Best Special Sunday Roast Chicken Recipes

SUNDAY ROAST CHICKEN

Sunday Roast Chicken image

This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium fennel bulb
5 large carrots, cut into 1-1/2-inch pieces
1 large white onion, quartered, divided
1 medium lemon
3 garlic cloves, minced
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 broiler/fryer chicken (4 pounds)
2 garlic cloves
1 cup orange juice

Steps:

Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

SUNDAY ROAST CHICKEN

Sunday Roast Chicken image

I got this recipe from Fix It and Forget It Recipes for Entertaining crockpot cookbook. This is really great chicken. My family loves this chicken. I used the juice from cooking the chicken to make the gravy. We serve this with mashed potatoes and carrots.

Provided by internetnut

Categories One Dish Meal

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon salt
2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon dry mustard
1 teaspoon cumin
2 teaspoons pepper
1/2 teaspoon dried thyme
1/2 teaspoon savory
2 tablespoons butter
2 cups chopped onions
1 cup chopped green pepper
1 roasting chicken
1/4 cup flour
1 -2 cup chicken stock

Steps:

Combine seasoning mix ingredients in small bowl.
Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
Stuff cavity of chicken with cooled vegetables.
Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
Place chicken in large slow cooker.
Cover. Cook on low 6 hours.
Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.