Tag Archives: roast chicken

Chipotle Orange-Herb Chicken

chicken, chipotle chicken, asparagus 015If only I could find an excuse to put chipotle in everything. Okay, okay, not really, but I do love the stuff, in case you haven’t noticed. (See here, here, and here, just as a small sample) In fact, just about anytime I’m looking for an in-your-face, bold taste, chipotle does the trick. Smoky and spicy, it adds an unbelievable amount of dimension to a dish.

Take chicken, for example. Chicken is nearly a blank canvas, something one flavor with any combination of herbs and spices, and create a seemingly endless number of dishes. Soy, ginger, and garlic? Asian chicken. Oregano, basil, tomato, garlic? Italian chicken. But what about orange juice, chipotle, sage, thyme, and rosemary?

You get chipotle orange-herb chicken.

Not exactly a traditional mix of flavors, but who says we’re trying to be traditional here? Sweet, spicy, smoky, with a nice fresh background flavor from the herbs – this is a tasty chicken that’s sure to please. In addition, if you use cut-up chicken and marinade the night before serving, this dish bakes up quickly enough to make it a weeknight choice. I used a combination of thighs and drumsticks (they were on sale, and I prefer the flavor of dark meat), but of course, you could use any cut you wish. (you could even use boneless, skinless breasts – just lower the cooking time accordingly)

This recipe was inspired by a chipotle orange chicken that Elana shared at Elana’s Pantry. (Elana has a wonderful array of gluten-free recipes.) I increased the amount of chipotle a bit (we like spicy food at the Tasty Eats At Home residence), and I subbed the dried herbes de provence for fresh herbs, but largely left the original recipe in tact. If you have small kids, you might choose to lower the chipotle, but this should be a great family-pleaser, one that is easy on you, too! I served this dish with a generous helping of steamed asparagus with lemon zest (recipe to come soon, stay tuned!).

Chipotle Orange-Herb Chicken, adapted from Elana’s Pantry

4 lbs bone-in, cut-up chicken, or a combination of thighs and drumsticks

3 cloves garlic, minced

1/2 t chopped fresh rosemary needles

1/2 t fresh thyme leaves

1/2 t chopped fresh sage leaves

1/4 c agave nectar or honey

1 t kosher salt

2-3 chipotle chiles in adobo, minced

juice of 2 oranges

Pat chicken dry with paper towels. Place chicken in a 9X13 inch baking dish. In a small bowl, mix garlic, herbs, agave, salt, chipotle, and orange juice. Pour over chicken, turning chicken over to coat. Cover dish and place in refrigerator for minimum of an hour, up to overnight.

Remove from refrigerator, and bake at 350 degrees for 40 minutes, or until chicken is cooked through.

Serves 4-6.


Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy

Rosemary Roast Chicken

Food 1817I have a love/hate relationship with Texas summers. The hate part – it’s not even July yet and we’re already dealing with near-100 degree temps. I’m not ready yet for the heat. You would think, after spending my entire life in Texas, I would get used to it, but I never do. I simply wish I had a swimming pool in our backyard so I could spend my days lazily relaxing in the cool water. Until then, I retreat to the cool A/C in our house and hope October arrives soon.

Then there’s the love part. What’s to love? The farmer’s markets are overflowing with so much bounty, I feel like it’s Christmas! There are squashes galore, onions, beets, blackeyed peas, herbs, and even the tomatoes are beginning to arrive with regularity. I have to exercise control when I visit, so that I don’t purchase more than I can handle, but boy, it’s a treat!

One of my new favorite vendors at the McKinney Farmer’s Market, though, is not a farmer. You see, there is a little ranch not too terribly far from me called Rehoboth Ranch. Rehoboth Ranch raises grass-fed beef and lamb, pastured poultry and Berkshire pork, without antibiotics or other drugs, without growth hormones, without chemicals. There are no confinement houses for any of the animals, and the beef and lamb are never fed grain. These are happy animals, folks. And happy animals mean happier (’cause the meat is so delicious!), healthier people. The quality of the meat and poultry that comes from Rehoboth Ranch is simply superb. On Saturday, I purchased a fresh chicken.

How do you prepare superb chicken? This is the time that simplicity is key. You don’t need to season with a lot of complex spices, and you don’t need a heavy sauce. Pastured, happy chicken such as this is tender and flavorful without much adornment. So, as much as I realize I have already posted a recipe on roast chicken, I think I need to share one that is simpler, but perhaps even more tasty. This recipe is perfect for a premium chicken such as the one I had on hand. It takes virtually no time to prepare before throwing in the oven. And the flavor? Unbeatable. The skin turns out so perfectly salty and crisp, and the bird is incredibly juicy. (Whatever you do, please don’t throw away the skin. I don’t care that you’re on a diet, this is the best part!) Since I have the oven on already, I usually roast some fresh squash or zucchini to serve on the side. (I manage to squeeze in a small dish alongside the chicken!) With very little work, a perfect dinner is served. And it was well worth heating up the kitchen, even in the summertime!

What you’ll need:

1 chicken, preferably naturally raised

salt and pepper

2-3 sprigs rosemary, broken into small 1-2 inch pieces (you could also use a different herb, such as thyme or sage, if you choose)

To prepare the chicken for roasting:

Preheat the oven to 450 degrees. Take the chicken out of the refrigerator, and pat dry thoroughly with paper towels. Do a thorough job, as water will only steam the chicken, and you won’t get a crispy skin. Season all over with salt and pepper, seasoning a bit more on the fleshiest parts, such as the breasts and thighs. Place rosemary sprigs all over chicken, gently patting them so that they “stick” to the skin. If you have extra sprigs, you’re welcome to throw them in the cavity at this point. Truss the legs, and tuck the wings under.

Place the chicken on a roasting pan, with a rack, breast-side up. (if you don’t have a rack, you can place the chicken atop some celery and carrot sticks, just so long as the chicken has the opportunity to get some air underneath it. More air underneath chicken = more even browning and more crispy, delicious skin.) Place in preheated oven for 20-30 minutes, or until skin is browned. Turn oven down to 375 degrees, and continue roasting until juices run clear, about another 30-45 minutes or so. Check it regularly as it’s nearing done, you don’t want to overcook the bird, or the breast will be dry. Remove the chicken from the oven.

Rest the chicken for 15 minutes, tented with foil. Carve and serve.

Don’t forget! You only have until June 27, 2009 to enter your comments for your chance to win in my giveaway! Check it out!


Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes

Roast Chicken with Garlic, Ginger and Lemon

roast chickenMy husband and I love “big chicken” night.  “Big chicken” is essentially a roasted whole chicken (usually 4-5 pounds, hence the “big” part) with crispy, golden skin and a juicy breast. The seasonings change for “big chicken” depending on my mood. This is one version that is quite tasty, the crispy chicken skin is so addictive. The citrus salt I used is a recipe from Jaden’s Steamy Kitchen (another food blog I love!), so big thanks to Jaden for that recipe! You can see it here: http://steamykitchen.com/blog/2008/06/06/asian-flavored-sea-salts/.

1 lemon, sliced

1 3-inch piece of fresh ginger, ½ t minced, the rest peeled and cut into small slices

12-14 cloves garlic, 2 cloves minced, the rest peeled

1 4 lb whole chicken

Citrus salt (see Citrus salt recipe)

Freshly ground black pepper

½ t chili paste, such as Sambal Oelek

Olive oil


Preheat the oven to 450°F.Remove the giblet pack and neck from the chicken. Rinse the chicken and pat dry with paper towels. Tuck wings under body.
Season the inside cavity with salt and pepper. Fill the cavity with the lemon, ginger slices, and whole garlic. Fold the skin over to close the opening, and then tie the legs together with a piece of kitchen twine. Put the chicken into a roasting pan. Coat the skin all over with olive oil, rub the minced garlic, minced ginger, sambal oelek, and then season with citrus salt and pepper.

Roast for 15 minutes and then lower the oven temperature to 375°F. Roast for an additional 60-65 minutes, until the juices run clear. Let the chicken rest for 10 minutes before you carve it.



Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Gluten-Free, Healthy Meals, Main Dishes