The Daily Meal’s Family Dinner: Roasted Chicken
Food brings everyone together, so join our family table and let’s #eattogether
Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.
Now, along with our Recipe of the Day Newsletter, we’ll be offering your menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.
With spring right around the corner, let’s let it come in like a lamb this year instead of a lion – through food, of course. To celebrate the fact that spring is on the horizon, we’ve planned a seasonally-driven menu for you to enjoy.
Perfect Roasted Chicken
Nothing says springtime than a light, juicy roast chicken. This one is one of our favorites (hence the perfect title), and it’s salted to perfect so that you get a golden brown, crisp crust and tender and moist inside.
Created by Jamie Oliver for FOOD & WINE Magazine, this carrot recipe shows you that there’s more to the orange vegetable than boiling and butter. After trying this recipe, you’ll soon learn that carrots and cumin are like two peas in a pod.
Do your chicken right and serve it with some creamy mashed potatoes. These have roasted garlic infused in them for a dose of flavor, and they’re the perfect balance to your light carrot and avocado salad.
17 lip-smacking recipes for leftover roast chicken
I n normal times, a whole roast chicken can create unwanted obligations: once Sunday lunch is over, you’ve got to find way to use up the leftover bits within the week. Sometimes I manage it sometimes the remains get divided up between the dog and the cat on Thursday.
Now that we’ve got the time and space to plan, all that’s required is a little inspiration. Here are 17 miraculous ways to make a whole chicken disappear.
Martha Stewart’s One-Pot Roasted Chicken is Perfect For Sunday Night Dinner
During the week &mdash especially after a long day of work &mdash we’re usually not too picky when it comes to what we’ll be eating for dinner. The easier it is to prepare, the better for us. But when the weekend comes along, we’re typically willing to put in a bit more effort if it means having a soul-satisfying meal. And Martha Stewart just shared a hearty roasted chicken recipe on Instagram you’ll definitely be wanting to try for Sunday night dinner with your loved ones. Best of all, it only requires one pot to make, which means your clean-up will be the easy process we love.
“This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur,” Stewart began her IG caption, she added: “The combination creates a saucy, aromatic entrée that’s perfect for serving over pasta or polenta.” TBH, we’re willing to bet that the chicken roast is just as incredible as the presentation of Stewart’s dish looks.
The chef’s recipe packs a ton of flavor with the chicken thighs, Pernod, fennel seeds, and fresh basil leaves. Sunday nights are our deal to decompress before we head back to work the following day, and this delectable meal is the comfort food we all deserve.
And once you’re done enjoying Stewart’s recipe, you’ll be more than happy to only have one pot to wash, leaving you with the rest of the night to sit back and relax.
- For the Chicken:
- 1 (4 pound) chicken (halved or quartered)
- 1 clove garlic (mashed and minced)
- 1 tablespoon butter
- Pinch of freshly ground black pepper
- For the Vegetables:
- 1 1/2 to 2 pounds potatoes (cut into 1-inch chunks)
- 4 to 6 carrots (cut into 2-inch pieces, halved, or quartered crosswise if very thick)
- 3 to 4 ribs celery (cut into 2-inch pieces)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (mashed and minced)
- Pinch of salt and pepper
- 1 cup chicken broth
Lightly oil a roasting pan.
Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter and garlic under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.
Combine the potatoes, carrots, and celery in a bowl. Toss with the olive oil and 3 cloves of minced garlic.
Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.
Roast the chicken, basting occasionally, for about 1 1/4 to 1 1/2 hours or until a food thermometer inserted into the meaty part of the thigh registers at least 165 F.* Add more chicken broth, if needed.
- 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
- 2 tablespoons butter, room temperature
- Coarse salt and ground pepper
Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
Rub chicken all over with butter season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.
Preheat the oven to 200C/400F/Gas 6.
Place the chicken, breast up, in a deep roasting tin. Massage the softened butter all over the chicken breasts, legs and sides.
Tuck the half of the garlic into the chicken cavity and sprinkle all over with sea salt
Toss the remaining garlic into the roasting tin and place into the preheated oven and cook for 1 hr 30 minutes.
Remove the chicken from the tin and wrap tightly in aluminum foil and leave the bird to rest for 15 minutes.
Put the roasting tin over medium heat on the stovetop and bring the chicken juices up to a gentle simmer. Slowly raise the heat to high and add the white wine.
Stir the wine and juices thoroughly with a wooden spoon and simmer for 5 minutes. Add the chicken or vegetable stock, stir again, lower the heat and simmer until reduced by one-third.
Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove the sauce from the heat and strain through a fine sieve into a warmed gravy boat or jug.
Put the chicken onto a carving platter, surround with roasted vegetables. Serve the chicken immediately with the sauce on the side.
To ring the changes on this simple (and delicious) roast chicken, try an alternative a lemon roast chicken and don't forget to save the chicken carcass to make chicken stock, or a soup.
5 (15 oz.) cans Pork-n-Beans
2 (6oz.) cans tomato sauce
2 onions (chopped)
6 hot links or 8 hot dogs (sliced)
1/4 bottle barbecue sauce (about 1/2 -1 cup)
Add in extras to taste:
Mix all ingredients in a crockpot and cook on low 4-8 hours.
If you are a chili connoisseur this recipe may not be for you but if you have picky eaters or children this chili recipe may be be a life saver. You can adjust the amounts of the ingredients to the size of your family without doing much harm. This is also a perfect recipe to make the day before and just warm up when you need it.
- 8 ounces small Yukon gold potatoes (about 1 inch)
- 1 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon whole-grain mustard
- 1 tablespoon minced fresh tarragon
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon honey
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Calories 420
- Fat 18.1g
- Satfat 2.6g
- Monofat 10.2g
- Polyfat 2.5g
- Protein 40g
- Carbohydrate 23g
- Fiber 2g
- Cholesterol 109mg
- Iron 2mg
- Sodium 606mg
- Calcium 9mg
- Sugars 4g
- Est. added sugars 3g
Brining Chicken (Optional)
Brining is one secret to really flavorful, juicy roast chicken. You can either wet-brine by soaking the chicken in a salt water solution, or dry-brine by rubbing the chicken with salt and optional seasonings. If your chicken is kosher, you&aposre in luck: it&aposs already brined.
How to wet-brine a non-kosher chicken:
- Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken completely in the solution and place in the refrigerator.
- You should let it soak for at least one hour, but no longer than five or six hours.
- Pour off the brine, rinse the chicken under cold running water, and pat it dry with paper towels. For extra-crispy skin, return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.
How to dry-brine a non-kosher chicken:
- Measure 1 tablespoon kosher salt (not table salt) for every 5 pounds of chicken. You can add dry spices or lemon zest if you&aposd like, but it&aposs the salt that will make the chicken juicy.
- Sprinkle the salt inside and outside the chicken. At this point you can roast the chicken right away, or cover the chicken loosely with plastic wrap and refrigerate for a few hours or up to 3 days. If you refrigerate for 3 days, uncover the chicken during the last 8 hours so the skin can air dry. This creates the crispiest skin.
- No need to rinse the bird, simply pat dry as needed and proceed with the recipe of your choice. Just remember the chicken drippings will be salty, so taste them before adding any more seasoning to the pan sauce or gravy.
If you&aposre not brining, simply pat the chicken dry with paper towels to remove extra moisture and help the skin brown. For more on brining your bird, check out How to Brine Turkey.
- 1 (4-pound) whole chicken
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh herbs, such as chives, tarragon, and basil
- Herbed Brown Rice Pilaf
Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper.
Place chicken, breast side down, in a shallow roasting pan. Bake at 425° for 30 minutes. Turn chicken over. Baste chicken with pan drippings. Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 165°. Remove chicken from pan let stand 10 minutes. Discard skin. Carve chicken.
Combine butter and lemon juice in a small saucepan cook over low heat 2 minutes or until butter melts. Remove from heat stir in remaining 1/4 teaspoon salt and herbs. Serve chicken with sauce and Herbed Brown Rice Pilaf.