(Easy Roasted Chicken recipes)
Roast Chicken with Rosemary and Lemon
1 Chicken (3 to 3 ½ lbs)
1 tablespoon rosemary
Salt
Pepper
4 3 inch long strips lemon zest
1 small onion, quartered
1 tablespoon olive oil
1 tablespoon, ¼ teaspoon lemon juice
½ cup water
Preheat oven to 425*F. Rub the cavity of the bird with the rosemary, ¼ teaspoon salt and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and quartered onion. Twist the wings behind the back of the bird and tie the legs together. Put the bird, breast side up in a roasting pan. Coat the bird with the oil and sprinkle it with ¼ teaspoon of salt, 1/8 teaspoon of pepper and the 1 tablespoon lemon juice.
Roast the bird until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
Meanwhile pour off the fat from the roasting pan. Set pan over moderate heat and add water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately ¼ cup, about 4 minutes. Add any accumulated juices from the bird along with the remaining ¼ teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
Roast Chicken with Maple – Pepper glaze with Sweet Potatoes
3 sweet potatoes, peeled and cut into 1 ½ inch cubes
2 tablespoons olive oil
1 teaspoon salt
1 ¼ teaspoons pepper
1 bird (3 to 3 ½ lbs)
1 tablespoon butter, cut into small pieces
6 tablespoons maple syrup
1 ½ tablespoons bourbon
Preheat oven to 425*F. In a large roasting pan, toss the sweet potatoes with 1 tablespoon of the oil, ½ teaspoon of salt and ¼ teaspoon of pepper. Push them to the edges of the pan, leaving a space in the center for the bird.
Rub the cavity of the bird with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Twist the wings behind the back and tie the legs together. Put the bird, breast side up, in the center of the roasting pan. Coat the bird with the remaining tablespoon oil, sprinkle with the remaining ¼ teaspoon salt and 1/8 teaspoon of pepper and dot with butter. Roast the bird for 30 minutes.
Meanwhile, in a small bowl combine the maple syrup, bourbon and the remaining ¾ teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the bird with about 2 tablespoons of the glaze and drizzle the potatoes with about ½ tablespoon of the glaze. Return the pan to the oven and cook, stirring the potatoes and brushing the bird with the remaining glaze 2 more times, until the bird and potatoes are just done, about 30 minutes longer. Transfer the bird and potatoes to a plate and leave to rest in a warm spot for about 10 minutes.
Mango and Lime Glazed Chicken
5 limes
½ mango (about 13 ounces), pitted, peeled, and cut into chunks
½ teaspoon freshly grated ginger, plus several pieces for roasting
1 tablespoon honey
1 ½ tablespoons olive oil
Salt and pepper to taste
1 three pound whole chicken
1 tablespoon unsalted butter
Several stalks lemongrass
Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; Mango should not be completely smooth. Set aside glaze.
Sprinkle bird, inside and out, with salt and pepper. Puncture two limes; place in cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place bird in pan. Roast in bottom third of oven until it begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over the bird. Continue to roast, basting and glazing every 10 minutes; cover with foil if it starts to burn. After 30 minutes reduce oven to 350 degrees, and cook about 10 minutes, or until bird has internal temperature of 185 degrees.
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