Best Easy Roasted Chicken Recipes

EASY ROASTED CHICKEN THIGHS

Steps:

• In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
• Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
• Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

EASY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
• Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD

Steps:

• Chicken:
• Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
• Potatoes:
• Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
• Salad:
• Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.

SUPER EASY ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
• Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
• Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY ROASTED CHICKEN PITA WITH AVOCADO SPREAD

Steps:

• In a small blender, combine avocado, yogurt, lime juice, cilantro, dill and garlic salt. Blend until everything is smooth and creamy.
• Cut the roasted chicken off the bone and into bite-sized pieces.
• For the pita, you can either cut it and use the pocket or you can use it similar to a gyro and lay it out flat.
• Spread your avocado onto the pita.
• Add your chicken, cherry tomatoes, red onion.
• Add additional cilantro and cracked black pepper per your taste buds.
• Serve with other sliced veggies. You can use the leftover avocado spread as dip!

EASY MESQUITE ROASTED CHICKEN

Steps:

• Spray chicken breasts with non-stick cooking spray to coat evenly.
• Place frozen chicken breasts in Slow Cooker. Cover chicken breasts with Mesquite Seasoning.
• Cover and cook on low for 6 hours - turning over breasts every hour or so.

BONNIE'S EASY DOES IT ROASTED CHICKEN

Steps:

• 1. Prepare 2 to12 chicken thighs, rinse and clean chicken leaving the skin on the top side of the thigh. Pat chicken dry with paper towels.
• 2. Using a large mixing bowl, add ¼ cup of olive oil to the bowl. Add the chicken with your hands, moving the chicken around until it is thoroughly coated with oil.
• 3. Next, combine the spices to make the rub, mix well, and store in a large shaker bottle.
• 4. Season chicken pieces generously on both sides and rub it into the chicken.
• 5. Place the chicken pieces on an oil sprayed rack on a heavy duty foil lined sheet pan. Separate pieces an inch apart.
• 6. Preheat oven to 415 degrees. Position the rack at the top of the oven. Chicken will take approximately one hour to cook.
• 7. Cook the chicken (skin side up) approximately 20 minutes until golden brown. Turn the pieces and cook skin side down for another 20 minutes.
• 8. Now, WE ARE RAISING THE TEMPERATURE OF THE OVEN TO 425 DEGREES. Turn the chicken back over to skin side up and roast until a nice golden brown. About 20 minutes more. It should be perfect! Enjoy!

EASY ROASTED CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F. Rinse chicken inside and out; place in a roasting pan (or line a 13x9 cake pan with foil.)
• 2. Sprinkle chicken with salt and pepper inside and out. Remove leaves from celery, cut stalks into smaller pieces and stuff into cavity.
• 3. In a small dish, combine onion powder and butter. Place about 2 T. into cavity. Place a couple tablespoons under the skin over breast meat. Spread the remaining butter over the skin.
• 4. Bake uncovered for about 1 1/2 hours or until internal temperature reaches 180 degrees F. Remove from oven and baste with drippings, then cover with foil and allow to rest for about 40 minutes. Serve.
• 5. Nutritional Info: per serving Calories: 430 Total Fat: 26.6g/ Sat Fat: 12.8g Cholesterol: 175mg Sodium: 256mg Total Carbs: 1.9g/ Sugars: 0.8g Protein: 44.3g