- 6 tablespoons Kosher salt plus more
- 2 3 1/2-pound chickens, backbones and wing tips removed, quartered
- 2 tablespoons (or more) vegetable oil, divided
- 4 heads of garlic, halved crosswise
- 14 sprigs rosemary, divided
- 4 tablespoons unsalted butter, divided
Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4–12 hours.
Preheat oven to 400°. Set a wire rack inside a roasting pan. Remove chicken from brine; pat dry. Let sit for 20 minutes. Season lightly with salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in center of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10–12 minutes.
Transfer herbs and garlic to prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.
Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.
Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry. Add remaining herbs and garlic, cut side down. Stir until aromatic, 3–4 minutes. Add 2 tablespoons butter; stir until butter browns, 1–2 minutes. Squeeze lemon over. Pour over chicken.
Nutritional ContentOne serving contains: Calories (kcal) 464.3 % Calories from Fat 59.2 Fat (g) 30.6 Saturated Fat (g) 9.8 Cholesterol (mg) 154.7 Carbohydrates (g) 1.0 Dietary Fiber (g) 0.2 Total Sugars (g) 0.1 Net Carbs (g) 0.8 Protein (g) 43.5 Sodium (mg) 712.2Reviews Section
- 3 shallots
- 6 tablespoons (3/4 stick) butter, room temperature
- 4 teaspoons minced fresh rosemary
- 1 tablespoon grated orange peel
- 1 7-pound whole roasting chicken, neck and heart reserved
- 1 medium onion, chopped
- 2 medium carrots, peeled, chopped
- 1 celery stalk, chopped
- 3/4 cup dry white wine
- 1 1/2 cups canned low-salt chicken broth
- Position rack in center of oven preheat to 400°F. Mince 1 shallot mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.
Garlic Herb Sirloin Tip Roast Recipe
Garlic Herb Sirloin Tip Roast is a great alternative to prime rib for cost-conscious families. While it is not quite as tender as prime rib, this cut of beef certainly makes up for it in richer flavor. This easy roasting method does the best job of cooking the roast to the perfect medium-rare doneness without turning the roast into shoe leather. One crucial key is to bring the roast to room temperature before you begin, so plan ahead one hour to take the meat out of the refrigerator.
Sirloin tip roasts should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick and simply pour the piping hot pan juices over the sliced meat, which will cook it more.
Garlic Herb Sirloin Tip Roast Recipe
4 carrots, peeled and cut into 4-inch lengths (thick carrots should also be cut in half lengthwise)
8 ounces mushrooms, cleaned and stem ends trimmed
1-1/4 cups beef broth, divided use
1 (4 pounds) sirloin tip roast (beef), at room temperature
3 cloves garlic, cut into 1/2 inch chunks
1/4 cup chopped sweet onion
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried oregano)
1 Tablespoon all-purpose flour
1 Tablespoon extra-virgin olive oil
1 Tablespoon (about) kosher salt
Freshly ground pepper
1/4 cup dry red wine
• For this cooking method to work, it is essential that your sirloin tip roast reaches room temperature before placing it in the oven. Leave it on the counter about 1 hour before beginning your preparation.
Position the oven rack on the lowest level in the oven. Preheat oven to 450 F. Spray a 9- x 13-inch roasting pan with vegetable oil. Place a v-rack in the center of the pan.
Arrange the carrots and mushrooms around and under the v-rack. Spray the vegetables liberally with vegetable oil and pour 1/2 cup of the beef broth down the side of the pan.
Place garlic, onion, oregano, flour, and olive oil in a food processor and pulse until it forms a smooth paste.
Press the garlic paste onto all sides of the roast, and sprinkle generously with the salt and pepper. Position the meat fat-side up on the rack in the prepared pan.
Place the pan in the pre-heated hot oven and roast for 30 minutes.
• You Might Also Like: BBQ Bacon Brisket in the Oven Recipe
Without opening the oven door, reduce oven heat to 275 F. Bake an additional 45 minutes to 1 hour or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 F for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10-minute intervals until it reaches the desired temperature.
Move the sirloin tip roast to a platter, along with the vegetables. Cover with foil, and let rest at least 20 minutes to allow the juices time to reabsorb before carving.
Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off any grease and discard while saving the juices.
Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half.
Add the remaining 3/4 cup of beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.
Slice the sirloin roast across the grain into 1/2-inch thicknesses. Serve with the reduced pan sauce and creamed horseradish sauce, if desired.
Don't feel restricted by the stated serving sizes of the recipes in this post. Use this guide to help you scale recipes for your seder.
Brisket: 1/2 pound of meat per person
Lamb chops: 2-3 chops per person
Leg of lamb: 3/4 pound per person if boneless, 1 pound per person if bone-in
Chicken: Roasted Chicken with Garlic and Herbs
Nothing is better than a whole rusted – it feeds a multitude, looks amazing and tastes fantastic. Serve a full meal with your roast and filled maize casserole and courgette.
Roasted is one of the classic food comforts nobody should avoid. That said, cooking or frying a whole is so simple. Nobody wants a really dry or raw in the south! This roast is a dumb solution that gives you a delicious on the table.
How do you make roasted chicken?
The recipe begins with a herb and garlic butter slatted all around a chicken. Be sure to loosen the skin of the chick so that between your skin and meat you can rub some butter. The is cooked in a pot and browned in the oven.
How long do you roast a chicken?
In general, a whole can cook 20 minutes a pound at 350 degrees. I cook the at a higher temperature so it takes about 15-17 minutes a pound to get the deep golden brown skin.
How do you prepare a chicken for roasting?
If there is one stuffed in the cavity to prepare the for roasting, you may want to remove the gilet bag. The next move is to bring the wings under the breast so that the tips of the wing do not burn down. Finally fill your cavity with aromas such as onion, and herbs and tie your legs with the twine in your oven.
Do you have to brine a roasted chicken?
You don't have to savor a chicken, so I highly urge you to take time to do that. is a naturally lean kind of meat that is vulnerable to desiccation. When a poultry is placed in the saum, it absorbs some salt that helps keep the poultry moist and satiate it.
Even if you overcook it a little, it will stay tender and juicy while you are working with a brined chicken. Under my receta token, I've included my favorite salt. If you want to salt your chicken, make sure that your savory butter is not heavily salted with minimal oil.
How do you know when a roasted chicken is done?
When your is fried, it is easy to use a thermometer. When an inserted thermometer in the thickest section of the thigh is 165 degrees F, the is healthy to eat. At the beginning of the cook I've used the electronic thermometer that I insert into the and I keep watch over the progress so I know when I'm taking my out of the oven.
Let me just tell you, the best I ever had is the roasted chicken. It is worth taking the extra step to sauté the first, because your meat will be seasoned to the max. Almost every week, I make this roast and the rest is perfect for sandwiches, soups, pasta and more. Your family will surely just like my family love this roast chicken!
It is roasted in a garlic and herbal butter and then made to the beauty of brown gold. My roasted is tender and juicy, so it's always great!
- Course Main
- Cuisine American
- Keyword roast chicken, roasted
- Prep Time 10 minutes
- Cook Time 1 hour 20 minutes
- Brining Time 8 hours
- Total Time 1 hour 30 minutes
- Servings 6
- Calories 404kcal
- 1 recipe brine optional but highly recommended
- 5 lb whole
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 peeled and quartered
- 1 quartered
- 6 tablespoons butter softened
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves minced
- 2 teaspoons fresh rosemary leaves minced
- 1 tablespoon fresh parsley leaves minced
- salt and pepper to taste go easy on the salt if you've brined your
- Brine the in the direction of the recipe. After the brining is done, placed the dry with paper towels.
- About 400 degrees F, preheat the oven.
- Underneath the breast, tuck the wings. Spread the rosemary and thyme leaves, oignon, and into the cavity.
- Attach the legs with the twine in the oven.
- In a cup, placed butter, garlic, hair-thirsty thyme, rosemary and parsley. Remove to blend.
- Relax the skin of the breast of chicken. Rub the butter mixture on the exterior of the and below the skin through the meat.
- In a roasting pan, put the chicken. Cook for around 1 hour 20 minutes or until 165 degrees F is inserted into the thickest part of the thigh.
- Check your every 20 minutes-cover your with foil if the skin is too dark.
- Allow to rest 10 minutes prior to sculpting. Mix drippings with a saucepan.
Calories: 404kcal | Carbohydrates: 3g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 166mg | Sodium: 228mg | Potassium: 394mg | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 16.3mg | Calcium: 35mg | Iron: 2mg
- 1 roasting chicken (about 4 to 5 pounds)
- 2 teaspoons olive oil (extra virgin)
- 2 cloves garlic (crushed and finely minced)
- 1 heaping tablespoon fresh basil (chopped)
- 1/4 teaspoon salt
- Dash black pepper
- 1 lemon (cut up, for cavity)
- Optional: 4 whole basil leaves
Line a roasting pan with foil. Heat oven to 350 F.
Set the chicken on a rack in the roasting pan or arrange a few celery ribs or carrot sticks under the chicken to keep it off of the bottom of the pan and out of the pan drippings. Put the lemon pieces in the cavity of the chicken.
In a small bowl, combine the oil, garlic, chopped basil, salt, and pepper. Stir to make a paste and rub all over and under the skin of the chicken.
Put a few basil leaves under the skin of the chicken, if desired.
Roast for about 20 minutes per pound, or to at least 165 F on an oven probe or instant-read thermometer inserted into the thickest part of a thigh.
- 1 roasting chicken, about 5 pounds
- 1/4 cup melted butter
- Salt and pepper
- 1/2 teaspoon dried crumbled rosemary
- 2 oranges, cut in half
- 1/4 cup cornstarch
- 2 cups orange juice
- 1 cup chicken broth
- 1 tablespoon brown sugar
Brush chicken with butter season with salt, pepper, and the rosemary.
Put orange halves in the chicken cavity.
Roast in a preheated 325 F oven for about 2 1/2 hours, or use time guide on the chicken packaging. A thermometer inserted into the thickest part of the thigh should produce a temperature of at least 165 F.
Remove chicken from the roasting pan and tent with foil to keep warm.
Set the pan with drippings on a burner over medium heat. Sprinkle cornstarch into the pan drippings, and cook, stirring, until smooth. Remove from heat and gradually stir in remaining ingredients until smooth.
Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
- ¼ cup butter
- 6 chicken leg quarters, split into drumsticks and thighs
- 6 large Yukon Gold potatoes, cut into chunks
- 24 cloves garlic, unpeeled
- salt and ground black pepper to taste
- ¼ cup maple syrup
Preheat oven to 400 degrees F (200 degrees C).
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper turn the chicken, potatoes, and garlic to coat with butter.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Herb Chicken with Lemon Cream Sauce
Yield: 8 servings
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes
This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
For the lemon cream sauce
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side drain excess fat, reserving 1 tablespoon, and set aside.
- Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil season with salt and pepper, to taste
- Bring to a boil reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
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Make herb roasted chicken with pan gravy - Part 10 of 10
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