Best Best Ever Roasted Chicken Recipes

Best Roasted Chicken You'll Ever Have!! image

Provided by Penny Stettinius

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 3

1 (2 -3 lb) whole chickens
1/2-1 tablespoon kosher salt or 1/2-1 tablespoon sea salt
1/2-1 tablespoon pepper (Freshly ground is better)

Steps:

Preheat oven to 450.
Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
Place in a roasting pan sprayed w/ a tiny amount of oil.
Roast uncovered in a 450 oven for one hour.
Let the chicken rest 15 minutes on a cutting board.
Slice chicken and serve with the pan juices.

Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2

MY DAD'S BEST-EVER ROASTED CHICKEN image

Yield 2-3

Number Of Ingredients 12

1 large free-range chicken, whole, about 5 pounds
1 bunch basil, leaves only
2 cloves garlic, thinly sliced
4 tablespoons Dijon mustard
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon savory
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon ground cumin
-- Kosher salt and freshly ground black pepper
1 lemon

Steps:

Instructions: Preheat oven to 500°. Loosen the skin of the chicken by running your fingers up under the skin of the breasts. Stuff the basil leaves and garlic under the skin, trying to distribute evenly. Combine all of the dried herbs. Rub Dijon mustard over the entire bird, and then sprinkle the herbs over the entire skin of the chicken. Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Place the chicken in a roasting pan and cook for 50 minutes to 1 hour, or until the internal temperature reaches 165°. You may have to reduce the temperature of the oven by 50° after 15-20 minutes if you notice that the skin is getting too dark too quickly. When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity and squeeze the juice over the chicken. Serve with any variety of accompaniments such as mashed potatoes, roasted heirloom potatoes and corn or parsnip puree. Per serving: 405 calories, 54 g protein, 3 g carbohydrate, 18 g fat (5 g saturated), 170 mg cholesterol, 408 mg sodium, 1 g fiber. E-mail Amanda Gold at [email protected].

Best Ever Roasted Chicken image

Provided by budgiesntiels

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 whole chicken, about 3 1/2 pounds, defrosted
1/4 small onion
3 fresh garlic cloves
1 teaspoon dried rosemary, dried sage or 1 teaspoon poultry seasoning
1/2 lemon
1 tablespoon olive oil
salt, to taste
black pepper, to taste

Steps:

Place an oven rack at the second lowest position and preheat the oven to 450.
Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.
Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.
Pat the outside of the chicken dry with a paper towel.
Place the onion quarter in the cavity of the chicken.
Peel the garlic cloves and place them inside the chicken cavity.
Sprinkle the dried rosemary inside the chicken.
Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).
Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.
Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.
Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 - 60 minutes.
Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.