Time 1h15m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray. Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides. Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h35m Yield 6 Number Of Ingredients 9 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.
Time 2h Yield 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes. Combine the butter and oil in a small bowl. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry. Liberally sprinkle the inside of the chicken with the salt and pepper. Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper. Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan. Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour. If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil. Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes. Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce.
Time 1h25m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Discard giblets and neck from chicken or save for broth. Rinse chicken under cold running water, drain, pat dry. Place breast side up in a shallow roasting pan. Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture. Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes. Remove and let stand 10 minutes before carving.
Time 2h5m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
combine all sauce ingredients in small bowl. Roast chicken at 450 degrees for 30 minutes, breast side up. Turn chicken to breast side down. Pour sauce over chicken and roast for additional 60 minutes at 350 degrees. Baste every 15 minutes or so.
Time 1h35m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.
More about “eurasian roasted chicken recipes”
Yield Makes 4 to 6 Servings Number Of Ingredients 13 Steps:
Make marinade: In a large bowl stir together marinade ingredients. Rinse chicken inside and out and pat dry completely. Remove excess fat from chicken and prick skin all over with a fork so that seasonings can penetrate. Add chicken to marinade and rub inside and out to coat. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day. (The longer chicken marinates, the more flavor it will have.) Preheat oven to 425° F. and line a roasting pan with heavy-duty foil. In roasting pan arrange chicken, breast side down, and pour marinade over it. Roast chicken in middle of oven 30 minutes. Turn chicken breast side up and baste with pan juices. Roast chicken, basting occasionally, 40 minutes more, or until cooked through, skin is golden brown, and a meat thermometer inserted in fleshy part of thigh registers 180° F. Let chicken stand, loosely covered, 10 minutes before carving. Skim fat from pan juices and transfer to sauceboat. Serve chicken with pan juices, rice, and vegetable.
