Roast Chicken with Tangerines, Rosemary and Honey

I first published this recipe way back when I had no followers, so since I am on a little vacation I decided to re-publish it and put this very deserving recipe in the spotlight again. I'm ashamed to admit I cannot figure out how to remove the small pictures and process them through Flickr to make them larger, so be patient with me. As I mentioned below, this is the perfect method for roasting a chicken. If you have never attempted this before I really recommend you do it this way first to ensure success.

I love roasting whole chickens. I used to be afraid to attempt it. I have had visions of undercooked, raw bird and blood. Then having to deal with the dilemma of "do I stick it back in the oven and guess as to when it would be done?" Of course, I was always wrong with the guess resulting in a tough and dry bird. This trauma coupled with the fact that I once made a roast chicken for my Grandma Grillo that was a tad undercooked. I cannot even describe the level of freak out she had. I don't even know what happened exactly. I know she has always been concerned about salmonella but the next thing I knew my Grandpa was putting the dish of already carved chicken into the microwave to cook it longer. Gasp. This night resulted in making Jeremy a complete freak about salmonella. It was all too much chicken trauma for me, I suppose. I thought "chicken breasts for me!" But then, a couple years ago I stumbled upon the perfect method for roasting a chicken. So perfect, it's fittingly called "perfect roasted chicken". That recipe is in a word, fabulous and I normally don't deviate away from it, but instead, I will do variations of it. Once you have the method down, you can do anything you want with roast chicken. I love the versatility of it and there is nothing and I mean nothing better than the smell of roasting chicken and herbs when you are done with the day. I usually stuff mine with 1 halved whole garlic head, lemons and thyme and I scatter onions with a bit of olive oil on the bottom of the roasting pan and stick the chicken on top. Then, I'll rub it with a bit of melted butter and salt and pepper it. It smells like you died and went to heaven after the first 5 minutes. My Mom, who made the occasional roast chicken while I was growing up, would cover it in every spice she could find in her pantry. I'm not kidding, whatever she had, it seemed, went on this bird. Chili powder and lemon pepper for sure, accompanied by any combination of garlic salt, Lawry's salt, cayenne, and Mrs. dash, I imagine. Heck, I wouldn't be surprised if she unloaded a bottle of hot sauce on the poor thing too. I don't think my mom really gave much thought to which spices go best together as much as she thought, "the more spice (of any kind) the tastier". I think that is her motto overall. It will probably come as no surprise when I tell you that my Mom loves salt. She is known to over salt things, if only on her own plate. She absolutely loves lemon juice too. Actually, she probably squeezed lemon juice over the whole chicken before adding all those spices. She puts it in practically everything she can.

I decided last night to deviate from my favorite roast chicken and try something new. I still stuck to the same tried and true method though. I think the trick is to buy a chicken within the 5-6lbs range. If they are a little lighter, that's OK too, but don't stray too far from that range. At that weight, you can cook it at 425 for exactly 1 1/2 hours and it will be perfect. Just make sure you cover it in foil after it's done to let it rest for 10-15 minutes. This is essential, because all the juices redistribute back through the meat during the rest period, making it moist. If you cut into it right away and don't let it rest, it will surely be dry. Sometimes at our house, when we cut into the dark meat the juice will look a little pink, but it is always due to there being blood on the bone ( I know, it's gross, but it's a fact of life) This does not mean the meat is not cooked. To ensure the chicken is safe to eat, after letting it rest out of the oven for a couple minutes, pierce the skin between the leg and the thigh with a knife. If the juice that runs out is clear (not pink or bloody) then you are golden. If not, I don't know what to tell you because it has never happened to me using this method with the right size chicken. (although, we can probably all assume that you could just stick it back in the oven for 10-15 minutes or so)

This is a great springtime chicken, I think. Not that it wouldn't be great any season. The citrus and slight sweetness is a welcome change. Also, I have to admit, my Mom's "everything but the kitchen sink" philosophy on chicken, is pretty darn tasty too.


Roast Chicken with Tangerines, Rosemary and Honey
adapted from Eugenia Bone's Recipe, Food and Wine Magazine

1- 5-6lb whole roasting chicken
4 garlic cloves, peeled
6 fresh rosemary sprigs
3 tangerines, washed and halved
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1/4 cup honey
salt and freshly ground pepper
1 3/4 cups chicken stock

Preheat oven to 425 degrees

Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic cloves, rosemary, and 4 of the halved tangerines. Tie the legs together with kitchen twine (available at the supermarket) Pat the chicken dry with paper towels and rub with the olive oil. Squeeze the remaining two tangerine halves over the top, and then pour on the wine. Drizzle the chicken with the honey and season with salt and pepper. Add a cup of chicken stock to the bottom of the pan.

Roast the chicken for 1 1/2 hours, but 30 minutes into roasting, cover the chicken loosely with aluminum foil (so the honey won't burn) then, 30 minutes or so from the time the chicken will be done, add the remaining 3/4 to 1 cup chicken broth to the bottom of the pan (the first cup will have evaporated, and the pan will have black drippings)

Let the chicken rest at room temperature covered in aluminum foil for 10-15 minutes before cutting into it (you may however, pierce the skin between the leg and the thigh to check for done-ness) Pour the pan juices into a gravy separator and remove the oil/fat from the top. (alternately pour the drippings into a cup and spoon the fat from the top and discard)

Serve the chicken, carved with the pan juices poured on top.

I like to serve this dish with roasted sweet potatoes and an arugula salad with Parmesan cheese shavings and sunflower seeds mixed with a simple lemon and olive oil salt and pepper vinaigrette that I make myself. If you are using bottled dressing, I'd pick a red wine vinaigrette.

Lemon Roasted Chicken with Croutons

You know when people ask you "What's your favorite smell?" And usually responses are something like "night blooming jasmine" or "red roses" or "sun tan lotion." Not me. No, My answer is a roasting chicken in the oven right as you are about to take a sip of cold champagne and the bubbles are tickling your nose and you smell both things at once, harmoniously blending, for a split second. For now though, let's focus on the chicken. I have said it before and I'll say it again, "a roasting chicken in the oven is the best smell in the world". This still stand true for me, no doubt about it. There might be other meals I (might) enjoy more, but none who's aroma could stand up as well.

I haven't roasted a chicken in over 8 months. Blame it on the vegetarianism thing. I have not really eaten meat in over 7 months except for the occasional cheat out at Cafe Diva (if the duck tacos are on the appetizer list, you get them. Vegetarian or not.) Also, I've had the occasional prociutto bite on a cheese plate, but other than that, were talking nada. Meat free. Then, last Friday rolled around and I was making dinner for a lady who had hurt her shoulder and had two small children and could not cook very well by herself, given her injury. As I thought about what I should make, a very happy realization washed over me as I thought about how I could seize this opportunity to make some meat, by jove! And that's exactly what I was going to do. Not just any meat. I was going to roast a chicken dang it! I was weirdly excited by this. I really was. I lovingly took the bird out of it's wrapper and gave it the royal treatment. I'm telling you, not more than 5 minutes after putting that sucker in the oven my house smelled euphoric, and oh, how I missed that smell! Hot chicken fat and lemon, onions and olive oil can have that affect, and oh, how it had its way with me! You can keep your roses and sun tan lotion. I'm taking chicken, hands down. Make this chicken this week and see what I'm talking about. The aroma is pure magic.

If you have never roasted a chicken before, never fear, I have a fool proof method down pat. All you need to do is buy a chicken that is between 4 and 5 pounds. If you do that, you will be golden. Why? If you cook a 4 to 5 pound bird at a certain temperature for exactly 1 1/2 hours (1 1/4 hours if your oven runs really hot) it will be cooked perfectly, no questions asked. If you don't know how hot your oven runs, just check the chicken after 1 1/4 hours, by piercing the skin with a knife between the leg and thigh. if the juices run clear, you are golden. If they have a pink tinge to them, put it back in the oven and roast till the 1 1/2 hour mark and check again with the other thigh. It should be totally cooked through. If it's not, you likely picked a bird that weighed a little over 5 pounds and would have to cook it longer. Make sure you then follow the instructions for "resting" and you will be a very happy camper.

The croutons for this is just some french bread cubed up and sauteed in olive oil, salt and pepper. It seasons the bread and toasts and dries it out so when you slice the chicken on top the juices get absorbed in the bread and it is possibly the best weeknight dinner you could ever have.

Lemon Roasted Chicken with Croutons

adapted from "Barefoot Contessa In Paris"

serves 4

1 (4- to 5-pound) roasting chicken

1 large yellow onion, sliced

Good olive oil

Kosher salt

Freshly ground pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4- inch) bread cubes (1 baguette or round boule)

Preheat oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion and wedges from half a lemon with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with pepper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 hours to 1 1/2 hours (I recommend roasting for 1 1/4 hours if the chicken is between 4 and 4 1/2 pounds, and 1 1/2 hours if it is between 4 1/2-5 pounds.) or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

I don't know how authentically French this is, but while Ina Garten (the writer of this recipe) was in Provence, a friend made this dish for them, and to her it is the essence of French country cooking. A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices. Um, yeah, sounds pretty appealing Ina, and it tastes even better. Trust me, I've made a few of these in my day.