Best Crispy Pan Roasted Chicken With Garlic Thyme Butter Recipes

GARLIC HERB BUTTER ROAST CHICKEN

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.

CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER

Steps:

• Preheat the oven to 400°.
• Halve the chicken, with the breastbone, backbone and the first two digits (tips) of the wings removed.
• Season the chicken halves on both sides with salt and freshly ground white pepper. Set a 12" cast iron skillet over high heat and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin-side down, in the skillet. Sear until golden, about 3 minutes.
• Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin-side up, until it is cooked through -- 3 to 5 minutes.
• While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
• As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.

GARLIC BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 450°F.
• Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
• Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
• Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
• Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
• Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
• Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
• Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
• Remove the chicken from the oven and let rest 10-15 minutes before serving.
• Serve with the melted garlic butter in the pan if desired.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.