So it was settled - I'm going to try roasting my own chicken. I wanted the chicken to have a mojo flavor, from citrus and garlic. My basting liquid was right on! The best part of the meal was the pan sauce I made from the cooking juices, the rest of the basting liquid, and a little white wine. The entire family loved the chicken. I served it with roasted potatoes and asparagus, cooked one at a time while the chicken was roasting. My toddler helped me make it (I have a box of surgical gloves that I use when handling raw meat or messy food prep so he was able to safely help out). Highly recommend this recipe! Enjoy!
7 lb whole chicken
3 T olive oil
1 lemon, juiced, flesh & rind quartered and set aside for cavity
1/2 orange, juiced, flesh & rind quartered and set aside for cavity
2 T of parsley, chopped, plus a bunch to stuff in cavity
1 tsp salt
1/2 tsp pepper
3 cloves of garlic, minced, plus 1 whole head of garlic cut in half for cavity
chicken broth or stock
2 T white wine
|The seasonings for the chicken - the flavors in our basting liquid.|
|The basting liquid, after I plastered it all over the chicken|
I do not own a roasting pan, so I used my dutch oven. I recommend using any pan that you can then use on the stove top afterwards to deglaze and create the most delicious pan sauce you've ever tasted.
Now take some of the basting liquid and rub it all over the outside of the chicken. I even took the time to rub some under the skin, directly on the breast meat. This makes a big difference in the flavor and moisture of the breast meat.
The last step before roasting is to pour enough chicken stock in the pan so that the drippings don't burn on the bottom of the pan while cooking. I poured enough around the chicken so that it came up about 1 inch high. This will also catch all the flavors from the basting liquid and help us to build the sauce later.
|After rubbing the chicken down and stuffing it with the aromatics|
Base the chicken with more of the citrus/garlic concoction every 30 minutes while it cooks. This keeps the chicken juicy while building layers of flavor.
My chicken had a thermometer that popped when the chicken was done, but I double checked with my meat thermometer. Don't want any food poisoning!
|After roasting at 350 for 20 minutes per pound|
|Fat separator - easy way to get the cooking liquid without all the fat drippings|
|The sauce made with the pan drippings - makes this dish really special!|
|One of the best chicken's I've ever had!!!|
|The roasted potatoes that my toddler was so proud about - he made them himself, well he tossed them with the olive oil, salt, pepper, dried thyme, and dried rosemary. He wore rubber gloves and thought it was the coolest thing!|
|And the roasted asparagus - roasted on the same pan as the potatoes, after they came out of the oven. Keep your sides warm by wrapping them in foil while you wait for the chicken to finish cooking.|