Skip to main content

Roasted Chicken

Here is a great way to roast a whole chicken. It is not as hard at is may sound and the results will be outstanding! I read about this method in a magazine and I liked the technique. It cooks quickly and it really boost the flavor profile.


I have not done this with a brined chicken, but I am sure that would make this go from outstanding to spectacular!


What is really cool is the chicken stays totally moist and when you remove the skin the flavor is all on the meat instead of the skin that you throw away!



PAN ROASTED WHOLE CHICKEN


1 whole chicken (3 - 4 lbs)

1 garlic clove, minced

the grated rind of one orange (lemon or lime)

1 tsp herbs (thyme, herds de Provence or other favorite)

1/2 tsp fresh ground pepper

2 tsp canola oil

cooking spray


  1. Prepare chicken by cutting out the back bone, rinse in cold water and press flat (butterfly).
  2. Heat oven to 450 degrees.
  3. Separate - but don't remove - skin from meat by sliding your hands between.
  4. Mix the garlic, rind, herbs and salt and pepper. Pour/stuff this mixture between the skin and meat. Make sure to work the seasoning underneath as much of the skin as you can (down to the legs and thighs). Set aside.
  5. Heat a 12 inch (oven proof) skillet. Spray surface with cooking spray and pour in two tsp of oil.
  6. Place whole chicken, skin side down into skillet. Saute on skin side for 8 minutes. (I know this seems a bit strange but it is going to work.)
  7. Don't flip the chicken, just slide the whole pan into the oven. Allow the chicken to cook like this for 17 minutes.
  8. Take the chicken out of the oven and flip it over so the skin side is up.
  9. Place the chicken back in the oven for 1- - 20 minutes (until the internal temperature is 160 or the juices are clear of any blood).
  10. Remove the chicken from the oven and allow to rest 1- - 15 minutes before cutting it up and serving.

I suggest taking the skin off before bringing it to the table to avoid the temptation to eat the skin.

Comments

Post a Comment

Popular posts from this blog

Mindful Eating

Here is an exercise in mindful eating I found on NPR. It is a good exercise for you to try and it could help you slow down your eating which will translate to satisfaction sooner which means less calories consumed! If you're curious to know what mindful eating looks like in practice, here's one exercise, excerpted from a review written by Stephanie Vangsness of Brigham and Women's Hospital. She writes: "Do this exercise with a friend. You will need one small slice of an apple for each person. One person reads the instructions listed below while the other person completes the exercise. 1.Take one bite of an apple slice and then close your eyes. Do not begin chewing yet. 2.Try not to pay attention to the ideas running through your mind, just focus on the apple. Notice anything that comes to mind about taste, texture, temperature and sensation going on in your mouth. 3.Begin chewing now. Chew slowly, just noticing what it feels like. It's normal that your mind will w...
23 comments
Read more

Buy the cheap stinky onions!

Oddly enough the hot stinky cheap onions have more cancer fighting vitamins than those really sweet ones! Here is a good way to cook them to make them sweet and delicious! In fact, when cooked they are always sweeter. The sweet varieties are best eaten raw because when cooked they are less sweet. Peel and core (with your apple corer) a large onion - don't poke the corer all the way through. Place the onion on a sheet of foil. Put a bullion cube in the core, top with a 1/2 teaspoon of a butter substitute, sprinkle with thyme and pepper. Pour a teaspoon of dry sherry over all and grill for 45 minutes or until completely soft. Open and enjoy - it will taste like sweet French Onion Soup! Make one for each person because you won't want to share!
10 comments
Read more

Boiled Beans

STOP! Don't scroll on - Keep reading this recipe. I know it just sounds like it has to be no good, but this is actually and easy way to make a batch of beans that are really good - and of course, good for you. My friend and WW member Brother Joe (http://josephbasil.blogspot.com/ swears by this dish so I had to try it out. I reduced the point by cutting the fat by more than 65% but retained the original flavor. Make yourself a batch and eat them for lunch this week! Best of all, this is one cheap dish to make! 1 pound dried kidney, navy or other bean 1/3 cup chopped onion (one small) 1 Tablespoon butter 1 Tablespoon olive oil 3 whole cloves 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/8 teaspoon crushed red pepper flakes (optional) 6 oz dry red wine Parsley to garnish Place beans in a heavy saucepan (3 - 4 qt) and cover with water. Add the butter, oil, onion, cloves, salt, pepper, thyme, and crushed red pepper to beans. Simmer the beans, covered, for 1 ...
7 comments
Read more