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 using the chicken by frying, cooking or roasting it. Roasting is a simple and easy way to cook the chicken. Given below are some of the fantastic roasted chicken recipes that you can try for the family dinner.

Roasted Chicken with Chili-Sage Glaze

Ingredients
2 chickens, cut in half lengthwise
1 ½ cup dry white wine
8 fresh sage leaves
3 tbsp chopped fresh sage
5 tbsp apple chutney, preserves, jelly or jam
4 tbsp mild or hot chili powder to taste
5 tbsp chopped shallots
Salt and pepper

Preparation
Preheat the oven to 400 degrees. Slide your fingers between the skin and chicken breasts to loosen the skin. Place 2 sage leaves under the skin of each breast. Sprinkle the chicken with pepper and salt. Transfer the chicken, 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 chickens and cook for about 10 minutes. Then brush the remaining glaze and roast, until the chickens are well cooked and the glaze is bubbling. Transfer the chickens to the heated 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 1/3. Season the sauce with pepper and salt to taste. Cut chicken into serving pieces. Transfer them to serving platter and add spoonful of sauce over the chickens.

Lemon and Garlic Roast Chicken

Ingredients
1 roasting chicken
Freshly ground black pepper
Kosher salt
4 lemons
1 large bunch fresh thyme
1 cup white wine
3 heads garlic, cut in ½ crosswise
½ pound sliced bacon
2 tbsp butter, melted
½ cup chicken stock

Preparation
Preheat the oven to 425 degrees. Remove the chicken giblets, any excess fat and leftover pinfeathers. Rinse it well inside and out and pat dry. Place the chicken in a big roasting pan. Sprinkle pepper and salt inside the chicken. Stuff the cavity with thyme, one lemon and two halves of garlic. Reserve enough quantity of thyme to garnish the chicken dish. Apply melted butter on the outside of chicken and sprinkle with pepper and salt. 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 chicken. Cover the chicken with bacon slices.

Roast the chicken for about 1 hour. Remove the bacon slices from top of the chicken and keep aside. Then continue to roast the chicken for half an hour more, or until the juices run clear between the leg and thigh. Transfer the chicken to a platter and cover it with aluminum foil. Now prepare the gravy. Remove fat from the bottom of the pan. Add chicken 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 the chicken on a platter and garnish it with bacon slices, reserved thyme, roasted garlic and one sliced lemon. Serve it with gravy.

Herbed Roasted Chicken

Ingredients
1 roasting chicken, about 4-5 pounds
¼ cup melted butter
½ lemon
2 springs fresh parsley
1 small onion, quartered
¼ tsp dried thyme
¼ tsp dried rosemary
Pepper and salt to taste

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