Lifestyle

Cumin and Orange Roasted Chicken

I love roasting chicken with citrus. Somehow the lemony tang of the fruit perks up the taste of the poultry. You can roast a whole chicken to entertain up to four guests, or eat a small portion of it and keep the rest for cold chicken salad for the next day. Or you can do just a chicken leg or a breast for a one-off single meal. Whichever way I hope you’ll enjoy the wonderful aroma in your kitchen while roasting, and of course the resulting hearty meal.

What you need:


Remark: 
One whole chicken - You can roast it wholes as is, or I like to flatten it so it's easier to marinate and cut up when cooked. (See notes below) Alternatively if you are doing just chicken sections adjust the quantity of the marinade ingredients accordingly, as well as cooking times. 

How to make it:
  • Wash and dry chicken thoroughly. Remove extra fat around the butt area and under skin.
  • Juice orange, then cut the remaining peel and the pulp into small sections.
  • Combine the orange juice, the peel and pulp, and all other ingredients for the marinade. Pour over the chicken.
  • Give the chicken a good deep tissue massage inside and out.
  • Leave in fridge overnight or for at least 8 hours.
  • When you are ready to roast the chicken, take out from fridge and leave till room temperature. Preheat oven to 400 degrees.
  • If you are using bacon - Carefully insert your fingers under the skin of the chicken. Separate the skin from the meat to make pockets underneath the top of the breasts and the thighs. Be careful not to break the skin.
  • Cut each bacon rasher in half and insert a half each into breast and thigh pockets.
  • Rub the skin with butter if using, paying special attention to the top of the breasts, the thighs and the tips of the wings.
  • Sprinkle the bird with salt and pepper.
  • Roast breast side up in a 400 degree oven on a wire rack for about 30 minutes. When skin is lightly browned reduce heat to 350 degrees and roast until the fat drips from the bird, and juices on the thickest part of the thigh runs clear when pierced. (My whole bird was flattened and took me about 2 hours, adjust time accordingly.)
  • When done, remove from oven and let cool for about 20 minutes before carving and serving.
Notes:
I typically flatten the chicken for roasting rather because it is easier to handle, fits neatly in my small fridge when marinating, reduces cooking times and is easier to carve. Here’s how I do it:
  • Using a pair of sharp heavy duty chicken shears, cut along one side of the back bone (the side which is NOT where the breasts are) from the butt all the way to the neck. This would open up the chicken for you so that it forms a “U” shape.
  • Then using a chopper or cook’s knife, whack and break the middle breast bone from inside of the chicken (inside bottom of the “U”), being careful not to break the chicken completely in half. 
  • Press on both sides of the “U” to flatten so the bird lays flat on your chopping board. Done!
Once flattened, I just stick the whole thing into a large Ziploc bag, pour in the marinade and massage the chicken from outside the bag.

This method makes it easy to store the bird in the fridge for marinating. Turn the whole bag over once in a while so the chicken marinates evenly.

Roast Skin side up.

See, wasn’t that easy?



Recipe provided by www.love2eatalone.com