Can you post your best roasted chicken recipe?

[elizke]

I know a lot of people like the beer can thing, but I'll be using the oven. Tell me your favorite tried and true method!

(I know I saw some recipes for roasted chicken here not long ago, but can't find them using search...)

 

[MScott1851]

Yeah....mine always gets dried out. Help!

 

[ChristmasElf]

Costco.





seriously.

 

[ChrisnSteph]

Mix some mayo, a bit of olive oil and some crushed or minced garlic, rub it all underneath the skin of the chicken. Sprinkle with some chicken seasoning or other seasoning of your choice, and place upside down over the center of a bundt or fluted pan. Put a little lemon juice and butter in the bottom. Cover with foil and bake at 350 degrees until done - it's moist and very yummy!

 

[MareQ]

Tried and true! I have been using this recipes and doing it with this exact method for 5 years! The temperature and time are NOT a mistake. http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie-Style/Detail.aspx

The last few hours orf cooking - remove the onions from the cavity and let them cook in the bottom of the pan. When the chicken is done - remove it from the pan and let it sit - put your pan on the stove and add a whole can of chicken broth, let it simmer for a few minutes and then sprinkle on enough wondra to thicken it (or do a slurry and wisk that in) - it makes a wonderful and SPICY gravy for mashed potatoes!!!

ETA - The only time one of my birds came out dry was when I used a different brand of chicken. Now I always use the Purdue Oven STuffer Roasters - the ones with the little thermometer in them. NEVER had a dry bird with that brand and this method.

 

[Hannathy]

I'm with you Christmas Elf only here it is a local Grocery store. I mean for $4.99 I get it already done, tasty and juicy... can't beat that.

 

[sk8ingmom]

The best advice I have is that no matter what the recipe, us a meat thermometer so you pull it out of the oven as soon as it is done.

I have 2 favorite recipes:

Garlic & Rosemary Rasted Chicken
1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil

Preheat oven to 450°.
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.

Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350°; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

Yield: 8 servings (serving size: 3 ounces chicken and 1 onion quarter)

NUTRITION PER SERVING
CALORIES 231(30% from fat); FAT 7.7g (sat 1.9g,mono 3.1g,poly 1.6g); PROTEIN 26.5g; CHOLESTEROL 76mg; CALCIUM 50mg; SODIUM 78mg; FIBER 2.7g; IRON 1.4mg; CARBOHYDRATE 13.5g

Cooking Light, APRIL 1997

***** This one is less work and much quicker:

Blasted Chicken Recipe courtesy Sara Moulton
Show: Cooking Live
Episode: Basics of Ovens

3 1/2 pound chicken, rinsed and patted dry
olive oil
Salt and pepper

Preheat the oven to 450 degrees. Season the chicken all over with salt and pepper, drizzle with olive oil and place in a roasting pan. Roast for 45 minutes, or until the juices run clear, when thigh is pricked with a skewer. Transfer the chicken to a cutting board and let stand for 15 minutes.

*******
I roast a bigger chicken at 500 degrees until it is done. The oven is so hot that there isn't time for the bird to dry out before it is cooked.

 

[mickeyboat]

I usually just throw them in a roasting pan, sprinkle them with salt and pepper, and cook until the timer pops out (or I use a meat thermometer). If i don't overcook them, they always turn out beautifully.

Denae

 

[elizke]

Thanks everyone!

I like the grocery store ones too and usually just get those. But I've seen some raves about doing your own and it is nice to occasionally get the smell of one cooking, so I bought one and have to cook it now!

And I will use a thermometer...

 

[piratesmate]

I use this same recipe for both chicken & turkey. Both lemons & oranges are great, although I think I prefer the oranges. The amounts & times given here are for a turkey - for a chicken I usually just use half the amount...not sure on the time. I usually leave it in until it's falling off the bones.

Oh - BTW...the reason the Perdue chickens don't dry out as much is that they shoot them full of fat/oil. I never use Perdue chicken because of it myself, but it's tough to dry out one of those suckers. If you don't have to worry about the fat content, go for it!

Kosher salt
½ - ¾ tsp lemon pepper
1 tsp thyme
1 tsp ground celery seed
½ tsp lemon zest (I use dried)
¾ tsp orange rind (I use dried)
2 – 3 oranges or lemons
½ c orange juice or
¼ c lemon juice

Cut 1 orange (or lemon) in half & squeeze juice over outside of bird. Set the squished pieces aside to toss into the cavity after rubbing with spices. Rub inside & out with Kosher salt. Combine spices & rub this mixture inside & out. Toss squished halves into cavity.

Slice 2 oranges (~¼” slices) & slip under the skin on breast & legs. Squeeze any remaining orange slices into the cavity (to remove juice) & then toss the squished slices in there - including the end pieces. Add juice to the cavity. (For lemon, I use the frozen Minute Maid lemon juice.)

Cover roaster & roast at at 425 degrees for 20 minutes. Reduce heat to 325 & roasted a couple hours – until it is falling off the bones.

 

[DMickey28]

I have a chicken that I want to make too. I have one of those Rotissere things though. I am trying to find something to put on it that will add to the flavor though. I have never dried a bird out with the Rotissere and it's so easy. 20 min per lb and it's done!!

I am going to make one tonight with mashed potatoes, cranberry sauce and stuffing... now if I can only remember the stuffing recipe I'll be golden!!

 

[goofy!]

Our family's favorite is the Lemon Chicken from the Williams-Sonoma Chicken Cookbook.

The bird is cooked breast down in chicken stock (I cheat and just use chicken broth) and butter. It literally drips with juices when you carve into it. I also leave the onions out and it still turns out perfectly.

Lemon Chicken​

The golden chicken, infused with the aroma of lemon, is served on a bed of watercress to catch the delicious juices. Roasted onions glazed with balsamic vinegar add a strong accent.


1 Chicken, about 3 1/2 lbs
2 teaspoons dried tarragon
3 lemons
1/4 cup unsalted butter
2 tablespoons Dijon mustard
4 yellow onions, cut in half crosswise
2 Tablespoons balsamic vinegar
1/2 cup chicken stock
salt and freshly ground pepper
1 bunch watercress

Preheat oven to 375

Trim any excess fat from the chicken. Sprinkle the cavity with 1 teaspoon of the tarragon. Cut 1 lemon in half and place a lemon half in the cavity.

Squeeze the remaining lemons; you should have about 1/4 cup juice. Melt the butter in a small pan over medium heat. Stir in the lemon juice, the remaining 1 teaspoon tarragon and the mustard; mix well. Brush some of the butter mixture over the surface of the chicken.

Place breast-side down in a shallow roasting pan. Arrange the onions around the chicken; brush half of the remaining butter mixture ofer the onions. Roast in the oven for 30 minutes.

Spoon the vinegar over the onions and stir the stock into the pan. Baste the chicken with the pan juices and roast for another 30 minutes.

Turn the chicken breast-side up, baste with the remaining butter mixture and season with salt and pepper. Continue to roast until the chicken is tender and golden, another 20 - 30 minutes.

Make a bed of watercress on a warmed platter. Place the bird on top and surround with onions. Baste the chicken with some of the pan juices; seve the remaining juices on the side. Carve the chicken at the table.

 

[dairyou]

Here's one I posted on the Cooking board. We still love it!

Deb
http://www.disboards.com/showthread.php?t=1177367

 

[elizke]

Well tonight I'm having bow-tie pasta.

Took the chicken out of the bottom drawer of the fridge and discovered it half frozen. I always have trouble with the fridge temps when the seasons change. Grrrrrrr.

So the chicken will have to wait until tomorrow night. All of these recipes are making me so SO hungry. They all look excellent and I appreciate your help!

 

[rie'smom]

Rub the chicken inside and out with Italian Dressing. Then put a peeled onion in the cavity. Moist and delicious

 

[HERSEY]

Here's my new favorite. It turns out moist and wonderful everytime.

Brined chicken

3/4 c coarse kosher salt
3/4 c sugar
1 (3lb) chicken cut into 8 pieces rinsed and patted dry
3 tblsp unsalted butter, softened
2 minced glaric cloves
1/4 tsp ground black pepper

In a gallon size zip-lock bag dissolve salt, sugar in 1 quart cool water. Add chicken then seal bag pressing out as much air as possible. Put bag into bowl, and refrigerate about 1 hour (you can do this in the morning before work). Remove chicken from the brine, rinse well under cool water.Pat dry.

Combine butter, garlic and pepper. Brush chicken pieces with butter mixture on all sides. put in roasting pan. Roast uncovered 425 degrees until juices run clear. 30 to 35 minutes for legs and wings 40 to 45 minutes for breast and thighs.

 

[The Mystery Machine]

I usually just throw them in a roasting pan, sprinkle them with salt and pepper, and cook until the timer pops out (or I use a meat thermometer). If i don't overcook them, they always turn out beautifully.

Denae

Heck I don't even use salt and pepper. I just throw it in the roaster and that's it.
We are the Reflux family and don't do spices and herbs.

 

[Saphire]

This recipe is for a crock pot, not the oven, but it comes out just like the rotissere chickens in the market. I found the recipe here on the DIS boards a few years ago (by Pumba) and have never cooked a chicken any other way since...it is delicious!

CROCKPOT ROAST STICKY CHICKEN

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well
and pat dry with paper towels. Rub the spice
mixture into the
chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a
resealable plastic bag, seal and refrigerate
overnight.

When ready to cook chicken put the onions into the cavity, put the bird into the crockpot and do not
add any liquid. As the cooking process goes on it will
produce it's
own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
__________________

 

[annegal]

I know a lot of people like the beer can thing, but I'll be using the oven. Tell me your favorite tried and true method!

(I know I saw some recipes for roasted chicken here not long ago, but can't find them using search...)

\

I actually Bought a holder that is a welded tube connected to a flat plate


http://www.cajunshoppe.com/drunken.htm


-fill the tube with beer,,,BUT...I "Injectacize" the chicken


http://www.cajuninjector.com/


....bake at 375...1 hour uncovered, one hour covered with foil in oven.

 

[FluffyPumpkin78]

I have 3 go-to roasted chicken recipes.

The first is for crock-pot rotiserrie chciken.

Rinse a whole chicken, pat dry, and season with Lawry's seasoned salt. Was up foil to make 3 balls, and put in the bottom of crock-pot. Put the chicken in, breast side down. Cook on low for 8 hour or so. Chicken will taste just like the store bought rotiserrie chicken.

The second is for blasted chicken. I usually butterfly the whole chicken, by cutting out the backbone, and cracking the breast bone so it will lay flat on a sheet pan. Rub a little olive oil, salt and pepper. Cook in a 450 degree oven for 20 min or so. Skin will be nice and crispy.

The third is Ina Garten's Lemon Chicken w/ croutons. OMG it is soo good. Even my picky FIL loved it!

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.