Mermaids Tender Roast Chicken Recipes

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BEST OF BOTH WORLDS ROAST CHICKEN



Best of Both Worlds Roast Chicken image

Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!

Provided by Susan

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

1 (4 pound) whole chicken
1 tablespoon butter
salt and ground black pepper to taste
½ onion, coarsely chopped
1 stalk celery, cut into 4 pieces
½ lemon, cut into 4 pieces
3 cloves garlic, sliced
2 tablespoons butter
1 teaspoon dried parsley
1 teaspoon dried Italian herb seasoning

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
  • Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
  • Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
  • Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 3.7 g, Cholesterol 144.6 mg, Fat 28.6 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 10 g, Sodium 172.1 mg, Sugar 0.9 g

MERMAID'S TENDER ROAST CHICKEN



Mermaid's Tender Roast Chicken image

This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.

Provided by riffraff

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs whole chickens
2 garlic cloves
3 tablespoons butter
1 onion
2 tablespoons vegetable oil
salt and pepper

Steps:

  • Preheat oven to 325.
  • Place 1 tablespoon oil on the bottom of glass pan.
  • Thoroughly clean chicken, removing all excess from cavity.
  • Put 1 tablespoon oil on a paper towel and lightly rub the chicken down with oil Salt and pepper the skin.
  • Insert 1 tablespoon butter, garlic and some chopped onion into cavity.
  • Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast.
  • (You have to kind of pull the skin a little to get the butter underneath it. This is what causes the chicken to be so tender and juicy.) Cook for approx 2 hours, basting every 30 minutes if possible.

Nutrition Facts : Calories 782.6, Fat 61.9, SaturatedFat 19.6, Cholesterol 236.8, Sodium 276.6, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 50.7

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