I love making roasted chicken. It is easy, delicious, and comforting. However, it can get monotonous. What an easy fix, though. Just change up with seasoning, add a sauce or glaze, and voila! A refreshed classic!
Orange-Cinnamon Roasted Chicken
recipe original to "Apple a Day"
Ingredients:
zest and juice of 2 oranges
2 garlic cloves, minced
1/4 c. apple cider vinegar
2 TBSP finely chopped fresh rosemary
1 tsp. cinnamon
1/4 c. olive oil, plus more to drizzle chicken
salt and freshly ground pepper, to taste
4 Yukon gold potatoes, cut into 1 in. cubes
2 large onions, cut into 1 in. pieces
2 carrots, cut into 1 in. pieces
1 whole chicken, 3-4 lbs.
Directions:
1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together orange juice, zest, garlic, vinegar, rosemary, cinnamon, and olive oil.
3. Put cut vegetables in bottom of roasting pan. Pour sauce over and toss to coat. Push to the outer edges of pan.
4. Wash chicken and pat dry. Place in center of roasting pan. Drizzle with olive oil and season liberally with salt and pepper.
5. Roast for 45 minutes. Check bird every 20 minutes. If it is getting to brown on top, tent with foil. Use tongs to pour juice from the cavity into the pan. Once pan juices develop, baste bird at each check.
6. Continue roasting 25 to 30 minutes more, or until the chicken is a deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint. If using an instant-read thermometer, it should register between 170 and 175 degrees F.
7. Transfer the chicken to a platter, cover loosely with foil, and let stand for 10 to 15 minutes before carving.
8. Place vegetables around the bird and drizzle with remaining juices for presentation. Alternately, carve the chicken ahead of time and place on one end of a platter with vegetables on the other end.
One year ago: chicken with lemon and oregano
Orange-Cinnamon Roasted Chicken
recipe original to "Apple a Day"
Ingredients:
zest and juice of 2 oranges
2 garlic cloves, minced
1/4 c. apple cider vinegar
2 TBSP finely chopped fresh rosemary
1 tsp. cinnamon
1/4 c. olive oil, plus more to drizzle chicken
salt and freshly ground pepper, to taste
4 Yukon gold potatoes, cut into 1 in. cubes
2 large onions, cut into 1 in. pieces
2 carrots, cut into 1 in. pieces
1 whole chicken, 3-4 lbs.
Directions:
1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together orange juice, zest, garlic, vinegar, rosemary, cinnamon, and olive oil.
3. Put cut vegetables in bottom of roasting pan. Pour sauce over and toss to coat. Push to the outer edges of pan.
4. Wash chicken and pat dry. Place in center of roasting pan. Drizzle with olive oil and season liberally with salt and pepper.
5. Roast for 45 minutes. Check bird every 20 minutes. If it is getting to brown on top, tent with foil. Use tongs to pour juice from the cavity into the pan. Once pan juices develop, baste bird at each check.
6. Continue roasting 25 to 30 minutes more, or until the chicken is a deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint. If using an instant-read thermometer, it should register between 170 and 175 degrees F.
7. Transfer the chicken to a platter, cover loosely with foil, and let stand for 10 to 15 minutes before carving.
8. Place vegetables around the bird and drizzle with remaining juices for presentation. Alternately, carve the chicken ahead of time and place on one end of a platter with vegetables on the other end.
One year ago: chicken with lemon and oregano