Oven Roasted Chicken Breasts recipes - Whole chicken

Author: Elsie Marriner

Whole chicken Main course Chicken and turkey recipes

Oven roasted chicken breast with simple seasoning for meal prep, salads and sandwiches. Roast chicken and vegetables with French herbs is a healthy, comforting, any-time meal.

Amazingly Juicy and Flavorful Roasted Chicken
Oven Roasted Chicken Breasts
Simple Roast Chicken
French roast chicken and vegetables

Amazingly Juicy and Flavorful Roasted Chicken

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.
Total time: 1520 minutes
Cook time: 1500 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

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

Nutrition:

How to cook:

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.
DO NOT OVERCOOK!
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!

Notes: 35 Roast Chicken Recipes That Come Out Perfect Every, Pan-Roasted Chicken and Vegetables This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but …

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juicy and flavorful roasted chicken french roast chicken and vegetables amazingly juicy and flavorful roasted chicken

Oven Roasted Chicken Breasts

Oven roasted chicken breast with simple seasoning for meal prep, salads and sandwiches.
Provided by: Donya Mullins
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

6 - 8 boneless (, skinless chicken breasts)
1 and 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
olive oil

How to cook:

Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil and set aside.
Mix together salt, pepper and garlic powder in a small bowl.
Place chicken on prepared pan. Drizzle with olive oil then rub olive oil on both sides of chicken. Sprinkle both sides with seasoning mix.
Roast chicken in oven for 15 to 20 minutes until done. To check that chicken is done, use a meat thermometer that registers 160-170 degrees.
Remover pan from oven, cover with foil and let chicken rest for 5 minutes before slicing. Can be stored in refrigerator for 3 days in an airtight container.

Notes: 10 Best Soul Food Chicken Breasts Recipes, Soul Food Chicken Breasts Recipes 127,741 This search takes into account your taste preferences Guided Juicy Oven-Baked Cajun Chicken Breasts …

Simple Roast Chicken

Nothing beats this simple, classic roast chicken recipe. A full chicken perfectly seasoned and roasted to perfection, this is an easy dinner idea.
Provided by: I Heart Recipes
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

4-5 pound whole chicken
2 tbsp olive oil (or your favorite vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp ground sage
1 tsp freshly ground black pepper
1 1/2 tsp kosher salt
1 1/2 tsp smoked (or plain paprika)

How to cook:

Preheat the oven to 400 F.
Thoroughly clean the chicken, then cut the backbone out, and flatten the chicken.
Pat dry the chicken.
Drizzle the chicken with olive oil, and rub all over the chicken.
Combine all of the seasonings and sprinkle all over the chicken.
Place the roaster rack in the roaster.
Spray your roaster rack with nonstick spray, then place the chicken on top.
Roast the chicken for about 50 minutes.
Let the chicken rest for 10 minutes, then cut.
Serve & enjoy!

Notes: SOUL FOOD POT ROAST RECIPES All You Need is Food, Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive …

French roast chicken and vegetables

Roast chicken and vegetables with French herbs is a healthy, comforting, any-time meal.
Provided by: Cheryl Bennett
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 14

Ingredients:

1 whole chicken (about 4 lbs.)
3 ounces butter, softened
2 tsp. lavender
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tsp. tarragon, chopped
1 large onion, sliced into 4 rounds
1 lemon, halved and sliced
2 tsp. kosher salt
1 tsp. fresh black pepper
3 shallots, halved
2 lbs. carrots and parsnips, peeled and cut into 3 inch pieces
2 lbs. baby potatoes, optional

Nutrition:

Calories: 665 calories
Carbohydrate: 82 grams carbohydrates
Cholesterol: 177 milligrams cholesterol
Fat: 39 grams fat
Fiber: 15 grams fiber
Protein: 50 grams protein
Saturated Fat: 17 grams saturated fat
Serving Size: 1 serving
Sodium: 1051 milligrams sodium
Sugar: 16 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 18 grams unsaturated fat

How to cook:

At least 30 minutes (but no more than 1 hour) before you plan to start cooking the chicken, take it out of the refrigerator and let it come up to room temperature.
Preheat oven to 425°F with convection (450° without convection) // 220° - 230°C.
In a small bowl, combine softened butter with lavender, rosemary, sage, thyme, tarragon and half of the salt and pepper. Mix until thoroughly incorporated. (This is compound butter.)
Pat chicken completely dry with paper towels.
Very gently, separate the skin from the breast meat by sliding a couple fingers between the skin and the flesh to pull the membrane away from the meat. (*See note) Place about 3/4 of the compound butter on breast meat, spreading over both sides of the breast.
Use remaining compound butter to spread over the outside of the chicken. Sprinkle remaining salt and pepper over the chicken.
Add sliced lemon to the cavity of the bird and use butcher's twine to tie the legs together. Tuck the wing tips under the back of the chicken.
Place the 4 rounds of onion in the bottom of a 10 - 12 in. cast iron skillet (or oven-proof sauté pan). Place the trussed chicken on top of the onions.
Roast the chicken for 20 minutes, then add vegetables. Scatter them around the chicken and return the pan to the oven for an additional 40 - 45 minutes.
Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes: 10 Best Soul Food Fried Chicken Recipes, The Best Soul Food Fried Chicken Recipes on Yummly | Grandma's Sunday Fried Chicken And Gravy, Potato & Chive Buttermilk Waffles With Spicy …