Roast Chicken New Ideas?!

Put sun dried tomatoes and/or cream cheese under the skin.

or

Cut it into its constituant parts ( breast, legs etc.) Put into a tin with new potatoes, halved tomatoes. Sprinkle with thyme and garlic. Put a pinch of sugar on the tomatoes. Sprinkle with olive oil and bake untill all are cooked. About 1 hour.

Try a different roasted item: a duck, a ham, a beef or pork roast, leg of lamb?

Try the same chicken with different flavor profile. You can flavor with bourbon and lemon, or tequila and lime, or you might enjoy a ginger/sesame OR sweet and sour OR Cajun, Caribbean, Indian, Greek...

Try with different veg than usual. Instead of carrots try parsnips. Instead of onions, try shallots, instead of potatoes, try sweet potatoes or turnips. You can also work in something like beets, mushrooms, or squash, or broccoli to roast with your chicken.

You can also do the same ingredients as usual as a stir fry, soup, or casserole, or you can grill them....any and all instead of roasting.

perfect roast chicken
================== Take your chicken out of the fridge 30 minutes before it goes into the oven
? Preheat your oven to 240°C/475°F/gas 9 There’s no need to peel the vegetables – just give them a wash and roughly chop them Break the garlic bulb into cloves, leaving them unpeeled Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour) Put the lemon inside the chicken’s cavity, with the bunch of herbs
To cook your chickenPlace the chicken on top of the vegetables in the roasting tray and put it into the preheated oven Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy
To carve your chickenRemove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour) Carefully cut down between the leg and the breast Cut through the joint and pull the leg off Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat Place these on a serving platter You should now have a clear space to carve the rest of your chicken Angle the knife along the breastbone and carve one side off, then the other When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg
Oven BBQ
==============1 pound hardwood chips 1 1/2 cups ketchup 1/2 cup brown sugar 1 (12 fluid ounce) can or bottle beer 1/4 cup distilled white vinegar 1/2 cup red wine 1/2 medium onion, diced 1 cup diced green bell pepper 1 tablespoon black pepper 1 (4 pound) whole chicken, cut into 4 pieces
DirectionsPlace wood chips in warm water, and soak for 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). n a small saucepan, blend the ketchup, brown sugar, beer, vinegar, and wine. Mix in the onion, bell pepper, and black pepper. Simmer until thickened, approximately 10 minutes.
Spread wet wood chips evenly in the bottom of a broiler pan, adding enough water to ensure chips remain moist while cooking. Cover with broiler pan grate, and arrange chicken pieces on top. Coat chicken with the sauce, and cook approximately 1 hour, basting regularly.
In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served
Pate and Pistachio-Stuffed Roast Chicken
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1 pinch ground white pepper 1/2 teaspoon sweet paprika 1 (2.5 pound) whole chicken 1 1/2 cups sliced fresh mushrooms 8 ounces duck liver pate 1/3 cup chopped pistachio nuts 1/2 teaspoon dried thyme leaves 1 egg 3 tablespoons dry bread crumbs 3 tablespoons melted butter
Directions
Preheat an oven to 425 degrees F (220 degrees C). Mix the salt, white pepper, and paprika together in a small bowl; set aside.
Rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.
Chop the mushrooms, and place into a bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg, and bread crumbs. Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine. Brush the chicken with half of the melted butter, and place into the roasting pan, breast-side down.
Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter, and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing

You should try "Beer Can (Beer in the Butt) Chicken". Season it however you like, and it is the most tender and moist chicken you will ever have. Hundreds of recipes online.

I tried grilling on a rotisserie all i did was bast in Italian salad dressing it came out super better than the market chicken i will be doing another one tomorrow