One Pan Roast Chicken you can cook anywhere!
As much as I love a vacation, I always miss home-cooked meals. In this video I will show you how you can prepare an epic one-tray roast chicken for your family and friends with minimal ingredients or equipment.
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One tray roast chicken
Ingredients
- 1 whole chicken
- 300g baby peppers
- 1 bunch dutch carrots
- 1kg baby potatoes
- 2 tbsp olive oil
- 1 bunch thyme
- 1/4 bunch tarragon
- 1/4 bunch chives
- 2 tbsp flour
- 500ml chicken stock
- Salt to taste
Method
1. Turn your oven on to 180°c fan forced or 200°c with no fan
2. Next, rub oil over the chicken and season with salt
3. Place it in the centre of your tray. Cut the potatoes in half and place around the chicken with the carrots and peppers.
4. Season the veg with salt and drizzle with oil
5. Place into the oven and check every 15 minutes. Don’t be afraid to pull the veg out if it’s ready and then you can pop it back into the oven to heat it again if needed
6. Once the chicken is cooked through (70°c internal temp), remove from the oven and set aside to rest
7. While the chicken is resting, it’s time to make the gravy. Start by pouring all the fat and juices from the tray into a medium pot
8. Then place the chicken roasting dish onto the heat and once it’s hot, pour over 200ml of the stock and use a spatula to remove all the bits from the bottom
9. Add the flour to the pot and over medium heat, whisk this for 3-4 minutes
10. Add the rest of the chicken stock to the pot and add the juices from the tray as well. Whisk well and cook for 6-7 minutes, stirring often
11. Finish with the fresh tarragon and serve next to your roast chicken and veg
Baked Chicken and Gravy 20200630
Here's a great baked chicken recipe for those nights when you're short on time - crispy oven roasted chicken thighs and drumsticks that makes its own gravy in the same baking pan!
Minutes to prep, zero maintenance to cook. 100% delish!
Irish-style pot roast
Thanks to HelloFresh for sponsoring this video! For 65% off with HelloFresh plus FREE shipping, use code ADAMRAGUSEA65:
***RECIPE, SERVES 4-6***
3lb (1.36kg) mock tenderloin or round roast
1 22 oz (946mL) carton beef stock
3-4 shallots
1 lb (454g) carrots
1.5 lb (680g) waxy potatoes
a few sticks of celery
one or two bunches of green onions
starch
powdered gelatin (very optional)
tomato paste
mustard (any kind that's tart)
honey or other sweetener
garlic powder
onion powder
dried mushroom powder (or a glug of soy sauce, any other source of umami)
dried herbs
salt
pepper
oil
Oil the roast and season it heavily with salt and pepper. Brown the outside over moderate heat, taking care to not to let anything burn. Finely chop the shallots, and when the meat is brown, throw them into the pan at let them brown for a few minutes. Stir in a squeeze of tomato paste and let it brown for a minute. Pour in the beef stock and deglaze the pan.
Season heavily with garlic powder, onion powder, dried mushroom powder, assorted dry herbs and pepper. Reduce the heat to a simmer, cover and let braise until you can feel the meat starting to soften, 2-3 hours.
Prep the vegetables by cutting them into really big pieces. For the green onions, I cut off the white parts and cook them whole — the greens I slice thin and use for garnish at the end. Don't start putting them in until the roast is getting soft and probably only needs another half hour or so. If you want to be able to slice the roast, take it out when it's just barely fork tender. If you want to tear it into chunks, cook it as soft as you want.
When everything is cooked, remove all the solids with a slotted spoon and transfer to a heat-safe platter. Keep this in a warm oven until you're ready to eat.
To finish the gravy, consider blooming a couple packets of powdered gelatin in some cool water for a few minutes until gelled, then stir that into the gravy. This will enhance the texture, but it's not necessary.
Mix a couple spoonfuls of starch with just enough cool water to make a thin paste. Drizzle some of that slowly into the gravy while you stir aggressively, and bring the gravy to a boil. Keep stirring in slurry until the gravy is as thick as you want it. Stir in mustard, honey and additional seasoning to taste.
Slice the roast, cover everything with gravy and garnish with the sliced onion greens.
How To Make The Perfect Roast Chicken - Spatchcock Chicken Recipe
Today we are going to make a Whole Roasted Chicken. It seems like a lot of people are a bit reluctant to try cooking a chicken whole. Here, we are going to cover a method that will make this process much easier for you. It may have a funny name, but a Spatchcock Chicken Is no joke! Let's Make it Happen.
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Ingredients: Grocery List
1 3-4 lb Whole Chicken (neck and giblets removed)
1 stick of butter
1 lemon (you can add an orange too if you want)
1 package Fresh Poultry Herbs (sage, rosemary, thyme)
3-4 cloves garlic
1 onion (sliced)
salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning
Directions:
Preheat oven to 400 degrees
Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side.
Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest.
Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you'd like)
Juicy ROAST CHICKEN RECIPE - How To Cook a Whole Chicken
There’s nothing like homemade Roast Chicken. This is a one-pan chicken dinner and you’ll love our tip for the juiciest chicken breast.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED CHICKEN INGREDIENTS:
►6 medium Yukon gold potatoes
►3 medium carrots, peeled and cut into 1” pieces
►1 medium onion, chopped into 1” pieces
►1 head of garlic, cut in half parallel to the base, divided
►4 sprigs rosemary, divided
►1 Tbsp olive oil
►1/2 tsp salt
►1/4 tsp black pepper
►5 to 6 lb whole chicken, giblets removed, patted dry
►2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)
►3/4 tsp pepper, divided (1/4 for inside, 1/2 for outside)
►2 Tbsp butter, melted
►1 small lemon, halved
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WATCH INSTANT POT WHOLE CHICKEN:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:33 Prepping veggies
1:41 Seasoning the veggies
2:04 Choosing the right chicken
2:56 How to season and stuff the chicken
4:08 Adding veggies to the pan
4:54 Using meat thermometer
5:17 How to roast a chicken
5:34 Creating a foil shield
5:56 Letting chicken rest
6:05 Taste test
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HOW TO MAKE OVEN BAKED CHICKEN AND POTATOES YUMMY
ingredients:
irish potatoes
chicken
red and green bell pepper
onions
aromat
curry
thyme
cumin
garlic powder
salt
chilli powder
butter
seasoning cube
milk
plain flour
black pepper