Chicken is an extremely versatile food that can be prepared in numerous ways. Although methods of preparation and roasting chicken vary from country to country, a perfectly roasted chicken suits all occasions and celebrations. However, people usually think roasting chicken at home is time-consuming and difficult, but actually it is not so. In fact, it is one of the most simplest way of cooking this bird that provides an extremely tasty and crispy meal.
Whole Roasted Chicken
- Chicken, 1 (3 ½ to 4 lb.) (rinsed and patted dry)
- Carrots, 3 (peeled and cut into thirds)
- Onions, 3 (peeled and cut into quarters)
- Celery, 3 ribs (peeled and cut into thirds)
- Kosher salt, 1½ tbsp.
- Garlic, 6 cloves (roughly chopped)
- Cracked white pepper, 2 tsp.
- Rosemary, 4 sprigs (roughly chopped, plus 1 tbsp. for gravy)
- Lemon, 1 (halved)
- Fresh bay leaves, 2
- Unsalted butter, 2 tbsp. (at room temperature)
- Olive oil, 2 tbsp.
- Chicken stock, 1 cup
- Garlic, 2 tbsp. (roasted)
- Dry white wine, 1 cup
In a 9 by 13 inch roasting pan, put the carrots, celery, and onions. Season the chicken both inside and outside with the kosher salt and white pepper, and squeeze the lemon halves over it. Place the lemon rinds and bay leaves inside the cavity. Now take a small bowl and mix the garlic, rosemary, olive oil, and butter. Rub both sides of the chicken with the garlic rosemary blend and keep in the roasting pan. Place the pan in the oven and roast the chicken in the preheated oven at 500ºF for 40 - 50 minutes, or until the juices run clear.
For more confirmation, insert a thermometer in the thickest part of a leg and if it shows 160ºF internal temperature, remove the chicken from the oven and allow to cool for 10 - 15 minutes before carving. To prepare the gravy, first remove excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, and bring to a boil. Then let it simmer until the gravy thickens. Finally serve the roasted chicken with gravy on the side.
Roasted Chicken Thighs
- Chicken thighs, 4 (skinless)
- Rosemary, 1½ tsp. (dried)
- Cooking spray
- Lemon juice
- Freshly ground pepper, to taste
In a roasting pan, keep the chicken thighs coated with cooking spray, drizzle with lemon juice, and rub with rosemary, salt, and pepper. Transfer the pan in the oven and roast the chicken thighs in a preheated oven at 450ºF for 25 - 30 minutes, or until the chicken turns golden brown.
Roasted Chicken Legs
- Corn-fed chicken legs, 4
- Olive oil, 4 tbsp.
- Garlic, 1 clove (crushed)
- Salt, 1 tsp.
- Mild curry powder, 1 pinch
- Sage, 4 - 5 sprigs (leaves only)
First remove wrapping from the chicken legs and wash under cold running water; pat dry with kitchen paper. Take a small bowl and mix 1 tbsp. olive oil with garlic, salt and curry powder. Brush this mixture all over the chicken legs and keep them into a roasting pan. In a preheated oven, roast the chicken at 400ºF for 15 - 20 minutes, and then turn the oven down to 360ºF and cook for a further 30 - 40 minutes. Meanwhile, combine sage with remaining olive oil and drizzle over the chicken legs during the last 10 minutes of cooking time. Before serving, allow the chicken to rest for 5 - 7 minutes in the oven with the door open, and then serve with fresh vegetables and roasted potatoes.
Roasted Chicken Breasts
- Chicken breasts, 2 (3 oz.) (skinned)
- Fresh lemon juice, 1 tbsp.
- Black pepper, ¼ tsp. (freshly ground)
- Pinch of cayenne
Take a small bowl and mix lemon juice, pepper, and cayenne. Brush this mixture over the chicken breast pieces and keep them in a roasting pan. Place the pan in a preheated oven and roast the chicken at 350ºF for 25 - 30 minutes. Allow the chicken to rest for 5 - 7 minutes and then serve the roasted chicken pieces.
To enhance the flavor and the texture of your roasted chicken, you can use different seasonings and spices.