ROASTED CHICKEN

Last night I was awoken at 1:30 am by thunder snow.  This term was new me last year during a similar blizzard when I experienced it for the first time- snow, thunder and lightening all at once!  This morning Madison was covered in record snow fall.  The first snow of the season is always incredibly beautiful and often quite arduous.  Like most Madisonians I spent the entire day shoveling out my driveway while watching the dogs and neighbor kids play with great joy in the white wonderment.

On days when I don’t have time to labor with love over the stove I often turn to this incredible roasted chicken.  It fills the house with warmth and pleasant aromas while being incredibly nourishing with its crispy seasoned skin and moist meat.  I like to serve it with roasted root vegetables.  Once the meat has been removed from the bone it’s great to make chicken stock from the carcass.

1 whole chicken

for under skin:
1 c fresh orange juice
1/3 c lime juice
1/4 c lemon juice
2 tbsp olive oil
1 tsp salt
2 tsp rosemary
1 tbsp oregano
1 clove garlic, minced

for outside of skin:
1 tsp paprika
1 tsp salt
1 tsp pepper

  1. In a small bowl whisk together all ingredients for the under skin marinade.
  2. Rinse chicken, then lift + separate the skin from the meat.  Pour marinade beneath the skin wherever possible.
  3. In another small bowl mix together all ingredients for the outside of skin and rub the entire chicken with this.
  4. Place the left over lime, lemon and orange inside the chicken cavity.
  5. Place the chicken in a large pyrex baking dish in a preheated oven on 325 degrees for about 1 hour or until, using a meat thermometer, the chicken reaches 165 degrees.  You will know the chicken is done when you break off a leg and the joint is juice not bloody.

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