Top Rated Roast Chicken Recipes

If you live near an organic chicken farm, it’s a great idea to take advantage of the fresh poultry — you’ll really taste the difference. We ordered ours from Iacono Farm in East Hampton, but check local listings for a farm closest to you. This recipe is very simple to make, and comes out beautifully every time. Keep in mind that this roasted chicken takes a minimum of two days: the secret to its juiciness is seasoning the bird overnight, and drying it twice thoroughly. Click here to see 101 Ways to Cook Chicken
View Recipe
5
Big-Batch Roast Chicken
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast all the chicken in the same pan. That way, you'll have many choices throughout the week. To plan for leftovers: You can cook anywhere from one to eight breasts according to these directions, depending on how many you need for dinner, and how many you want to save for later in the week. Store extra chicken with the skin on until you're ready to eat it.
View Recipe
4.666665
Cookbook Cover
There are three finesse points to a perfect roasted chicken. Though infinite variables make one roasted chicken different from another (the quality of the chicken, the seasonings used, how long you cook the bird), three main goals are essential if you want to wind up with a perfect roasted chicken. They concern seasoning, oven temperature, and — the most talked about issue but rarely addressed practically — the maintenance of a juicy breast and fully cooked thighs. Seasoning in this case is salt. A chicken should be liberally salted. It should have a visible coating of salt, not just a fey sprinkle. As Thomas Keller put it to me, “I like it to rain down on the chicken.” An aggressive use of salt not only seasons the exterior so the chicken tastes delicious, it also helps dehydrate the skin so that you wind up with a crisp brown skin and not a pale soggy one. Chickens should be roasted in a very hot oven, as hot as your stove and kitchen can take. A hot oven —ideally 450 degrees but at least 425 degrees — accomplishes two important feats: It browns the skin, and it cooks the leg and thigh fast, giving the breast less opportunity to dry out. The most common reason people end up with a dry and flavorless breast is that they fail to address what is happening in the cavity of the bird. If the ends of the legs are not tied together in front of the cavity or if the cavity is empty, hot air swirls around the cavity of the bird, cooking breast from the inside out. To prevent this, you must truss the chicken, which I think is part of the pleasure of roasting a chicken, but something most home cooks don’t want to bother with. If you count yourself among the latter, simply put something into the cavity, preferably something tasty — lemon, onion, garlic, herbs. I repeat: If you don’t want to truss the chicken, stick a lemon in it. Of course, you don’t want to under- or overcook the bird. My experience of roasting a chicken most weeks of the year for the past 20 years is that 1 hour at 450 degrees is perfectly sufficient for a 4-pound bird (50 minutes for a bird under that). But as a rule of thumb, you should use the cavity juices to judge doneness. After 45 minutes, if you tilt the bird so that the juices spill cracklingly into the rendered fat, you will notice that they are red. When you tilt the chicken and the juices that stream out are clear, it’s safe to take the bird out of the oven. Finally, a chicken ought to rest a good 15 minutes before you cut into it. Don’t worry about the chicken getting cold. It won’t. It’s a big, solid bird that retains heat well (touch it after 10 minutes and see for yourself). Click here to see The Perfect Christmas Dinner.  
View Recipe
4.30769
I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own. However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. So, when I set out to create my bánh mì, I knew that I could not hope to recreate an traditional version that would do those sandwich shops justice. I set out to create my own version. This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch. But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece. Click here to see 8 Tasty Lunch Ideas for Work.
View Recipe
4
With a balance of seasoning that includes fresh herbs and lemon, this recipe makes the perfect roast chicken every time.  
View Recipe
4
This is a great version of brick chicken. If you don't want to split the chickens yourself, ask your butcher to do it for you. Click here to see more recipes on Cindy's Table. Click here to see 101 Ways to Cook Chicken
View Recipe
4
roasted hebr crusted chicken By Dennis Bybee in Gourmet foods and fun.....(:> (Files) · Edit Doc · Delete this recipe was on my menu at my first restaurant in Monterey cali.. it was listed as Chicken Monterey......... Ingrediants.... one half fresh chicken breast,,split in half and pounded with a mallet. 2 slices  monterey jack cheese. 2 thinly sliced pieces Proccitto ,,this is the Italian cure ham.. fresh chopped herbs,,basil,,thyme,,parsley,oregano,and chives.. sliced and sauteed Crimini Mushrooms sauteed. Fresh fround black pepper,,i use whole black pepper,then i grind it.course gring.. Sea salt course.. Procedure as follows.. Put the chic.breast on a clean cutting board..get it wet,,this wil keep it from sticking to thr cutting board..lay the the breast down and slice it lenght wise,,this is called ,,Butterflying....pound the breat until it has spread,,it will be thin..about 1/8 inch.. lay the cheese one piece on each side,,add the cured ham and the sauteed musrooms,,sprinkle some of rhe fresh herbs over this,,now close it up by folding one side over the other,,,,pinch the side closed,,,now you have a stuffed portion done.. next... this is a 2 part cooking procedure.. use a sautee pan,,add a little olive oil,get it hot,,slight ly flour both side id your stuffed chicken breast,,,put in pan,,sautee about 3 min on both sides.. now put the pan in your pre-heated oven at 400 dg.. finish about 15 minutes.. in the restaurant,,,i sautee this,,then i add white wine,,dry,,and fresh squeezed lemon juice,,and i cup chicken stock,,reduce down and add sweest butter and fresh herbs,,this is the sauce to top the stuffed breat with.. try it soon.....Chef Dennis...........(:> Like · Unfollow Post · February 9 at 6:26am
View Recipe
3.6
Roast Chicken
Roasting a whole chicken may be one of the more daunting culinary projects a cook may try, but it shouldn't be. All it takes is a couple of pantry basics, and an hour or so of your time - you needn't truss your bird, or even remove the wishbone, if you don't want to. As well, choosing to cook a whole bird, as opposed to a breast or thighs, is much more economical, when you think of the amount of meat you get per dollar spent. When properly cooked, you end up with moist meat that can be eaten alone or used in other recipes like enchiladas or chicken salad. You can also use the bird's carcass to make a real special treat - your own chicken stock. Click here to see 101 Ways to Cook Chicken
View Recipe
3.37097
Roast Chicken with French Fries
"Poulet frites!" I'd yell every time we went to a restaurant. My parents would look at the menu, discuss the different possibilities, and then decide to be adventuresome. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home. — Sara Remington   Click here to see 101 Ways to Cook Chicken
View Recipe
3
Roast Chicken
A great recipe to take advantage of dark thigh meat, if you're a dark meat kind of person.  Click here to see 101 Ways to Cook Chicken
View Recipe
3
Roast Chicken with Kumquats
This variation on the orange and poultry marriage is perfect for one of those Sunday nights in February. I’m thinking of one when the winter vegetables have begun to all taste the same and you’re craving flavors that will warm you up, electrifying your sense of taste and smell. The acidity of the orange juice in this sumptuous braise, paired with the depth of flavor that ancho chiles deliver, are a potent combination.
View Recipe
2.666665
Chicken
A whole chicken, cooked on the grill, is a delicious summertime meal option. Cooking a whole chicken serves a larger group and keeps the meat very moist. Today, we prepared our whole chicken in a Cobb Grill. This grill is compact and the base of the unit remains cool, allowing you to do the cooking on any outdoor table. We chose a larger bird than the recipe called for (approximately 6 pounds) which took longer than an hour to cook and did require more charcoal. We followed the recipe pretty closely, but eliminated the turning every 10 minutes step, as we were concerned about losing heat when removing the lid. The chicken was extremely tender and flavorful. The skin did get brown, but not crisp. If you like crisp skin, we recommend removing chicken from the grill prior to reaching its ideal temperature (160 degrees) and placing the chicken in a 500 degree oven for 10 minutes. We always use a good digital thermometer to check the internal temperature of any meat — it takes the guesswork out of achieving the correct doneness. 
View Recipe
2.5