I need recipe for chicken roast?

I keep it very simple....rub oil over the chicken then generously sprinkle on pre-mixed chicken spice (buy it at the grocery store). I put a cut up onion, garlic and lemon (sometimes fresh thyme if I have it) into the cavity of the chicken and then put it in the oven. That's about it and it is really good.I need recipe for chicken roast?
I found 4 versions for you!!





Herbed Roasted Chicken





INGREDIENTS:


1 roasting chicken, about 4 to 5 pounds


1/2 lemon


salt and pepper to taste


1 small onion, quartered


Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme


2 sprigs fresh parsley


1/4 cup melted butter


PREPARATION:


Preheat oven to 350掳.


Rub inside of chicken with lemon half; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350掳 for about 20 minutes per pound.





Roast Chicken with Lemons








Ingredients








A 3- to 4-pound chicken


Salt


Black pepper, ground fresh from the mill


2 rather small lemons





Directions





1. Preheat oven to 350 degrees.





2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.





3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.





4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.





5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.





6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.





7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.





8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.





Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.











Honey Glazed Lemon Roast Chicken Recipe





One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry


1 1/4 cups fresh lemon juice (from about 6 large lemons)


Coarse kosher salt


Freshly ground black pepper


1/4 cup honey, heated until pourable





1 Place the chicken in heavy-duty resealable plastic bag. Add the lemon juice to the bag and seal. Turn the chicken to coat. Place bag in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally.











2 Preheat oven to 450掳F. Drain chicken; pat dry. Sprinkle generously with salt and pepper. Place chicken breast side down, on a rack in a large roasting pan. Roast 15 minutes. Reduce oven temperature to 375掳F. Roast 45 minutes.








3 Turn chicken breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170掳F for the breast and 180-185掳F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.





4 Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chicken with pan juices.











Roasted Lemongrass Chicken with Sweet Lime Sauce





INGREDIENTS:


1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)


1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon


4 cloves garlic


1 thumb-size piece galangal or ginger, grated or thinly sliced


1/2 can thick coconut milk


2 Tbsp. fish sauce


3 tsp. dark soy sauce


optional: 1 kaffir lime leaf


lime wedges and fresh coriander as a garnish


SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):


1 cup water


juice of 1/2 a lime


2 Tbsp. rice vinegar


1 thumb-size piece galangal or ginger, minced or grated


2 cloves garlic, minced


3 Tbsp. fish sauce


1/3 cup honey


1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water








PREPARATION:


Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.


Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).


When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).


Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.


Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.


While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.


Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.


Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)


Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!I need recipe for chicken roast?
PERFECT ROAST CHICKEN courtesy of emeril lagasse





3 carrots, peeled and cut into thirds


3 ribs celery, peeled and cut into thirds


3 onions, peeled and cut into quarters


1 (3 1/2 to 4 pound) chicken, rinsed and patted dry


1 1/2 tablespoons kosher salt


2 teaspoons cracked white pepper


1 lemon, halved


2 fresh bay leaves


6 cloves garlic, roughly chopped


4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy


2 tablespoons olive oil


2 tablespoons unsalted butter, at room temperature


1 cup chicken stock


2 tablespoons roasted garlic


1 cup dry white wine





Preheat the oven to 500 degrees F.





In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.





Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.


Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.





Serve chicken with gravy on the side.
Choose i kilo dressed chicken , thaw if frozen on ambient temperature , do not thaw by immersing in water .





Marinade:


Mix 1 clove minced garlic , 1 tsp ground pepper , salt to taste , 1/4 cup brown sugar to taste , 1 /2 cup calamansi or lemon juice , 1/4 cup vinegar , minced ginger , bay leaf , 1 cup black soy sauce .





Place the chicken with its feet tied together and the wings hidden and tied ,in a deep pan then pour the marinade , see to it that you have fork pricked the chicken all over so the marinade will seep in the chicken meat .Marinate for one to two hours .





Gather some lemon grass , wash clean and pound a bit . After the chicken has been marinated , place the pounded and rolled lemon grass inside the body of the chicken .





Place the prepared chicken on a convection roaster or a


pit roaster in your oven . Roast for one hour at 475deg F at the convection roaster or pit roaster ,.





Serve in a round plate with cabbage leaves lining the plate and some saheped tomato for color.
Hands down, this is the best I've ever made.





Sticky Chicken





2 teaspoons salt


2 teaspoons paprika


1 teaspoon onion powder


1 teaspoon dried thyme


1 teaspoon white pepper


1/2 teaspoon cayenne pepper


1/2 teaspoon black pepper


1/2 teaspoon garlic powder





1 whole roasting chicken


1 onion, quartered





In a small bowl, mix together salt, paprika, onion powder, thyme,


white pepper, black pepper, cayenne pepper, and garlic powder.





Remove and discard giblets from chicken. Rinse chicken cavity, and


pat dry with paper towel. Rub chicken inside and out with spice


mixture. Rub it under the skin. Place chicken in a resealable bag or


double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.





Preheat oven to 250 degrees F (120 degrees C). (Yes, 250掳, NOT 350掳)





Place 1 onion into the cavity of each chicken. Place chickens in a roasting pan. Bake uncovered for 5 hours. Let the chickens stand for 10 minutes before carving.
my favorite simple roast chicken





One 2- to 3-pound farm-raised chicken


Kosher salt and freshly ground black pepper


2 teaspoons minced thyme (optional)





Unsalted butter


Dijon mustard





Preparation





Preheat the oven to 450掳F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.





Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.





Now, salt the chicken 鈥?I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.





Place the chicken in a saut茅 pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone 鈥?I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.





Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip 鈥?until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.





http://www.epicurious.com/recipes/food/v鈥?/a>








Spicy Roast Chicken recipe





Spicy Roast Chicken Ingredients





1 medium Chicken (for roasting) 1 tablespoon Lemon juice


90 mililiters Water (for roasting) 1 tablespoon Garlic puree


. 1 tablespoon Ginger puree


-- MARINADE -- 1 teaspoon Chili powder


85 grams Yoghurt plain 1 teaspoon Salt





Insructions for Spicy Roast Chicken





Skin the chicken, and remove the parson's nose, wing tips and leg tips.


Using a sharp knife, make short, deep cuts all over the chicken.





Combine all the marinade ingredients, and mix well.


Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade.





Place the chicken in a roasting dish, cover it with cling film/plastic wrap and place in the refrigerator.


Remove the chicken from the fridge, and (preferably) allow to achieve room temperature.





Heat the oven to 200C/ 400F


Spread the remaining marinade over the chicken.


Place the chicken in the oven and roast for 25 minutes.


Pour the water into the roasting tin and roast for another 20 minutes.


Baste the chicken and roast for another 10 minutes.


Baste the chicken and roast for an additional 10 minutes.


Baste the chicken again, and roast for a final 5 minutes.


Remove the chicken from oven and transfer it to a serving dish


Pour any remaining roasting juices over the chicken, and serve immediately.





http://www.bigoven.com/161155-Spicy-Roas鈥?/a>





Roast Chicken with Apple Stuffing and Cider Sauce recipe





Roast Chicken with Apple Stuffing and Cider Sauce


Ingredients





1/4 cup apple cider


1 3 1/2 - 4 pound whole roasting chicken 1/2 tsps salt


1 tsps salt 1/4 tsps black pepper


3/4 tsps black pepper





Sauce


2 TBLS flour


1/2 cup apple cider


1/2 cup chicken broth (fat-free)


1 TBLS fresh tarragon chopped


1 TBLS apple cider vinegar





Stuffing


1 TBLS butter


1 apple, peeled cored and finely diced


1 onion, 1/2 finely diced and 1/2 reserved


2 TBLS fresh tarragon chopped


1/2 cup dry breadcrumbs





Insructions for Roast Chicken with Apple Stuffing and Cider Sauce





Make stuffing by melting butter in non-stick skillet over medium heat. Place apple pieces in skillet; saut. Add onion diced pieces; saut until softened, about 3 minutes. Remove from heat. Stir in tarragon, breadcrumbs and apple cider. Add salt and pepper; stir. Set aside. Preheat oven to 400F.





Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.





To make sauce, transfer chicken from roasting pan to cutting board. Pour pan drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour. Warm over medium heat. Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over very low heat for 3 minutes. Stir in tarragon and apple cider vinegar.





Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately.





http://www.bigoven.com/158699-Roast-Chic鈥?/a>


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