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Top Rated Roast Chicken Recipes
There’s nothing more comforting than a tasty roast chicken. Chef Daniel diStefano of Made Nice shares the popular New York City eatery’s recipe so you can wow your family and friends by making it at home.
Wow your dinner guests with this easy yet impressive roast chicken dinner. Recipe courtesy of Perdue.
The smell of this chicken roasting will bring the whole family to the table! The butter mixture gives the the chicken a flavorful and crispy skin, while the meat is still tender and juicy.Recipe courtesy of Perdue.
Here, big pieces of freshly cracked black pepper, charred lemon, and sweet fennel lend big flavor to an otherwise humble dish.Click here to see a step-by-step video!
This recipe was actually the result of a happy accident. I wanted to make my favorite standard chicken salad — mayo, celery, walnuts — but when I got home after a long day I realized I was out of mayo... and walnuts. And I really, really didn't want to go back out to the store (you know what that's like). So I improvised with what I did have on-hand: balsamic vinegar and arugula. The result? A Delicious, simple, and oh-so easy sandwich.Click here to see 8 Tasty Lunch Ideas for Work.
A roast chicken is the perfect ending to a long, stressful day. Enjoy it with some roasted vegetables, or baked potatoes.
One of the first and best (and most primal) things I learned to do in the kitchen was to roast a chicken. In high school, it was also one of the few experiences that my sister, Nicole, and I could share without a fight.We’d push a few pats of butter under a chicken’s skin, stuff a bunch of fresh herbs in the cavity, and roast it in a hot oven until golden brown, by which time the smell drove us crazy. We’d devour it standing up, burning our fingers and tongues as we pulled at the hot, crackling skin, eating it right down to the nubbins.Click here to see 101 Ways to Cook Chicken
Roasting a whole chicken may be one of the more daunting culinary projects a cook may try, but it shouldn't be. All it takes is a couple of pantry basics, and an hour or so of your time - you needn't truss your bird, or even remove the wishbone, if you don't want to. As well, choosing to cook a whole bird, as opposed to a breast or thighs, is much more economical, when you think of the amount of meat you get per dollar spent. When properly cooked, you end up with moist meat that can be eaten alone or used in other recipes like enchiladas or chicken salad. You can also use the bird's carcass to make a real special treat - your own chicken stock. Click here to see 101 Ways to Cook Chicken
You’ve probably heard by now that Prince Harry and Meghan Markle’s engagement has officially been announced! Even though they are royalty, Prince Harry decided to keep the event low key by proposing to Meghan over a simple dinner of roasted chicken. Whether you’re happy for the new couple, or sad to see the single prince officially off the market, you can recreate the magical moment of the royal engagement – in your own kitchen! To celebrate the happy couple, Executive Chef Matthew Kajdan of The Westin Jackson is sharing his famous Whole Roasted Chicken recipe to help others propose like a royal, or just pretend they were there for the engagement.(Congrats!)
We all love tacos, but we can grow tired of the typical ground beef version. This recipe uses juicy chicken thighs as the base filling, and they’re topped with homemade charred salsa verde to spice things up. This recipe is perfect for a hassle-free meal that won't break the bank.
This simple salad features Perdue’s Short Cuts pre-cooked chicken strips. The spiced nuts paired with the mild sweetness from the peaches, and sharp, salty gorgonzola makes for a balanced delicious salad for lunch or dinner.
I don't like a whole lot of soup in my noodle soup; it always amazes me whenever I go out for noodle soup with a friend how much liquid the noodles are swimming in, and how everyone else can finish nearly a quart of soup on their own, down to the last drop.So, in concocting this dish, I chose to use less soup and more noodles and greens, but that also means that you have to eat this right away, as the noodles will soak up the soup like a sponge.This recipe makes use of a little help from the store — purchase a whole roasted chicken, pull off one of the breasts, and save the rest for another dish during the week.See all soup recipes.Click here to see 5 Slurptastic Noodle Recipes.
Best-Ever Roast ChickenScott Phillips
This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. Though the chicken is fabulous on its own, you can take it to the next level with a few more ingredients by making a simple pan sauce.
Want to learn more secrets to perfectly roasted chicken? Watch our Test Kitchen’s step-by-step video to learn exactly how to achieve tender, juicy meat and crisp skin.
- 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
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.
A salt crust keeps this bird absurdly tender and moist.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
1 whole chicken (about 4 lbs)
2 Tbsp fresh thyme leaves
1 Tbsp Dijon mustard
4 cloves garlic, minced
Grated zest of 1 lemon
2 Tbsp olive oil
Salt and black pepper to taste
2 medium onions, quartered
2 cups peeled and chopped butternut squash (The chicken can be roasted with any firm vegetables: potatoes, carrots, parsnips, turnips. Vary at will just be sure to cut into equal pieces.)
4 cups Brussels sprouts, ends removed
Roast chicken brings the best of both worlds to the table: It's a classic comfort food, but it's also elevated enough to serve for a special occasion, too. What's more, roast chicken is delicious fresh or served as leftovers, and you can prepare it simply with vegetables and herbs or boldly-seasoned with harissa, paprika, and other warm spices. With all its versatility, we can't celebrate roast chicken with just one recipe&mdashwe have so many succulent and flavorful ones to share, starting with the Roast Chicken with Broiled-Vegetable-and-Bread Salad that's seen here.
If you're looking for a classic roast chicken recipe, look no further than our Roast Chicken with Vegetables and Potatoes. Whole chicken roasts alongside carrots, shallots, and fingerling potatoes, plus lemon and fresh parsley leaves for added aromatic flavors. You'll wow everyone at your dinner table&mdasheven a hungry group of little ones&mdashwith this recipe.
Of course, roast chicken doesn't always mean roasting a whole chicken for a couple of hours. You can make a spectacular version of roast chicken using chicken breasts or thighs if you want to get dinner on the table in under one hour. From topping a grain bowl and salad with the meat to spatchcocking the chicken and roasting it in a cast-iron skillet, there's a reason why we never get tired of this staple protein: There are just so many delicious ways to prepare it.
So, whether you choose to keep things light by serving it with a kale salad or alongside hearty, seasonal vegetables such as cauliflower, sweet potatoes, or tomatoes, get to know some of our most delicious roast chicken recipes.
5. Judy Rodgers' "Roast Chicken" from Zuni Café
WHY WE CHOSE IT: This recipe, from San Francisco's Zuni Café, is one that food writers, chefs, and cooking instructors all over the country swear by. It's interesting because the chicken gets herbs under the skin, then is seasoned with lots of salt and left to sit in the fridge for at least 24 hours. It's cooked in a preheated cast-iron skillet in a super hot oven to get the skin extra crispy.
Seasoning and Aromatics
Seasoning the chicken ahead of time is a good idea, so that the flavors penetrate the flesh all the way to the bone. This is true whether you're rubbing the bird with salt, spices and aromatics — a dry brine — or using a more traditional wet brine. Then add other flavors if you like, stuffing the cavity with aromatics (like lemon or herbs) or rubbing the skin with fat (like oil or butter), or both.
Dry brine is a combination of salt and spices or aromatics (or both) that you use to season a chicken. It’s both easier than submerging a chicken in a traditional wet brine, and it produces a more crisp-skinned bird. And like a wet brine, a dry brine will yield a tender, juicy result.
For a dry brine, it’s best to season your bird at least 1 hour ahead and let it rest, uncovered, in the fridge (keeping it uncovered dries out the skin, which encourages crispness). But if you have time, up to 24 hours in the fridge is even better.
The general rule is 2 teaspoons kosher salt for a 3 1/2 to 4 1/2 pound bird. Add pepper, grated garlic, grated lemon or other citrus zest, herbs and spices to taste. And don’t forget to rub the seasonings all over the cavity of the bird in addition to the exterior.
That said, though we generally recommend a dry brine, there are some times when you will want to use a wet brine, which is a basic salt-and-aromatic solution in which you submerge the chicken. For example, you can use flavorful brine to add a specific character to its flesh, as in our feta-brined chicken or a buttermilk-brined bird.
For the crispiest skin, pat the chicken dry with paper towels after brining. Then place it on a rack set over a plate or baking sheet, uncovered, and let it rest in the fridge for least 2 hours and up to 24 hours before roasting. This will allow the skin to dry out a bit.
Adding Aromatics to the Cavity
Another way to add flavor to chicken is via its cavity, stuffing it with whole sprigs of herbs, smashed and peeled garlic cloves, quartered onions, halved and squeezed-out lemon, and the like. Do so just before roasting. The aromatics will permeate the flesh of the whole chicken while it cooks. However, some cooks say it compromises the crispness of the skin, so bear that in mind.
Burnishing the Bird With Fat
Although you don’t need to add any fat to a roast chicken, a drizzle of oil or slick of butter before roasting can help brown the skin. Or, stuff the skin with compound butter, made with herbs or whatever else you'd like. Use your fingers to gently pull the skin away from the breast, loosening it just enough to smear butter between the meat and the skin. Take care not to tear the skin.
Another way to add both fat and flavor at the same time is to drizzle the bird with olive oil, or a combination of olive oil and lemon juice during the last 20 minutes of roasting. You can spike this with the likes of grated or mashed garlic, fresh ginger, red chile flakes or powder, dried oregano, thyme or mint. (Don't use fresh herbs here they will burn.)
Brushing the Skin With Glaze
Glazing a chicken adds flavor, a rich dark color, and shine to the skin. The key is to use a mixture that combines some kind of sugar with an intense condiment or seasoning. The sugar adds a caramelized brown color and shine, while the condiment adds flavor and mitigates the sweetness.
Some possible combinations include: honey, lemon and soy sauce maple syrup, hot sauce, and black pepper brown sugar, lime juice and mustard hoisin and rice vinegar. Mix and match as you see fit.
To glaze the bird, brush on the sweet mixture during the last 10 to 20 minutes of cooking, and watch it carefully so it doesn't burn. If the glaze starts to burn before the bird is done, simply cover it with foil to finish the cooking.
A note for crisp-chicken-skin fanatics: glazing a bird moistens the skin, making it shiny and flavorful, but less crisp.
Crispy Skin Oven Roast Chicken in Cast Iron Skillet
There are many techniques on how to roast chicken with crispy skin. Here is one way that makes a a great crispy skin roast chicken that&rsquos still moist and delicious. All it takes is a large cast iron skillet and you have a wonderful roast chicken dinner for the family. If you don&rsquot have a cast iron skillet, definitely consider investing in one. They&rsquore inexpensive, oven-proof and the perfect vessel for this roast chicken recipe. What the cast iron pan does so well is allow you to sear the chicken to a great crisp on all sides before the chicken bakes in the oven and then place everything directly into the oven.. You&rsquoll be pleased at how easy this oven roast chicken is and how wonderfully juicy on the inside and crispy on the outside a baked chicken can be.
Juicy and Delicious Leftovers
You&rsquoll have lots of yummy leftovers. There&rsquos so many things to do with them and here&rsquos our favorite ways to eat the chicken:
- Make a chicken stock or broth. Freeze it for later when you need to make soups.
- Make a healthy chicken soup right away. Add some onion, veggies and some of the shredded chicken.
- Make a chicken noodle soup: add some little pasta to cook in the soup and you have a hearty meal!
- Chicken salads
- Chicken Sandiwches
- Use the leftover chicken to make chicken enchiladas!
Start by heating skillet, then searing all sides of chicken
after searing all sides of chicken, roast the chicken in the oven
Puerto Rican Style Whole Roasted Chicken Recipe
I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project! Make sure to check out the Chorizo Rice and Turkey & Cheese Empanadas recipes in case you missed them.
I love today’s recipe, because it’s a spin on roast chicken – and we often can find whole fryers on sale this time of year! Neyssa writes, “This recipe is my go to for chicken. Whether it’s just a thigh or a whole chicken, this recipe is sure to be flavorful! If I want something different, I love to add barbecue sauce, the last twenty minutes. But this is to Latinos what lemon and rosemary is to Americans. A staple, and must know recipe.”
Here’s what you’ll need:
- 1 whole chicken rinsed
- 3 tablespoons of white vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic (about four cloves)
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried parsley
- 1 teaspoon of adobo*
- 2 packets of sazon (optional)
- 1/3 cup of mojo (optional)*
- 3 large carrots, cut into chunks
- 4 russet potatoes, sliced
*Neyssa finds finds the sazon, mojo, and adobo down the International Foods aisle. While she buys these items her local Walmart, you might have luck finding them at your grocery store, too. You may wish to phone ahead of time. They’re also available on Amazon:
Make sure the chicken cavity is empty. Rinse chicken, and put small holes throughout the skin. Rub vinegar into chicken and allow to sit for five minutes. Rub oil all over the outside of the chicken. Next, rub garlic all over the chicken, making sure to get garlic into any pockets.
In a small dish, mix together the oregano, salt, pepper, parsley, and adobo. Pour over the chicken, and rub it in.
If you’re opting to add the sazon, you can rub that on at this time.
Add mojo, cover, and refrigerate 2-24 hours.
Preheat the oven to 350°. Transfer the chicken to a deep baking dish. Add vegetables. Bake for 3 hours, or until chicken is cooked thoroughly.