Best Anna Maries Roast Chicken Recipes

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GARLIC HERB BUTTER ROAST CHICKEN



Garlic Herb Butter Roast Chicken image

Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

Provided by Karina

Categories     Dinner

Time 1h25m

Number Of Ingredients 10

4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
1/4 cup unsalted butter, (melted)
3 tablespoons olive oil
1/4 cup white wine, ((OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay)
1 lemon, (halved)
Salt and freshly ground pepper, (to taste)
2 tablespoons fresh chopped parsley
4 garlic cloves, (minced)
1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
3 fresh whole rosemary sprigs

Steps:

  • Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
  • Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
  • Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  • Baste again, then broil for a further 2-3 minutes, until golden.
  • Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.

MARIE'S ROAST CHICKEN



Marie's Roast Chicken image

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) whole chicken, apprx
1 stalk celery
2 cloves garlic, minced
1 medium onion, sliced
4 sprigs parsley
salt and pepper
4 tablespoons melted butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle salt and pepper inside and outside of chicken.
  • Place celery, garlic, onion and parsley in cavity of chicken.
  • Brush all over with butter.
  • Cut up additional celery and onion and place under chicken.
  • Place in roasting pan and bake at 450 for 15 minutes.
  • Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
  • Drippings make wonderful gravy.

Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5

ANNA MARIE'S ROAST CHICKEN



Anna Marie's Roast Chicken image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 19

1 small onion
2 stalk s of celery
2 carrots
1 potato
1 turnip
Mushrooms
1 lemon
Olive oil
Salt & pepper
Garlic cloves, as many as you want
Thyme
Paprika
Garlic powder
Onion powder
Poultry Seasoning
Sage
1 whole chicken
1/2 stick butter
1/2 cup white wine

Steps:

  • Preheat oven 350°F. Line baking pan with foil. Peel and chop vegetables, thinly slice 1/2 of lemon. Put vegetables and lemon slices in pan, drizzle lightly with olive oil, sprinkle with salt and pepper to taste. Stir vegetables around to coat evenly.
  • In a bowl mix together all spices (measure to taste). Rinse chicken. Rub seasonings inside and out of chicken also under skin of breast. Cut up butter into 6 pieces. Take 2 pieces of butter, place one under skin of each breast. Push in a clove of garlic too. Place chicken on top of vegetables. Place rest of butter over breast, and legs and inside cavity. Juice 1/2 lemon over chicken and put peel into cavity. Pour wine over vegetables.
  • Bake till brown and done; check after 1 hour. Cut skin holding legs and put back until juices run clear.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES



Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 1/4 pounds small Red Bliss Potatoes, well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock
2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
Coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Steps:

  • To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
  • To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
  • When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
  • To make the chicken:
  • Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
  • Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Anna Marie's roast chicken recipes have recently gained immense popularity among food enthusiasts. She is known to have experimented with various ingredients to add her own twist to the classic roast chicken recipe. While her recipes are a closely guarded secret, we will explore some of the key elements that make Anna Marie's roast chicken recipes stand out from the rest.

The Chicken:

Anna Marie's roast chicken recipes start with selecting the right chicken. She prefers to use free-range, organic chickens that are not injected with hormones or antibiotics. The chicken is washed and cleaned thoroughly before preparing it for roasting. Anna Marie's chickens are typically roasted at a temperature of 400 to 425 degrees Fahrenheit for around an hour and a half depending on the size of the chicken.

The Seasoning:

One of the highlights of Anna Marie's roast chicken recipes is the unique seasoning blend she uses. While she keeps the exact recipe a secret, we know that her seasoning typically contains a mix of herbs like rosemary, thyme, and oregano, along with garlic powder, onion powder, and salt. She often uses butter to coat the chicken and the seasoning blend is rubbed onto the chicken generously. Some of her recipes also use citrus fruits like lemon or orange to add a tangy flavor to the chicken.

The Stuffing:

Anna Marie's roast chicken recipes often include stuffing the chicken with a variety of ingredients. Some of her favorite stuffing combinations include crushed garlic, shallots, and herbs like rosemary and thyme. She also likes to use vegetables like carrots, onions, and celery to add texture and flavor to the stuffing. Her stuffing is usually cooked separately before being added to the chicken and is also seasoned with the same blend of herbs and spices used on the chicken.

The Timing:

Roasting a chicken can be a delicate process, and the timing is critical. Anna Marie's roast chicken recipes ensure that the chicken is cooked to perfection by monitoring the temperature regularly. She often checks the temperature of the chicken by inserting a meat thermometer into the thickest part of the bird, making sure that it reaches a minimum of 165 degrees Fahrenheit. Once the chicken is fully cooked, she lets it rest for around 10 to 15 minutes before carving it. This allows the juices to distribute evenly, resulting in a tender and flavorful chicken.

The Serving Suggestions:

Anna Marie's roast chicken recipes are often served with a variety of side dishes. Some of her recommended sides include roasted vegetables, rice pilaf, or mashed potatoes. She also recommends serving the chicken with a light sauce made from the pan drippings, adding depth to the flavor of the chicken. Anna Marie also notes that the leftovers from her roast chicken can be used in a variety of dishes, from chicken pot pie to chicken salad sandwiches.

Conclusion:

Anna Marie's roast chicken recipes are the perfect blend of classic flavors and innovative twists. From selecting the right chicken to her unique seasoning blends, every element of her recipe is carefully crafted to create the perfect roast chicken. While we may never know the exact recipe for Anna Marie's chicken, we can certainly appreciate the effort and love that goes into making it.

Roast chicken is one of the most popular dishes in the world, and has been a staple of many family meals for generations. It is a simple yet delicious recipe that can be prepared in a variety of ways, and is perfect for feeding a large family or a small group of friends. Anna Marie's roast chicken recipe is one of the most famous in the world, and is beloved by cooks and food enthusiasts everywhere. Her recipe is simple yet elegant, and is sure to impress even the most discerning palates. In this article, we will discuss some valuable tips that you should keep in mind when preparing Anna Marie's roast chicken recipe. These tips will help ensure that your chicken turns out perfectly cooked and delicious every time. Tip #1: Choose the Right Chicken The first and most important tip when preparing roast chicken is to choose the right chicken. You want to choose a chicken that is fresh and of good quality, as this will greatly affect the taste and texture of your dish. When choosing a chicken, look for one that has firm, moist flesh and a healthy-looking skin. You can also check the date of packaging to make sure that the chicken is fresh. If possible, try to buy your chicken from a local farmer or butcher, as they are more likely to have high-quality, fresh poultry. Tip #2: Season the Chicken Well The key to making delicious roast chicken is to season it well. Anna Marie's recipe calls for a simple seasoning of salt and pepper, but you can also add other herbs and spices to suit your taste. Some popular herbs and spices to use when seasoning roast chicken include garlic, thyme, rosemary, and paprika. You can also add a dash of lemon juice or soy sauce to give your chicken some extra flavor. When seasoning your chicken, make sure to rub the seasoning mixture all over the skin and inside the cavity. This will help to distribute the flavor evenly and ensure that every bite is delicious. Tip #3: Truss the Chicken Trussing is a technique that involves tying the chicken's legs and wings to its body to help it cook evenly and retain its shape. This is an important step when preparing roast chicken, as it helps the chicken to cook evenly and ensures that it stays moist and tender. To truss a chicken, start by tying the legs together with kitchen twine. Then, tuck the wings behind the chicken's back and tie them in place as well. This will help the chicken to cook evenly and prevent the wings and legs from drying out. Tip #4: Use a Roasting Pan When preparing roast chicken, it is important to use a roasting pan that is large enough to hold the chicken comfortably. This will help to prevent the chicken from sticking to the pan and ensure that it cooks evenly. You can also add vegetables to the roasting pan to create a delicious side dish. Popular vegetables to use include potatoes, carrots, onions, and celery, which can be roasted alongside the chicken to create a delicious and flavorful side dish. Tip #5: Baste the Chicken Basting involves brushing the chicken with its own juices or a flavorful liquid to help keep it moist and tender during cooking. This is an important step when preparing roast chicken, as it can help to prevent the chicken from drying out and becoming tough. To baste a chicken, simply use a basting brush or spoon to ladle the juices over the chicken periodically while it cooks. This will help to keep the chicken moist and flavorful, and ensure that it turns out perfectly cooked every time. Tip #6: Monitor the Temperature The key to making perfectly cooked roast chicken is to monitor the temperature throughout the cooking process. This will ensure that the chicken is cooked all the way through and prevent it from becoming overcooked or undercooked. The internal temperature of the chicken should be at least 165°F (74°C) when it is fully cooked. You can use a meat thermometer to check the temperature of the chicken periodically during cooking, and adjust the cooking time as needed to ensure that it is fully cooked. Tip #7: Rest the Chicken When the chicken is fully cooked, it is important to let it rest for a few minutes before carving. This will help the juices to redistribute throughout the meat and ensure that the chicken stays moist and tender. To rest the chicken, simply remove it from the oven and let it sit for 10-15 minutes before carving. You can cover it with foil to help keep it warm during this time. Conclusion Anna Marie's roast chicken recipe is a classic dish that is beloved by food enthusiasts all over the world. By following these valuable tips, you can ensure that your chicken turns out perfectly cooked and delicious every time. So go ahead and give it a try - your family and friends are sure to love it!

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