Best Perfect Roasted Chicken Recipes

PERFECT PAN-ROASTED CHICKEN THIGHS

Steps:

• Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

PERFECT ROASTED CHICKEN AND GRAVY

Steps:

• For the Chicken---.
• Preheat oven to 400°F.
• Mix the spices in a small bowl.
• In a separate bowl, melt butter and blend with the olive oil.
• Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
• Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
• Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
• Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
• Place in oven.
• Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
• After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
• Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
• Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
• Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
• Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
• When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.

PERFECT ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
• Stuff the cavity with thyme, lemon quarters and garlic halves.
• Brush the outside of the chicken with melted butter.
• Salt and pepper outside of chicken.
• Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
• Cook in oven for 1 1/2 hours or until done.

PERFECT PAN ROASTED CHICKEN THIGHS(ROSEMARY GARLIC)

Steps:

• Preheat oven to 475. Season chicken with salt and pepper. Heat oil in a 12" cast iron pan over high heat until hot, but not smoking. Add chicken skin side down and cook for 2 mins. Reduce heat to med-high; continue to cook skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven after putting rosemary sprigs and garlic cloves between thighs in pan and cook for 13 more mins. Flip chicken, continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Spoon off some of the chicken fat. Add 1/2 cup of chicken stock and bring to a boil. Reserve. Transfer to a plate; let rest 5 minutes before serving. Serve by spooning sauce over chicken.

PERFECT ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Preheat the oven to 500°F.
• You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
• Season the chicken both inside and out with the kosher salt and white pepper.
• In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
• Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• Pour 1/2 cup of wine inside the cavity.
• Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
• In the mean time, prepare: Roasted Root Vegetables:.
• Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
• Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
• Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
• Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
• Serve chicken with mashed potatoes & gravy on the side.

PERFECT PAN ROASTED CHICKEN THIGHS

Steps:

• 1. preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12 inch cast iron or heavy nonstick skillet over high heat until hot but not smoking.
• 2. Nestle chicken in skillet, skin side down, and cook two minutes. Reduce heat to medium-high. Continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat until fat renders and skin is Golden Brown, about 12 minutes.
• 3. Transfer skillet to oven and cook 13 more minutes. Flip chicken. Continue cooking until skin crisp and meat is cooked through, about five minutes longer. Transfer to a plate. Let rest five minutes before serving.. Makes 2 to 4 Main course servings.
• 4. for pan sauce, tuck fresh rosemary sprigs and whole garlic cloves between the chicken pieces when you transfer the pan to the oven. After cooking, remove chicken. Spoon off some of the chicken fat. And 1/2 cup chicken stock. Bring to a boil And spoon over chicken. Or place thin slices of lemon and sprigs of fresh thyme in a pan. After cooking, remove chicken, spoon off some of the chicken fat. Add 1/2 cup dry white wine. Bring to a boil, and then spoon over chicken.

PERFECT PAN-ROASTED CHICKEN THIGHS

Steps:

• Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

PERFECT ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Preheat the oven to 500°F.
• You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
• Season the chicken both inside and out with the kosher salt and white pepper.
• In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
• Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• Pour 1/2 cup of wine inside the cavity.
• Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
• In the mean time, prepare: Roasted Root Vegetables:.
• Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
• Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
• Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
• Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
• Serve chicken with mashed potatoes & gravy on the side.

PERFECT ROASTED CHICKEN WITH FRESH HERBS & LEMON

Steps:

• Preheat oven to 400°F In a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. With your fingers, rub butter under skin around legs and breast of chicken.
• With fork, prick lemon in several places. Rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. With kitchen string, tie legs together . Lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. Sprinkle remaining ½ teaspoon of salt over the chicken.
• Place chicken, breast-side up, on rack in 9x13-inch backing pan. Roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
• Transfer chicken to platter or carving board. Pour pan drippings from backing pan into a gravy separator. Pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. Pour deglazed juices into gravy separator. Pour off fat and serve chicken with degreased pan gravy.

PERFECT ROASTED CHICKEN

Steps:

• 1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove the giblets from the chicken cavity. Rinse chicken inside and out under cold water and dry thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken with salt and pepper. 2. In center of a heavy-duty roasting pan, place onion slices in two rows. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth to soften the lemon. Pierce entire surface of lemon with a fork. Gently press on garlic cloves to open slightly. Insert garlic cloves, thyme, and lemon into cavity. Place chicken in pan, on onion slices. Using kitchen twine bring chicken legs forward, cross them, and tie together. 3. Spread softened butter over entire surface of chicken, and sprinkle with salt and pepper. Place in the oven and roast until skin is deep golden brown and crisp (about 1 1/2 hours.) Chicken is done when an instant-read thermometer into breast reads 180 degrees and thigh reads 190 degrees. 4. Remove from oven, and transfer to a cutting board with a well. Let chicken stand 10 minutes so the juices settle. Place roasting pan with juice and onions on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in remaining tablespoon of cold butter. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.