Whole Chicken Recipes

PERFECT ROAST CHICKEN Ingredient:
  • 1 5- to 6-pound roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons butter, melted
  • 1 Spanish onion, thickly sliced
  • 1 cup chicken stock
  • 2 tablespoons all-purpose flour

Perfect Roast Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Ina Garten

Time: 1h50m

Yield: 3 to 4 servings

Number Of Ingredients: 10

Steps:
  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.
Nutrition Facts:


ROASTED CINNAMON CHICKEN Ingredient:
  • 1 (4 pound) whole chicken, cut lengthwise
  • kosher salt to taste
  • freshly ground black pepper
  • 1 teaspoon ground cinnamon, or as needed
  • 1 cup water
  • 1 cup maple syrup
  • 1 lemon, juiced
  • 2 chile peppers, chopped
  • 2 tablespoons butter, melted

Roasted Cinnamon Chicken

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Nataliethemamacook

Our Family Eats A Chicken Every Other Weekend So Sometimes It Is Challenging To Find New Ways Of Roasted Chicken. This Idea Nailed It. Delicious, Juicy, Interesting. Tummies Were Full And My Daughter Even Asked For Second Serving - Very Rare. Great With Couscous, Raisins, And Peeled Almonds As A Side Dish.

Time: 1h25m

Yield: 6

Number Of Ingredients: 9

Steps:
  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  • Roast chicken in the preheated oven for 30 minutes.
  • Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
  • Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.
Nutrition Facts:

Calories 557.8 calories, Carbohydrate 37.1 g, Cholesterol 139.5 mg, Fat 26.8 g, Fiber 0.5 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 225.2 mg, Sugar 32 g


ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY Ingredient:
  • 1 whole chicken
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 sprigs rosemary
  • 3 cloves garlic, peeled
  • 1 lemon, halved

Roast Chicken With Lemon, Garlic, And Rosemary

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Magda

Roast Chicken Could Not Be Easier - Or Tastier - Than With This Recipe. Lemon, Rosemary, And Garlic Help To Flavor This Gloriously Roasted Chicken With Crispy Skin.

Time: 1h15m

Yield: 4

Number Of Ingredients: 6

Steps:
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 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).
Nutrition Facts:

Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg


LEMON AND GARLIC ROAST CHICKEN Ingredient:
  • 2 garlic cloves
  • kosher salt
  • 1 lemon, halved and juiced, halves reserved
  • 1 teaspoon rosemary
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon hot paprika
  • fresh ground pepper
  • 1/4 cup extra virgin olive oil
  • 1 (3 lb) chicken
  • 2 tablespoons unsalted butter, softened

Lemon And Garlic Roast Chicken

main-dish , Whole Chicken

Author: Dave C

Make And Share This Lemon And Garlic Roast Chicken Recipe From Food.com.

Time: 2h5m

Yield: 4 serving(s)

Number Of Ingredients: 11

Steps:
  • Preheat the oven to 350.
  • On a work surface, mince the garlic with 1 teaspoon of kosher salt.
  • Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
  • Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
  • Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
  • Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
  • Rub the butter under the skin of the breast meat.
  • Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
  • Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
  • Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
  • Let the chicken rest in the roasting pan for 15 minutes.
  • Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
  • Pour the pan juices into a bowl and skin the fat from the surface.
  • Strain the juice into a small saucepan and keep warm over low heat.
  • Carve the chicken and serve with the pan juices.
Nutrition Facts:


ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY Ingredient:
  • 1 cup flat leaf parsley
  • 2 garlic cloves
  • 2 shallots
  • 1 tablespoon fresh coarse ground black pepper
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons dried herbes de provence
  • 1/2 teaspoon dried rosemary
  • 1 (3 lb) chicken
  • 1/2 teaspoon salt
  • fresh coarse ground black pepper
  • 1/2 head garlic (unpeeled)
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons lemon juice

Roast Chicken With Garlic, Lemon And Parsley

Whole Chicken

Author: Ceezie

At Hamersley's Bistro In Boston, This Chicken Is Served With Roasted Potates And Onions. The Marinade Is More Like A Wet Rub. Prep Time Includes Letting The Chicken Marinade. Recipe Source: Relish Mag

Time: 5h30m

Yield: 4 serving(s)

Number Of Ingredients: 14

Steps:
  • To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
  • Preheat oven to 350°F
  • Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
  • Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Nutrition Facts:

Calories 575.4, Fat 41.9, SaturatedFat 10.4, Cholesterol 155.2, Sodium 519.8, Carbohydrate 8.2, Fiber 1.4, Sugar 0.6, Protein 40.8


LEMON-PEPPER ROAST CHICKEN Ingredient:
  • 4 tablespoons lemon-pepper seasoning
  • 3 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 3 lemons
  • 2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
  • 2 stalks celery, roughly chopped
  • 6 large green onions, green parts only, chopped
  • 2 cloves garlic, peeled
  • cooking string

Lemon-pepper Roast Chicken

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Bridget

This Veggie-stuffed Roast Chicken Has All The Flavor Of Savory Lemon-pepper And Garlic. A Recipe That Consists Of Everyday Ingredients. A Meal Big Enough To Feed An Entire Family.

Time: 2h50m

Yield: 12

Number Of Ingredients: 11

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts:

Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g


PAT'S BEER CAN GRILLED CHICKEN Ingredient:
  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 4 lbs whole chickens, washed and dried
  • vegetable oil
  • 1 (12 ounce) can beer, any kind

Pat's Beer Can Grilled Chicken

main-dish , Whole Chicken

Author: Elizabethknicely

Make And Share This Pat's Beer Can Grilled Chicken Recipe From Food.com.

Time: 1h50m

Yield: 1 whole chicken, 4 serving(s)

Number Of Ingredients: 12

Steps:
  • FOR THE CHICKEN RUB:.
  • In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • FOR THE CHICKEN:.
  • Preheat your grill to medium-high heat.
  • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Nutrition Facts:

Calories 713.7, Fat 47.6, SaturatedFat 13.5, Cholesterol 213.9, Sodium 3700.4, Carbohydrate 11.8, Fiber 3.1, Sugar 0.8, Protein 52.4


CLAY'S GRILLED BEER CAN CHICKEN Ingredient:
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 1 (4 pound) whole chicken, rinsed and dried
  • 1 tablespoon vegetable oil, or more as needed
  • ½ (12 ounce) can beer (such as Budweiser®)

Clay's Grilled Beer Can Chicken

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Clayton Ballerine

I'll Keep This Brief. This Is The Best Grilled Beer Can Chicken You Will Ever Make.

Time: 1h15m

Yield: 6

Number Of Ingredients: 12

Steps:
  • Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
  • Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
  • Preheat grill for medium heat.
  • Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts:

Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g


SPATCHCOCK CHICKEN Ingredient:
  • 2 (3 1/2) pound whole chickens, wingtips removed
  • 2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • 4 teaspoons olive oil
  • 2 lemons, thinly sliced and seeded

Spatchcock Chicken

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Sandyg

Spatchcocking Makes For A Bird With Super Crisp Skin And Moist Meat, In About Half The Time It Takes To Roast A Whole Bird.

Time: 50m

Yield: 8

Number Of Ingredients: 7

Steps:
  • Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
  • Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
  • Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
  • Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts:

Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg


ROASTED SPATCHCOCKED CHICKEN WITH POTATOES Ingredient:
  • 1 serving cooking spray
  • 2 sweet potatoes, sliced very thinly
  • 2 Yukon Gold potatoes, sliced
  • 1 large onion, sliced
  • 1 (2 to 3 pound) roasting chicken
  • 2 tablespoons olive oil, or to taste
  • 1 pinch salt and ground black pepper to taste

Roasted Spatchcocked Chicken With Potatoes

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Diana71

There Is Absolutely Nothing Better Than A Perfectly Roasted Chicken. Wouldn't You Agree? Perfect Juicy Meat And Crunchy Skin... Thanks To My Father And His Visit This Past Weekend, I Have Learned A New Method For Roasting A Hen -- Spatchcocking!

Time: 1h40m

Yield: 6

Number Of Ingredients: 7

Steps:
  • Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
  • Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
  • Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
  • Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
  • Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
Nutrition Facts:

Calories 423.4 calories, Carbohydrate 33.8 g, Cholesterol 80.8 mg, Fat 18.9 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 5.6 g


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