Roast Chicken Recipes?

Just stuff the cavity with a lemon with holes poked in it along with a paste of thyme, garlic and lemon zest. Put the paste underneath the skin. Roast at 400F for 45 min.Roast Chicken Recipes?
Pan-Roasted Chicken with Mushrooms and Rosemary





1 (6-ounce) boneless chicken breast with wing attached, with skin


Kosher salt and freshly ground black pepper


2 tablespoons extra-virgin olive oil


5 fresh white mushrooms, halved


2 shallots, halved


2 sprigs fresh rosemary


1/4 cup water


1/2 lemon, juiced








Preheat the oven to 350 degrees F.


Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.





The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.Roast Chicken Recipes?
Mix 1 cube of butter with 1 T chopped rosemary, 1 T chopped Thyme, 1 T chopped lemon zest, 1 clove garlic, minced, 1 tsp salt, and 1 tsp fresh ground pepper. Separate skin from chicken as much as possible and rub butter mixture between skin and meat. Pat skin down and season liberally with salt and pepper. Place in baking dish with 1/2 cup white wine in bottom and bake at 350 degrees for 1 1/2 hours. Baste every 20 minutes or so so that skin becomes crisp and flavorful. Add more wine or chicken broth to bottom of pan as it bakes.
when i'm roasting chicken i always season the top with salt, pepper, olive oil, rosemary or any herbs on hand, and my family's secret ingredient: balsamic vinegar. i cook it with roasted potatoes and sweet onions. just cut your potatoes in smaller pieces, any size you want, and thinly slice the onions. season with salt, pepper, olive oil, and dried oregano.


hope you try it!
Cut a lemon in half, put it in the cavity. Baste the whole thing with melted butter and sprinkle lemon pepper all over. Cook for 20 minutes to the pound at 375, repeat basting about every 20 minutes.





Yum-O!
http://www.ehow.com/how_6603_roast-chick鈥?/a>
Whole or cut up...rub surface with salt, pepper, garlic powder, paprika and dried rosemary, drizzle with olive oil. Bake @ 350 for about an hour, test for doneness. Skin will be crispy!