Best 8 Stupid Simple Roast Chicken Recipes
**Roasted Chicken: A Culinary Classic Reinvented**
Roasted chicken, a timeless culinary masterpiece, takes center stage in this article, where you'll discover a collection of recipes that showcase its versatility and delectable flavors. From the classic roast chicken with crispy skin and succulent meat to variations that incorporate herbs, spices, and tantalizing sauces, this article offers a journey through the culinary realm of roasted chicken.
With step-by-step instructions, helpful tips, and vibrant photographs, these recipes cater to both novice and experienced cooks alike. Dive into the simplicity of the Stupid-Simple Roast Chicken, where a few pantry staples and a touch of olive oil create a golden-brown masterpiece.
For a more herbaceous delight, the Herb-Roasted Chicken with Lemon and Garlic captivates with its aromatic blend of herbs and citrus, while the Indian-Spiced Roast Chicken tantalizes taste buds with a symphony of warm spices and tangy yogurt marinade.
If you're seeking a crispy, flavorful crust, the Beer Can Chicken promises a juicy interior and a crackling skin, thanks to the ingenious use of a beer can as a roasting rack. And for a touch of elegance, the Honey-Glazed Roast Chicken elevates the dish with a sweet and sticky glaze that caramelizes to perfection.
Beyond the classic roasted chicken, this article introduces creative twists that transform the dish into a culinary adventure. The Chicken Teriyaki Roast incorporates Asian flavors with a soy sauce and mirin marinade, while the Moroccan Roast Chicken entices with its vibrant blend of spices and dried fruits.
For those seeking a healthier option, the Roasted Chicken with Vegetables offers a wholesome meal where tender chicken and colorful vegetables roast together in a flavorful broth. And if you're craving a quick and easy meal, the Rotisserie-Style Roast Chicken provides a succulent, juicy chicken with minimal effort.
With its comprehensive range of recipes, this article caters to every palate and cooking preference, ensuring that every roasted chicken experience is a culinary delight.
EASY ROASTED CHICKEN
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
- Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.
SIMPLE ROAST CHICKEN
There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.
Provided by EatingWell Test Kitchen
Categories Healthy Whole Chicken Recipes
Time 2h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
- Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 1.4 g, Cholesterol 150.4 mg, Fat 9.8 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2 g, Sodium 464.8 mg, Sugar 0.4 g
STUPID EASY SLOW COOKER CHICKEN WITH PASTA RECIPE - (4/5)
Provided by Jomamma
Number Of Ingredients 5
Steps:
- Pour in soup and tomatoes into your Crock Pot, add chicken and stir the ingredients together. Cook chicken ingredients on low for 6-8 hours. Cook bow tie pasta according to package directions. Once done, serve chicken over bow tie pasta or mix it all together. Sprinkle parmesan cheese over the top if desired and enjoy!
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
STUPID SIMPLE ROAST CHICKEN
This roast chicken is so easy it's stupid.
Provided by Elliott
Categories Whole Chicken
Time 1h25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg
SIMPLEST ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE ROAST CHICKEN
Perfect your Sunday lunch with this simple but succulent roast chicken
Provided by Good Food team
Categories Lunch, Main course
Time 1h20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
- Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.
Nutrition Facts : Calories 564 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Protein 57 grams protein, Sodium 0.59 milligram of sodium
Tips for Making Simple Roast Chicken:
- Choose a whole chicken between 3 and 4 pounds. Ensure the chicken is clean and dry inside and out. - Prepare a marinade or rub following your favorite recipe or using simple ingredients like olive oil, salt, pepper, garlic powder, and paprika. - Preheat the oven to 425°F (220°C) before seasoning the chicken. - Generously season the chicken inside and out with the marinade or rub, ensuring it gets into all the nooks and crannies. - Place the chicken breast-side up in a roasting pan and add some liquid like broth or water to the bottom of the pan to prevent the chicken from sticking and promote even cooking. - Roast the chicken uncovered for 60 to 75 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature accurately. - Let the chicken rest for 10 to 15 minutes before carving to allow the juices to redistribute and enhance the flavor.Conclusion:
Simple roast chicken is a versatile and delicious dish perfect for any occasion. With the right techniques and a bit of practice, you can create a moist, flavorful, and juicy chicken that will impress your friends and family. Remember to choose a high-quality chicken, season it generously, and cook it to the correct internal temperature. Experiment with different marinades and rubs to find your favorite flavor combinations. Serve the chicken with your choice of sides like roasted vegetables, mashed potatoes, or a refreshing salad. Enjoy your homemade simple roast chicken!
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