Roast Chicken Recipes

Perfect Roast Chicken

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network’s Barefoot Contessa.

Prep: 0 20min0

Total: 0 2h10min0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 614, Fat 44g, Saturated Fat 13g, Carbohydrate 13g, Fiber 4g, Sugar 4g, Protein 41g, Cholesterol 203mg, Sodium 986mg

Ingredients:

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Instruction:

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Garlic Herb Butter Roast Chicken

Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

Prep: 10min

Total: 85min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, Saturated Fat 7 g, Cholesterol 234 mg, Sodium 195 mg, servingSize 1 serving

Ingredients:

• 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
• 1/4 cup unsalted butter, (melted)
• 3 tablespoons olive oil
• 1/4 cup white wine, ((OPTIONAL) — use a dry wine like a Sauv blanc or Chardonnay)
• 1 lemon, (halved)
• Salt and freshly ground pepper, (to taste)
• 2 tablespoons fresh chopped parsley
• 4 garlic cloves, (minced)
• 1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
• 3 fresh whole rosemary sprigs

Instruction:

1. 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.
2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
3. 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.
4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
6. 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.
7. Baste again, then broil for a further 2-3 minutes, until golden.
8. 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.

ROAST CHICKEN | a super easy whole roast chicken recipe (the easiest!)

FAQ

Is it better to roast chicken at 350 or 400?

Should you cover a chicken when roasting?

How long does it take to roast a chicken at 350?