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My Roast Chicken recipe

My Roast Chicken recipe


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I know that I shouldn't, but I love a crunchy, golden skin on roast chicken. To balance it out - serve with plenty of vegetables!

Be the first to make this!

IngredientsServes: 6

  • 1 (2kg) chicken
  • 2 tablespoons butter
  • salt and pepper to taste

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Preheat the oven to 190 C / Gas 5.
  2. Place the chicken in a roasting tin. Rub all over with butter (and under the skin if you like). Season with salt and pepper. Bake in preheated oven for 1 1/2 hours.
  3. After 45 minutes, remove the chicken from the oven and baste with the cooking juices, then put back in the oven.
  4. After 1 1/4 hour has passed, baste again with the cooking juice.
  5. Serve with mash and vegetables.

Watch how!

Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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Having chicken on Friday night is an ingrained tradition for Eastern European families. Good roasted chicken doesn&rsquot require many ingredients, and it feeds a crowd, making it an obvious choice. And back in Eastern Europe, red meat was expensive and not as readily accessible it was generally reserved for more special occasions like holidays. Food writer and cookbook author Ronnie Fein shares, &ldquoShabbat was one of the few times the Jews, who were poor, could indulge in chicken. The rest of the week would be potatoes, vegetables and grains.&rdquo

According to Joan Nathan, while Jews have been serving chicken for Friday night dinner since the Middle Ages, it is a relatively recent occurrence that Friday night chicken has become roasted chicken.

Historically, Jews simmered the chicken with rice or made a tagine or fricassee of it. Ashkenazi Jews would boil it, serving the soup as a first course and cutting off the breasts to make cutlets for the Shabbat main dish.

Today chicken is still common (and delicious) to serve on Friday night, and while even the best of us love a good, simple roast chicken, we also crave some variety. So here are 25 totally delicious, different wonderful recipes to try all year round.

Photo credit Emily Goodstein


Recipe Summary

  • 1 (3 pound) whole chicken, giblets removed
  • salt and black pepper to taste
  • 1 tablespoon onion powder, or to taste
  • ½ cup margarine, divided
  • 1 stalk celery, leaves removed

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Read our picks for the best kitchen tools to make cooking your favorite recipes that much easier.


Recipe Summary

  • 1 six-pound roasting chicken
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 2 medium onions, peeled and sliced crosswise 1/2 inch thick
  • 2 lemons
  • 3 large cloves garlic, peeled
  • 4 sprigs fresh thyme
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.


The recipe: Felicity's roast chicken

1 medium chicken (about 1.6kg)
Salt and pepper
Olive oil
Flavourings of your choice (herbs, lemon wedges, crushed garlic cloves, etc)

1. Preheat the oven to 220˚C. Bring a pot of salted water to the boil and add the chicken, breast-side down. Turn down the heat and simmer for 10 minutes. Remove from the water and pat thoroughly dry.

2. Put the chicken in a roasting tin and rub with oil. Season generously, both inside and out, and add any flavourings you're using to the cavity. Tip a couple of millimetres of water or stock into the bottom of the tin, and put into the oven for 1 hour – 1 hour 15 minutes, or until the juices run clear.

3. 10 minutes before the end of cooking, turn up the oven temperature to 250˚C to help crisp the skin. Keep an eye on it to prevent it burning.

4. Allow the chicken to rest for 15 minutes before carving.

What are your tips for a perfect roast chicken? Is it all about the temperature, the fat – or do you have a secret weapon up your sleeve?


Other Recipes You Might Like

Chicken is a must-eat during Chinese New Year.

Whole chicken is especially auspicious and it&rsquos prepared for prayers to the ancestors in traditional Chinese homes.

While regular boiled or steamed chicken is a common dish to serve, I&rsquom partial to roast chicken, especially Cantonese BBQ style.

My roast chicken is the kind you would get at Chinatown.

There are certain techniques and secret ingredients involved to get to the desired taste and texture.

I marinated the chicken overnight, and then air dry it for a few hours before roasting.

I also created a special concoction for the skin to ensure crispiness.

The best part of the roast chicken is the juice seeping out during the roasting process drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken.

This Chinese-style roast chicken is simply delicious and imparts the signature &ldquo烧腊&rdquo (Cantonese BBQ) aroma and flavors.

You definitely have to check out my secret Chinese roast chicken recipe.

Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite.

Also, don&rsquot forget that I have 80+ Chinese recipes in my cookbook &ldquoEasy Chinese Recipes.&rdquo Pick up a copy today and celebrate Dragon year with scrumptious and authentic Chinese food.


12 Easy Leftover Roast Chicken Recipes

You’ve made a delicious roast chicken, but now you have heaps of leftovers and want to turn them into a quick and easy midweek meal that tastes awesome? Then you need to check out these 12 Easy Leftover Roast Chicken Recipes…from chicken curry to chicken fried rice, chicken pasta to chicken stew – there’s so many things you can do with leftover roast chicken!

I am a huge fan of roast chicken – whether is be a whole roast chicken or an easy chicken traybake. There is something semi-magical that happens in that oven when chicken is roasted. The flavours become more concentrated and, if you time things right, the texture is just perfect.

In fact, it is so good it is worth making a little extra, as that gorgeous roast chicken flavour is so much better than using chicken breast fillets – no matter how good the recipe!

Cooking a whole roast chicken is also a much more cost effective way of cooking chicken too – you pay a premium for having someone else cut up your chicken and package it. It’s so much cheaper, not to mention quicker and easier, to cook up a whole chicken at the weekend and then use the leftovers to create delicious easy midweek meals.

But that is where so many people get unstuck. Creating the leftovers is the easy part…but what to do with them?

Well you are in luck because quick and easy leftovers recipes are something I love to create! I have gathered together 12 Easy Leftover Roast Chicken Recipes from my site – many of them were originally written for roast chicken leftovers, and the rest I explain clearly below how to adapt them to use leftover roast chicken instead.

I have also included timings and quantities, so you can easily choose the perfect recipe for the quantity of leftover chicken you have, as well as the amount of time you want to spend cooking.

If you have other leftovers you need to use up, please check out my full collection of leftovers recipes.

Roast Chicken Leftovers Curry

Get the recipe => Roast Chicken Leftovers Curry
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Chicken and Egg Fried Rice

Get the recipe => Leftover Chicken and Egg Fried Rice
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 15 minutes
Use 400g/14oz leftover roast chicken, serves 4

Creamy Leftover Turkey Pasta

Get the recipe => Creamy Leftover Turkey Pasta
How to adapt using leftovers: For creamy leftover chicken pasta, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 20 minutes
Use 300g/11oz leftover roast chicken, serves 4

Roast Chicken Leftovers Stew with Dumplings

Get the recipe => Roast Chicken Leftovers Stew with Dumplings
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe.
Total time using leftovers: 1 hour
Use 500g/18oz leftover roast chicken, serves 4

Turkey, Sweet Potato and Black Bean Tacos

Get the recipe => Turkey, Sweet Potato and Black Bean Tacos
How to adapt using leftovers: For leftover chicken tacos, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Ham, Pea and Sprout Risotto

Get the recipe => Ham, Pea and Sprout Risotto
How to adapt using leftovers: For leftover chicken risotto, simply use leftover chicken instead of leftover ham. Otherwise follow the recipe exactly as written. (And if you don’t like sprouts just leave them out!)
Total time using leftovers: 30 minutes
Use 200g/7oz leftover roast chicken, serves 4

Easy Chicken Jalfrezi

Get the recipe => Easy Chicken Jalfrezi
How to adapt using leftovers: For a leftover chicken jalfrezi, simply use your leftover roast chicken in place of the fresh chicken. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 500g/18oz leftover roast chicken, serves 4

Leftover Turkey Paella

Get the recipe => Leftover Turkey Paella
How to adapt using leftovers: For leftover chicken paella, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Turkey Chilli Con Carne

Get the recipe => Leftover Turkey Chilli Con Carne
How to adapt using leftovers: For leftover chicken chilli con carne, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Chicken, Kale, Quinoa and Pumpkin Salad

Get the recipe => Leftover Chicken, Kale, Quinoa and Pumpkin Salad
How to adapt using leftovers: This recipe was designed for leftover roast chicken. Follow the exact instructions in the recipe. (If you can’t get hold of pumpkin, use butternut squash instead)
Total time using leftovers: 30 minutes
Use 400g/14oz leftover roast chicken, serves 4

Leftover Lamb Korma

Get the recipe => Leftover Lamb Korma
How to adapt using leftovers: For leftover chicken korma, simply use leftover chicken instead of leftover lamb. Otherwise follow the recipe exactly as written.
Total time using leftovers: 25 minutes
Use 500g/18oz leftover roast chicken, serves 4

Moroccan Turkey Filo Pie

Get the recipe => Moroccan Turkey Filo Pie
How to adapt using leftovers: For a Moroccan chicken filo pie, simply use leftover chicken instead of leftover turkey. Otherwise follow the recipe exactly as written.
Total time using leftovers: 45 minutes
Use 650g/23oz leftover roast chicken, serves 6-8

More roast meat leftovers recipes…

Want more delicious ideas for your Sunday roast leftovers? Check out these other roast meat leftovers roundups…

Pin 12 Easy Leftover Roast Chicken Recipes for later

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Tips And Tricks

  1. You can gently lift the skin from the meat with your hands and rub extra seasoning underneath if you’d like for an extra pop of flavor.
  2. Don’t be afraid to get messy! Using your hands is the best way to ensure every crack and crevice has been seasoned.
  3. Don’t skip the increase of heat to 450 for the last 20 minutes. This will give you extra crisp skin.
  4. Notice how I don’t use any oil? I find the skin crisps up so well on its own. It also holds onto the seasoning much better rather than have it drip off with added oil.
  5. If you have some extra fresh herbs that you want to use up, you can stuff them inside the chicken along with a lemon wedge or two.

My Roast Chicken recipe - Recipes

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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


How Do I Get Crispy Skin on My Roast Chicken?

I'm so glad you asked! I absolutely love roasting chickens -- is there any better aroma than a chicken roasting slowly in your oven on a Sunday afternoon?!

If super-extra-awesome crispy skin is what you're after, I absolutely recommend a 24-hour dry-brine in the fridge. This is a technique that our Senior Editor Summer Miller first wrote about when experimenting with crispy skin for Thanksgiving turkeys and then perfected in her method for the Best Dry-Brined Roast Chicken.

Definitely go read both of those posts for more details, but here's a brief summary:

  1. Season the chicken with salt and seasonings. Inside, outside, and under the skin.
  2. Let it air dry in the fridge for 24-hours. It's best not to cover the chicken at all so that it can really air dry. But if that weirds you out, put the chicken and the pan in a clean trash bag or shopping bag and tie it loosely so that the bag billows out around the chicken, creating a protective bubble with plenty of air.
  3. Roast, and baste the chicken as usual. Summer found that rubbing the chicken with oil before baking and then basting the chicken a few times helps give it that beautiful burnished color and even crispier (if possible!) skin.

The reasoning here is that super dry skin translates into super crispy roast chicken. And trust me, it works.

If you don't have time for that air drying step, just make sure you pat down your chicken well with paper towels. If you have 30 minutes, leave it on the counter for a half an hour or so for a quick air dry before roasting. Then baste it a few times during roasting and call it good. Your skin won't be quite as deliciously crispy as the other method, but you'll still be very happy with the results.