Pantry roast chicken

I make this on a Sunday and always have leftovers. I pack lunch for a couple of days and if I still have any leftovers, I make chicken noodle soup!

Takes a little while to cook but roast chicken is one of the easiest recipes to make.

I don't usually keep track of the amounts of ingredients, but this time I did.Corning game hen is a small wild bird in France.It's a perfect size for 2 people, so we use this, but you can of course use a regular chicken too.If using a regular sized chicken, you can probably use all of the stuffing.In that case, the baking time will probably take more than 1 1/2 hours.I made the roasted potatoes by wrapping them in foil and baking with the chicken. Recipe by fanifani

Found bone in, skin on chicken breasts for $1.99 a lb so I loaded up and cooked it all. Tmrw, we won’t even recognize this chicken😂

I modified the roast chicken recipe in recipe author Harumi Kurihara's cookbook to my own version. She used Thai rice, but I used glutinous mochi rice because I like it with my stuffing more. If you serve it with soy sauce, it takes on a Japanese flair.Even though it's annoying, basting the bird with the soup during the cooking process results in a crispy-skinned roast chicken that's moist and tender on the inside. For 4 servings. Recipe by izumi*

My wife is a picky eater and likes pretty basic foods that harken back to her mom's home cooking. This one hit the mark with well-seasoned meat that's juicy and has a crispy skin!

Low carb

Invited to a friends home for dinner, loved the chicken, so I snatched the recipe.

This way of preparing roast chicken takes a bit more special care and requires longer cooking and prep time because of the Brining and slow cooking method. I assure you that by doing this, you will end up with the most juicy, tender and full of flavour roast chicken! I only make this recipes for the special guests. 😁😋

I made this with a sauce to suite my tastes based on a recipe in a book.Please adjust the baking time according to your household oven. It's fine as long as the skin turns out crunchy and fragrant! Recipe by Orange Day

A simple roast chicken with root vegetables. Deeply savory and satisfying. I find that despite the allure of roasting the chicken over the vegetables for a "one pan" meal, cooking them separate gives you the best of both, and lets you reserve the juices from the chicken to make a simple gravy. Trussing taken from chefsteps. I like to serve this with a hearty salad of kale and shaved brussels sprouts with pumpkin seeds, dried cranberries, and a poppyseed dressing.

I love roasted carrots and I love Herbs De Provence and roasted Chicken. So I put them together.

This is a all purpose way to get juicy moist chicken breasts. The chicken is cooked on the bone with skin and taken out when just done and allowed to rest to finish cooking. This is the way I cook chicken for chicken salad or any recipe that calls for cooked chicken.

It comes out so good especially on the spit roast. This is a a basic marinade we use in portugal.

Christmas dinner has to be roast chicken. This is much more delicious than the store-bought kind. Enjoy it on birthdays and parties year-round, not just on Christmas!Bone-in chicken is marinated for 2 days, but boneless chicken thighs or small parts only need to be marinated for a day. Adjust the marinade depending on the size and amount of chicken. Recipe by *3103*

A delicious tender chicken so very delicious!!

I wanted to make an easy main dish for Christmas dinner that would make everyone happy!This recipe will still taste great if you replace the salt with Krazy Salt. I also recommend adding potato to the roast vegetables.Please adjust the cooking time according to your oven.You can find a boneless chicken version of this recipe here - Recipe by Kyokotan

Roast chicken is a bit time consuming but so easy! Definitely worth the extra effort!

I used to bake this roast chicken every Christmas in New York. I prepared it in various styles but this rosemary chicken is my favorite one.Brining makes chicken tender and very juicy. Adjust your oven temperature and cooking time accordingly. Use any herb you like such as parsley, rosemary, thyme and oregano. Recipe by Maria358.

I rearranged the easy and delicious roasted chicken recipe that my mother taught me.The potatoes taste delicious if you bake them in butter, too.Pan-fry until the skins are golden brown. If you're in a rush, microwave them for 3 minutes before frying to shorten the cooking time. This will probably also prevent under cooking them. If you spread out the chicken, they will cook faster and the flavors will permeate easier.Since the recipe amount makes a somewhat large amount of sauce, you could make 3 smaller chicken thighs. For 2 servings. Recipe by Yuuyuu0221

The beautiful spring weather put me in a tropical frame of mind. The result was this sticky sweet, Caribbean-inspired roast chicken.

A wonderful meal to bring to your table. So full of flavor, this roasted delight served with any side will be a family favorite

Roast chicken is more than a recipe; it's a way of life. It can be as simple or as complicated as you make it. Assuming this is your first roast chicken, I'll try to lay out the most basic version possible as a foundation to expand on.

My wife tried this one night and it was very good

One of my favorite chicken preparations is this Provençal-inspired roast chicken because it makes great use of four ingredients I almost always have on hand (chicken, tomatoes, olives, herbs) and really is such a simple, elegant and delicious dish that is just too easy not to make.It's most commonly made in a stew-type preparation, but we really enjoy the taste and texture of the roasted veg alongside the chicken. And even though it's not super brothy, you do get a delicious pan sauce that's perfect for sopping with crusty bread.You can make this with canned tomatoes if/when you can't get your hands on decent fresh ones, but, it's an extra special treat when you can make it with sweet, flavorful fresh ones like the kind I lucked into on clearance at the market over the weekend. The yellow grape tomatoes were specially delicious roasted.This recipe is for 4 to 6. My photo is a scaled down version. You can easily halve this recipe to make less.Taking your ingredients out of the fridge 30 to 45 minutes before cooking in order to bring them up in temperature will create less steam and result in a better roast, but it certainly won't be the end of dinner if you don't have time.To keep it crowd-friendly for those with more finicky or less developed palates, you might like to stick with safer herbs like parsley and thyme.

This is our standard Christmas dish. The chicken is steam-roasted first, then browned in a very hot oven. The meat comes out very tender, plump and juicy. It's easy to carve the chicken using kitchen shears.The whole chicken I buy comes with the legs tied together. If your chicken doesn't come like that, tie the legs together with kitchen twine. You don't have to stuff the inside cavity of the chicken. If you do stuff it, try chopped vegetables, rice pilaf or whatever you like. The roasting time depends on the size of the bird. The chicken is done if you poke the thickest part with a skewer and the juices run clear. Recipe by Yukiline

My oven is old and small but I wanted to roast chicken for Christmas! So I used my frying pan.The meat is heated through already so you will only brown the surface in the frying pan. You don't have to worry that it might be burnt. By adding sake to the cooking liquid for the chicken the meat will be very tender and healthy. Recipe by Mameyuka

I love roasted vegetables and meats.My husband stand bought me a large family pack of Split Chicken breast. They are quite large.Preheat oven to 400 degreesCook for one hour or until chicken is done and veggies are tender

We are a small family so I prepare chicken legs for us. A whole chicken is too much for us...If you roast only chicken legs they will roast better thanks to the baking parchment. When you roast vegetables together the vegetables underneath will absorb the chicken's cooking juice and it will taste better.You can do this with a frying pan.I mix various ingredients to make the marinade so it has a deep flavour. Recipe by Peni-da

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.