat oven to 350°F.

In a small bowl mix the cardamom, sumac and 1 teaspoon salt. Divide and rub the seasoning mix under the skin using your index finger. Season the top on each piece with remaining salt.

Heat a cast iron pan or skillet on high. Add olive oil to the pan and place the chicken skin side down and turn heat to medium high. Make sure to leave room around each, you want to sear and brown the chicken, not steam it. Brown for 5 minutes each side.

Remove chicken from pan and set aside. Add red pepper flakes, pomegranate molasses, thyme bundle and chicken stock. Bring to a boil and scrape bottom of pan to get all the bits from frying the chicken. Allow to reduce to half. Add chicken back to the pan and turn to coat. Place in the oven and roast for 12 minutes.

Remove from oven, and spoon pomegranate reduction over chicken. Top with chopped chives, pomegranate arils and serve.

I didn&#039;t have any milk on hand for Jamie Oliver&#039;s Chicken in Milk, but I did have some coconut milk. This Thai Roasted Chicken in Coconut Milk happened. Recipe adapted from Jamie Oliver&#039;s Chicken in Milk.

Thai Roasted Chicken in Coconut Milk

5 1/2 lb whole chicken

tsp salt

tsp black pepper

cinnamon

sage leaves (loosely packed)

lemon grass ((See Note 1))

lemon (zest only)

garlic

coconut milk

Preheat oven to 375°F. Completely rinse chicken under cold water and pat dry with paper towels.

Sprinkle the chicken all over with with kosher salt and black pepper.

Heat oil in a heavy based oven-proof pot (See Note 2) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.

Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add remaining ingredients and bake covered for 90 minutes.

Remove lid and baste chicken with juices. Leave uncovered and bake uncovered for 35 minutes.

Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Serve chicken with the sauce on the side.

Completely rinse chicken under cold water and pat dry with paper towels.

Add trivet to Instant Pot. Place whole chicken on trivet and add the cinnamon sticks, sage leaves, lemon grass, lemon zest, garlic cloves and pour coconut milk over all.&nbsp;

Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound. Allow pressure to naturally release for at least 10 minutes.&nbsp;

Carefully lift chicken out of Instant Pot using trivet handles and discard&nbsp;cinnamon sticks, sage leaves, lemon grass, lemon zest pieces. Strain cooking liquid and press cooked garlic through sieve. Add cooking liquid back to Instant Pot and press the Sauté setting. Cook for 10 minutes uncovered to reduce. Serve with shredded chicken.

***If you're looking for crispy skin it will not happen in the Instant Pot. BUT, you can with this simple step. Lift the chicken using the trivet handles from your Instant Pot and transfer to a lined baking sheet.Brush with a  little oil and place under broiler for 2-4 minutes, watching closely so as not to burn. Voila! Crispy skin in minutes.

Instant Pot Method

https://content.jwplatform.com/videos/xvW6tXH8.mp4

I didn't have any milk on hand for Jamie Oliver's Chicken in Milk, but I did have some coconut milk. This Thai Roasted Chicken in Coconut Milk happened.

A simple, basic guide for roasting in a Wood Fired Bella Oven, where moist, roasted chicken and tender, flavorful vegetables come together for a delicious evening meal.

Bella Roasted Chicken

chicken

potatoes

red onion (Quartered)

whole garlic cloves

carrots (Peeled and halved,

Salt and pepper

paprika

Grapeseed oil ((It has

Remove the chicken from refrigeration and packaging an hour before placing it in the oven.

Build and start your fire, using enough wood to take it to 750 degrees. (At which point, you will let it burn down to coals with the door completely closed and the vent flue mostly closed to retain heat.)
~Meanwhile~

In a large bowl, toss the vegetables in grapeseed oil, salt, and pepper, then arrange them in the pan around the rack.

Wash and dry your chicken. Combine salt, pepper, and paprika and rub it on the chicken; place chicken on the rack.

Cover the whole pan and rack with a foil tent, and poke a dozen or so small holes in it for steam venting. (Otherwise, you’re steaming the chicken rather than roasting it.)

When your oven cools to 550-600 degrees F, rake the coals to one side and place the pan in the oven parallel to the banked coals. Replace the door. Let it bake for 10-12 minutes.

Turn the pan 180 degrees and let bake for 25-30 minutes. Turn the pan 180 degrees again and let bake for a final 10-15 minutes. (Mine was done after 50 minutes.)

Remove the pan from oven and let it rest with the foil in place for 5 minutes. Remove the foil and let it rest another 5-10 minutes. At this point, I checked the temperature at a thigh joint-- Goal is 165 - 180 degrees F.
Enjoy!

The chorizo stuffing gives this classic roast chicken recipe a flavour-packed punch.

Roast chicken with chorizo stuffing

chorizo,

red onion, finely chopped

fresh white breadcrumbs

red pepper

parsley

lemon, quartered

tbsp plain flour

milliliters red wine

chicken stock,

Preheat the oven to 200°C/fan180°C/gas 6. Mix together the chorizo, onion, breadcrumbs, red pepper, parsley and egg yolk, then season. Loosen the skin at the neck end and pack in the stuffing, forming a nice rounded shape. Fold the skin back down and secure it underneath the bird with a skewer or a couple of cocktail sticks.

Pop the lemon quarters into the body cavity. Season the chicken, put in a roasting tin and cook for 1½ hours, until golden and cooked through. Rest for 5 minutes.

Meanwhile, strain the juices and fat from the roasting tin and allow to settle. Skim off all but 3 tablespoons fat. Put the tin back on the hob, add the 3 tablespoons fat and whisk in the flour. Stir in the wine and bubble rapidly, then add the pan juices and stock, and cook for 10 minutes until thickened.

Carve the chicken and serve with the gravy and some roast potatoes and green beans, if you like. 

Pot-roast a whole chicken for the easiest roast with the most.

Pot-roasted chicken with rosemary butter and potatoes

unsalted butter, softened

garlic, crushed

rosemary sea salt and cracked black pepper

x 1.6kg Lilydale Free Range Whole Chicken

baby (chat) potatoes

lemon, sliced

rosemary

extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

A simple and easy chicken recipe that&#8217;s full of flavour and perfect for a satisfying family meal.

White wine and herb roast chicken

baby new potatoes

thyme

garlic bulb

chicken breasts

lemon

milliliters white wine

Preheat the oven to 200°C/fan180°C/gas 6. Halve the baby new potatoes and place in a roasting tin. Toss in the olive oil and season well.

Finely chop the flatleaf parsley and toss with the potatoes along with the leaves from the thyme and the garlic cloves.

Season the chicken breasts and place on top of the potatoes along with the lemon slices. Drizzle over a little more olive oil, the white wine and chicken stock, then roast for 30 minutes or until the potatoes are tender and the chicken is cooked.

This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It&#39;s a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout

Garlic Herb Roast

chicken (room temperature)

sea salt and black pepper (to taste)

lemons

parsley (chopped)

rosemary (chopped)

oregano

unsalted butter (softened)

rosemary (for cavity)

garlic (mostly peeled and sliced through horizontally)

onions (sliced about half an inch thick crosswise)

Prepare chicken.

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.

Prepare dish.

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 chicken.

Season the chicken liberally with salt and pepper.

Garlic herb butter.

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 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.

A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it&#039;s oven roasted until beautifully browned and amazingly tender! It&#039;s likely to become your new favorite way to prepare and roast a chicken!

Buttermilk Roast Chicken Recipe

buttermilk

Tbsp kosher salt

tsp fresh cracked black pepper

Tbsp minced garlic

rosemary leaves

Tbsp minced fresh thyme leaves

Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.

Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.

In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.

Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.

Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.

Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.

When ready to roast preheat oven to 400 degrees.

Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.

Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don&#39;t always truss).

Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it&#39;s reached the desired level of browning (depending on your oven you may find it&#39;s reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).

Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.

Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.

Indian-spiced roast chicken

vegetable oil ((alternatively use ½ cup plain yogurt))

tbsp Garam Masala

½ tsp ground cardamom

turmeric

½ tsp ground coriander

½ tsp chilli powder

tsp pepper

tsp sugar

lemon juice

tsp crushed ginger

kg (4lb) whole chicken

onion (quartered)

Preheat the oven to 200°C/400°F.

Combine all the spices, oil and lemon juice and mix well.

Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity.

Place the chicken into a roasting dish then add the onions and garlic.

Place into the oven and allow to roast for 20 minutes at 200°C/400°F then turn the heat down to 180°C/350°F and allow to roast for another 30-40 minutes until the chicken is cooked through.

Remove the roast chicken from the oven and allow to rest for 10 minutes before carving and serving.

Ina Garten&#x27;s Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around! Your family will love this dinner!

Ina Garten's Roast Chicken

Salt/Pepper

thyme (plus 20 sprigs)

garlic (cut in half crosswise)

lemon (halved)

butter

onion

carrots

fennel

Olive oil

Chicken Broth

Tablespoons Butter

Tablespoons Flour

Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.

If possible, let the chicken sit at room temperature for 30 minutes to allow for more even cooking.

Preheat the oven to 425 degrees.

Seasoning the entire chicken generously with salt and pepper.

Stuff the chicken with the thyme, garlic, and lemon.

Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.

Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.

Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.

Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Use your hands to toss to evenly coat the vegetables.

Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.

Roast (uncovered), for 1 ½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.

The chicken is done when the juices run clear and the internal temperature reads 165 degrees. (Place a meat thermometer into the thigh to check the temperature.)

Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!

Slice the chicken on a platter and serve with the roasted vegetables.

Roasting the Chicken

Pour the chicken drippings into a large measuring cup.

Top it off with chicken broth to make 2 cups.

Melt 3 Tablespoons of butter in a saucepan over medium heat.

Add 3 Tablespoons flour. Whisk for 1 minute.

Add half of the gravy juice/broth. Whisk until there are no lumps.

Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.

Season with salt/pepper if desired. Done!

Note: If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned. Roast for an additional 5 minutes or so. Keep a close eye on it.

Making the Gravy

Top 18 roast chicken recipe recipes from across the web

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

Top Tags

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Garlic Herb Roast

Buttermilk Roast Chicken Recipe

Indian-spiced roast chicken

Ina Garten's Roast Chicken

How to Make a Perfect Roast Chicken

Roast Chicken with Bacon and Sage

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Roast Chicken with Rosemary and Lem...

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Vietnamese Lemongrass Roast Chicken...

Top 18 roast chicken recipe recipes from across the web

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

Top Tags

Jordanian Roasted Chicken with Pome...

Thai Roasted Chicken in Coconut Mil...

Bella Roasted Chicken

Roast chicken with chorizo stuffing

Pot-roasted chicken with rosemary b...

White wine and herb roast chicken

Garlic Herb Roast

Buttermilk Roast Chicken Recipe

Indian-spiced roast chicken

Ina Garten's Roast Chicken

How to Make a Perfect Roast Chicken

Roast Chicken with Bacon and Sage

Sunday Roast Chicken (Spatchcock/Ha...

Roast Chicken with Rosemary and Lem...

Dutch Oven Whole Roast Chicken

Samin Nosrat's Buttermilk Chicken

Vietnamese Lemongrass Roast Chicken...

Vietnamese Lemongrass Roast Chicken...

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