Time 2h20m Yield 9 servings. Number Of Ingredients 10 Steps:
In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Time 2h15m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450ºF. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450ºF for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF. Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
Time 2h15m Yield 9 serving(s) Number Of Ingredients 10 Steps:
In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan, tie drumsticks together with kitchen string. Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables. Cover and bake at 350°F for 1 1/2 hours, basting every 30 minutes. Uncover, bake 30-60 minutes longer or a meat thermometer reads 180°F and vegetables are tender, basting occasionally. Cover with foil and let stand for 10-15 minutes before carving. Serve vegetables with roast.
Time 1h Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F (230 degrees C). Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F. Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Time 2h10m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Time 1h25m Yield 4 servings Number Of Ingredients 6 Steps:
Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper. Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes. Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes. Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes. Transfer the chicken and potatoes to a platter and serve.
Yield Makes 4 servings with leftovers for two more meals Number Of Ingredients 7 Steps:
Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.
Time 1h Yield 4 servings Number Of Ingredients 5 Steps:
Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird’s cavity. In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K. Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better). Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil. Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Number Of Ingredients 9 Steps:
Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon. In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside. Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves. Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary “skewer”; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot. Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium. Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.
Time 1h20m Number Of Ingredients 7 Steps:
Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity. Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
