Maries Roast Chicken Recipes

MARIE'S ROAST CHICKEN

Marie's Roast Chicken image

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Provided by Marie

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 1/2 lb) whole chicken, apprx
1 stalk celery
2 cloves garlic, minced
1 medium onion, sliced
4 sprigs parsley
salt and pepper
4 tablespoons melted butter

Steps:

Preheat oven to 450 degrees.
Sprinkle salt and pepper inside and outside of chicken.
Place celery, garlic, onion and parsley in cavity of chicken.
Brush all over with butter.
Cut up additional celery and onion and place under chicken.
Place in roasting pan and bake at 450 for 15 minutes.
Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
Drippings make wonderful gravy.

Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

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

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

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

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.

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