How to Make Oven Roasted Chicken Recipes

I learned how to make oven roasted chicken recipes because they were becoming so popular year after year. It may be that people favor the taste of chicken or it could also be that it is so economical to serve. Many people do not like having so many leftovers when preparing a larger bird like a turkey. This year there was a large increase is serving an oven roasted chicken recipe over a turkey for the holiday dinner recipes. When it comes to meat there is not much that can compare with the versatility of chicken.


When you learn how to make oven roasted chicken recipes, you should know the storage of that chicken is important. A chicken should not be stored in a refrigerator longer than two days. If you are not going to use it that soon then make sure it is wrapped properly and placed in the freezer for up to six to eight months. When ready to use thaw a day in the refrigerator, rinse it under cold water and pat dry with paper towels. Don’t forget to remove the giblets from the cavity; I know people who have done so.

When you lean how to prepare for your oven roasted chicken recipe, you will want to place the washed and dried chicken on a clean cutting board with breast side up. If you are not going to stuff your bird, season the inside of the cavity with your favorite spice blend. If you choose to stuff it, prepare one half cup of stuffing for each pound of chicken; pack it lightly in the cavity and truss. Before placing the chicken (stuffed and unstuffed) in the oven brush the bird with oil or melted butter and season with your favorite spice blend. As the chicken is roasting, baste with melted butter occasionally.

Although it has been “traditional” to place the chicken breast side up on rack in roasting pan, everyone should try roasting one upside down. (See roast chicken cooking time for more information). This method of roasting has become the favorite of many people. With this method the chicken is first placed in the roaster with the breast side down for part of the roasting time. This position allows for the fat from the darker meat to naturally baste the drier white meat of the breast. The chicken is then turned over for the remaining time allowing for the breast side to roast to a golden brown color.

I have a friend who likes all her chicken with a crust; even the oven roasted chicken recipes. She mixes three tablespoons of softened butter with about 3 tablespoons flour to a paste mixture. She then rubs this all over the top of the chicken; breast and legs. After placing the chicken in a hot oven (about 400F degrees) the crust starts to turn brown. At this point she reduces the heat to the normal chicken roasting time and continues to cook the chicken. Several times during cooking she will baste with melted butter and sprinkle with a little more flour. I have never used this method but I have eater my friend’s chicken. When the cooking is complete (about 1 ½ hours for a four pound chicken), it makes a very pretty presentation and I do believe the crust seals in the moistness of the chicken.

Generally speaking, you need to roast a chicken at 350F degrees for thirty minutes per pound for chicken less than four pounds; for those that weigh over four pounds allow twenty two to twenty five minutes per pound. Below are some very good oven roasted chicken recipes; follow the instructions in each one that you choose to make.

NOTE: Anytime during the chicken roasting time if the chicken begins to brown too much make a foil tent to prevent overbrowning.

MUSTARD CHICKEN with cream sauce

Mustard Chicken with Cream SauceMustard Chicken with Cream Sauce

Learn how to make roasted chicken with a delicious mustard cream sauce.

  • 1 Chicken (About 3 ½ pounds)
  • ½ Teaspoon black pepper
  • 1 Teaspoon salt
  • 4 Teaspoons dry mustard (Divided)
  • 2 Tablespoons Dijon mustard
  • 2-3 Tablespoons olive oil
  • 1/3 Cup heavy cream
  • ¼ Cup dry white wine
  • 1 Teaspoon green peppercorns (Canned in vinegar)

Cut chicken lengthwise in half (Half of breast, leg and thigh in each half).

NOTE: I cut with large butcher knife. You can have butcher do it.

Preheat oven to 375F degrees.

Sprinkle each chicken half with pepper, salt and 1 teaspoon dry mustard.

Place breast side down in hot skillet with a little oil; cook until browned.

NOTE: If you do not have skillet large enough brown one at a time.

Place chicken halves breast side up in large skillet or baking pan.

NOTE: If using a baking pan, save the skillet for making sauce when chicken is done.

Brush Dijon mustard over the chicken halves.

Place in oven and bake about 75 minutes or until the chicken is tender.

Move chicken to a warm platter; cover and keep warm.

Combine remaining 2 teaspoons dry mustard, cream, white wine and peppercorns in skillet.

NOTE: If you Baked in another pan, pour drippings back into original skillet.

Cook mixture stirring constantly until sauce thickens slightly; serve over chicken.

Serve with dumplings; serves 4 to 6.

Mustard Cream Sauce for Oven Roasted ChickenMustard Cream Sauce for Oven Roasted Chicken Recipes

ROAST CHICKEN WITH APPLE SAUSAGE STUFFING This oven roasted chicken recipe makes a great holiday dinner recipe; pretty presentation and delicious taste.

BELOW: STUFFED, TIED AND READY TO PUT IN OVEN

how to make oven roasted chicken recipesHow to Make a Roast Chicken with Apple Sausage Stuffing
  • 1 Roasting chicken 5 to 5 ½ pounds
  • Melted butter
  • 1 Pound pork sausage
  • 3 Large apples, peeled, cored and chopped
  • 1 Large chopped onion
  • 1 Cup chopped celery
  • 4 Cups fresh bread crumbs
  • 2 Eggs
  • 1 ½ Teaspoons salt
  • 1 Teaspoon poultry seasoning

To make stuffing cook sausage over medium heat in a 4 quart saucepan stirring until browned.
Remove sausage to a bowl; discard drippings reserving ¼ cup in pan.
Cook apples, onions and celery in pan drippings until tender about 10 minutes.
Remove pan from heat and stir sausage back in pan; add bread crumbs, eggs, salt and seasoning.
Stir until blended.
Remove giblets from chicken; rinse with cold water and drain well.
Spoon some of the stuffing lightly into neck cavity; fold neck skin over stuffing.
With breast side up lift wings up toward neck then fold under back of bird.
Spoon remaining stuffing into cavity of bird; fold skin over opening and rub bird with melted butter.
Bake any leftover stuffing in small cover casserole during last 30 minutes of chicken baking.
Insert meat thermometer into thickest part of meat between breast and thigh without touching bone.
Place chicken breast side up on rack in roasting pan.
Roast uncovered at 325F degrees for 2 ½ to 3 hours; when thermometer reaches 180 to 185F degrees.

roasted chicken stuffed with apple sausage stuffingRoast Chicken with Apple Sausage Stuffing

HOW TO ROAST CHICKEN PIECES

  • 1 Chicken cut in quarters
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Tablespoons oregano
  • 4 Tablespoons butter
  • ½ Cup lemon juice
  • 1 Cup chopped tomatoes

Sprinkle chicken pieces with salt, pepper and oregano on all sides.
Melt butter in baking pan; place chicken in pan.
Pour lemon juice all over; arrange chopped tomatoes over the top.
Bake in preheated oven at 350F degrees for about 50 minutes or until golden brown and tender.
Potatoes can be placed around the chicken and roasted.


LEMON PARSLEY CHICKEN RECIPE

oven roasted lemon parsley chickenLemon Parsley Oven Roasted Chicken

This is a delicious, very flavorful oven roasted chicken recipe.

  • 1 Chicken (about 4 pounds) rinsed and dried
  • 2Tablespoons olive oil
  • 2 Medium finely chopped onions
  • 2 Finely chopped cloves garlic
  • 1 Cup finely chopped parsley
  • 1 Teaspoon finely chopped thyme
  • Salt/pepper
  • 4 Tablespoons butter
  • 4 Tablespoons of fresh lemon juice

Preheat oven to 400F degrees.
Heat oil in large skillet; add onions and garlic and sauté over moderate heat until tender.
Add the parsley and thyme; season with salt and pepper and cook about 1 minute.
Stir in butter and lemon juice and cook just until the butter melts.
Scrape the herb mixture onto a plate and let cool to room temperature.
Carefully loosen the chicken skin starting at the neck being careful not to tear it.

herb mixture to stuff chickenHerb Mixture
stuffing chicken under the skinStuffing the Chicken Under the Skin

Push about ¾ of the herb mixture under the skin working it all over the breast legs and thighs.
Stuff remaining herb mixture into the cavity of the chicken.
Tie the legs together and set the chicken on a rack in a roasting pan.
Roast chicken basting occasionally about 1 hour and 25 minutes or until tender and done.


ROAST CHICKENS WITH HERBS FOR A CROWD

This oven roasted chicken recipe will feed a crowd of about twelve people.

  • 2 Whole chickens
  • 7 Cloves garlic
  • 2 Bay leaves
  • 6 Tablespoons butter
  • 1 ½ Teaspoons salt
  • 1 Teaspoon pepper
  • ½ Teaspoon dry thyme
  • ½ Teaspoon dry sage
  • ½ Teaspoon dry oregano
  • ½ Teaspoon dry marjoram
  • ½ Teaspoon dry basil

Rinse and dry chickens; rub skin of each with one clove of garlic.
Stuff the cavities; each with 1 bay leaf and 3 cloves of garlic.
Melt butter in saucepan and add remaining ingredients.
Place 1 tablespoon of butter herb mixture in each cavity of each chicken.
Place chickens in roaster; baste with remaining butter herb mixture.

› Oven Roasted

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

What's Cooking

  1. How to Make Torte Recipes

    Jun 18, 18 04:15 PM

    Learn how to make torte recipes from various parts of the world; recipes for pineapple and cream, Warsaw, German Black Forest, Sachertorte and European carrot torte recipe.

    Read More

  2. How to Make Dumplings American Style

    Jun 17, 18 12:58 PM

    Learn how to make dumplings American style for entrees or desserts; recipes for old fashioned “boiled in a cloth” dumpling with hard sauce, with leavening and without, some rolled and others dropped.

    Read More

  3. How to Cook Ribeye Steak

    Jun 12, 18 03:35 PM

    Learn how to cook ribeye steak with information on seasoning and recipes for Chinese beef and rice, Steak Diane, Steak Bordelaise and Italian beef steak.

    Read More

  4. How to Make Gateau Recipes

    Jun 05, 18 12:41 PM

    Learn how to make gateau recipes like the traditional French versions with selections of cake flavors and fillings; also included recipes for Gateau Saint Honore and Gateau Pithivier.

    Read More

  5. How to Barbeque Beef Ribs

    Jun 02, 18 02:43 PM

    How to barbeque beef ribs or beef short ribs on the grill using honey mustard marinade or spicy barbeque sauce producing delicious flavor.

    Read More