Sunday Dinner Roast Chicken Recipes

SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

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.

ROASTED CHICKEN WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400F;
• Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
• Melt the butter in a small bowl;
• Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended;
• Sprinkle the salt and pepper over all sides of the chicken;
• Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
• Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery;
• Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
• Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
• Roast for an additional 20 minutes or until the internal temperature reaches 165F;
• Uncover and broil for 4-5 minutes to crisp the skin;
• Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.

SUNDAY DINNER ROAST CHICKEN

Steps:

• Preheat oven to 300 degrees.
• Clean chicken cavity and rinse thoroughly.
• Place in a large roasting pan.
• Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
• Add chopped potatoes to the bed around the chicken.
• Drizzle olive oil over chicken and vegetables.
• Season entire dish with rosemary, onion powder, salt and pepper.
• Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
• Bake chicken for approximately 2 hours.
• Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).

SUNDAY ROAST CHICKEN DINNER

Steps:

• 1. Preheat oven to 325 ° HINT: I roast in Cast Iron in my Dutch Oven, Kettle or Chicken Fryer because it the even heat cooks so well, and because it imparts an amazing flavor to foods.
• 2. Do not cut up chicken...leave it whole! Wash inside and out of chicken, remove any remaining feathers, then pat dry with paper towel
• 3. Season chicken well with salt and seasoned pepper, inside and out. Place breast side up on trivet in Dutch oven. Sprinkle with Sprinkle liberally with Smokey Paprika.
• 4. Surround chicken with vegetables. Drizzle with melted butter. Season with salt and seasoned pepper. Do NOT add liquid! Place lid on Dutch Oven.
• 5. Just before leaving for church, place Dutch oven in oven . WHen you return, check chicken for doneness- legs will come away easily from the sockets when done and juices will be clear. Allow to stand 15 minutes in covered Dutch Oven before carving.
• 6. After sitting for 15 minutes, remove bird and veggies to platter. Return pot with juices to stovetop. (Juices will be highly concentrated) Thicken with flour or cornstarch and bring to a rolling boil. ( Gravy will not reach its full thickness until it boils. ) If too thick, thin with chicken broth.