Roast Chicken Five Ways (Make that Six!) Recipe

Posted on 3rd of February, 2011 by Lévana

If memory serves, Roast Chicken was one Julia Child’s favorite dishes, and it is mine too!

For all roast chicken lovers out there, here are very simple ways to treat yourself, getting a different and delicious dish each time. Make sure you never run out of my dry spice rub—it’s fabulous and so versatile. A whole roast chicken makes for a more dramatic presentation, but pieces will work just as well. Just remember the golden rule for roast chicken and every bird: Breast side down! Turn it over to get its final beautiful amber color only in the last quarter of cooking time.
Just one last important detail: Because I use Kosher poultry , which is pre-salted, my poultry and meat dishes do not include salt as one of the ingredients. Please add salt to taste to these recipes if you are using conventional poultry.

Basic Roast Chicken

The nothing chicken. That’s right, I am not forgetting anything! Just the chicken, ma’am! Still my children’s favorite!

8 serving pieces chicken (2 per person, 16 pieces total: legs, thighs, half breasts), or 2 whole chickens

Preheat the oven to 425°F.

If you are using chicken pieces: Place the pieces skin side down in a baking dish in one layer. Bake uncovered for 40 minutes. Take out the breasts, they should be done. Turn the dark pieces over and bake another 15 minutes. Serve hot. Delicious at room temperature too.

If you are using whole chicken: Bake breast side down for 1 hour, turn over, and bake 15 more minutes. Makes 8 servings.

Moroccan-Roasted

8 serving pieces chicken (2 per person, 16 pieces total: legs, thighs, half breasts), or 2 whole chickens

⅓ cup dry spice rub

Smear the chickens or pieces all over with the mixture. Proceed exactly as for basic roast chicken. Makes 8 servings.

Herb-Roasted

2 medium onions, sliced very thin

Juice of two lemons

6 large cloves garlic

3 sprigs tarragon

3 sprigs thyme

2 sprigs rosemary

Coarsely ground pepper to taste

2 tablespoons paprika

8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Mix all ingredients and rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

Maple-Roasted 

½ cup maple syrup

⅓ cup Dijon-style mustard

1/2  cup dry white wine or sake

Cracked pepper to taste

8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Mix all ingredients and rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

In Barbecue Sauce

1 cup good natural-brand ketchup

1 cup pineapple or orange juice

¼ cup lemon or lime juice

2-inch piece ginger, peeled

6 large cloves garlic

1 tablespoon bottled hot sauce, or more to taste

8 servings chicken: legs, thighs, breast halves (allow 2 pieces per serving, 16 total), or 2 whole chickens

Process all but last ingredient in a food processor until smooth.

Rub all over the chicken. Proceed exactly as for basic roast chicken. Makes 8 servings.

Filed under: Asian Recipes, Chicken Recipes, Gluten Free Recipes, Julia Child, Kosher Poultry Recipes, Kosher Whole Foods Recipes, Moroccan Recipes, Natural Foods Recipes, Recipes, Roast Chicken Recipes