How do you make a roast chicken?

Answer 1

ROAST CHICKEN WITH ROSEMARY, THYME AND
LEMON

1/4 c. olive oil
1 (5 to 6 lb.) roasting chicken, cut into 8 pieces, patted dry
1 1/2 lbs. new potatoes, unpeeled, cut into 1/2 inch wide wedges
Salt and freshly ground pepper
7 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
12 lg. thyme sprigs
10 lg. rosemary sprigs
2 lemons, cut into 1/8 inch thick slices
6 lemon wedges
Fresh thyme sprigs
Fresh rosemary sprigs

Preheat oven to 400 degrees F. Heat oil in heavy large skillet over medium high heat. Add chicken in batches and brown on all sides, about 8 minutes. Transfer chicken to large roasting pan. Add potato wedges. Season with salt and pepper.
Mix lemon juice with vinegar. Pour over chicken and potatoes. Top with 12 thyme sprigs and 10 rosemary sprigs. Layer lemon slices over. Bake until chicken and potatoes are tender, about 1 hour.

Discard lemon slices and herbs. Halve chicken breasts lengthwise. Transfer chicken and potatoes to heated platter. Garnish platter with lemon wedges, thyme and rosemary

Answer 2

Roasted Chicken and Potatoes
Submitted by: Sandra Melnychenko Prep Time: 15 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 15 Minutes
Yields: 4 servings
"My mom's tender roasted chicken with potatoes and sage dressing is even more delicious than its aroma while baking. My children enjoy this meal as much as I did when I was young. --Sandra Melnychenko, Grandview, Manitoba"
INGREDIENTS:
1 cup chopped celery
1 medium onion, chopped
1/2 cup butter or margarine
2 tablespoons poultry seasoning
1/2 teaspoon rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
1 (6 pound) roasting chicken
1/2 teaspoon paprika
1/4 teaspoon salt
1 pinch pepper
6 medium baking potatoes, peeled and quartered
1 teaspoon chopped fresh parsley
DIRECTIONS:
1. In a skillet, saute celery and onion in butter until tender, about 5 minutes. Add the poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; mix lightly. Just before baking, stuff the chicken. Place on a rack in a roasting pan; tie the drumsticks together. Combine paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350 degrees F for 1-1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1-1/2 hours longer or until potatoes are tender and a meat thermometer reads 180 degrees F-185 degrees F. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired.

Answer 3

Get a whole chicken, make sure you check the cavity for the innerds (they usually put it in a bag). Season well inside and out. In a bowl mix 1/2 stick of butter with poultry seasonings then place under the skin of the chicken. In the cavity place one onion halved, a carrot and some celery.

Place chicken in a roasting pan with a little oil on the bottom so chicken will not stick. place 1 or 2 strips of bacon on the chicken to keep it moist.

Bake chicken until done abut 45 min to an hour.

you can either baste the chicken with broth or butter during cooking.

Answer 4

Bistro Roast Chicken:

Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Yield: 2 servings (serving size: 1 leg quarter and 1 garlic head)

Answer 5

Wash chicken and pat dry with paper towels. Carefully form a pocket between the chicken breast and the skin using your hand. Make a mixture of equal parts seasoning salt, garlic powder, salt and black pepper. Rub under the skin of the chicken. Cut a rib of celery into 1 inch pieces, place it inside the cavity of the chicken. Peel an onion, slice in half and place half the onion inside the cavity as well. Rub a light coating of butter over the chicken and bake for an hour and a half at 350 degrees.

Answer 6

There are a lot of different recipes but the main thing is you have to bake it in a roasting pan at about 350 degrees until the breast portion is done according to a meat thermometer.

Answer 7

This one is easy, I may not know how to cook a turkey but I can cook a chicken.
Ok go and buy a whole chicken, wash inside and out, loosing skin, season inside and out very well, with loosend skin put these items in it:
Mix butter, salt, pepper, and chicken seasoning and place under skin.
Inside cavity put,
Half on and onion, 1 lemon cut inhalf, some garic if you like it. Hun let your creativty flow.

Answer 8

We have one of those Showtime Rotisseries and we do our chickens in that. We just sprinkle with garlic pepper salt and stick 'em in. In about an hour--DEEEEE-LICIOUS!!!!

Answer 9

http://allrecipes.com/Search/Recipes.aspx?WithTerm=roasted+chicken

Check out this website out hope it helps !