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Tie drumstick ends with string and tuck wing tips under the chicken. Sprinkle all over with salt and pepper. Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil. Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types).
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Preheat oven to 425°F/220°C (200°C fan). Pound chicken to 1.5cm / 0.6″ at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). Mix Seasoning. Line tray with foil and baking / parchment paper. Place chicken upside down on tray.
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Directions. Gather all ingredients. Dotdash Meredith Food Studios. Preheat the oven to 400 degrees F (200 degrees C). Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Dotdash Meredith Food Studios. Bake in the preheated oven for 10 minutes.
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Instructions. Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet. Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper. Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.
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Season the chicken. Place the chicken on a large plate, and loosen the skin from the breast meat and legs. Divide the Italian seasoning rub into thirds. Then rub it on the flesh, skin, and inside the cavity of the chicken. Then, stuff the chicken with the rest of the lemon and the quartered onion. Truss the chicken.
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Roast until breast registers 150°F (65°C) in the center of its thickest part and thighs register 165°F (75°C) near (but not touching) the bone, about 40 minutes. Remove from oven and transfer chicken to a carving board. Let rest 10 to 20 minutes, then carve and serve.
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Use juices to make gravy, if desired. Let chicken sit for 30 minutes. Do not cover it during the resting time. Preheat over to 500°F. Place the chicken into a clean, empty roasting pan or onto a baking sheet, then put it into the hot oven for 10-15 minutes until the skin is well browned and crisp.
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Preparation. Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine.
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Preheat the oven to 375 degrees. Remove the giblets from the chicken. Rinse the chicken and pat dry. Zest the lemon. Combine the butter with the seasonings and lemon zest. Loosen the skin on the chicken. Rub the seasoned butter under the skin of the chicken and all over the outside of the chicken.
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Thoroughly clean the roaster and insert the removable cooking rack. Preheat the electric roaster to the desired temperature. A common recommendation is 375°F (190°C), but follow the cooking instructions provided by the manufacturer. Add water or chicken broth to the bottom of the roaster to create steam, ensuring the chicken stays moist.
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Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Preheat the oven to 375 degrees F (191 degrees C). Pat the chicken dry with paper towels. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.
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Preheat your roaster to 350 degrees. Remove any offal from the cavity of the bird. Mix garlic, ginger and butter in a bowl. Spread butter on top of, and underneath, the skin. Season the skin liberally with the salt, pepper, paprika and Italian seasoning. Put lemon and rosemary springs into the cavity, and place lemon slices on chicken legs.
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Preheat the oven to 400ºF. Discard any packets that are in the cavities of the chicken. Pat the chicken dry with a paper towel. Place an oven safe wire rack in a 5 quart dutch oven or roasting pan. (The wire rack is optional, but I use one with handles so the chicken is easier to get out of the dutch oven.)
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The approximate cooking times for various chicken cuts are as follows: Chicken Breasts: Boneless, skinless chicken breasts usually take about 25-30 minutes to cook in a roaster oven at 350°F (175°C). For bone-in chicken breasts, the cooking time may be slightly longer, ranging from 30-40 minutes.
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Position the oven rack in the bottom third of the oven. Pre-heat oven for 15 minutes. Remove neck and giblets from cavity. If stuffing, tie legs together and fold wings under. Season skin and/or add stuffing or aromatics to the cavity. Stuff loosely, about ¾ cup stuffing per pound of chicken or turkey. Save time by roasting root vegetables.
