Roasted Chicken Recipes

Chicken is a favorite food amongst most non-vegetarians. It is a healthier option than the red meat as it contains fewer amounts of saturated fatty acids. You can prepare versatile, sumptuous dishes by frying, cooking or roasting it. Roasting is a simple and easy way to cook any meat. Given ahead are some simple and palatable dishes that you can try at home.

Ingredients

• Chicken, (cut in half lengthwise) 2
• Dry White Wine, 1½ cup
• Fresh Sage Leaves, 8
• Fresh Sage, (chopped) 3 tbsp.

• Apple Preserves, (jelly or jam) 5 tbsp.
• Mild or Hot Chili Powder, (as per taste) 4 tbsp.
• Shallots, (chopped) 5 tbsp.
• Salt and Pepper, as per taste

Preparation
Preheat the oven to 400° F. Slide your fingers between the skin and chicken breasts, to loosen the skin. Place 2 sage leaves under the skin of each breast. Sprinkle it with salt and pepper. Transfer it with skin side up, to a medium-size roasting pan. Roast it for about 20-25 minutes.

Meanwhile, boil slowly ¾ cup of wine, apple preserves and shallots, in a small heavy saucepan for about 6 minutes, until the glaze is slightly thickened. Add the chopped sage and chili powder. Brush half of the glaze on the chicken and cook for about 10 minutes. Then brush the remaining glaze and roast, until it is well cooked and the glaze is bubbling. Transfer it to the hot platter.

Take off the fat from the juices in pan. Place the roasting pan directly on the burner over a medium heat. Then add remaining ¾ cup wine and boil it for about 5 minutes, until the liquid is reduced to about ⅓. Season the sauce with pepper and salt, as per taste. Cut it into serving pieces. Transfer the dish to a serving platter and add spoonful of sauce over it.

Ingredients

• Chicken, 1
• Freshly Ground Black Pepper
• Kosher Salt
• Lemons, 4
• Large Bunch Fresh Thyme, 1

• White Wine, 1 cup
• Garlic, (3 heads cut in ½ crosswise)
• Bacon, (sliced) ½ lb.
• Butter, (melted) 2 tbsp.
• Chicken Stock, ½ cup

Preparation
Preheat the oven to 425° F. Remove the giblets, any excess fat and leftover pinfeathers from the meat. Rinse it well and pat dry. Place the chicken in a big roasting pan. Sprinkle pepper and salt. Stuff the cavity with thyme, one lemon and two halves of garlic. Reserve enough quantity of thyme to garnish the dish.

Apply melted butter on the meat and sprinkle salt and pepper. Tie the legs together using a kitchen string and tuck the wind tips under its body. Cut two lemons in quarters and scatter them along with remaining garlic around the dish. Cover it with bacon slices.

Roast it for about 1 hour. Remove the bacon slices from top and keep aside. Then continue to roast it for half an hour more, or until the juices run clear between the leg and thigh. Transfer it to a platter and cover it with aluminum foil. Now prepare the gravy. Remove fat from the bottom of the pan.

Add stock and wine in it and bring it to boil. Reduce the heat and allow it to boil slowly for about for 5 minutes, or until it is reduced to half. Slice it on a platter and garnish it with bacon slices, reserved thyme, roasted garlic, and one sliced lemon. Serve it with gravy.

Ingredients

• Chicken, (about 4-5 lb.) 1
• Melted Butter, ¼ cup
• Lemon, ½
• Fresh Parsley, 2 springs
• Small Onion, (quartered) 1
• Dried Thyme, ¼ tsp.
• Dried Rosemary, ¼ tsp.
• Pepper and Salt, to taste

Preparation
Preheat the oven to 350° F. Rub the lemon half inside the chicken and sprinkle with salt and pepper. Then add dried herbs, onion quarters and parsley to the cavity. Place it in a shallow roasting pan and roast it at 350° F for about 20 minutes. Baste it with melted butter several times. Internal temperature should be about 175° F on a meat thermometer.

This is one of the most delicious treats that you can offer your guests. With assistance from these recipes, prepare a lip-smacking meal and serve it with grilled vegetables, mashed potatoes and bread.