As a nation of people who love food, Americans have been cooking up all sorts of dishes for centuries. One dish that has maintained popularity over the years is roasted chicken.
Whether it’s a Sunday dinner or an easy weeknight meal, this classic American favorite has stood the test of time and continues to be loved by many Americans today.
This article explores the best and delicious recipes from across America that will inspire you to get in your kitchen and start roasting!
Table of Contents
Roast Chicken in the Oven
This recipe is a staple in many American households, and for a good reason! It’s super easy, quick to make, and the results are delicious. If you’ve never roasted chicken before, this would be a great place to start as it will teach you how to pick out a quality bird at your market.
Once you have that down pat go ahead and try different seasonings until you find what works best for your palate!
Two tablespoons of finely grated fresh Parmesan cheese (we recommend using one tablespoon if pre-grated) One teaspoon garlic powder half teaspoon onion powder Quarter cup flour Salt Pepper Two pounds boneless skinless chicken thighs Six ounces fresh asparagus (the woody ends should be removed and discarded) Six ounces baby Portobello mushrooms One cup low sodium chicken broth
A few sprigs of thyme for decoration
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Mix the Parmesan, garlic powder, onion powder, salt, and pepper in a small bowl with the flour until thoroughly combined.
- Coat both sides of each piece of chicken evenly with this mixture.
Heat one tablespoon olive oil over medium-high heat on your stovetop in an oven-safe saute pan or dutch oven and place chicken pieces skin side down into it so that they are not touching, but there is space between them.
Let cook without moving for about five minutes or until golden brown.
Turn the chicken over and let cook for another five minutes. Remove them from the pan to a plate.
Add remaining oil, asparagus, mushrooms, and thyme to the same pan you used before beginning step three.
Let cook for about four minutes or until vegetables are lightly browned, stirring only occasionally so that they do not burn.
Pour in broth, scraping up any bits of food stuck on the bottom of the pan using your spatula while it is heating up.
Place chicken back into Dutch oven skin side up and juices accumulated on the plate.
Cover tightly with aluminum foil, then place into the preheated oven, leaving at least an hour between times when you check on it (the less time spent checking on chicken in the oven, the better as it allows the flavors to meld and meat to cook thoroughly without drying out).
Check chicken for doneness by inserting a knife into the thickest part of the thigh.
If juices run, clear chicken is done cooking if they are still pink, put back in the oven for ten minutes at a time, checking every so often until cooked through.
Roast Chicken in the Oven:
Breast Feeding Problems
This recipe will give you a perfectly seasoned, moist, and flavorful roasted chicken every time!
This dish makes excellent leftovers as well, so go ahead and make enough to have some delicious and simple cold lunch ideas waiting in your fridge later on down the road after dinner’s been served!
You can also use this base recipe but swap thighs or breasts (boneless skinless) for the whole chicken.
Four tablespoons unsalted butter (one tablespoon melted and three tablespoons solid) Two teaspoons minced fresh thyme leaves half teaspoon onion powder One cup low sodium chicken broth Four pounds bone-in skin-on split chicken breasts or thighs Salt Pepper
Instructions:
Preheat oven to 425 degrees Fahrenheit. Melt one tablespoon of the butter in a small bowl.
Mix with thyme, garlic powder, salt, and pepper using your fingers until thoroughly combined, then rub all over both sides of each piece of chicken, making sure not to miss any spots!
Place on the top rack of the preheated oven directly on the middle rack for fifteen minutes without an opening door at all during this time (ovens may vary, so you might need more like eighteen minutes or possibly even less depending on your model).
Then lower the oven temperature to 350 degrees Fahrenheit and continue cooking for another forty-five minutes or until the internal temperature of the thickest part of the chicken reads 160 degrees Fahrenheit.
If at any point skin starts burning, place aluminum foil over the top loosely so that it doesn’t stick but still lets the heat escape through the cracks.
Once you’ve cooked up this delicious meal, let the chicken sit for ten minutes, then serve! You can also use leftover roasted chicken in sandwiches, salads, soups, etc.
The possibilities are endless! A Few Notes: -Use organic ingredients whenever possible (especially when dealing with poultry).
If making a large batch, make sure all pieces of raw meat are kept chilled before putting them into the dough, which can be difficult if you’re making a significant amount.
If broth tastes too salty or sharp for your liking, add another half cup water to make up for saltiness and mix it in thoroughly before placing chicken back into the oven after the initial 15 minute cooking time.
You can use any vegetables desired (keep an eye on them while they cook), carrots, potatoes, onions, etc. It would all work great!
-Make sure not to overcrowd the pan as that will lead to steamed/boiled meat instead of roasted, which is obviously what we are going for here!
-If using a crockpot, cook on high for four hours or low for eight.
-If using a dutch oven, cook on the stovetop covered for forty-five minutes to an hour.
Conclusion
If you are looking for the best roasted chicken recipe in America, this is it! This may be one of the essential recipes I have ever posted. It’s simple to make and tastes incredible.
You will love everything about these tasty dishes and foods – from their delicious taste to how easy it was to prepare.
Try out these fantastic flavors today because after making just one bite, you’ll never want another type of roast chicken again!
