Check out these Roast Chicken Tips and Recipes shared by the ThriftyFun community!
This is a super simple recipe that takes your whole roast chicken up a few notches. The bacon lends to the juiciness of the chicken, and the chicken's skin does a phenomenal job of crisping up the bacon. Brushed with some maple syrup as a finisher, this lightly-sweet savoury dish will be a family favourite!
This is an awesome and super easy-to-make flavourful whole roast chicken. I think the secret to its success is cinnamon in the marinade, along with a sprinkle of it on top before it goes in the oven. Try this chicken out with my Mediterranean garlic sauce, recipe attached below.
I tweaked an old Lebanese kabob-type recipe and used a whole chicken so I could just marinate it, throw it in the oven, and forget about it. I served it with some warm flatbread and yogurt. I love using the roasted chicken's super flavourful bones and pieces to make a hearty chicken broth for another meal. I butterflied my chicken for more uniform cooking. You also get better results for crispy skin this way, if you're into it.
When I roast a small chicken in a same sized roaster, I add about 4 cups of either chicken broth or boullion to the roaster with the chicken already in it. I rub softened butter or margarine on the chicken first and add a few shakes of poultry seasoning on top of it.
Mix the butter, paprika, pepper, and salt in a bowl. Pat the chicken dry with paper towels. Loosen the skin of the chicken carefully and place 1/2 of the butter mixture beneath the skin.
Yummy main dish. Preheat oven to 425 degrees F. Rub chicken with salt, pepper, and garlic. Place breast-side up in large roasting pan. Brush with 3 Tbsp. butter.
Preheat oven to 350 degrees F. Rinse chicken; pat dry with paper towels. Place chicken, breast-side up, in 9x13 inch baking dish or roasting pan. Arrange potato, onion and carrots around chicken.
