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1 to 3 days before serving:
Rinse the chicken and pat very dry inside and out (moisture will steam in the oven, and dry out the chicken). Slice a small hole inside the chicken skin on each breast, and insert a sprig of rosemary into each. Repeat on each thigh. Season the chicken liberally all over with salt and pepper, both inside and out. Twist and tuck the wing tips behind the shoulders. Cover loosely with foil and refrigerate overnight.
Preheat the oven to 475 degrees. Choose a 10-inch skillet with an all-metal handle. Preheat the skillet over medium heat. Wipe the chicken dry again, and set it breast side up in the pan. It should sizzle.
Place the skillet in in the center of the oven and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature by 50 degrees increments until it does. The skin should blister, but if the chicken begins to char, reduce temperature by 25 degrees. After 30 minutes, turn the bird over. Roast for another 10 to 20 minutes, depending on size, then flip over to re-crisp the breast skin, another 5 to 10 minutes.
Remove the chicken from the oven and turn off the heat. The meat will become more tender and moist as it cools.
With just a handful of pantry spices, a cooking fat of choice, and pasture raised chicken breasts, this easy recipe is on the table in less than 20 minutes. Talk about a weeknight dinner (or batch cooking goals) success. And these simple turmeric-roasted chicken breasts are paleo-friendly and gluten-free, too.
I spatchcocked the chicken and roasted it over a bed of whole small organic carrots and whole garlic cloves.. I rubbed the spice blend under the skin and let it marinate all day prior to roasting in cast iron skillet. So good - served with Pearl Couscous with onions and diced dry apricots and a salad of arugula dressed with lemon and shaved manchego cheese.. so good. This will be in regular rotation.
This was amazing. Made for a dinner with 8 people and all loved it. Stuck to recipe, expect put spices under the skin. Will definitely make again!
Honestly, this is the BEST rub/marinade for chicken! I make this all the time and I get so much praise every time I do!! Plus it's super quick. I don't mess with the recipe. I figure every spice is there for a reason. HOWEVER, I strongly advise using 1 tsp and not 1 tblsp salt. For best results, start marinading the chicken as early as possible. I try to do it in the morning. Also, rub the marinade underneath as well as over the skin.
Fantastic! Warning: this is a dark sauce that will stain anything it comes in contact with. That said, I served this tasty roast-beast with a quinoa pilaf and a giant green salad. Tonight: chicken tacos using the leftovers. *Ohhhhhhh yeahhhhhhh*
This chicken is easy and impressively flavorful. I just cooked it for the first time for a date (with sauteed zucchini and mashed potatoes) and it was a big hit. The best part is the cook time gives you plenty of time to clean up your mess before serving. Note: blender is unnecessary - I mixed the paste in a bowl.
Filled with flavour! I am going to do what the other reviewers suggested and make this paste in batches. Can't wait to make it again.
Excellent recipe! Made per recipe with the following change: Rubbed chicken under and on outside of skin 2 hours before and left in fridge uncovered so the skin could dry out a little to get crispy in the over. Cooked two smaller chickens in the specified time. Amazing.
I just made this and it is really delicious. I did everything as stated, but used lime juice and whole limes inside the bird (I did use lemon peel, which I had on hand because I grate it and store in the freezer when I am only using the juice). I love how the lime juice seems to ooze out and permeate everything, and I think this is probably some of the best chicken I've had to date. My only problem is that my chickens never seem to be fully cooked in the amount of time suggested (I pierce with a fork and make sure that the liquid that comes out is clear and not red/bloody). I think I had to cook it for an extra half hour. I used this ras-el-hanout recipe: http://www.epicurious.com/recipes/food/views/Ras-El-Hanout-367771#ixzz2UMrY1EY2.
Great recipe and not too time consuming. I did as the other reviews suggested and put the rub on and under the skin a couple days before I wanted to roast the chicken. Threw it in the oven at 400 for a little less than an hour and it was perfect. The leftover juices in the roasting tray were really delicious. It felt like eating at a Moroccan restaurant.
I have made this over and over again. Like others before me I put the rub under and over the skin and let it sit for two days. This has been a huge hit at home and at dinner parties. One of my two favorite chicken recipes.
I used parts of the chicken already cut up (thighs/drumsticks and breasts) and rubbed the paste on and under the skin which included a clove of garlic made into a paste. Also, I cut down the amount of salt to 1/2 tsp. I did as suggested by another review and added 1 tea bag of mint tea because I didn't have the mint on hand. Also, I didn't add the extra 6 garlic cloves 2 lemons. The dish still came out wonderful and will add to my favorites.
Great recipe. It became a staple at my house after the first time I made it. I use my own Ras El Hanout after I googled it and made my own. I've never made it with mint - I am sure it is good too, but I never had any ready. So if this is the only ingredient missing don't worry. The dish is awesome. The only thing I cannot do is ever fit two lemons into the cavity lol. It is fine with just one.
Excellent recipe, no changes needed! This is a staple in our house. This is quite authentic, too - I lived in Morocco for a long time and know Moroccan food well. This is not as intimidating as it looks, just take 10 minutes to make your own ras al hanout with spices you've probably got on hand already and you're good to go. I often use mint from a cut-open peppermint tea bag if I don't have fresh, works just as well (I put in the whole tea bag's worth). Serve with crusty bread and, for a truly Moroccan meal, french fries. Weird sounding, I know, but it's how they serve a whole roast chicken like this.
This was delicious and easy. Suggest not cheaping out on the ras-el-hanout - if you can't get a quality one like Crousset or Philippe de Vienne, make your own (the cheaper ones taste like floor sweepings and the bird will be so-so). I like the idea of freezing the rub in batches - will do this and experiment on week-night meals.
I used this recipe on a 3.5 lb chicken and it turned out beautifully. Certainly to be made again.
Wonderful weeknight meal. I didn't have a whole chicken, so I used leg quarters. I was able to find Ras el Hanout at my local spice market. Curious to try this on the grill.
Absolutely delicious. My man and I have been making sandwiches (good with ras-el-hanout aioli!) and salads with the left overs, and it just keeps tasting super delicious. The lemon provides a nice balance with the strong seasonings, so it's tasty hot or cold. A few modifications (of course) - I'm addicted to vertical roasters, so I wedged the lemon and the garlic in there and just squeezed the second lemon's juice into the vertical roaster's reservoir. I also cooked for longer at a lower temperature (but that's mostly because I suspect my oven is wonky at high settings).
This is a great recipe. I make the rub ahead of time (multiple batches). Freeze in silicon muffin tins, pop them out once frozen and vacuum individual portions in freezer bags. Having the rub on hand is great for unexpected guests or a quickly put together meal. I simply need to do the final prep and only need garlic, lemon and chicken on hand.
This is an OH MY GOD! recipe! Don't be put off by making the Ras el hanout! It'll take about 5 minutes and the spices are probably something you have already! I made this recipe EXACTLY as written (That NEVER happens) and I'm not going to play with it! I did make basmati rice and added some currants and some of the ras el hanout to the rice (with chk broth). Let's say it was gone in a day (only 2 of us!).
This chicken is not as daunting as the recipe sounds. I highly suggest making the Ras el hanout from the 4 fork recipe as other reviewers had recommended. Quite easy and most of the spices are already on hand. Also, I only had cuban mint on hand and it worked just as well, maybe even better. This recipe is a definite keeper!
Excellent!Spicy but not hot. Tender. Easy to make.
Absolutely great! I made this exactly as written. Made the ras-el-hanout from scratch from the recipe on this site. It is very easy. There are 2 recipes for it on this site. I made the one with 4 forks. I highly recommend this recipe.
Awesome recipe! Made my own ras el hanout from bon appetit archive. Used cubed organic chicken breasts that I allowed to marinate for a few hours. Then placed on skewers, with half a wedge of lemon. Cooking time was 4 minutes per side on medium high grill. Family and friends loved this!
Delicious! The ras-el-hanout was not hard to make, and I ended up using it for lots of other recipes that called for a spice rub.
I make this for friends on Valentine's day, and it was definitely enjoyed. We picked the carcass clean! I bought ras-el-hanout from Kalustyan's in NYC (but if you live somewhere more rural, they have an online store too). I don't have a food processor, so I just finely minced everything that wasn't a powder already and then mixed them, which worked fine. Like another reviewer, I pushed some spice under the skin for those who don't like to eat the skin. My 4.5lb chicken took an hour and 15 minutes rather than an hour and a half, and it was tender and moist. All in all, it was pretty easy and really tasty.
This is “My Last Roast Chicken”. The dry heat is apparently the most important part and man does it work! Are use the drippings, the butter, some vegetable broth and the honey mustard in a separate saucer to make a gravy. Of course it doesn’t need any gravy but that really took it completely over the top. I will be making that chicken recipe for the rest of my life.
This recipe is great. I’ve made it a dozen times and it is always perfect. 10/10 would recommend.
Without a doubt the best chicken I have ever made and I have made a million.
I was a little dubious about this recipe because it is so incredibly minimalistic. After making this chicken, though, I have to say it is DELICIOUS! I mean, seriously good. Made it exactly as directed, except for using dried thyme. Honestly, I think it is probably just as good just straight out of the oven without the sauce. Who knew that plain ole roasted, salted chicken could be so good.
This is simply the easiest and most delicious chicken I can make. We were at a party one year before Bouchon closed Thomas Keller was there and I told him so! Don't miss this. Everyone loves it
This was outrageously delicious. I used an heirloom chicken from Trader Joes and covered the chicken in a mixture of melted unsalted butter and Dijon mustard. Then I roasted the chicken on a bed for carrots, leeks, hazelnuts and bacon and served it with pommes Aligot. This recipe is a keeper.
Loved this recipe. It's kind of like set it and forget it. Very easy and great tasting.
I’m NOT a chef of any variety. THIS was so easy and amazing. Pretty hands off. If you don’t love cooking (or if you do!) definitely make this.
It is my ABSOLUTE favorite roasted chicken recipe I've been using since 2007 when I first found it on Epicurious. The recipe is so simple and elegant--and turns out a perfectly juicy roasted chicken every time. Lately, I've been using it for cornished game hens, and the recipe works perfectly. I LOVE LOVE LOVE this recipe!
I'm no novice cook and I followed this to the letter and the chicken came out PERFECTLY. Even after reading other reviews I even cleaned my oven for this bad boy because the first time it did get a bit smoky lol But it was that good, and I cannot stress this more. Me, a mother of 2 small kiddos, took time out of my life to clean my oven because I wanted to make this chicken again!! If that's not a good endorsement I don't know what is! Followed other reviewers suggestions and made a gravy with the pan juices, butter, thyme and mustard which adds awesome flavor but also works as an emulsifier to give the gravy a great texture. The bird tasted good enough on it's own but the gravy made it seem fancy! Chicken so good it'll make you feel like scrubbing your oven is worth it! Try it out!
Followed the recipe exactly. I roasted in my 12 inch cast iron skillet for 70 mins as some others suggested for a 6lb chicken. It was absolutely perfect best chicken I've ever baked. I ended up with a 1/4 cup of drippings after I baisted so I made gravy as others suggested as well and needless to say I've never seen my people clean their plates so fast!
Amazing! Made the recipe just as instructed. Who cares about the smoke alarm . this chicken was moist and so very flavorful and so easy. I added the butter and mustard to the pan juices with some chicken stock and made some gravy for additional flavors. Also, our chicken weighed 4.5 lbs and needed 70 minutes at 450 degrees to reach 165 internal.
Have to add my 4 forks. Simple, easy, followed exactly and added cut up potatoes to the bottom of the pan after coating in OO S&P. Roasted 4.8 lbs for 70 min let rest 15. So delectable.
Super easy and simple! I mixed the mustard to the pan drippings and it came out great.
Love the re I’ve but have to cover with foil very early in cooking. How can this possibly done at this heat without burning the skin, without foil?
An easy, delicious roast chicken recipe. Simple and moist. Enjoy.
This was seriously the best roast chicken I've ever eaten. So much flavor, and the white meat was so juicy. Once I took the bird out of the roasting pan to rest on the cutting board, I put my pan on the stove and added the butter and 1Tbs Dijon mustard over medium heat until it all thickened into a gorgeous and delicious "gravy" for the chicken. I may have even licked my plate clean after dinner.
This was literally the best chicken I have ever made - & I’ve made a LOT of chicken. I trussed it, added the salt & pepper, and cooked it with no added moisture. I usually would put a lemon & onion in the cavity & NOT truss it - never again. Sharing this - Thank you.
This was the most delicious and moist roast chicken I've ever eaten, no more store bought for me, this simple recipe is the only way I will eat roast chicken from now on.
Thomas Keller - you da man. Salt. Just salt. But with the right methods, and SHAZAM - you have chicken magic.
Upon moving to Hawaii, I immediately wanted to remodel my kitchen. The night before it was gutted, I realized I had one organic chicken from Costco remaining in the freezer and I was over how many times I had a dry, tasteless product at the end (I did this about a thousand times. not kidding) that I didn't want this chicken to suffer the same end. So I googled "best roasted chicken damnit" and this recipe came up. I was concerned about the time to roast it as my bird was a little more than 5 pounds and the recipe called for 50 to 60 minutes for a 2 to 3 lb bird. I gambled with 70 minutes and the 15 minute rest. using the 450 degree recommended temp. Upon completion, I sliced open the skin at the leg waiting for the pink juice to come out. it didn't! It was amazingly clear. I also noticed there was hardly any liquid in the roasting pan. an 1/8" at best. My others always had about a 3/4" layer of juice in the pan. I assumed, using this roasting method and the amount of salt (yes, I doused it) that the liquid must have remained in the bird and what do you know. juicy, flavorful breast meat with the crispiest skin I've never had on any other bird I roasted. If you've failed roasting chicken watching every seasoned chef's way of doing it on cable, you can stop failing now. You have met the ultimate roast chicken recipe. Mahalo for sharing this!!
Fantastic chicken!! Because I'm lazy I put the chicken on top of potatoes and roasted them together. I used dried herbs because I didn't have fresh. The meat was exceptionally moist and the gravy was absolutely delicious. This is my new go-to roast chicken recipe.
This is the most reasonable and enjoyable recipe write up I have ever read. I really can't stress that enough. Plus the chicken was moist and wonderful!
Best, easiest roast chicken, ever. I clean the chicken and let it sit in the fridge for a few hours or overnight to get it as dry as possible. Gone are the days of stuffing the cavity, adding different spices, praying to the cooking gods. This is it. I make it in the oven or on grill, it's always great!
Yup. Delicious asF. My chicken was too big for my instant pot, so I had to roast a chicken for the first time in my oven *internal terror and dread* Was not so scary! Recipe looked good, but I had to tweak few things because I can't follow directions. I added some onion and garlic to the cavity (because I always add a healthy portion of O&G to everything and anything), and was not disappointed with this decision.
Hi there and happy Monday!! I hope you had a wonderful and safe weekend. I’m finally putting the finishing touches on my garden, and after a week of crazy weather and storms we’re enjoying some much needed sun. To all our friends in Oklahoma, we are praying for you all and believing for restoration and peace to your state!
Today I wanted to share with you a recipe for a delicious organic roast chicken that’s super easy to make, but tastes like you slaved over it for hours. Your whole family will love this!! Please be sure to let me know what you think when you try it! This recipe is taken from my cookbook, “How to Live Organic: What to Eat For Breakfast, Lunch & Dinner.”
Roast Chicken & Vegetables
This roast chicken will delight the entire family. The cut vegetables serve as your chicken’s “roasting rack” and become richly flavored with the juices from the chicken and the butter. It takes less than 20 minutes to prepare this flavorful dish. Another benefit is, your whole dinner is in one pan!
Rub sea salt, black pepper, and butter all over chicken.
Chop all vegetables and place in the bottom of a very large cast iron pan or casserole dish.
Sprinkle with sea salt and pepper.
Place the chicken breast side down on top of the vegetables. Roast for 20 minutes, then turn over so that chicken is breast side up.
Roast for an additional 40 minutes.
Remove chicken from oven, and transfer to a separate plate.
Using a large spoon, combine the vegetables with all the natural juices from the chicken. Serve hot.
There’s nothing more simple than a Cast Iron Roast Chicken! The meal is good for any night of the week and is very easy to make.
Chicken and potatoes are a huge favorite, so I often make this with potatoes and then serve the dish with a salad or other vegetable on the side. If you’d like, you can substitute the potatoes for other vegetables, such as onions, root vegetables, broccoli, etc.
I recommend using a saturated fat that can withstand higher temperatures, such as ghee, lard, tallow, or duck fat. While fats such as butter and avocado oil are popular for cooking, I don’t recommend using them at high heats because they can oxidize and create free radicals that are harmful for the cells of the body.
And, if you’d like to take the flavors up a notch, you can swap out the sea salt and pepper for Herbamare or an organic cajun seasoning blend. Enjoy!
Roast chicken, or poulet roti as the French call it, is a staple in my home. With some roasted vegetables and a big loaf of French bread, it’s probably one of my favorite meals to make and eat.
I thought it appropriate to update my recipe for poulet roti as I’ve slightly modified it since the last time I shared the recipe here. My tweaks have made the recipe more straightforward and even more fuss-free.
The first time I made roast chicken, I used Julia Child’s recipe. The poulet roti ended up tasting great, but it was a lot of work constantly basting the chicken as it baked in the oven.
While brushing the chicken with butter is key to getting a chicken with crisp, golden skin, I’ve found that a simple brush of butter in the beginning is just as effective as continually basting it.
You could also use olive oil if you really wanted, but the skin won’t be as crisp (or tasty!) as using butter. It is the French way, after all.
I love stuffing my poulet roti with French herbs like rosemary, thyme, and sage. These fresh herbs add great flavor and aroma to the chicken. Sometimes I’ll chop up the herbs real fine and sprinkle them all over the top of the chicken.
It doesn’t look as picturesque when I chop up the herbs and sprinkle them on top, but I find the herbs’ flavors shine through much better. It’s really your preference.
In addition, I utilize garlic and lemon to also provide the chicken with delicious flavor.
My favorite way to serve this poulet roti is with roasted vegetables. I love the organic rainbow carrots they sell at my local farm stand, and often pick them up just for recipes like this. They are so delicious with just a drizzle of olive oil, sea salt, and freshly ground pepper.
You can also serve this roast chicken with potatoes, French bread, and/or salad. I love creating a simple frisée, endive, and radicchio salad that I dress with olive oil, sea salt, and lemon juice. It’s a refreshing compliment to the warm, comforting roast chicken.
Just before serving the poulet roti, I spoon the leftover juices in the pan over the chicken. The final touch makes this meal absolutely tantalizing. This is definitely a classic recipe that you’ll cherish for years to come.
To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.
Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.
Just as the name suggests, chicken thighs simply roasted in oven.
Keywords: chicken parts, roasted chicken pieces, baked chicken pieces, baked chicken thighs
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When you roast a whole chicken you want to be sure to pay attention to the size of the chicken. A four pound chicken will likely finish cooking in 30-35 minutes at the lower temperature while a 6 pound chicken may take 50-55 minutes.
The roasted chicken will also leave behind the most amazing pan juices in the roasting pan. Once you spoon off the excess fat you can serve the pan juices over the chicken breast meat or you can thicken it with a bit of cornstarch whisked with cold water that you heat up in a small saucepan to make a quick gravy.
To serve the chicken let it sit once it comes out of the oven for five minutes. This is to be sure that it is holding an internal temperature of 165 degrees (use a meat thermometer to be sure) for at least 5 minutes for food safety (Per the USDA).
Place chicken on a cutting board and cut off the breast meat first removing the crispy skin with the chicken breast pieces. Slice the breast meat into thick slices.
Cut off the legs and wings and place onto a large plate. Using a large knife cut through the backbone and cut out the chicken thighs and place them on the plate then arrange the chicken breast onto the plate and serve the pan juices on the side to prevent the chicken skin from becoming soggy. You can also top with fresh herbs or a bit of unsalted butter and a sprinkling of kosher salt to finish.
This is the perfect roast chicken to serve on a weeknight, a date night, for a holiday meal or for meal prepping. It’s versatile enough for any meal.