Recipezaar: Whole Chicken,Oven Roasting recipes

Garlic Rosemary Chicken

Wed, 06 Oct 1999 01:13:00 -0400

Lemon Garlic Roast Chicken

Wed, 15 Sep 1999 05:50:00 -0400

-- posted by Sean Coate

Smothered Chicken

Fri, 26 Nov 1999 23:23:00 -0500

This is an easy recipe I got from a cookbook. "Old Fashioned Country Cooking" found at Cracker Barrel. I was a beginner or close to it when I tried it and it is no fail. I always liked it best because it is an one-pot meal and you can forget about it for 2 hours. The chicken is always moist. -- posted by hcopeland

Roast "Sticky" Chicken

Fri, 20 Apr 2001 18:06:36 -0400

Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests! -- posted by C Chatwin

Lemon and Garlic Roast Chicken

Tue, 16 Oct 2001 18:38:23 -0400

Got this recipe from a friend in Virginia. Thanks Val. :>) -- posted by Dave C

Erin's Orange Roasted Chicken

Mon, 19 Nov 2001 09:42:23 -0500

I really like citrus juice and chicken. It's a great pairing. -- posted by Miss Erin

Roast Crispy Chicken

Tue, 08 Jan 2002 15:35:07 -0500

This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking) -- posted by chef blade

Tortured Chicken - Beer Can

Tue, 19 Feb 2002 08:26:30 -0500

I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination. -- posted by debra dolman

Barbecue Chicken

Fri, 15 Mar 2002 15:58:09 -0500

-- posted by Marites ladio

Roast Chicken

Sun, 31 Mar 2002 16:16:23 -0500

A little experiment that I discovered my family really likes. -- posted by Bunsby

Lemony Baked Chicken

Tue, 02 Apr 2002 15:40:01 -0500

The lemon and garlic in this make a nice change to ordinary baked chicken, and it's so easy. -- posted by JustJanS

Summer Herb Roast Chicken

Sat, 27 Apr 2002 19:08:53 -0400

Family favorite -- posted by ratherbeswimmin'

Roast Chicken With Herb Butter, Onions and Garlic

Wed, 29 May 2002 21:13:50 -0400

There's no better smell than that of a chicken roasting in the oven. Add garlic and onions and fresh herbs. This practically screams to be made for a family Sunday dinner. Don't leave your windows open while this is cooking, your entire neighborhood might just show up for dinner! From "Bon Apetit" magazine -- posted by yooper

Tea Jenny's Wonderful Roast Chicken

Mon, 08 Jul 2002 23:44:19 -0400

-- posted by Mille®

Moroccan Chicken with Olives

Fri, 09 Aug 2002 00:10:17 -0400

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous. -- posted by Miss Annie

Famous Dave's Country Roasted Chicken

Fri, 09 Aug 2002 00:23:42 -0400

I haven't made this one yet, but it sounds very good! Prep time does not include 3 hour marinating time. -- posted by yooper

Favourite Chicken

Mon, 03 Feb 2003 20:10:58 -0500

This is my family's favourite chicken recipe. The chicken is wonderfully moist and is just perfect to serve with rice. -- posted by Paja

Buttermilk Pecan Chicken

Tue, 06 Jan 2004 20:00:16 -0500

southern recipe -- posted by andypandy

Roasted Chicken With Lemon and Fresh Herbs

Fri, 04 Jun 2004 20:00:07 -0400

This results in exceptionally moist and tender chicken, with the bonus of being a complete meal. The veggies get bathed in the chicken juices, resulting in an easy, delicious one-pan dinner. It's low-maintenance once it's in the oven too; no basting, no fussing. You may want to add extra garlic cloves in the pan; after roasting they're sweet and delicious and taste great when squeezed out onto the chicken meat or potatoes. Do try the parsnip in this dish, rather than the more traditional carrot; the parsnip gets very sweet when roasting and goes so well with the chicken. This dish is easy enough for weeknights, spiffy enough for company! -- posted by Lennie

Roast Chicken Perfecto

Wed, 22 Sep 2004 20:00:36 -0400

I don't think anyone originated this one. It's bits and pieces I've read in books, seen on cooking shows, and observed in friends kitchens over the years. I just assembled it in it's present form. It's not mine even if it does have my name on it. My Mother used to say, "NEVER ROAST A CHICKEN! The oven's hot so it doesn't cost any more to roast two of them and you can always find a use for a bit of chicken." She's right, cook them in pairs, they're more comfortable that way. Chop and/or shredd the leftovers, put them into freezer bags, 1/4 lb per bag. LABEL THEM! After they're frozen gather them into a gallon ziplock to keep control of them. -- posted by Pierre Dance

Easy Honey & Lime Roast Chicken

Tue, 19 Oct 2004 20:00:34 -0400

A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this. -- posted by -Sylvie-

Psycho Chicken

Tue, 23 Nov 2004 20:00:17 -0500

No more boring roast chicken...this is super simple and super delicious. We always double the recipe for our family of ten, then have leftovers for another day :) -- posted by A Messy Cook

Lemony Sage Chicken in Milk

Thu, 13 Jan 2005 20:00:52 -0500

Italian lemon chicken with a lumpy cream cheeselike sauce. Based on a recipe of Jamie Oliver, but I added personal instructions to recipe. Serve with cooked spinach or green beans and white rice or couscous, mashed potato or polenta, depending on the season. -- posted by Pomona Moon

Assault With a Deadly Breath Garlic Chicken

Fri, 14 Jan 2005 20:01:25 -0500

My husband brought his variation of this dish from the Netherlands and while I admit to loving garlic, I was a bit hesitant (before I tried it) about loving so MUCH garlic. As many of you know and I soon found out, the sharpness of raw garlic softens considerably into a sweet, creamy loveliness that can't be beat. I started eating this dish with a tiny smidgen of garlic with each bite of chicken and I've since graduated to about 1 clove per bite. Make sure everyone you plan to meet in the next three days also eats it or you could be jailed for assault with a deadly breath. -- posted by Sandi (From CA)

Onion Stuffed Roast Chicken With Potatoes

Fri, 21 Jan 2005 20:01:45 -0500

Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter! -- posted by A Messy Cook

Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce)

Mon, 24 Jan 2005 19:59:58 -0500

I got this recipe from the Russian book in the Time Life Foods of the World series. -- posted by littleturtle

Coffee Chicken

Mon, 31 Jan 2005 20:00:01 -0500

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well. -- posted by Happy Harry #2

Vincent Price Friday Chicken

Fri, 25 Feb 2005 14:57:17 -0500

Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, published in 1965 - an excellent cookbook! Mr. Price says that the recipe got its name because it was usually made on Friday (their cooking and baking day) and then was eaten cold over the weekend. -- posted by Julesong

Herbed Chicken

Tue, 12 Apr 2005 10:21:17 -0400

This is a tasty chicken recipes, serve it with scalloped potatoes and peas, fresh rolls. I found this on a recipe site about 3 years ago. -- posted by Dancer^

Maple Vinegar Crispy Chicken

Sun, 24 Apr 2005 20:38:49 -0400

We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they've been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) Recipe posted with permission. -- posted by Julesong

Perfect Roasted Chicken and Gravy

Wed, 27 Apr 2005 16:20:49 -0400

This chicken is my quickly becoming a regular in my DH's and my Sunday dinner rotation. We take turns each week making Roast dinners of some kind, and while this gravy couldn't ever replace Bisto, is sure is close! *Note: A roasting rack that fits your pan it VERY important for this recipe -- posted by Ness

Barbecued Oven Chicken

Fri, 06 May 2005 12:55:25 -0400

You can prepare this in the 5 minutes it takes the oven to preheat and its delicious all the way to the bone! -- posted by Dancer^

Crispy Roast Chicken

Mon, 16 May 2005 15:48:22 -0400

Easy foolproof recipe for the best roast chicken to come out of your oven. Over night in the brine is best. -- posted by Stir Fry Superfly

Whole Tandoori Chicken

Thu, 02 Jun 2005 12:57:45 -0400

This recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy. -- posted by UmmAzhar

Chez Panisse Brine for Pork, Chicken and Turkey

Fri, 29 Jul 2005 06:27:17 -0400

This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer -- posted by UnknownChef86

Winter Chicken

Sun, 13 Nov 2005 23:32:05 -0500

This is a reciepe I found in a pamphlet from BC Natural Chicken at Wild Oates. It is easy and very good. -- posted by Xiola Blue

The Barefoot Contessa's Lemon and Garlic Roast Chicken

Wed, 30 Nov 2005 14:06:02 -0500

A classic from the Barefoot Contessa. -- posted by Lvs2Cook

Herb-Roasted Chicken

Wed, 18 Jan 2006 14:36:55 -0500

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.) -- posted by elainegl

Whole Roasted Chicken in Salt Crust

Wed, 25 Jan 2006 16:19:06 -0500

From www.mortonsalt.com. -- posted by LMillerRN

Maple Roast Chicken and Vegetables

Wed, 01 Feb 2006 12:39:54 -0500

Wonderful for a Sunday dinner -- sweet and savory. I am not a fan of parsnips so I use a couple of cut-up potatoes instead. One chicken cut up can be substitued for the whole chicken if desired. The cooking time is similar. The recipe is adapted from one I found on the internet. -- posted by Lvs2Cook

Lavender Lemon Chicken

Tue, 04 Apr 2006 12:19:30 -0400

Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant. From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002. -- posted by mama's kitchen

Honey-Herb Cornish Game Hens

Tue, 04 Apr 2006 15:04:32 -0400

I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm. -- posted by Redneck Epicurean

Mama's Roast Chicken

Mon, 17 Apr 2006 15:45:27 -0400

This is the best roast chicken recipe! It's adapted from "Roasting: A Simple Art" by Barbara Kafka. The rosemary sprigs under the skin add a lot of flavor, so be sure not to skip it unless you just can't get fresh rosemary. The high heat at which you roast the chicken may cause some smoking, so be forewarned. It's crucial to the recipe, though, so don't reduce the temperature. Open doors and windows if you need to; it also helps to clean your oven first if it's got splatters or drips in it. Use a large roasting pan--if you have a really big one, you can do two chickens at once for a dinner party. Just place them side by side in the pan, on top of the veggies, and increase cooking time if needed. It's not really as fussy as it looks--and it's so delicious! And after all, aren't you and your family worth it? ;) -- posted by Halcyon Eve

Chicken Delhi

Tue, 30 May 2006 20:43:25 -0400

From a Good Housekeeping cookbook from 1983. It sounds interesting but not authentic. You could always use low fat yogurt if you like. Easy to find ingredients and you may already have them on hand. -- posted by Oolala

Elswet's Roast Chicken

Thu, 22 Jun 2006 23:27:50 -0400

Just totally awesome. Juicy, flavorful roast chicken. This is a standard at our house. We hope you like it, too. -- posted by Pagan

Cornish Game Hens With Kumquats and Orange Liqueur Sauce

Tue, 27 Jun 2006 15:08:22 -0400

My family calls games hens Bak-baks. Any family crazy enough to nickname poultry is crazy enough to cook with kumquats. We have our own kumquat tree, so the hunting and gathering is kept to a minimum. I've served this for Thanksgiving instead of roast turkey - a very nice change! -- posted by Shroom Chef

Buttermilk Roast Chicken

Tue, 25 Jul 2006 17:05:08 -0400

This is a great way to cook a chicken. By butterflying it, it takes less time to cook and it's easier to serve. Marinate it as long as you can, up to 2 days, for a more tender bird. This is a Nigella Lawson recipe. Prep time does not include marinading time. -- posted by Hey Jude

Simple Chicken Stuffing

Wed, 27 Sep 2006 17:19:07 -0400

This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture. -- posted by Peter J

Barbecued Beer Can Chicken

Wed, 25 Oct 2006 17:21:37 -0400

This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one. -- posted by hepcat

Roast Chicken-Bare Minimum.

Tue, 31 Oct 2006 21:11:47 -0500

This recipe, Mon Poulet Roti, is from Thomas Keller's cookbook, Bouchon. It is the best roast chicken I have ever tasted. But it does make a bit of smoke, so you'll want to be prepared with the fan. -- posted by JenPo

Creole Cornish Game Hens (Creole Chicken)

Mon, 06 Nov 2006 16:33:09 -0500

I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn't have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste. -- posted by littleturtle

Lemon and Herb Roasted Chicken

Tue, 02 Jan 2007 16:14:21 -0500

This is a 5 ingredient recipe from Rachel Ray Magazine. It is simple to make and the flavors are wonderful! We served this with a lemon risotto which complemented wonderfully! -- posted by Scrapbook Lori

Roasted Chicken With Garlic and Onions

Tue, 02 Jan 2007 18:18:23 -0500

Easy to follow recipe with only four major ingredients! Chicken will taste moist and delicious! -- posted by Super San Mateo Chefs

Oven-Baked, Best Ever, Juiciest Chicken

Fri, 05 Jan 2007 13:45:11 -0500

This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it! -- posted by Chef TraceyMae

Roast Chicken With Saffron & Pimenton (Smoked Paprika)

Wed, 10 Jan 2007 15:21:04 -0500

This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it. -- posted by What's Cooking?

Roast Chicken Stuffed With Fennel and Garlic

Fri, 26 Jan 2007 12:48:33 -0500

This is, hands-down, the best roast chicken I've ever had. I'm even willing to go toe-to-toe with my mom on this one. Not only is it moist and flavorful, but the fennel really adds a mellow dimension to the dish that is so different and just tasty. Even my boyfriend who hates fennel can polish this off. From Bon Appetit, October 2003. -- posted by enigmused

Cardamom Honey Roasted Chicken

Mon, 29 Jan 2007 21:11:47 -0500

The original recipe is courtesy of BeesOnline located just outside of Auckland. The original was good but this is a little more amplified in flavor. The results are an amazing combination of sweet and spiciness that permeates the kitchen during roasting and your palette as you enjoy your meal. Preparation includes 30 minutes to marinate the chicken, actual working time is really quite short and easy. -- posted by justcallmetoni

Roasted Chicken

Tue, 13 Feb 2007 15:51:24 -0500

I made this from ingredients that I ALWAYS have on hand, and I have to adimit, it's pretty good. The meat always turns out juicy, and the skin flavorful and crispy. -- posted by Panhandle Sam

Slow Roasted Whole Chicken

Sat, 10 Mar 2007 14:05:35 -0500

Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens. -- posted by KITTENCAL

Zesty Roasted Chicken

Sun, 18 Mar 2007 22:48:20 -0400

From a supermarket card. This is for a whole roasted chicken. The bed of kosher salt reduces the splattering caused by roasting chicken at high heat. Goes well with green beans and rice. -- posted by Oolala

Rooting Tooting Bourbon Chicken

Fri, 06 Apr 2007 15:36:03 -0400

This is one easy recipe. The chicken turns out moist & delicious with a perfectly balanced flavor. The taste does not give away the fact that it uses bourbon, beer or so much seasoning salt. Found this recipe on www.EvanWilliams.com and it is the Kentucky State Fair 2005 3rd Place White Ribbon winner from Brenda Tilley. -- posted by Kat's Mom

Kittencal's Best Blasted Rapid-Roast Whole Chicken

Mon, 09 Apr 2007 22:06:30 -0400

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist tender chicken with lovely crispy skin, and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased --- you may adjust all seasonings to taste if you are not a lemon-lover then you may omit the lemon juice you really may use whatever seasoning that you like for this I like to use seasoned salt --- make certain to use a fork and poke holes all over in the lemon then place into the cavity of the chicken then roast as stated, the chicken with be moist and have a faint lemon flavor ---for more of my tried and true recipes visit my food blog at www.kittencalskitchen.com -- posted by KITTENCAL

Roasted Orange Glazed Chicken

Thu, 26 Apr 2007 12:44:37 -0400

Another recipe from Parents Mag. Roasted chicken with a twist; topped with a honey-citrus glaze. Garnish with pretty orange slices. -- posted by JMigs;0)

Savory Roast Chicken With Bacon-Ranch Stuffing

Thu, 26 Apr 2007 13:46:20 -0400

This recipe was just something I whipped up one night out of despairation.... I had nothing else on hand to eat -- posted by Chef FancyPants

El Pollo Restaurant Peruvian Roasted Chicken

Tue, 29 May 2007 21:59:25 -0400

Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe. -- posted by Oolala

Wine Steamed "beer Can" Chicken

Mon, 11 Jun 2007 16:51:52 -0400

So yummy...from Safeway Grocery stores, but I live in the wine country so I was intrigued by the use of wine instead of beer as a means of steaming the inside of the chicken. -- posted by SVSOUZA

Canary Islands Chicken " My Style"

Tue, 24 Jul 2007 17:17:41 -0400

Full of flavour, juicy, tasty, aromatic chicken, oven roast in a bag. Easy recipe, good both hot and cold, with the special hint of Spanish dry sherry. You'll never make chicken other way! -- posted by MumofJuan

Clay-Pot Honey Lemon Chicken

Tue, 04 Sep 2007 18:09:35 -0400

My first recipe post:) This is an Emeril find - it is to die for! I have made the sauce alone for use with grilled chicken as well...not quite as good but still yummy! -- posted by mykidslightmylife

Roasted Chicken With Nutmeg and Orange

Wed, 19 Sep 2007 20:34:13 -0400

A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots. -- posted by mikekey

Beer Marinated Curry Rubbed Chicken

Thu, 04 Oct 2007 13:55:14 -0400

I just threw this together today because I wanted to try something different and simple, my husband loves it...I served it with sautéed zucchinis in a garlic butter sauce and mushroom risotto. -- posted by Chef #566988 (Betty)

The Best Roast Chicken and Gravy

Sun, 21 Oct 2007 00:15:59 -0400

I love roast chicken, but it can be so variable. The worst thing is flabby skin or dry meat, so I've played around and come up with this method which works best for me. Lovely crispy skin, succulent meat--mmm! Cooking times vary depending on the size of the chicken, the type of oven etc, so be sure to do a test to make sure it's fully cooked before removing from the oven, using one (or all!) of the following methods: Using a thermometer, probe the middle of the thigh meat and make sure it's 170°C. Wiggle the leg - it should move easily in its socket. If the cavity is empty, tip the bird and ensure the juices run clear. If you want, you can make variations by adding different ingredients. My favourites are sliced garlic pushed under the skin (without tearing it!), or sprigs of thyme with slices of lemon. -- posted by Snowbunny Andorra

Roasted Pecan-Goat Cheese Chicken

Mon, 29 Oct 2007 18:35:08 -0400

A nice dress-up for the Sunday chicken. Good with rice and buttered carrots. -- posted by mikekey

Orange Roast Chicken

Wed, 28 Nov 2007 16:58:42 -0500

Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007 -- posted by Tabby Bartley

Roast Ginger Chicken

Sun, 06 Jan 2008 20:58:52 -0500

This is how I make roasted chicken. SOURCE: Me :) -- posted by najwa

Roast Chicken

Mon, 14 Jan 2008 22:15:08 -0500

This chicken was so good -- the original recipe says to use fresh rosemary (1/4 cup) but I used dried and aso to use 5 juniper berries which I skipped. Although the original recipe calls for a 5-6 pound chicken, my chicken was closer to 3 pounds (to serve 4 people) and it worked out fine. We served this delicious chicken with chinese vegetables (frozen) for an almost no-work dinner. Recipe source: Bon Appetit (February 2008). -- posted by ellie_

Brined Roasted Chicken - 500 Degrees

Tue, 29 Jan 2008 19:16:02 -0500

Crispy and tender. I count soak time as passive cooking time, and do most of the prep while chicken is soaking. -- posted by Sweetiebarbara

Peter's Whole Roasted Avocado Chicken

Tue, 12 Feb 2008 18:30:14 -0500

This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients. -- posted by CulinaryQueen

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Mon, 25 Feb 2008 19:44:26 -0500

An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam -- posted by JusMeLinnie

Robin Hood Chicken

Thu, 06 Mar 2008 00:49:53 -0500

From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up. -- posted by Jubal Harshaw

Roasted Chicken With Lemon, Garlic and Thyme

Tue, 25 Mar 2008 01:02:17 -0400

A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!) -- posted by hollyfrolly

Whole Oven-Barbecued Chicken

Tue, 25 Mar 2008 01:44:40 -0400

This recipe is from Kraft. Very easy and delicious meal. The recipe calls for a packaged stuffing mix; however, you may use Recipe #134834 and make your own. -- posted by PaulaG

Roasted Chicken Cacciatore

Tue, 08 Apr 2008 01:20:06 -0400

This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference. -- posted by Irene H Forster

My Mama's Cheap-Cheap Chicken

Mon, 14 Jul 2008 22:15:37 -0400

A wonderfully delicious, flavorful and inexpensive method to cooking chicken. My Mom used to make this once a week while I was growing up and the whole kitchen would fill with the fragrance of the spices, making my mouth water! Since then, I've gotten the recipe and now I make it very often. ENJOY! -- posted by JJRsGirl

Roast Chicken

Tue, 05 Aug 2008 18:11:03 -0400

From Martha Steward video, originally a recipe of Norma Darden of Miss Mamie's Spoonbread. (Use two-and-a-half-to-three-pound chickens) -- posted by MahnaMahna

Restaurant-Style Tandoori Chicken in the Oven!

Mon, 29 Sep 2008 19:29:11 -0400

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well. -- posted by JewelerByTradeChefWannabe

Best-Ever Roast Chicken and Root Vegetables

Tue, 14 Oct 2008 13:40:27 -0400

This is a go-to Sunday dinner -- totally comforting and delicious. -- posted by Dria at Recipezaar

Sephardic Roast Chicken With Orange, Lemon, and Ginger

Tue, 21 Oct 2008 00:21:44 -0400

"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic. -- posted by Oolala

Fantastic Chicken & Dumplings

Tue, 28 Oct 2008 17:10:48 -0400

This make the best Chicken & Dumplings i have ever had! I think the recipe came from a food network show. The recipe is time consuming, but well worth the effort. You can buy a chicken that has already been roasted from the store for a bit of a shortcut. -- posted by Marisa in Salem, OR

Chicken With Rosemary-Garlic Butter

Thu, 30 Oct 2008 17:31:57 -0400

My younger son's favorite herb is rosemary, so he is always keeping an eye out for recipes that use it. This one came from Taste of the South magazine - it couldn't be any simpler, and it's delicious! -- posted by Sweet Jezebel

Bistro Roast Chicken

Sat, 08 Nov 2008 15:14:31 -0500

Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"these usually have more meat and are more tender than broiler-fryers. From Cooking Light. -- posted by Sweet Jezebel

Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Wed, 19 Nov 2008 16:50:12 -0500

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!) -- posted by French Tart

Whole Roasted Italian Lemon-Herb Chicken

Tue, 13 Jan 2009 20:50:00 -0500

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good! -- posted by KITTENCAL

Roast Chicken & Barley Pilaf

Mon, 02 Feb 2009 01:22:45 -0500

A great meal, serve with steamed broccoli. -- posted by VickiAk

Paprika Roast Chicken With Sweet Onion

Tue, 03 Mar 2009 00:41:47 -0500

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009). -- posted by blucoat

Roast Chicken With Cumin, Honey & Orange (Mark Bittman)

Sat, 14 Mar 2009 13:00:16 -0400

This recipe from Mark Bittman was recently printed in the New York Times as well as a few of his cookbooks. It is every bit as luscious as it sounds. "You need a certain boldness of spirit to roast a bird this way. After 20 minutes of cooking, you will be certain that the skin is going to burn in spots. But have faith. Rotate the chicken back to front in the oven and continue to baste. If it does begin to scorch, lower the heat a bit. I remove chicken from the oven when an instant-read thermometer inserted into the thickest part of the thigh reads 155 degrees; any traces of pinkness disappear during the few minutes I let it sit before carving." You can also make this on the grill. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Rosemary Roast Chicken With Smothered Potatoes

Sun, 26 Apr 2009 21:32:47 -0400

The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham. -- posted by Elisabetta47

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

Tortured Chicken Using That Contraption

Mon, 25 May 2009 22:32:45 -0400

One of the best things I ever BBQ'd was Beer Can Chicken (during a thunderstorm, but that's another story). I bought one of those upright chicken roasters with the holder for the beer can in the middle and developed this recipe for it. -- posted by Ice Cool Kitty

Wild Rice & Herbs Stuffed Roaster Chicken

Thu, 31 Dec 2009 09:46:01 -0500

A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER! -- posted by Feast Your Eyes!