Juicy Roasted Chicken Food

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Kittencal's Best Juicy Whole Roasted Chicken image

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)


  • Wash chicken well with cold water inside and out.
  • Pat dry using paper towels.
  • In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
  • Season the inside of the chicken with salt and black pepper.
  • Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
  • Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
  • For best flavor cover with plastic wrap and refrigerate overnight.
  • Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
  • Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
  • Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
  • Tent loosely with heavy foil.
  • Set oven to 350°.
  • Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
  • Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
  • Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6


Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.


Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed


  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g


Amazingly Juicy and Flavorful Roasted Chicken image

This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!

Provided by BETHANY T.

Categories     Whole Chicken

Time P1DT1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 whole chicken
1 tablespoon salt
1 teaspoon seasoning salt
1 teaspoon garlic powder
black pepper
1 tablespoon butter
2 tablespoons olive oil
1 lemon, quartered and slightly smashed
2 garlic cloves, smashed
1 teaspoon McCormick's Montreal Brand steak seasoning


  • Night before:
  • Rinse chicken and pat dry.
  • Mix salts, garlic powder and black pepper together.
  • Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
  • Put into a plastic bag and chill in fridge overnight. The longer the better.
  • Day Of:.
  • Preheat oven to 350 f.
  • Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
  • Pat outside of chicken dry, then rub the chicken with olive oil.
  • Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
  • Place chicken in a roaster with a rack breast side up.
  • Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
  • Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
  • Enjoy!

Nutrition Facts : Calories 407.8, Fat 31.3, SaturatedFat 8.9, Cholesterol 125.7, Sodium 998.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 28.8


Moist Roasted Whole Chicken image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Provided by CarrolJ

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika


  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8


Juicy Chicken image

This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I've ever tasted. If you are using bamboo skewers, soak them in water for 30 minutes before using so they do not catch on fire.

Provided by STELLALUNA17

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 5

Number Of Ingredients 7

½ cup soy sauce
½ cup sherry or white cooking wine
½ cup chicken broth
¼ teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces


  • In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
  • Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
  • Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 9.2 g, Cholesterol 52.7 mg, Fat 1.2 g, Fiber 1.4 g, Protein 23.5 g, SaturatedFat 0.3 g, Sodium 1652.9 mg, Sugar 1.7 g


Juicy Lemon-Rosemary Roast Chicken image

This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.

Provided by LIANNASR

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 6

1 (4.5 pound) whole chicken
kosher salt and ground black pepper to taste
2 lemons
2 bunches fresh rosemary sprigs, divided, or more as needed
½ medium onion
1 drizzle olive oil


  • Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
  • Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
  • Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
  • Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g

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Top Asked Questions

What is juicy roast chicken?
This Easy Juicy Roast Chicken recipe is simple to prepare and full of flavor. It is a juicy oven baked chicken that is tender and moist with a delicious crispy browned skin and only requires a few simple ingredients. Try this dish for an easy yet impressive Christmas, Thanksgiving, or New Year’s dinner.
What is the best way to cook roasted chicken?
Oven roasted chicken is an absolute classic that is both amazingly good and quite easy to succeed with. Nancy Lopez-McHugh with the recipe. Preheat the oven to 200c /392f. In a small bowl combine all the spices, dilute bouillon cube in warm water.
How to cook chicken in the oven with juices?
Use butter and herbs on the skin. This will baste the chicken while it cooks, add flavor, and be delicious. Rest the chicken after removing it from the oven. It will allow the juices to reabsorb and help it be so moist and juicy. Chicken is done cooking when the juices run clear and the internal temperature reaches 165 degrees F (75 C).
How to cook chicken and celery roast in a pan?
Directions. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

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