Tasty Baked Roast Chicken Recipes

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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.

ROAST CHICKEN RECIPE BY TASTY

Steps:

• Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
• Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
• Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
• Preheat the oven to 450˚F (230˚C).
• Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
• Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
• Let the chicken rest at room temperature for 20 minutes.
• To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
• If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
• Enjoy!

HEARTY ROAST CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, pat the chicken dry with paper towels, including the cavity.
• In a small bowl, combine the Hearty spice blend, salt, and pepper.
• Sprinkle the spice blend all over the chicken. Place the lemon halves and thyme in the cavity.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Place the chicken on a rack in a large roasting pan, breast-side up.
• Roast for 1 hour, or until the internal temperature reaches 165˚F (75˚C). If the skin starts to get too brown during cooking, tent with foil or reduce the oven temperature to 375˚F (190˚C).
• Let the chicken rest for 20 minutes before carving.
• Enjoy!

DELICIOUS BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
• Lay the chicken thighs on top.
• Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
• Sprinkle with the garlic, rosemary, and thyme.
• Turn the chicken over and season on the other side, then return to skin-side up.
• Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
• Enjoy!

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
• Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
• Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
• Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
• Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
• Enjoy!

TASTY BAKE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Empty contents of salad dressing mix package into a small bowl. Add water and mix well, then stir in olive oil and mix again. Note: DO NOT add vinegar as per package instructions.
• Place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. Put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
• Bake at 400 degrees F (200 degrees C) for 15 to 25 minutes, depending on the size of the breasts. Turn breasts over and spoon remaining mixture on to the topside. Bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

EASY TASTY BAKED CHICKEN

Steps:

• In a baking dish arrange chicken pieces.
• sprinkle both sides of chicken with seasonings.
• top with peppers and onion
• drizzle with oil.
• bake uncovered for one hour at 325 degrees after one hour turn temperature to 400 and bake 15-30 minutes longer.

TASTY BAKED CHICKEN

Steps:

• Place the chicken in a greased 13x9-in. baking dish. Sprinkle with salt, tarragon, paprika and pepper. Combine the sherry, lemon juice and soy sauce; drizzle over chicken. Top with shallots., Bake, uncovered, at 425° for 20 minutes. Reduce heat to 375°. Cover and bake for 30 minutes, basting occasionally. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°.

WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
• Place the chicken on top of the veggies.
• Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
• To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
• Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
• NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
• Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
• Carve the bird as desired.
• Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
• Enjoy!

TASTY BAKED ROAST CHICKEN

Steps:

• Place chicken pieces in large baking/casserole dish, take all ingredients mentioned above and place into a container, you may use an empty salad dressing bottle. Once you place olive oil, wine and all other ingredients into bottle, replace lid, shake well for about 30 seconds, and pour mixture over chicken until completely covered, place in a pre-heated 400-degree oven for 60 minutes.
• The mixture that you prepared and poured over chicken makes for a tasty marinade. You may serve this dish with potato or rice. I find that a baked Idaho potato with butter and sour cream goes very well with this chicken dish. In addition, you could try serving with rice pilaf. Enjoy.