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Easy Roasted Chicken

Easy Roasted Chicken


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This chicken is juicy and flavorful, but it doesn't take a long time to pull together. Does it get any better?MORE+LESS-

3

lb to 4 roaster chicken

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  • 1

    Preheat the oven to 450°F.

  • 2

    Wash the chicken and cavity with cool water and pat dry. Set on a rack on top of a roasting pan. Drizzle the chicken with olive oil all over and then season with garlic powder, salt and pepper — don’t forget to season in the cavity too.

  • 3

    Cut the lemon into four wedges and stuff into the cavity – peel and all. Stick the sprigs of rosemary in the cavity as well.

  • 4

    Slide the chicken into the oven and bake for 20 minutes. Reduce the heat to 375 and roast for 45-55 minutes, until juices run clear.

  • 5

    Let sit for 15 minutes before carving.

No nutrition information available for this recipe


ROAST CHICKEN

Succulent roast chicken recipe smothered with butter, garlic, and herbs is for anyone who wants to know how to roast a whole chicken with just a handful of ingredients. Roast Chicken is a complete meal that requires minimal prep work with fantastic textures and flavors.

Prepare your side dish of choice and you got yourself DINNER. You can also shred the chicken and use it throughout the week for salads, soups, and sandwiches.


Recipe Summary

  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 tablespoon grainy mustard
  • 1 to 2 tablespoons honey

In a bowl, toss chicken with oil and lemon juice season with salt and pepper and marinate 1 hour (or up to a day).

Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes flip and roast 10 more minutes.

Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.


How to Roast a Chicken:

  • Remove the giblets – there are organs usually in the cavity of your chicken, be sure to remove these (and discard them).
  • Pat dry the entire chicken – I use paper towels for this.
  • Season the chicken inside and out – Use salt and pepper on the whole bird, do not forget the cavity.
  • Truss the chicken – Tie the legs tightly together with kitchen string, tuck the wing tips under and place the chicken breast side up.
  • Start high, finish low – Cook at 425 for 15 minutes before lowering to 375 for an additional 45 minutes.
  • Let it rest – Let your chicken rest for 5 minutes before serving.

When you roast a whole chicken you want to be sure to pay attention to the size of the chicken. A four pound chicken will likely finish cooking in 30-35 minutes at the lower temperature while a 6 pound chicken may take 50-55 minutes.

The roasted chicken will also leave behind the most amazing pan juices in the roasting pan. Once you spoon off the excess fat you can serve the pan juices over the chicken breast meat or you can thicken it with a bit of cornstarch whisked with cold water that you heat up in a small saucepan to make a quick gravy.

To serve the chicken let it sit once it comes out of the oven for five minutes. This is to be sure that it is holding an internal temperature of 165 degrees (use a meat thermometer to be sure) for at least 5 minutes for food safety (Per the USDA).

How to carve a Roast Chicken:

Place chicken on a cutting board and cut off the breast meat first removing the crispy skin with the chicken breast pieces. Slice the breast meat into thick slices.

Cut off the legs and wings and place onto a large plate. Using a large knife cut through the backbone and cut out the chicken thighs and place them on the plate then arrange the chicken breast onto the plate and serve the pan juices on the side to prevent the chicken skin from becoming soggy. You can also top with fresh herbs or a bit of unsalted butter and a sprinkling of kosher salt to finish.

This is the perfect roast chicken to serve on a weeknight, a date night, for a holiday meal or for meal prepping. It’s versatile enough for any meal.


  1. Brush some olive oil on the chicken. Mix the ingredients of the dry rub and sprinkle a light but even layer on all sides.
  2. Start up your smoker with a temperature of 160°C (320F) and some cherry wood.
  3. Put the chicken in the smoker and stick a thermometer in the thickest part of the breast meat. Close the lid.
  4. When the chicken reaches a core temperature of 75°C (167F) you take it out of the smoker and let it rest for at least 10 minutes. This way the juices will redistribute in the meat.

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What Kind Of Pan Do You Use To Roast A Chicken?

Any baking dish or roasting pan will work that&rsquos big enough to fit your chicken and deep enough to hold the broth and juices. We like using a covered roasting pan because cooking the chicken covered helps to keep the juices in and not dry out. But if you don&rsquot have a covered roasting pan a big sheet of aluminum foil will work too.

This Simple Roast Chicken Recipe starts in the oven covered, then we uncover it to brown the skin and get it super crispy like you see here. There&rsquos literally nothing better than perfectly crispy, seasoned chicken skin.

Need help carving this bird? Check out our a How To Carve A Turkey Breast post for a step by step guide. Same steps, just a bigger bird.

Leftover chicken and turkey is a pretty coveted thing around my house. We make so many leftover recipes with chicken and turkey that sometimes we even make a bigger bird just for the leftovers!


The Easiest Roast Chicken You'll Ever Make

Roasting a whole chicken sounds a lot more complicated than it actually is. You don't have to be Ina Garten on a Friday night to make it happen—this easy roast chicken recipe has six ingredients (including salt and pepper), can be prepped in five minutes, and you don't even use a thermometer to check its doneness. Stress-free is somehow an understatement.

First thing's first: preheat your oven to 425°. While it gets toasty, halve a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds. (I forgot to and it was fine—just make sure to pick them out later.) Put them aside while you tend to your bird.

Place a 3-4 lb. chicken on a cutting board, breast-side up and legs pointing toward you. Take the sharpest knife you own and carefully cut about a 3"-long incision into the loose skin between the leg and breast on both sides until you get to the joint between the leg and the body. This is going to make it easier for heat to circulate and allow you to easily test if the chicken is cooked. (A twofer!)

Do some gynmastics with your bird to season along the backbone!

Guess what? That's the only knife work you need to do until you carve the chicken, but let's not get ahead of ourselves here. Next you have to generously season the bird with kosher salt and pepper. When we say "generous pinch," we mean "four-fingered pinches of salt." Really go for it. Get into every nook and cranny, including the skin, along the backbone, the cavity, and the part of the leg you just exposed.

Once you're done seasoning, put the chicken breast-side up in a large skillet—anything ovenproof and 12" or bigger works, whether cast iron or stainless steel—and arrange the lemon and garlic cut-side down around the chicken (as artfully as youɽ like). Drizzle chicken with 3 Tbsp. melted butter to help encourage browning (but you can also use olive oil) and roast in the center of oven for 45-60 minutes. I roasted sweet potatoes wrapped in foil on my lower rack while the chicken was cooking, but you could also nestle potatoes or other vegetables in the pan for an easy side dish.

Slow motion butter drizzle.

Now comes the scary part: testing the chicken to see if it's done. Around the 45-minute mark, take the pan out of the oven and give it a look. Is the skin crispy and brown? Good sign. Now pierce the meat in the leg joint and see if the juices run clear. If they're rosy pink, it needs more time—stick it back in the oven for five minutes and check again (and repeat if necessary). I roasted a 4.5-lb. chicken, so I had to go about an hour and 15 minutes—you can adjust time for larger birds.

If you're like "I don't know what color the juices are?!" there are a few more ways to check. Lightly shred some meat on the thigh (close to the bone) and see if the meat is opaque. The meat should separate easily into shreds. If the fibers of the meat don't come apart easily, put it back in the oven. When you wriggle the chicken leg, it should move around without too much resistance. Still unsure? Try pressing lightly on the chicken breast. If it feels firm, you're probably in the clear.

Now, just be patient and let the chicken rest for 15 minutes before carving so the juices don't run out and leave you with a dry bird. Not really sure how to carve a chicken? Let me show you.

Start carving by removing the leg and thigh. The thigh joint should separate easily from the carcass.

Separate the leg from the thigh joint with a sharp knife.

Follow the breastbone to carve the breast, using the cartilage as a guide for your knife. Cut the wing joint and separate the underside of the breast from the breast plate/ribs.

To finish, remove the wings by first taking off the flat and then removing the drumette. (Perfect for snacking on before you serve).

If you're still confused, here's a video of how to carve a chicken, which is what I watched for a refresher beforehand. Grab a loaf of bread, because you're going to want to soak up all the lemony, garlicky pan juices. Squeeze the halved garlic bulbs into the pan and whisk them in for sweet roasted garlic goodness. You'll never need to buy rotisserie chicken again.


Recipe Summary

  • cooking spray
  • 8 bone-in chicken thighs with skin
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange chicken thighs on prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


A simple roast chicken recipe, using basic every day ingredients!

I love roast chicken! I have so many different recipes for roast chicken, and I love them all. However, when I’m pushing for time, and don’t want to use a lot of fancy ingredients, I like to use my simple roast chicken recipe.

My simple roast chicken is exactly that. SIMPLE. I use whole chicken, and I seasoning it with kosher salt, paprika, black pepper, garlic powder, onion powder, and ground sage. If you don’t want to use a whole chicken, you can use your favorite chicken pieces.

I like to roast my chicken in the oven on 400 F. Roasting the chicken at a higher temperature make the chicken nice and golden brown with crispy skin. I do not suggest roasting at a lower temperature ( although I have in the past, but I have seen the light & have upgraded my chicken game!), otherwise you’ll have soggy slippery chicken skin… Trust me hunny. …You don’t want that!


12 Easy Leftover Roast Chicken Recipes

You’ve made a delicious roast chicken, but now you have heaps of leftovers and want to turn them into a quick and easy midweek meal that tastes awesome? Then you need to check out these 12 Easy Leftover Roast Chicken Recipes…from chicken curry to chicken fried rice, chicken pasta to chicken stew – there’s so many things you can do with leftover roast chicken!

I am a huge fan of roast chicken – whether is be a whole roast chicken or an easy chicken traybake. There is something semi-magical that happens in that oven when chicken is roasted. The flavours become more concentrated and, if you time things right, the texture is just perfect.

In fact, it is so good it is worth making a little extra, as that gorgeous roast chicken flavour is so much better than using chicken breast fillets – no matter how good the recipe!

Cooking a whole roast chicken is also a much more cost effective way of cooking chicken too – you pay a premium for having someone else cut up your chicken and package it. It’s so much cheaper, not to mention quicker and easier, to cook up a whole chicken at the weekend and then use the leftovers to create delicious easy midweek meals.

But that is where so many people get unstuck. Creating the leftovers is the easy part…but what to do with them?

Well you are in luck because quick and easy leftovers recipes are something I love to create! I have gathered together 12 Easy Leftover Roast Chicken Recipes from my site – many of them were originally written for roast chicken leftovers, and the rest I explain clearly below how to adapt them to use leftover roast chicken instead.

I have also included timings and quantities, so you can easily choose the perfect recipe for the quantity of leftover chicken you have, as well as the amount of time you want to spend cooking.

If you have other leftovers you need to use up, please check out my full collection of leftovers recipes.

Roast Chicken Leftovers Curry

Get the recipe => Roast Chicken Leftovers Curry
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Chicken and Egg Fried Rice

Get the recipe => Leftover Chicken and Egg Fried Rice
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 15 minutes
Use 400g/14oz leftover roast chicken, serves 4

Creamy Leftover Turkey Pasta

Get the recipe => Creamy Leftover Turkey Pasta
How to adapt using leftovers: For creamy leftover chicken pasta, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 20 minutes
Use 300g/11oz leftover roast chicken, serves 4

Roast Chicken Leftovers Stew with Dumplings

Get the recipe => Roast Chicken Leftovers Stew with Dumplings
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 1 hour
Use 500g/18oz leftover roast chicken, serves 4

Turkey, Sweet Potato and Black Bean Tacos

Get the recipe => Turkey, Sweet Potato and Black Bean Tacos
How to adapt using leftovers: For leftover chicken tacos, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Ham, Pea and Sprout Risotto

Get the recipe => Ham, Pea and Sprout Risotto
How to adapt using leftovers: For leftover chicken risotto, simply use leftover chicken instead of leftover ham. Otherwise follow the recipe exactly as written. (And if you don’t like sprouts just leave them out!)
Total time using leftovers: 30 minutes
Use 200g/7oz leftover roast chicken, serves 4

Easy Chicken Jalfrezi

Get the recipe => Easy Chicken Jalfrezi
How to adapt using leftovers: For a leftover chicken jalfrezi, simply use your leftover roast chicken in place of the fresh chicken. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 500g/18oz leftover roast chicken, serves 4

Leftover Turkey Paella

Get the recipe => Leftover Turkey Paella
How to adapt using leftovers: For leftover chicken paella, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Turkey Chilli Con Carne

Get the recipe => Leftover Turkey Chilli Con Carne
How to adapt using leftovers: For leftover chicken chilli con carne, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Chicken, Kale, Quinoa and Pumpkin Salad

Get the recipe => Leftover Chicken, Kale, Quinoa and Pumpkin Salad
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe. (If you can’t get hold of pumpkin, use butternut squash instead)
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Lamb Korma

Get the recipe => Leftover Lamb Korma
How to adapt using leftovers: For leftover chicken korma, simply use leftover chicken instead of leftover lamb. Otherwise follow the recipe exactly as written.
Total time using leftovers: 25 minutes
Use 500g/18oz leftover roast chicken, serves 4

Moroccan Turkey Filo Pie

Get the recipe => Moroccan Turkey Filo Pie
How to adapt using leftovers: For a Moroccan chicken filo pie, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 45 minutes
Use 650g/23oz leftover roast chicken, serves 6-8

More roast meat leftovers recipes…

Want more delicious ideas for your Sunday roast leftovers? Check out these other roast meat leftovers roundups…

Pin 12 Easy Leftover Roast Chicken Recipes for later

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Watch the video: PEČENO PILE U RERNI SOČNO I MEKANO DA VAM NOZ NE TREBA. SAVET ZA SOCNU PILETINU CHICKEN


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