ISO: ISO Got a favorite roast chicken recipe? Mine is only meh....

In Search Of:
I tried this recently and loved it. REC: Ina Garten's Skillet Roasted Lemon Chicken

Ina Garten's Skillet Roasted Lemon Chicken
tastingtable.com
Servings: Yield: 4 servings
Ingredients

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
â…“ cup good olive oil
1 lemon, halved and sliced ¼ inch thick
1 yellow onion, halved and sliced ¼ inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
½ cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Steps

Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

 
Costco rotisserie chicken! We always buy 2 smileys/wink.gif

Read an article yesterday saying for the price, you can cook a bigger chicken for more meat over buying prepared. Just can't imagine roasting my own chicken ever again! Colleen

 
Posted by Pat Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon good smoked paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce)
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones (sometimes I use thighs)
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over top. Serve with yogurt sauce.
Serves 4
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in pita bread and top with the yogurt sauce.

 
Pan-roasted Chicken with Olives and Lemon

Probably posted by Pat too- I forgot but this is wonderful

PAN-ROASTED CHICKEN WITH OLIVES AND LEMON
serves 4)
Very easy- big flavor and moist too.

4 lb cut-up chicken
salt, pepper to taste
1 medium lemon, peeled and sectioned
1 T unsalted butter, 1 T olive oil
1 small onion, chopped
1 c brined olives
8 fresh sage leaves
6 small or 3 dried bay leaves
1 T thyme

Preheat oven to 425. Season the chicken with salt and pepper. Heat the butter and oil and brown the chicken. Transfer to another pan. Pour off all but 2T of fat. Add the onion, olives, sage, bay leaves, thyme and lemon segments and cook until fragrant, 1-2 min. Return the chicken to the pan and transfer to the oven. Roast 20-40 min depending on how much chicken there is.

 
Still my fav after all these years Garlic Roasted Chicken

GARLIC ROASTED CHICKEN (serves 3-4)

1 large chicken (as close to 5 lbs as possible), washed and giblets removed
3 large heads garlic, cloves separated but not peeled
1/2 small onion, peeled
1 large sprig fresh Rosemary or 1 T dried
1 small carrot
14 oz can chicken broth
1 cup good white wine- Chardonnay or Savignon Blanc
3/4 cup good soy sauce
pepper to taste

Pre heat oven to 350°. Put chicken in a roasting pan. Scatter garlic cloves around the bottom of pan. Stuff onion, carrot and rosemary into chicken cavity. Pour in succession over the top of the chicken: chicken broth, wine, soy sauce. Sprinkle with pepper. Roast for 1-1/2 hours, basting with the juice every 15 minutes. Slice and serve with several garlic cloves (skin slides off when you pop them in your mouth) and the juice.

 
Salting the chicken and leaving it uncovered in the fridge for 24 hours or so was a game changer for

me when I think far enough ahead to do it. The skin roasts up extra crispy because it has dried and the meat is well seasoned and stays juicy. I really like Bell and Evans chickens but they're not available everywhere.

Tony Rosenfeld's 150 Things To Make with Roast Chicken and 50 Ways to Roast It book has a lot of info about salting and letting it rest. He uses 2.5 teaspoons kosher salt (I use Diamond Crystal) and .5 teaspoon black pepper for a 3.5 to 4 lb chicken.

Molly Stevens is also a fan of pre-salting and has a great write up on it in her All About Roasting cookbook. I've also heard Michael Symon speak highly of the method on The Chew.

Here's Tony Rosenfeld's recipe that includes one of the sauces he has in his book. We really like this one.

Bistro Roast Chicken with Lemon & Thyme with Chicken & Herb Gravy

kosher salt and freshly ground black pepper

1 3 1/2- to 4-lb chicken, rinsed and patted dry with paper towels

1 lemon

3 Tbs unsalted butter

1 Tbs chopped fresh thyme

Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over chicken, including the cavity. Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator. (If you've brined the chicken, skip this step. Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)

Preheat the oven to 425°F.

Set an oven rack to the middle position. Finely grate the zest of the lemon. Cut the lemon in half and set aside. In a small bowl, mix together the butter, chopped thyme, and lemon zest. Using a brush, dab the butter between the skin and breast meat, taking care not to rip the skin, then spread the remaining butter all over the bird and inside the cavity. Push a lemon half into the cavity of the bird. Reserve the remaining lemon.

Set the chicken breast side up on a rack in a large roasting pan. Roast until the breast IS nicely browned, about 35 minutes. Gently flip the bird (I like using tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F–this should take another 15 to 20 minutes.

Let rest for 5 to 10 minutes breast side up. Carve the chicken and serve immediately with a drizzle of any juices accumulated on the cutting board and a squirt of juice from the remaining lemon half.

Chicken & Herb Gravy

2 Tbs chicken fat from the roasting pan or unsalted butter

1 clove garlic, minced

1 1/2 Tbs all-purpose flour

1 cup low-salt chicken broth

1 Tbs balsamic vinegar

1 tsp chopped fresh thyme

juices from the roasting pan

kosher salt and freshly ground black pepper

Add the chicken fat to a large sauté pan set over medium heat. Add the garlic and cook, stirring, until it starts to sizzle, about 1 minute. Add the flour and cook, stirring often, until it starts to color a light mocha brown, about 3 minutes. Add the broth, vinegar, and thyme, raise the heat to medium-high, and cook, whisking often, until reduced by about half and thickened, about 5 minutes. Remove from the heat.

Once the chicken is done roasting, pour the juices from the pan into a gravy separator or large measuring cup. Let sit for a couple of minutes, then pour or spoon off the layer of fat. Add these juices to the pan sauce, set over high heat, and cook for a couple of minutes to thicken. Season with salt and pepper to taste and serve spooned over the roast chicken.

Servings: 4

Source Tony Rosenfeld
150 Things to Make with Roast Chicken and 50 Ways to Roast It

 
I have a “beer can” chicken roaster that I use to do chicken on the grill

It is perfect. Crispy skin and moist chicken. I use a rub in the morning and leave it uncovered in the fridge all day before roasting.

 
It's crazy but I have never shared my roast chicken recipe here or anywhere?

I swear I have since I make it so often. I am still trying to find it. I combined Zuni Cafe's recipe with a Greek recipe I learned in my teens and it's really great.

 
Marcella Hazan's Roast Chicken with Lemon

Italian, Chicken, Lemon

INGREDIENTS
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

PREPARATION
Preheat oven to 350 degrees.
Wash the chicken thoroughly in cold water, both inside and out. Pat it thoroughly dry all over with cloth or paper towels.
Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

Soften each lemon by placing it on a counter and rolling it back and forth. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. (Never happened for me, oh well).
Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

 
You must log in or register to reply here.
Back
Top