Whole Roast Chicken Recipes and Interesting Chicken Breast Recipes

Whole Roast Chicken Recipes and Interesting Chicken Breast Recipes

Whole Roast Chicken Recipes and Interesting Chicken Breast Recipes
Image by Harald Dona from Pixabay 

Whole Roast Chicken Recipes or Interesting Chicken Breast Recipes you'll find them all here.
No matter what the occasion or budget there is a chicken recipe to match.
If you can at all, buy a free-range chicken, it can make a huge difference to the flavor.
Choose plump and meaty chicken with smooth skin that has no cuts or bruises.
If you're buying skinless chicken, look for moist meat without bruises.
If you are buying pre-packed chicken, always check the date to ensure freshness.
Guide to buying, freezing, storing, cooking and thawing chicken.
After all of this, you will want the perfect roast potatoes to finish it off.
Perfect Roast Potatoes
Peel, wash and then slice potatoes into angular pieces. This makes it easier to turn them, thus ensuring even roasting.
Boil the potatoes for 7/8 minutes from cold.
Strain. Leave in the pan, sprinkle flour and mustard powder over the top of potatoes.
Replace lid and give the pan a good shaking.
Place in a little oil and roast.
Turn a couple of times during roasting.

WHOLESOME WHOLE ROASTED CHICKEN RECIPES

WHOLE ROAST CHICKEN RECIPES, LEMON ROAST CHICKEN WITH RUSTIC MASH

Whole roast chicken plays a very prominent role in the everyday diet of Irish families.
This chicken recipe has a little Irish twist to it.
LEMON ROAST CHICKEN WITH RUSTIC MASH
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 50 minutes
Ingredients
1x1.5kg chicken
2 Lemons, sliced
1 large onion, halved
3 Bay leaves
3 cloves
1-2 tbsp Olive oil
For the juices
100ml White wine
100ml water
For the potatoes
1.5kg potatoes, peeled and quartered
To serve
4 sprigs Watercress
Method
Preheat the oven to 220C/gas 7.
Using a knife, open the chicken leg joints by inserting a knife into the joint where the leg meets the body.
This will ensure the legs cook at the same time as the breast.
Loosen the skin around the chicken breast and insert 3 or 4 lemon slices under the skin on each breast, followed by the bay leaves and cloves.
Insert 1 onion half under the skin and the other half in the cavity.
Truss the chicken with string.
Heat the olive oil in a pan until very hot and quickly cook the chicken on each side for a few seconds.
Season with salt and freshly ground black pepper.
Place the chicken in a roasting tin, breast side up and roast for 1 hour, turning over halfway through the cooking time.
Remove from the oven and allow to rest for 10-15 minutes in a warm place.
Meanwhile, pour off the excess oil from the roasting tin and place the tin over high heat and bring to the boil.
Cook for a few minutes to reduce the juices.
Add the white wine, season with salt and pepper and cook until reduced.
Add the water and continue cooking until reduced. Reserve these juices for the mashed potatoes.
To cook, the potatoes place the quartered potatoes in a pan and cover with cold water.
Add a pinch of salt and bring to the boil. Cover and cook for 15-20 minutes until tender.
Drain the potatoes and mash with the roasting pan juices. Season to taste with salt and pepper.
To serve to remove the string from the chicken. Carve the breast meat and legs and serve with the mashed potatoes. Garnish with watercress.
Check out more of our whole roast chicken recipes.

Whole Roast Chicken Recipes, Citrus Roast Chicken

Whole Roast Chicken Recipes, do you have the time?
It's not always easy to find free time but this chicken recipe is
very quickly prepared and can be left to roast for two hours.
That is the beauty of any roast, not just a roast chicken recipe.
Two free hours, mmmm, what to do?
CITRUS WHOLE ROAST CHICKEN
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 2 hours
Ingredients
2 limes, cut into quarters
4-6 whole garlic cloves
large handful of thyme leaves
2kg free-range chicken
juice of 1 lemon,
salt and fresh ground black pepper
2 tbsp Olive oil
Method
1. Set the oven to 200°C/gas 6.
Push the lime quarters, whole garlic cloves and thyme into the
cavity of the chicken.
2. Place the chicken into a roasting pan and drizzle the lemon juice over.
Season well with salt and freshly ground black pepper.
Drizzle with olive oil and roast for 2 hours.

Whole Roast Chicken Recipes, Garlic Whole Roast Chicken.

Garlic Whole Roast Chicken Recipes
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Ingredients for Whole Roast Chicken Recipe
1 x 1.2kg chicken
2 bulbs Garlic
1 bunch Parsley, stalks and leaves
1 tbsp white wine vinegar
2 tbsp Olive oil
1/2 tsp Salt
125ml White wine
300ml chicken stock
1 tsp Dijon mustard
2 tbsp double cream
sautéed potatoes, to serve
braised Spinach, to serve
Method
Preheat the oven to 220C/gas 7.
Thoroughly wash the chicken and pat dry.
Blanch the garlic cloves in boiling water for 3 minutes, then drain and push the cloves into the cavity of the chicken and plug with the parsley stalks.
Rub the skin of the chicken with the vinegar, then with the olive oil. Sprinkle with salt and place on a trivet in the oven.
Turn the heat down to 180C/gas 4 and cook for 1½ hours.
Remove from the oven, take out the parsley stalks and reserve. Transfer the chicken to a plate and pour the juices and garlic into an oven tray.
Return this to the oven for ten minutes to crisp up the garlic, then remove the tray from the oven and place straight onto the stovetop at low heat.
Pour in the white wine and chopped the parsley and reduce it by half.
Now add the chicken stock, reduce by half and stir in the mustard and double cream.
Serve the whole roast chicken with the mustard sauce, sautéed potatoes, and the braised spinach.

Whole Roast Chicken Recipes, Pot-Roasted Mustard Chicken

A very tasty variation on Whole Roast Chicken Recipes.
POT ROASTED MUSTARD CHICKEN
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Ingredients
1 tbsp Olive oil
1 x 1.6kg chicken
2 tbsp grain mustard
2 Carrots, roughly chopped
1 onion, roughly chopped
25g unsalted butter
1 carrot, finely diced
1 onion, finely diced
1 leek, trimmed and finely chopped
140ml chicken stock
175ml dry white wine
1 tsp white wine vinegar
1 tbsp chopped Parsley
1 tbsp chopped tarragon
1 tbsp chopped Chives
freshly milled black pepper
Method
Preheat the oven to 180C/gas 4.
Heat the oil in a large pan and brown the chicken on all sides, then strain the oil into a large oven-proof casserole.
Brush the chicken well with the mustard and place it in the casserole.
Add the roughly chopped carrots and onions, cover with a lid and transfer to the oven for about one hour.
Test by pricking the thickest part of the leg to see if the juices run clear.
Meanwhile, melt the butter in a separate pan and add the finely diced carrot, onions, and leeks.
Sweat slowly without coloring them.
When the chicken is cooked, remove from the casserole and leave to rest.
Add the stock, white wine and vinegar to the juices and vegetables in the casserole and cook for 5 minutes.
Now strain the casserole juices over the diced cooked vegetables in the pan and bring to the boil.
Check for seasoning, and shake in the parsley, tarragon, and chives.
Put in the whole roast chicken and pour the broth over before serving.

Whole Roast Chicken Recipes, Basic Whole Roast Chicken

Whole Roast Chicken Recipes are all very straightforward and none more so than this.
BASIC WHOLE ROAST CHICKEN
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes, plus resting
Ingredients
1 lemon, halved
1 chicken, weighing about 1.3kg
2 Onions, chopped
Olive oil
salt and fresh ground black pepper
To serve
bread sauce
Crisp Roast Potatoes and veg of your choice
Method
Preheat the oven to 180°C/gas 4.
Tuck the lemon halves inside the chicken.
Scatter the onions over the base of a roasting pan in which the chicken will fit snugly.
Place the chicken in the pan.
Smear all over with olive oil.
Season with salt and pepper, rubbing it into the skin well.
Turn the chicken on its side so the leg is uppermost and roast for 30 minutes.
Turn onto the other side and roast for a further 30 minutes.
Turn the chicken breast side up and cook for 25-30 minutes more, or until the juices run clear when the thickest part of the leg is pierced with a skewer.
Transfer to a warmed serving dish and leave to rest in a warm place for 10 minutes before carving.
Serve the chicken with Bread Sauce, Crisp Roast Potatoes and your veggie of choice.

Whole Roast Chicken Recipes, Roast Chicken and Veg.

The most basic of Whole Roast Chicken Recipes, albeit the chicken, is jointed before cooking, but still a family favorite.
ROAST CHICKEN AND VEG.
Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
1 x 1900g chicken, jointed into eight pieces
1 large onion, or two small red onions, cut into 6-8 wedges
8 garlic cloves
3 Carrots, peeled and cut into 2cm chunks, leave whole if they're baby carrots
1 leek, cut into 2cm chunks
12 small new potatoes, scrubbed
80ml Olive oil
0.5 tsp freshly ground salt and pepper
Method
Preheat the oven to 250C.Put the chicken pieces, red onions, garlic, carrots, leeks, and potatoes into a large bowl and pour over the olive oil.
Season with sea salt and pepper, and toss together with your hands, adding more olive oil if it looks a bit dry.
Spread out in a single layer on a baking/ roasting tray and pop into the hot oven for 30-40 minutes, or until the chicken is cooked and the skin is crisp.

Colorful Chicken Breast Recipes

Interesting Chicken Breast Recipes, Irish Whiskey, and Oregano Marmalade Chicken Breast

This is one of many interesting chicken breast recipes from a brilliant Irish chef, and a rising star of Irish Food, Kevin Dundon.
Chicken Breast with Irish Whiskey and Oregano Marmalade
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 50 minutes
* Cooking Time: 1 hour
Ingredients
* 50ml Olive oil

* 4 corn-fed chicken breasts
* 10ml Irish whiskey
* 10g Oregano, chopped
* 50g orange marmalade
* 50ml White wine
For the carrot mash
* 75g Carrots, peeled and cut into 5cm pieces

* 2 whole garlic cloves
* 150g Potatoes, peeled
* 20ml double cream
* 30g butter
* fine sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/gas 4.

2. Heat half of the oil in a frying pan and fry the chicken on both sides until brown.
3. Pour the whiskey into a saucepan and add the oregano. Cook until reduced by half. Add the marmalade and stir until fully incorporated.
4. Brush the chicken breasts with the mixture and bake for 20 minutes.
5. While the chicken is in the oven, prepare the carrot mash. Boil the carrots for 5 minutes, drain, toss in olive oil and scatter over a roasting sheet. Add the garlic and roast alongside the chicken for 10 minutes.
6. Cook the potatoes for about 15 minutes, until soft. Drain and add the roasted carrot and garlic; mash until soft. Stir the cream and butter into the mash and season to taste.
7. Take the chicken out of the oven and remove from the roasting tin - leave to rest for 5 minutes. Pour the white wine into the tin and place over low heat, scraping and lifting any meat sediment from the tin. Cook down for a few seconds to make a jus.
8. To serve, place a dollop of mash in the center of each plate, slice the chicken breasts and arrange on the top. Drizzle over the jus, and serve immediately.
Don't forget to check out the rest of our other interesting chicken breast recipes
Brilliant Irish Food

Interesting Chicken Breast Recipes, Bubbly Chicken with Basil Mash.

Interesting Chicken Breast Recipes! This definitely falls into that category. It contains Bubbly and Basil Mash.
BUBBLY CHICKEN WITH BASIL MASH
Servings: 6
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
6 skinless chicken breast fillets
4 tbsp Olive oil
150ml sparkling wine
juice of 2 Lemons
2 garlic bulbs, separated into cloves
salt and fresh ground black pepper
200g cherry vine tomatoes
900g Potatoes, peeled and cut into even-sized chunks
25g Butter
6 tbsp double cream
1 small bunch of basil, shredded
Method
Preheat the oven to 190°C/gas 5. Place the chicken fillets in a large ovenproof dish.
Toss with olive oil. Add the sparkling wine, lemon juice, lemon halves, and garlic cloves.
Season with salt and freshly ground pepper. Bake in the oven for 20 minutes.
Add the cherry tomatoes to the chicken dish. Bake for a further 10 minutes.
Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender.
Drain and return to the pan.
Mash the potatoes with the butter and cream until smooth.
Mix in the basil. Season with freshly ground pepper.
Serve the chicken dish warm from the oven with the basil mash.

Interesting Chicken Breast Recipes, Cider and Honey Marinade.

More Interesting Chicken Breast Recipes with alcohol. Yup, I'm afraid so.
Don't worry, the alcohol itself will have evaporated by the time you are eating it.
Just the beautiful flavor left.
CIDER AND HONEY MARINADE CHICKEN BREASTS
Servings: 4
Preparation Time: 40 minutes, plus 1 hour marinating time
Cooking Time: 30 minutes
Ingredients
For the marinade
175g Honey
1/2 bunch coriander leaves, chopped
1 lemon, juice only
50ml cider
100ml Olive oil
4 x 175g chicken breasts, skin removed
salt and pepper
For the vegetables
1/2 medium fennel bulb
1/2 medium plum tomato
25g butter
60g shiitake mushrooms
4 cherry tomatoes
1 small leek, chopped
Method
To make the marinade, put the honey, coriander, lemon juice, and cider into a saucepan and bring to the boil.
Remove the pan from the heat, add the olive oil and season to taste with salt and pepper.
Place the chicken breasts into a shallow dish, pour over the marinade and refrigerate for at least 1 hour.
Preheat the grill to medium.
Remove the chicken from the marinade and grill the chicken for 15-20 minutes, until tender and cooked through, coating frequently with the marinade.
Grill the fennel and plum tomato until soft.
Heat the butter in a small saucepan and add the mushrooms, cherry tomatoes, and leeks and fry for 4-5 minutes, until softened.
Serve straight away with the chicken, grilled fennel and tomatoes.
Now we really couldn't call that anything but an Interesting Chicken Breast Recipe

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