Friday, May 27, 2011
Honey-Orange Roasted Chicken
I never had a problem with trying to think up new ways to roast a chicken before I joined Painted Hill's CSA. It seems like we've gotten a whole chicken in our monthly packages for at least the last few months. Not that I'm complaining! It's incredible chicken. But it does get boring, doing the same (delicious!) roast chicken every time.
But I've found yet another way to roast! This chicken is fabulous. It's slightly sweet, slightly citrus-y, a little garlicky, and has lots of flavor. It's also easy to make and is something a little different from the ordinary roasted chicken.
And don't forget to add a little salt, and maybe some black pepper.
Be sure to give everything a good stir.
Don't forget to salt and pepper the outside of the chicken too.
Pop the chicken into a 425F oven for about 60 minutes (for a 3-4 lb. chicken. If yours is bigger, add about 20 minutes per pound). Be sure to check on it once in a while.
Then back in the oven it went.
If you start to smell burning, that means the little bit of orange juice at the bottom of the pan is burning. Just add a little bit of water to prevent that.
Let it rest for 10-15 minutes before cutting into it. That'll give you enough time to work out some side dishes (how about some Balsamic Grilled Asparagus, Easy Green Beans, or Sweet Roasted Squash?)
With just a few minutes of prep and then an hour or two of oven time, you've made your family a chicken they won't forget!
Recipe: Honey-Orange Roasted Chicken
1/2 orange, cut into 8 pieces
3 garlic cloves, smashed
1/2 tsp. thyme
pinch crushed red pepper flakes
3 1-inch long slices of dried ginger (or a sliced 1-inch long piece of fresh)
1/4 c. honey
1 3-4 lb. chicken
salt and pepper
In a bowl, combine orange pieces, garlic, thyme, red pepper flakes, ginger, and honey.
Wash chicken and pat dry.
Stuff chicken cavity with orange mixture. Truss chicken (tie legs and tuck wings underneath the body). Squeeze the remaining orange half over the chicken. Season with salt and pepper.
Roast chicken in the oven until done. ~60 minutes for a 3-4 lb. chicken, ~75-105 minutes for anything up to 6.5 lbs.
Let chicken rest 10-15 minutes before cutting.