LOCATION: Recipes >> Poultry >> Roast Chicken 09
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Roast Chicken 09
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Garlic Rosemary marinade
6 - 10 cloves of garlic, minced
1 1/2 inch piece of fresh ginger, peeled and minced
All of the juice and some of the zest of 1 1/2 lemons
2/3 cup olive oil
1 1/2 tbsp. fresh chopped rosemary
1 1/2 tbsp. fresh chopped thyme
1 tsp. cayenne pepper
1/4 tsp. salt
Combine all ingredients. Prepare chicken for roasting wash and dry
thoroughly and remove giblets. (use them for soup or discard.)
Work an opening in the skin under the breasts, starting with the
cavity end. Rub the marinade directly onto the breast meat, taking
care not to leave uneven clumps of marinade. Work down from the
breast toward the thighs, if possible, and from the thighs rub
marinade into the meat of the drumsticks. If any part of the chicken
is inaccessible through naturally separable openings, use a knife
to create an opening in the skin large enough to allow you to rub
the marinade into the meat. You should only have to make one or
two artificial openings if you make too many the chicken will dry
out when roasted. Usually you will only have to make an opening
to get to the drumsticks.
After the chicken is coated under the skin, use the remaining
marinade to cover the chicken on top of the skin. Marinate for as
long as you can, but it'll come out fine even if you don't. I like
to marinate for at least 2 hours. When you're ready to cook, preheat
oven to 375 F, and put a few orange slices (with rind) into the
cavity of the chicken. Roast until golden brown. (consult a cookbook
for recommended cooking times for poultry)
Serve with roasted garlic potatoes and some crispy green beans.
easy roasted garlic potatoes: cut potatoes into relatively thin
wedges. Toss with olive oil and dried minced garlic. Spread out
in a single layer on baking sheet and season with Hungarian paprika,
salt, and freshly ground pepper. Put them in the oven at the same
time as the chicken, and they'll be done around the same time.
Stir the potatoes once about halfway into the cooking.
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