Roast Chicken Recipes-Choose from 5 versions

[ Roast Chicken]

Roast chicken is a classic and delicious dish that involves cooking a whole chicken in the oven. The process typically involves seasoning the chicken with salt, pepper, and other herbs and spices, and roasting it in the oven until it is cooked through and golden brown.

There are many different methods for roasting a chicken, but the basic steps involve preparing the chicken, seasoning it, and cooking it in the oven. Some people like to stuff the cavity of the chicken with aromatics such as lemon, garlic, and herbs, while others prefer to keep it simple with just salt and pepper.

Roast chicken is a versatile dish that can be served in many different ways. It can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a simple salad. It can also be used as an ingredient in other dishes, such as chicken salad or chicken pot pie.

 

 

[1] Ina Garten's Roast Chicken Recipe

- Ingredients

• 1 (4 to 5 lb) whole chicken
• 2 tbsp unsalted butter, melted
• 1 lemon, quartered
• 1 head garlic, halved crosswise
• 1 large yellow onion, thickly sliced
• Kosher salt and freshly ground black pepper

- Directions

1. Preheat the oven to 425°F (220°C).
2. Remove the giblets from the chicken and rinse the chicken inside and out.
3. Pat the chicken dry with paper towels.
4. Place the chicken in a roasting pan.
5. Brush the melted butter all over the chicken.
6. Season the chicken inside and out with salt and pepper.
7. Stuff the cavity with the lemon, garlic, and onion.
8. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh.
9. Cover the chicken with aluminum foil and let it rest for 10 minutes before carving.

 

[2] Gordon Ramsay's Roast Chicken Recipe

- Ingredients

• 1 (4 lb) whole chicken
• 4 tbsp unsalted butter, softened
• 2 lemons, zested and juiced
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary leaves, chopped
• Kosher salt and freshly ground black pepper

- Directions

1. Preheat the oven to 425°F (220°C).
2. Remove the giblets from the chicken and rinse the chicken inside and out.
3. Pat the chicken dry with paper towels.
4. In a small bowl, mix together the butter, lemon zest, garlic, and rosemary.
5. Season the chicken inside and out with salt and pepper.
6. Spread the butter mixture all over the chicken, under the skin and on top.
7. Squeeze the lemon juice over the chicken.
8. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh.
9. Cover the chicken with aluminum foil and let it rest for 10 minutes before carving.

 

[3] Thomas Keller's Roast Chicken Recipe

- Ingredients

• 1 (2 to 3 lb) whole chicken
• Kosher salt and freshly ground black pepper
• 2 tbsp unsalted butter, melted

- Directions

1. Preheat the oven to 450°F (230°C).
2. Remove the giblets from the chicken and rinse the chicken inside and out.
3. Pat the chicken dry with paper towels.
4. Season the chicken inside and out with salt and pepper.
5. Tie the legs together with kitchen twine.
6. Place the chicken in a roasting pan.
7. Brush the melted butter all over the chicken.
8. Roast the chicken for 50-60 minutes, or until the juices run clear when you cut between a leg and a thigh.
9. Cover the chicken with aluminum foil and let it rest for 10 minutes before carving.

 

[4] Jamie Oliver's Roast Chicken Recipe

- Ingredients

• 1 whole chicken (about 4 lbs)
• 1 lemon, halved
• 1 head garlic, halved crosswise
• A small bunch of fresh thyme
• Olive oil
• Sea salt and freshly ground black pepper

- Directions

1. Preheat the oven to 425°F (220°C).
2. Remove the giblets from the chicken and rinse the chicken inside and out.
3. Pat the chicken dry with paper towels.
4. Place the chicken in a roasting pan.
5. Stuff the cavity with the lemon halves, garlic halves, and thyme.
6. Drizzle the chicken with olive oil and season with salt and pepper.
7. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh.
8. Cover the chicken with aluminum foil and let it rest for 10 minutes before carving.

 

[5] Nigella Lawson's Roast Chicken Recipe

- Ingredients

• 1 whole chicken (about 4 lbs)
• 2 cups buttermilk
• 4 garlic cloves, crushed
• 2 tbsp sea salt
• 1 tbsp black peppercorns
• 1 lemon, halved
• A handful of fresh thyme
• 4 tbsp butter, melted

- Directions

1. The day before you want to cook the chicken, mix the buttermilk, garlic, sea salt, peppercorns, lemon halves, and thyme in a large resealable plastic bag.
2. Add the chicken to the bag and seal it.
3. Squish the bag around to make sure the chicken is coated in the buttermilk mixture.
4. Refrigerate the chicken in the bag for at least 6 hours or overnight.
5. When you are ready to cook the chicken, preheat the oven to 425°F (220°C).
6. Remove the chicken from the bag and discard the buttermilk mixture.
7. Place the chicken in a roasting pan.
8. Brush the melted butter all over the chicken.
9. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh.
10. Cover the chicken with aluminum foil and let it rest for 10 minutes before carving.