Roasted chicken recipes..

lauren grier

lauren grier

you're like stars
I feel like i make chicken the same way every single time-- and would love to hear some of your tried and true recipes. I did a mustard one once and it was disgusting.. so not that ever again! I usually just do a rub down with olive oil and then basic rub (salt pepper garlic, maybe some rosemary or thyme) and stuff the thing with onion lemon and garlic. I want to try something different though :p Whatcha got? There are 325325823582395823905283905238032859032853209 variations of the same roasted chicken recipe on the internet and it's making me mad :p lol I need something different and yummy :p
 
Every so often I pick up the already done seasoning packets at the store and use those, but 9 times out of 10 I just do butter, salt, pepper, cajun seasoning, garlic, and onion powder.
 
I have never roasted a chicken...so no ideas for you! But I'll be watching this thread for ideas ;)
 
I always do mine with olive oil, rosemary, garlic, salt, pepper, and lemon..so I'm no help. but I love the simple flavors because I usually pair it with something with a lot of flavor.
 
I know it's not roasted, but have you tried faux-tisserie in the crock pot? It's fallin'-off-the-bones delish. Just wad up some foil and set the chicken on top. Wait 4 or 5 hours. Eat. Yum.

Roasted chicken, I pretty much make the chicken the same way and vary the sides. And then vary the soup I make with the stock that comes from the bones, which is the next day's dinner.
 
lorryfach said:
I know it's not roasted, but have you tried faux-tisserie in the crock pot? It's fallin'-off-the-bones delish. Just wad up some foil and set the chicken on top. Wait 4 or 5 hours. Eat. Yum.
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I like to do this too. I get grossed out cooking meat and this is one of my favorite methods of handling a whole chicken.
 
I knew you probably were needing to now, but you were so anti/squeamish about it before, it's just weird seeing it from you now :)

I make this up in bulk (like x 10) and use it a lot to roast - and I roast 2 or 3 chickens at a time to use the meat later in other things. I sometimes put lemons or oranges or other fragrant things in the cavity while I roast. It's a good basic mix to have.
 
lorryfach said:
I know it's not roasted, but have you tried faux-tisserie in the crock pot? It's fallin'-off-the-bones delish. Just wad up some foil and set the chicken on top. Wait 4 or 5 hours. Eat. Yum.
Click to expand...


you put the foil in the crock pot? that doesn't make it have a funky .. foil taste ? lol could i stuck like potatoes or something underneath instead? though they may get ucky chicken bloodied gag.
 
Darcy Baldwin said:
I knew you probably were needing to now, but you were so anti/squeamish about it before, it's just weird seeing it from you now :)
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i still hate doing it if that makes you feel better? LOL i wear gloves to touch the disgusto raw chicken.. and i still refuse to eat pork or baby cows :p (well, i do eat bacon occasionally, but pork actually makes me sick still :/ .. baby cows is just flat refusal :p banned. )
 
lorryfach said:
I know it's not roasted, but have you tried faux-tisserie in the crock pot? It's fallin'-off-the-bones delish. Just wad up some foil and set the chicken on top. Wait 4 or 5 hours. Eat. Yum..
Click to expand...

I usually make it this way as well. The foil balls in the bottom is key. Without it the chicken would be boiled in its own fat, not roasted. Made it again today. I took off the skin (skin is disgusting and not for eating in my opinion) seasoned with salt and pepper and poured a bit of balsamic vinegar over the chicken. So yummy! I served some of the chicken meat with fresh fettuccini and pesto sauce, and saved the rest for another meal.
 
Don't eat the foil. ;) You don't taste it at all, I swear! I would think potatoes would get mushy and crumble under the weight of the bird, but I haven't tried that.
 
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