how do you prepare your whole oven roasted chicken?

i sprinkle salt and pepper.. cut up some garlic...
sprinkle a little rosemary and thyme..


what do you do to your chicken?

Re: how do you prepare your whole oven roasted chicken?

I stuff the cavity with rosemary, thyme and garlic an onion and salt. Then i sprinkle the outside with salt and pepper.

Re: how do you prepare your whole oven roasted chicken?

sometimes I rub the skin with olive oil and add salt, pepper, garlic. I put a cut onion in the cavity.

I also sometimes pour saucy susan over the skin, nothing else.

Re: how do you prepare your whole oven roasted chicken?

Depends.

Sometimes I brine it for 34-48 hours in OJ, salt, water, onion and some seasonings. Then I dry it and repeat the dry seasonings before roasting.

Sometimes it's just salt, pepper, paprika and garlic.

Sometimes I do lemon, pepper, thyme, salt.

Most often - when I have time - I will loose the skin (front and back) and rub a seasoning rub of salt, pepper, Herbes de Provence, granulated garlic and paprika under it. Then I will add a few pats of butter. On the skin I will repeat those seasonings. I put a cut up orange and cut up lemon with a herb bundle (rosemary, thyme, sage and lavendar) in the cavity of the chicken and roast it. I never baste becuase I like the skin a little crispier and the butter under the skin does any basting for me without making the skin too soggy.

Re: how do you prepare your whole oven roasted chicken?

I will baste with chicken stock as opposed to butter and then sprinkle with salt, pepper and herb seasoning mix. Sometimes I may stuff an onion inside

Re: how do you prepare your whole oven roasted chicken?

Re: how do you prepare your whole oven roasted chicken?

If I don't stuff it with stuffing, I will usually stuff it with lemon wedges and garlic. I will rub it with olive oil, butter, salt, pepper, and sazon. Then, I will put carrots, onions, chicken stock, and white wine in the pan.

Re: how do you prepare your whole oven roasted chicken?

I spray in and out with Pam spray

Dust in and out with:
Garlic Powder
Onion Powder
Black Pepper
Rosemary
Paprika

(you can use as much or as little of each as you want)

Cook as directed on the package.

I also tried this recipe from another poster.... wow. I alternate between the two recipes.

Herb Roasted Chicken
Ingredients
Herb Roasted Chicken:
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves

Preparation
Preheat the oven to 475 degrees F.
Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

Recipe courtesy Emeril Lagasse, 2002

Re: how do you prepare your whole oven roasted chicken?

Re: how do you prepare your whole oven roasted chicken?

Re: how do you prepare your whole oven roasted chicken?

This recipe is delish- I make it all the time, so easy!
I clean a chicken it very thoroughly with cold water and salt...soak&rinse well, pat dry w/paper towels
& put chicken in a roasting pan
(I use the disposable pans & just toss when done)

Rub chicken w/butter or olive oil, salt, fresh cracked pepper and garlic powder

Peel & cut approx 5-6 med size potatoes ( I cut then long ways into about 4-5 pieces each)
and slice up 1 onion & 3 garlic cloves and mix together in a separate dish w/olive oil, salt,pepper parsley &garlic powder
place potato mixture around chicken, add some white wine, abt 1/4 can del monte tomato sauce-(the tiny can)for color- and drizzle a little more olive oil all around pan.

Bake at 375 for about an hour (till skin is brown and meat is white all the way thru) Dont overcook!

sometimes I add a can of peas abt 15 mins before and change the temp to broil at the very end to get the skin crispy....enjoy!

Message edited 10/8/2008 10:41:00 AM.

Re: how do you prepare your whole oven roasted chicken?

I stuff the bird with some cut up lemons, I rub the outside with olive oil and sprinkle the skin with some Mrs Dash and basil

Re: how do you prepare your whole oven roasted chicken?

Re: how do you prepare your whole oven roasted chicken?

Brining = good.

We do it usually for thanksgiving turkey. Well, more like the day after turkey. MIL makes dry as a bone turkey for thanksgiving, day after we make 'our' thanksgiving with a turkey that has been soaking in brine for 2-3 days.

Yum - so flavorful and moist!

Re: how do you prepare your whole oven roasted chicken?

Speaking of Brining,
if you buy a Kosher turkey or chicken, they are a little more expensive because they have been brined already, making them much more moist&flavorful....
I just read this in Epicurious magazine, and Im curious to try a kosher bird next time!

Re: how do you prepare your whole oven roasted chicken?

Re: how do you prepare your whole oven roasted chicken?

I stuff the cavity with bay leaves, thyme, parsley, lemon, garlic, an onion and salt. Then i sprinkle the outside with salt and pepper & little olive oil.

Message edited 10/10/2008 9:01:16 PM.

Re: how do you prepare your whole oven roasted chicken?

This is the best...

Mimi's Sticky Chicken
©Mimi Hiller, 1985-2001

This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!

* 2 teaspoons salt
* 1 teaspoon paprika
* 3/4 teaspoon cayenne pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon thyme
* 1/2 teaspoon white pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon black pepper

* 1 whole roasting chicken, about 3 pounds

* 1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.