Roast for and hour and a half, or until the chicken reaches an internal temperature of 165oF and the skin is crispy and golden brown. Baste frequently as it cooks (optional, for more flavor and ...

Roast until golden brown in spots and cooked through the centers, turning once, about 25 minutes. 6. Slide the chicken off the skewers onto a serving platter.

This high-protein tub of goodness, which tends to be eaten cold, can be heated up to create more new and interesting meals ...

Pat one 3–3½-lb. whole chicken dry with paper towels and sprinkle inside and out with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper.

Jamie Oliver's rosemary roast chicken Makes: 4 servings Time: 15 minutes prep, 50 minutes cooking Ingredients: 2 pounds mixed chicken thighs & drumsticks, skin on, bone in 3 cloves of garlic 3 ...

Roast for 50 minutes, until the chicken and vegetables are cooked through, then allow to rest for 10 minutes and finish with the chopped parsley. To serve, take the roasting dish to the table and ...

To assemble the pot roast you will also need bacon, an onion, garlic, celery, carrots, white wine, chicken stock, fresh thyme, bay laves, potatoes, and peas.