Roast chicken

Roast Chicken Recipes Including BBQ Chicken

Roast Chicken Lovers out There

 

Show of hands! Yeah. Thought so. Falling like flies. My buddies. Mmmm, Seriously. On top of my list of favorite dinners. It is a very simple attainable way to treat yourself to a festive dinner, the simple and economical way, getting a different and delicious dish each time!

Plus, I’m sorry to say, restaurants too often don’t get roast chicken right; unless of course you order in French bistros, where they reach perfection at terrific prices. But of course we don’t get so lucky this side of the pond. And since it is so simple to make at home, go for it!

Dry Spice Rub

Make sure you never run out of my dry spice rub—it’s fabulous and so versatile.

At first my recipe will look like semi industrial in size. But wait till you see all the wonderful dishes you can use it in! I never use any salt in any of my spice mixes, so you have plenty of freedom to use it in a wide variety of dishes without ever duplicating the salt amount. Over salted food is a real downer, not just for health reasons but, quite simply, for culinary reasons.

Whole Chicken or Cut Up Chicken?

A whole roast chicken makes for a more dramatic presentation, but pieces will work just as well. If you are, say, an all-dark chicken lover, here is your chance to get all chicken drumsticks and thighs.

Breast Side Down

Just remember the golden rule for whole roast chicken and roast turkey: start with breast side down! Turn it over to get its final beautiful amber color only in the last quarter of cooking time.

Roast Chicken Five Ways

 

BBQ chickenEdDry spice rub roasted chicken

That’s right. Five ways to roast chicken perfectly. We also count the times when we roast chicken without any seasoning or adornment whatsoever, that’s right. The NOTHING chicken my kids feasted on once a week growing up. Roast Chicken Five Ways If memory serves, Roast Chicken was one Julia Child’s favorite dishes, and it is mine too! I’m a total sucker for roast chicken dinners, and proud to be. Added salad, tiny roasted potatoes and a glass of wine will do me beautifully.

So: the nothing chicken; Moroccan dry spice rub chicken, herb roasted chicken; maple roasted chicken; BBQ chicken; that’s a lotta fantastic roast chicken, ya know!

Watch the Salt Always

Just one last important detail: Because I use Kosher poultry, which is pre-salted, my poultry and meat dishes do not include salt as one of the ingredients. Please add salt to taste to these recipes if you are using conventional poultry.

Chicken Leftovers

Cold leftover chicken is wonderful in so many dishes: To name just two, diced in chicken salad; Chicken soup; pasta; chicken terrine etc

Complete Roast Chicken Dinners

Don’t hesitate to add diced or whole small potatoes, sliced onions, mushrooms, tomatoes etc to the pans. As long as you don’t pile the ingredients, and you roast them all in a shallow layer, they will roast beautifully and share all the flavor love.

Leave the Skin on, Please!

Leaving the skin on is one of man guarantors of perfectly moist chicken. Besides, you will note that I am not adding any oil to any of the recipes, because I have the skin on everywhere. You can always remove it after cooking, although you might not have the heart to do that, at least not while my husband is watching!

Ingredients

Basic Roast Chicken

The nothing chicken. That’s right, I am not forgetting anything! Just the chicken, ma’am! Still my children’s favorite!

  • 8 serving pieces chicken (2 per person, 16 pieces total: legs, thighs, half breasts), or 2 whole chickens

 

Moroccan Roast Chicken:

  • 8 serving pieces chicken (2 per person, 16 pieces total: legs, thighs, half breasts), or 2 whole chickens
  • ⅓ cup dry spice rub

Smear the chickens or pieces all over with the mixture. Proceed exactly as for basic roast chicken. Makes 8 servings.

Herb-Roasted

  • 2 medium onions, sliced very thin
  • Juice of two lemons
  • 6 large cloves garlic
  • 3 sprigs tarragon
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • Coarsely ground pepper to taste
  • 2 tablespoons paprika
  • 8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Mix all ingredients and rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

Maple-Roasted 

  • ½ cup maple syrup
  • ⅓ cup Dijon-style mustard
  • 1/2  cup dry white wine or sake
  • Cracked pepper to taste
  • 8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Mix all ingredients and rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

Chicken In Barbecue Sauce

  • 1 cup good natural-brand ketchup
  • 1 cup pineapple or orange juice
  • ¼ cup lemon or lime juice
  • 2-inch piece ginger, peeled
  • 6 large cloves garlic
  • 1 tablespoon bottled hot sauce, or more to taste
  • 8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Process all but last ingredient in a food processor until smooth. Rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

Instructions

Preheat the oven to 425°F.

If you are using chicken pieces: Place the pieces skin side down in a baking dish in one layer. Bake uncovered for 40 minutes. Take out the breasts, they should be done. Turn the dark pieces over and bake another 15 minutes. Serve hot. Delicious at room temperature too.

If you are using whole chicken: Bake breast side down for 1 hour, turn over, and bake 15 more minutes.

Yield: Makes 8 servings.

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