RECIPE # 4452 - ROSEMARY ORANGE ROASTED CHICKEN, March 17, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4452 - ROSEMARY ORANGE ROASTED CHICKEN, March 17, 2010

Posted:

JULIE HOFFMAN / COOKBOOK AUTHOR

Rosemary Orange Roasted Chicken

This is a dish I make at least once a month.  Earthy and citrus scents fill the kitchen allowing your guest to experience a mouthwatering entrance.  The moist chicken allows for great leftovers to get creative with.

NEED:

  • Few drizzles olive oil
  • 4 garlic cloves, minced
  • 2 tbsp rosemary
  • 1 tbsp thyme
  • ½ tbsp sage
  • Generous amount of salt/pepper
  • 2 oranges, sliced
  • 1 whole chicken (with liver and gizzards out!-eww!)
  • 2 scoops butter

TO DO:

1)    Preheat oven to 350°.

2)    Using a mortar (if you don't have a mortar, use a coffee mug and the back of a thick utensil) pulverize olive oil, garlic, rosemary, thyme, sage, salt/pepper, and a squeeze of juice from the orange and a ½ tbsp of zest (grate the skin of orange).

3)    Mash all ingredients together forming a thick paste.

4)    Rub half of the paste all over chicken and underneath the skin.

5)    Put one sliced orange inside of chicken.

6)    Melt butter and a drizzle of olive oil in a large pan and add the chicken; cook on med/high heat.

7)    Keep turning the chicken to get it evenly golden brown on all sides.

8)    Transport chicken to a deep baking pan or a roaster.

9)    Use the other half of paste and rub on chicken.

10)  Place the other thinly sliced orange on top of chicken, spreading evenly.

11)  Cover with aluminum foil and bake.

*Could serve with: Wild rice and steamed green beans.

 

     Prep-time: 20 min

     Cook-time: 20 min per pound

     Cost Factor: $

     Serves: 4

 

 


Tropical Rum Cake

Is a friend turning 21 soon?  Stir up some excitement! Get your tush off the couch and in the kitchen!  This is an excellent cake to bake to celebrate a 21st birthday! 

NEED:

    CAKE:           

  • 1 pkg of yellow cake mix
  • 1 (3.4 oz) pkg of instant pudding, vanilla OR coconut cream flavor
  • 4 eggs
  • ½ cup cold water
  • ½ cup oil
  • ½ cup dark rum

ICING:

  • 1 (8oz) can crushed pineapple with juice
  • 1/3 cup dark rum
  • 1 (3.4 oz) pkg of instant pudding, vanilla OR coconut cream flavor
  • 1 (9oz) tub whipped topping
  • 1 cup flaked coconut (option: dye coconut for any holiday

TO DO:

1)    Preheat oven to 350°.

2)    For the cake: beat all ingredients in large bowl.

3)    Pour into greased round baking pans and bake.

4)    For the icing: beat the pineapple, rum, and pudding together, then fold in the whipped cream with a large spoon or spatula.  

5)    Cool cakes completely before slappin' the icing on and between layers.

6)    Sprinkle the flaked coconut on top and between the layers.

 

    Prep-time: 10 min           

    Bake-time: 25-30 min (toothpick check- don't over bake!)

    Cost Factor: $$

 

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