Roasting is one of the most basic ways to prepare chicken. It’s as easy as washing, seasoning, and baking for roughly 45 minutes. The only problem is that after a few rounds, a simply prepared roast chicken is a lot like store-bought rotisserie chicken…
It gets boring.
This recipe came of the desire to bring the humble roast chicken to the realm of a sublime meal, and I feel that it worked extremely well. You can use this recipe for any type of chicken, whether it be boneless-skinless or a butterflied Cornish game hen. I just happened to have a bunch of leg quarters lying about and needed a good use for them.
Serving Size: 1
Amount Per Serving: Calories: 506 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 328mg Sodium: 303mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 62g
What I would have done differently had I thought of it at the time:
Honestly, not much. Even though I only basted the skin of the chicken, every bite still had a distinct flavor of orange and rosemary. The chicken was extremely tender and juicy, with a touch of sweetness in every mouthful.
A note. If you plan to grill the chicken instead of baking it, only add the glaze to the chicken a few minutes before removing from the grill. this glaze has an extremely high sugar content and will burn rapidly over a grilling surface, which will destroy the delicate flavors.