How To Make Upside Down Roast Chicken

by Cindy
(New Zealand)

This quick recipe for roast chicken has the bird placed on its breast instead of on its back for most of the cooking time. This results in meat that is remarkably succulent and tender.

Step 1: You will need

* 1 whole chicken , stuffed and trussed
* 2 tbsp olive oil
* some salt and pepper
* 1 roasting tray
* 1 rack
* 1 long fork



* Serves:
* 2 to 4
* Preparation Time:
* 10 minutes
* Cooking Time:
* 1 hour 25 minutes
* Oven Temperature:
* 220° c - 430° f

Step 2: Preheat the oven

Set your oven to 220ºC (425ºF/ gas mark 7).

Step 3: Season the bird

Pour olive oil over the chicken and rub it well in with your hands. Season it with salt and pepper and put it onto a rack, breast-side up.

Step 4: Roast the chicken

Transfer the chicken into the centre of the preheated oven with a tray placed underneath to catch the oil. Cook it for 15 minutes. Reduce the heat to 180ºC (350ºF/ gas mark 4). Remove the chicken and turn it over so that it's breast-side down. Let it cook for a further hour. Remove from the oven. Turn it back to its original position. If you like crispier skin, turn the heat up for the last 10 minutes of the cooking time.

Step 5: Serve

Let it rest for 5-10 minutes before serving. Serve it as you would any roast chicken dinner. It goes well with vegetables, potatoes, and a salad.

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South of the Border Chicken

by Cindy
(New Zealand)

"This is my dinnertime solution when I haven't had time to stop by the grocery store. I always keep chicken in the freezer, and the rest is in the pantry."

Ingredients
1 cup water
½ cup uncooked basmati rice
⅛ teaspoon ground red pepper
1 (16-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can diced tomatoes and green chilies, drained
4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
Cooking spray

Yield: 4 Servings



Bring water to a boil in a medium saucepan, and stir in rice and red pepper. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in beans and tomatoes; keep warm.


Sprinkle the chicken with salt, black pepper, and cumin. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Serve chicken with rice mixture.


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