Brush the tops with the basil spread and
roast in the oven uncovered for 10 minutes or until lightly browned.
Not exact matches
Season with gray salt and freshly ground pepper inside and out, and
roast in the center of the
oven for 20 minutes,
uncovered.
Roast,
uncovered,
in preheated
oven for 15 minutes, then turn and continue
roasting for another 10 to 15 minutes, or until lightly browned and cooked through.
Place your
roasting pan, dutch
oven, or cast iron pan
in the center of the
oven, and cook
uncovered for about 40 minutes, or until internal temperature of pork loin reaches 140 °F (the pork will continue to cook once you take it out of the
oven).
Roast the quail
in the
oven,
uncovered, until cooked through, 8 to 10 minutes.
Roast pork
in the preheated
oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour.
Uncover chicken and baste with juices periodically while continuing to
roast chicken
in the
oven until it is golden brown and skin is crisped.
Place brisket, fat side up,
in Dutch
oven and
roast uncovered 30 minutes; flip and
roast another 30 minutes.
Return to the
oven,
uncovered, and
roast for a further 40 to 50 minutes or until pears are caramelised and tender, basting with the syrup halfway through cooking (splash
in a little more water if the syrup is reducing too quickly).
Place
in oven and
roast,
uncovered, for about 30 - 40 minutes, or until chicken cooked through and is browned and crisped on the edges.
Place the pumpkin halves face - down on the parchment - lined baking sheet and
roast uncovered for 50 - 60 minutes
in the preheated
oven, until fork - tender.
Using a soup ladle, half fill the muffin tins with Yorkshire batter and bake,
uncovered,
in a preheated
oven at 400 to 425 F for about 20 - 30 minutes while the prime rib
roast is settling (that matches timing, about a half hour), waiting to be carved.