This is one of my favorites, its a classic and its so good every time, the perfect comfort food. When I made it for my family the first time they insisted it be the star of our thanksgiving and so it was! This roasted chicken is juicy and packed with flavor and I hope will become a staple in your cookbook, enjoy!
Ingredients for Marinade:
-4 tablespoons olive oil
-Juice of two oranges
-Juice of 2 lemons
-2 tablespoons honey
-Zest from ½ an orange
-Zest from1 lemon
-2 teaspoons salt
-2 teaspoons black pepper
-2 teaspoons paprika
-5/6 cloves diced garlic
-1 teaspoons lemon pepper seasoning
-Small sprinkle Aleppo pepper flakes
Ingredients for Butter rub:
- 2-3 sticks softened butter (depending on chicken breast size)
-1 tablespoon paprika
-2 teaspoons kosher salt
-1 teaspoon black pepper
Rest of Ingredients:
-4 large skin on chicken breasts
-4 carrots, peeled and cut into bite sized pieces
-4 celery stalks cut up to small bite sized pieces
-8-10 small potatoes cut in half or 4-6 regular potatoes but into fours
-2-3 cups chicken broth, enough to cover bottom of roasting pan and come up about a ¼ inch
Instructions:
Preheat the oven to 380 degrees Fahrenheit
Mix all of the marinade ingredients together, then add the marinade and chicken breasts into a large plastic bag (depending on size may need to separate into two bags). Allow to marinate for 1-2 hours.
While the chicken marinades mix the butter rub ingredients together and store to the side until chicken is ready (want it to be soft so you can leave it on the counter), you also want to use this time to chop up the carrots, celery and potatoes.
Microwave the potatoes for 5-7 minutes (this will just ensure they are fully cooked. Add the veggies to a roasting pan (with no rack).
Once the chicken is done marinating, remove from the bag and place onto the counter/plate make sure to save the marinade juice off to the side (don't toss it!)
Rub the butter mixture you made earlier under the skin and all over the chicken fully cover each chicken breast with the butter, place the breasts in the roasting pan with the veggies.
Then pour chicken broth into the pan to about a ¼ inch, next pour the marinade over the chicken breasts, and drizzle everything lightly with olive oil.
Place uncovered pan into the oven for 1 hour and 15 minutes, use a thermometer to check if your chicken is cooked all the way through. Every 15 minutes, use a spoon to baste the chicken with juice from the pan.
Once the chicken is cooked, take out of the oven and cover with tin foil and allow to rest for 10-15 minutes (this makes it extra juicy)
Serve with the veggies and enjoy!!
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