Best 6 Evs Roast Chicken Recipes

Are you craving a succulent, flavorful, and crispy roast chicken that melts in your mouth? Look no further! In this article, we will guide you through the process of creating the ultimate "EV's Roast Chicken" that will become a hit at your next gathering or family dinner. With just a few simple steps and readily available ingredients, you'll learn how to achieve perfectly cooked, juicy meat and crispy, golden-brown skin. Get ready to indulge in a culinary delight that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST ROASTED CHICKEN

The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
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
Olive oil

Steps:

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.

AIR FRYER ROAST CHICKEN RECIPE BY TASTY

Air Fryer Roast Chicken Recipe by Tasty image

Kiss your store-bought rotisserie chicken goodbye! This super juicy and easy roasted chicken comes together in only an hour. We won't judge you for saving all the extra crispy skin for yourself.

Provided by Betsy Carter

Categories Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 whole chicken, 3-4 pound (1.3 -1.8 grams)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons unsalted butter, room temperature

Steps:

Preheat the air fryer to 350˚F (180˚C).
Pat the chicken dry all over, including inside the cavity, with paper towels.
In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
Place the chicken, breast-side down, in the air fryer and "fry" for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 10 minutes before carving.
Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 0 grams, Fat 43 grams, Fiber 0 grams, Protein 42 grams, Sugar 0 grams

EASY ROAST CHICKEN

Easy roast chicken image

Make our easy roast chicken as a feast for the family at the weekend. Serve this Sunday lunch favourite with seasonal veg, roast potatoes and gravy

Provided by Miriam Nice

Categories Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 4

Ingredients

1 whole chicken
30-40g knob of butter , softened
2 fresh sage leaves (optional)
2 tsp sea salt

Steps:

Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.

Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Protein 46 grams protein, Sodium 2.1 milligram of sodium

BEST ROASTED CHICKEN YOU'LL EVER HAVE!!

Best Roasted Chicken You'll Ever Have!! image

This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!

Provided by Penny Stettinius

Categories Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (2 -3 lb) whole chickens
1/2-1 tablespoon kosher salt or 1/2-1 tablespoon sea salt
1/2-1 tablespoon pepper (Freshly ground is better)

Steps:

Preheat oven to 450.
Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
Place in a roasting pan sprayed w/ a tiny amount of oil.
Roast uncovered in a 450 oven for one hour.
Let the chicken rest 15 minutes on a cutting board.
Slice chicken and serve with the pan juices.

Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2

EV'S ROAST CHICKEN

Ev's Roast Chicken image

For all of you familiar with Mimi's Sticky Chicken, the technique in this recipe will ring a bell. It is a great way to roast a yummy bird when you have to be away from home for a while. This is my rendition.

Provided by evelynathens

Categories Chicken

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary (crumbled between your fingers)
1 teaspoon paprika
1 teaspoon ground mustard
1/8 teaspoon pepper
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon dehydrated garlic granules
1 teaspoon dehydrated onion powder
1/2 lemon, juice of
2 tablespoons olive oil
1 roasting chicken

Steps:

Combine all seasoning ingredients into a paste or zap together in a little blender.
Wash chicken and pat dry.
Rub inside and out with this paste and put in a ziploc bag to marinate overnight (mine marinated a total of about 15 hours).
Preheat oven to 125 Centrigrade (250 fahrenheit).
Place chicken in pan, breast side down and roast (not exactly the word!) for 5 hours.
If you like, turn breast side up to crisp skin for last 45 minutes.
I didn't baste this at all as I was away from home all the time it was cooking.
It was juicy and tender!

Tips:

Use a whole chicken: A whole chicken is more flavorful than just the breasts or thighs. It also gives you more options for cooking, such as roasting, baking, or grilling.
Season the chicken generously: Don't be afraid to use a lot of salt and pepper. You can also add other seasonings, such as garlic, onion, paprika, or thyme.
Roast the chicken at a high temperature: This will help the skin get crispy and the meat stay juicy.
Let the chicken rest before carving: This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Use a meat thermometer to ensure the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.

Conclusion:

Roast chicken is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. With a little planning and preparation, you can easily make a delicious roast chicken at home. So next time you're looking for a hearty and flavorful meal, give roast chicken a try!