Best 3 The Ultimate Roast Chicken Recipes
Are you ready to create a succulent, flavorful, and juicy roast chicken? Discover the secrets to crafting the ultimate dish that will delight your family and friends. With the right ingredients, simple techniques, and a bit of patience, you'll transform ordinary chicken into an extraordinary culinary masterpiece. Explore a world of flavors, tips, and tricks to help you achieve the perfectly roasted chicken every time. Let's embark on a culinary journey to create a dish that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST ROASTED CHICKEN
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
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
THE ULTIMATE ROAST CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
- Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
- Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
- To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
- Difficulty: Easy
- Serving suggestion: roast potatoes, watercress and gravy.
TYLER FLORENCE'S ULTIMATE ROAST CHICKEN
I Got this off of Food network's website, and like it soo much i thought I'd post it!! I like the orange idea instead of using lemons! This was on his English cooking episode. There were about 3 roast chickens listed, but this one looked and tastes the best to me!!
Provided by Jessica K
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half.
- In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken.
- Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape.
- Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
- Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
- Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings.
- Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
- To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
Nutrition Facts : Calories 1267.9, Fat 92.5, SaturatedFat 34.6, Cholesterol 368.3, Sodium 1007.4, Carbohydrate 14.7, Fiber 1.5, Sugar 5.2, Protein 77.1
Tips:
- Choose the right chicken: For the best flavor, choose a free-range or organic chicken. These chickens are raised in a more natural environment and have a better diet, which results in more flavorful meat.
- Dry the chicken thoroughly: Before roasting, pat the chicken dry with paper towels. This will help the skin crisp up and prevent the chicken from steaming.
- Season the chicken generously: Season the chicken inside and out with salt, pepper, and your favorite herbs and spices. This will help to develop flavor throughout the chicken.
- Roast the chicken at a high temperature: Roast the chicken at 425°F (220°C) for the first 30 minutes, then reduce the temperature to 350°F (175°C) for the remaining cooking time. This will help to create a crispy skin and juicy meat.
- Let the chicken rest before carving: After roasting, let the chicken rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, resulting in more tender meat.
Conclusion:
Roast chicken is a classic dish that is easy to make and can be enjoyed by people of all ages. By following these tips, you can create a delicious and flavorful roast chicken that will be the star of your next meal.
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