Bonnies Easy Does It Roasted Chicken Recipes

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.

EASY ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
• Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
• Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
• Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.

ROAST CHICKEN

Steps:

• If your chicken is frozen, be sure to thaw it 1-2 days in advance. When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven.
• Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
• In a bowl, combine softened butter, zest of the lemon, and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper. Cut the lemon in half and place inside the cavity of the bird.
• Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
• Microwave the remaining herb butter mixture for 10 seconds (it doesn't need to be melted, just softened). Smear the remaining herb butter all over the outside of the chicken, legs and wings.
• Add the onion, carrot and potato to the bottom of a 9x13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if you want (not required).
• Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. Skin should be golden brown and the juices should run clear.
• *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
• Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.
• Optional: reserve the drippings in the roasting pan to make chicken gravy.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• 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.
• 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.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

SIMPLE ROASTED CHICKEN PIECES

Steps:

• Preheat oven to 400F (205C).
• Pat the chicken thighs with a paper towel.
• Sprinkle salt and black pepper over each.
• Drizzle olive oil over them and rub well.
• Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
• Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
• Remove from oven and cover with aluminum foil until serving time.
• Garnish with fresh rosemary leaves when serving.

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!

SIMPLEST ROAST CHICKEN

Steps:

• Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
• When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
• Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

QUICK AND EASY SLOW ROASTED CHICKEN THIGHS

Steps:

• Pre-Heat Your Oven to 300 degrees F
• In a small bowl mix your dry spices together.
• Rinse your thighs and pat dry.
• In a bowl gently toss your thighs in the olive oil or melted coconut oil until well coated.
• Arrange the thighs in a roasting or baking pan in a single layer, skin side up (it is ok if they are touching).
• *For easier clean-up, line your pan with some parchment paper*
• Sprinkle the dry spices over your chicken thighs, add more if necessary.
• Put your pan on the middle rack in the pre-heated oven.
• Slow roast at 300 degrees F for 45 minutes.
• After 45 minutes raise your oven temperature to 425 degrees F.
• Bake an additional 30 - 45 minutes, until the skin is a deep golden brown.
• Remove the roasted chicken thighs from the oven and allow them to rest for about 5 minutes.
• Serve hot with your favorite veggie or salad.

MY FAVORITE SIMPLE ROAST CHICKEN

Steps:

• Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
• Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
• Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
• Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Steps:

• Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
• In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
• To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!