8 Ways to Roast a Chicken

Roast chicken is always a favorite. It’s easy to prepare and economical for a family meal. These recipes give a new and delicious flavor to chicken. Some are cooked in a baking dish, some on the rotisserie, one in an oven bag. You’ll enjoy them all!

1. Sate Chicken

  • 1.5 kg (3 lb) chicken
  • 8 shallots
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 clove garlic
  • 1 tablespoon sugar
  • ¼ teaspoon ground ginger
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 60 g (2 oz) butter or substitute

Combine finely chopped shallots, coriander, cumin, turmeric, curry powder, cinnamon, salt, oil, crushed garlic, sugar, ginger, peanut butter and soy sauce; mix well. Spread mixture over chicken, cover; refrigerate overnight. Next day tie string around legs and wings, secure chicken on rotisserie in oven. Place baking dish underneath chicken, drizzle melted butter over chicken. Bake in moderate oven 1½ to 1¾ hours or until chicken is cooked. Brush chicken with pan drippings about every 15 minutes. Serves 4.

2. Chicken in Red Wine

  • 1.5 kg (3 lb) chicken
  • 2 tablespoons plain flour
  • 90 g (3 oz) bacon
  • 2 onions
  • 1 clove garlic
  • 2 chicken stock cubes
  • 1 tablespoon brandy
  • ¾ cup dry red wine
  • 1 cup water
  • ¼ teaspoon thyme
  • 90 g (3 oz) mushrooms
  • 1 tablespoon tomato paste
  • salt, pepper
  • 1 tablespoon chopped parsley

Wash and dry chicken. Put chicken into oven bag, add flour. Shake oven bag to distribute flour over chicken. Chop bacon, cook until golden brown; drain. Peel onions, cut into quarters, separate onion layers. Trim mushrooms, bag near tie. Bake in moderate oven 1¼ hours or until chicken is cooked, sprinkle with parsley. Serves 4.

3. Tomato Herb Chicken

  • 1.5 kg (3 lb) chicken
  • ¼ teaspoon thyme
  • ¼ teaspoon marjoram
  • ¼ teaspoon oregano
  • 1 teaspoon paprika
  • ¼ teaspoon nutmeg
  • 60 g (2 oz) butter or substitute
  • 1 cup dry white wine
  • 2 tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons cornflour
  • 2 teaspoons water, extra
  • 1 tablespoon tomato paste
  • ¼ cup cream
  • 1 tablespoon chopped parsley
  • salt, pepper

Peel and roughly chop tomatoes and onion. Place chopped onion and tomatoes into cavity of chicken, place chicken in baking dish. Melt butter in pan, combine with herbs, paprika, nutmeg and wine, pour over chicken. Bake in moderate oven 1½ hours or until cooked. Scoop tomato and onion mixture out of cavity into pan drippings.

Remove chicken from pan, keep warm. Combine cornflour, water, tomato paste, crushed garlic and cream, stir into pan drippings. Stir over medium heat until sauce boils and thickens. Place sauce in blender, blend on medium speed 30 seconds. Return sauce to pan, stir in parsley, season with salt and pepper, reheat gently, serve with the chicken. Serves 4.

4. Apricot Lemon Chicken

  • 1.5 kg (3 lb) chicken
  • 3 tablespoons apricot jam
  • 1 tablespoon dry sherry
  • 1 tablespoon honey
  • 1 teaspoon grated green ginger
  • 1 teaspoon soy sauce
  • ⅔ cup water
  • 1 chicken stock cube
  • 1 tablespoon cornflour
  • 2 teaspoons water, extra
  • 2 tablespoons lemon juice
  • 2 shallots

Combine in pan apricot jam, dry sherry, green ginger, honey and soy sauce. Stir over medium heat until sauce comes to boil, remove from heat. Place water and crumbled stock cube in baking dish, add chicken, brush chicken with apricot glaze, bake in moderate oven 1½ hours or until chicken is cooked, brushing frequently with glaze.

Remove chicken from pan, stir pan juices into remaining glaze. Combine extra water, cornflour and lemon juice, stir into apricot sauce, stir over medium heat until sauce boils and thickens. Stir in chopped shallots, pour over chicken. Serves 4.

5. Spiced Chicken

  • 1.5 kg (3 lb) chicken
  • 1 cm (½ in) piece green ginger
  • 2 shallots
  • SPICE MIXTURE
    • 2 tablespoons salt
    • ¼ teaspoon five-spice powder
    • ¼ teaspoon ground ginger
    • ¼ teaspoon coriander
    • ½ teaspoon cayenne

NOTE: This makes enough spice mixture for two chickens, use half for this recipe and store the remaining half in an airtight container for future use.

Place salt, five-spice powder, ground ginger, coriander and cayenne in bowl, mix well. Rub chicken all over with grated green ginger then rub with half the spice mixture. Rub well into skin and cavity. Allow to stand on rack uncovered for 2 hours to dry. Cut shallots into 2.5 cm (1 in) lengths; place inside chicken cavity. Place wire rack into baking dish; place chicken on wire rack. Bake in moderately hot oven for 40 minutes; turn chicken over and bake for further 20 minutes or until cooked. Serves 4.

6. Chinese Chicken

  • 1.5 kg (3 lb) chicken
  • 1 cm (½ in) piece green ginger
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 2 teaspoons brandy
  • 2 teaspoons brown sugar
  • 1 tablespoon honey

Rub chicken all over with grated green ginger and salt; rub well into skin and cavity; stand for 30 minutes. Combine soy sauce, brandy and brown sugar in large bowl. Roll chicken over in this soy sauce mixture and pour some mixture into cavity to coat chicken thoroughly. Allow chicken to marinate in soy sauce mixture for at least 2 hours; turn occasionally. Place wire rack in baking dish; place chicken on wire rack. Bake in moderately hot oven for 30 minutes; turn chicken over and bake for further 20 minutes. Brush honey all over chicken; bake further 10 minutes or until cooked. Serves 4.

7. Curried Rotisserie Chicken

  • 1.5 kg (3 lb) chicken
  • 200 g carton plain natural yogurt
  • 3 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • salt
  • 60 g (2 oz) butter or substitute

Combine in bowl yogurt, curry powder, cumin, coriander, garam masala, and salt, spread yogurt mixture over outside and inside of chicken, put in dish and refrigerate several hours or overnight. Insert rotisserie rod through the center of chicken, press holding forks into chicken at both ends. Tie a piece of string around the legs and the wings to hold in position.

Drizzle melted butter over chicken, secure rotisserie in oven, turn on heat, bake in moderate oven 1½ to 1¾ hours or until cooked, brushing frequently with pan drippings. Serves 4.

NOTE: Garam masala – Indian spice – is available in small jars from most large food stores and supermarkets.

8. Orange and Ginger Chicken

  • 1.5 kg (3 lb) chicken
  • 60 g (2 oz) butter or substitute
  • 1 cup orange juice
  • 1 tablespoon honey
  • 1 cup water
  • 1 chicken stock cube
  • 2 teaspoons lemon juice
  • 1 tablespoon cornflour
  • 1 teaspoon soy sauce
  • ⅓ cup Grand Marnier
  • salt, pepper
  • STUFFING
    • 2 cups fresh breadcrumbs
    • 1 onion
    • 30 g (1 oz) butter or substitute
    • 1 egg
    • 2 tablespoons chopped parsley
    • 1 teaspoon grated orange rind
    • 1 teaspoon grated green ginger
    • salt, pepper

Fill cavity of chicken with prepared stuffing, put chicken in baking dish, brush with melted butter, bake in moderate oven 20 minutes. Mix cornflour to a smooth paste with a little of the orange juice, put into saucepan with remaining orange juice, honey, water, crumbled stock cube, lemon juice, soy sauce, Grand Marnier, salt and pepper.

Stir over medium heat until sauce boils and thickens, reduce heat, simmer uncovered 5 minutes. Pour sauce over chicken, return to moderate oven, bake uncovered further 40 to 50 minutes or until cooked, brushing occasionally with the sauce. Remove from heat, cut chicken into serving-sized pieces, keep warm. Put pan over medium heat, bring to boil, reduce heat, simmer uncovered 5 minutes, strain, serve sauce with chicken.

STUFFING: Combine in bowl breadcrumbs, peeled and finely chopped onion, parsley, orange rind, ginger, salt and pepper. Add melted butter and beaten egg, mix well. Serves 4.

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