Most helpful positive review Jenny. Rating: 5 stars. OK - if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself "Jeez people, what is the big deal? I chose this receipe simply because I had a whole chicken, not a lot of time, and needed to cook it. If you don't try this, you're missing out. If you do try this, I venture to say that, you will be very pleasantly surprised! Read More.
Most helpful critical review thekindone. Rating: 3 stars. I believe the bake time for this recipe is incorrect. I baked it for 1 hour and 15 minutes and it was not done. Wonder if it should have been two hours and fifteen minutes? Reviews: Most Helpful. Back again - I entered a chicken cook off and used your recipe. Didnt change anything on the recipe. I got a nice plaque and trophy, a little prize money. Best part was the honor of it all. I have tried this recipe with promise lite spread and it came out juicy as ever.
Recipe calls for margarine and I am happy to say low fat or lite works just as good. I used the advice that the reviewer on the recipe page said: Use in combination with Moist Garlic Chicken. I sliced 8 garlic cloves and put in cavity, under skin and on top YUM! I also sliced 2 small lemons and put one in cavity and the other on top.
Roasted for 2 hours - turned out perfect. Some flour with the oils, then chicken broth and all the browned bits from the pan and juices from carving. This was my first roast chicken. Will make over and over!! I beg you to try this one as written! Don't be one of those fools who write, what a delicious recipe! Then they proceed to tell you about the 1oo herbs and spices they added to this recipe. LIke I always say - if ya change the recipe that is nice - probably delicious - but it aint't the same recipe no more.
This one is delicious - keep your hands off! 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. 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. It's time to put the bird in the oven. Here is what you need to know about the pan, temperature and timing. A roasting pan with a rack allows air to circulate under the bird and helps brown the skin all over.
Plus, you can add potatoes and other vegetables to the pan under the bird, which will catch the flavorful drippings. If you have a roasting pan but no rack, use vegetables carrots, celery, sliced onion to prop the chicken off the pan.
Or place the chicken directly in the pan, where it will roast up perfectly well, though parts of the skin may stick to the bottom of the pan. Our colleagues over at The Sweethome have an excellent round-up of the best roasting pans. You can also use a rimmed sheet pan to roast a chicken, either with a rack or without one.
A sheet pan has the advantage of lower sides, which lets more of the chicken skin crisp. Or try roasting in an oven-proof skillet, cast-iron or otherwise. If you preheat the skillet either in the oven or on the stovetop and lay the bird into the hot pan, the dark meat will get a head start while the white meat cooks more slowly.
This gives you a very evenly cooked bird. But you can also roast in a skillet without any preheating, in which case it acts as a roasting pan, but smaller and more compact. One great thing about roasting a chicken in a skillet is that it makes it super easy to make a quick pan sauce.
You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. The safest and easiest way to check for doneness is to use an instant-read thermometer inserted into the thickest part of the thigh. Take care not to touch the bone with the thermometer. It should read degrees. If you see any red flesh, put the bird back into the oven. But this tends to be less reliable than cutting to the bone. Calling for just four ingredients — chicken, salt, pepper and whatever herbs you have around — this is a recipe for roast chicken at its simplest and best.
The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor.
Here's a method for carving the chicken so that everyone gets a little skin along with their meat. If you have the wherewithal, heat up a platter for serving. Infused with herb flavours and a hint of lemon. Mingling with roasted chicken juices. Coconut Pot Roasted Chicken. Chicken Noodle Soup — from scratch! Classic Roast Lamb Leg with Gravy. Pork Roast with Crazy Crispy Crackling. Roast Chicken recipe originally published May , improved May Updated for housekeeping matters January , no change to recipe.
Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Like a mohawk — gone wrong. Aftermath of a knee operation he had back in May when this recipe was first published…. You just need to cook clever and get creative!
Your email address will not be published. Notify me via e-mail if anyone answers my comment. Clean plates all round. Absolutely delicious! We had this for dinner last night served with roasted potatoes, carrots, sweet potatoes and pumpkin, and I made gravy from the pan juices. Everyone in my family loved it. Thanks so much for sharing with us your recipe, Nagi!
Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Collections Roasts. The best Roast Chicken recipe is…. How to make the BEST roast chicken! This serves two purposes: Elevates the chicken off the base of the pan for more even cooking otherwise the underside sits in the pan juices and will cook faster ; and Adds extra flavour into the pan juices used as the sauce for this recipe.
OR used for gravy! How long does it take to roast a 2 kg chicken?
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