Any good recipes on a roast chicken dinner?

I have to cook on sunday. any help please. Recipes for roast chicken, roast potatoes and vegetables and making yorkshire pudding. Any recipes and tips pleaseAny good recipes on a roast chicken dinner?
If you want good roast chicken, it is about the stuffing and the basting. You must buy an organic chicken.





Stuff with limes and morrocan spices for a different flavour, rub oil and morrocan spices on the skin.





I like my roast chicken French-style, simple stuffing of an onion, some garlic, half a lemon and some thyme. Cover the bird in salt and pepper. Smear butter on the bird, but make sure it is so soft or the pepper rubs off. Use olive oil if you want to be healthier. This makes the skin crispy. Make some herb butter by softening some butter and mixing it with fresh herbs in a bowl. Roll it into a log shape and refrigerate. Just before you stuff the bird, cut two small discs of butter and push under the skin covering both breasts. While the chicken is cooking, baste with the cooking oils every fifteen minutes or so. You can cook a chicken at 200 degrees or so for 45mins (quick method) or you can cook it for an hour and a half at 160 - adjust these times depending on the size of the bird. Make sure it is cooked through, juices running clear at the breast, which cooks slower than the other parts. baste the breasts in particular or it becomes too dry.





Roast potatoes need to be par-boiled until the tip of a paring knife slips in. Drain the water and let stand for the steam to escape for a few minutes. The drier they get here, the crispier they will be. Use Charlotte or Desiree or Maris Piper potatoes. Once steam is gone, chuff up a little and shake about. Scratch the surface of each potato with a fork. Careful, they will be hot and soft potato is like glue. This allows the cooking oil to penetrate the surface of the potato making them crispy. Put in 150ml of olive oil or use goose fat (oil makes them crispier, goose fat more flavour) in the oven at 200 degrees until smoking. Then carefully (don't splash oil in your face) put the potatoes in the tray, coating them in the oil. Sprinkle with salt.





Ten minutes later, turn them over.





Ten minutes later, sprinkle with salt. Don't muck about with hot oil - take them out if you need to turn them over, but allow an extra minute to get the oven back up to temperature again where the door was open.





Ten minutes later, turn again. Keep an eye on them - they should be done after about 40 odd mins. If they don't crisp up after 40mins, take the tray out and fry them on the hob to cheat. Some ovens have 'hotspots' and 'cold spots' (you can tell if the food cooks evenly on one side of the tray and blackens on the other). Rotate the trays in the oven as you go to make sure the food cooks evenly.





For veg, it should be English asparagus this time of year, with either Hollandaise or a little butter.





Yorkshire pudding - don't skimp on the oil!





Get a deep tray - any shape will do and fill 1 cm deep with oil. Sounds a lot, but you tip some away at the end. Mix your batter before you stuff the chicken and put in fridge until needed. Batter should be to a ratio of three eggs, half a pint of milk and a tablespoon of flour and a little salt. Adjust by eye and whisk until consistent.





Heat tray with oil in oven until smoking hot. Carefully pour in batter and place in oven. Leave for 25mins at least. DO NOT OPEN THE OVEN DOOR UNTIL AT LEAST 25mins on 200 degrees. This will make it rise incredibly high and set. As soon as you open that door, it collapses.





Gravy - unless you kept the giblets (most don't) take some of the roasting juices and heat with some chicken stock (buy some good quality organic chicken stock or gravy; I like Joubere or Duchy originals) and make a gravy. I like a red wine gravy although not traditional, by mushing up the roasting juices along with the quartered red onion that the chicken sits on while I roast it. I pour in a bit of stock, some red wine and flour and mash it together with the juices and onions. Then I add a bit more wine, bring to boil and then turn off the gas, then strain it through a fine sieve into the gravy jug.





A good wine is Meursault or a Sancerre.Any good recipes on a roast chicken dinner?
2 pounds chicken, preferably organic


1 large lemon


8 slices prosciutto or Parma ham, thinly sliced


1 to 2 cloves garlic, peeled and finely chopped


2 good handfuls fresh thyme, leaves picked and finely chopped


Salt and freshly ground black pepper


4 ounces softened butter


2 pounds potatoes, peeled and cut into chunks


1 large celeriac, peeled





Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.


While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.








yorkshire pudding





3/4 cup all-purpose flour


1/2 teaspoon salt


3 eggs


3/4 cup milk


1/2 cup pan drippings from roast prime rib of beef





Preheat the oven to 450 degrees F.


Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
First ... Cin2Win...ummm what time is dinner? I will bring the rolls and wine :-)





I like a stuffed chicken (never w/breading)


Wash your chicken, cavity too


Load it with chopped onions, celery,garlic and green pepper


Put it in a roasting pan with 1can of beef broth


Melt 1/2 stick of butter with a chop of onion and garlic(optional) on the stove top


Baste the whole chicken with this


Lightly crush black peppercorn on the top of the chicken


Make a sm slice into the thighs and small poke into


the leg (this will cook the chicken more even without drying the breast)





Throughout your cooking rebaste using the dripping in the pan.


Give it time to cook first before you start opening that oven.





Baby red potates, wash add onions , celery 2 cans of broth (not water)into cooking pan bring to a boil then reduce heat


add your potatoes.


Don't vigorously boil them. As you baste your chicken grab some dripping to add to them.


They will taste awesome





Vegis...what ever your flavor..everything goes with chicken.


think of color though if your having guest





Edit..where is everyone from that Yorkshire pudding is a typical ... I have heard this over and over on Y!A


Now I must try it :-)
why not make beer but chicken





dry rub the clean and patted dry chicken with a dry rub mix ( check the internet there are some really good ones out there) open a can of beer drink half and then set the chicken on it put it on a cookie sheet in a 400 oven for about 1 hour or you can do the whole thing on the grill for sides, grill roasted corn on the cobb and a wonderful spinach salad with hard boiled eggs, bacon, manderian oranges, and enoki mushrooms served with a hot bacon dressing
Mix some chopped garlic and salt and pepper into some butter then massage this under the skin of the chicken all over, it makes the meat moist and tender and the skin crispy. Par boil the spuds then rough them up in a colander and cook in sunflower oil on a really high heat. Cook whatever veg you like however you like, steamed or boiled. Sorry, don't have a recipe for yorkshires cos I don't like 'em!