39 minutes ago
January 19, 2012
Skillet-Roasted Chicken with Maple Balsamic Glaze
I am always on the lookout for new ways to serve up chicken. This recipe really did it for my because I stock most of these supplies in my pantry. It also gives me another reason to use my cast iron. If you do not have any cast iron skillets or dutch oven you could use a classic roasting pan. My family loved this recipe and we are looking forward to leftovers today…..I might just serve it for breakfast! I am sorry that the lighting of these pictures is horrible, but it was so dark in my kitchen last night when the “photo shoot” happened. Take my word for it the chicken was beautiful and the potatoes were mouth watering. Enjoy!
Adapted from The Cast Iron Skillet Cookbook
Makes 4 to 6 servings
2 tablespoons fresh rosemary (about 5 sprigs), plus 5 more whole rosemary sprigs
2 cloves of garlic
Grated zest of 1 lemon (reserve 1/2 of the lemon to roast in the chicken)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 whole chicken, 3 to 4 pounds
2 pounds red potatoes, scrubbed and halved if small, or quartered if large
Salt and freshly ground pepper to taste
* Position a rack in the center of the oven and preheat to 400 degrees F.
* Using a mortar and pestle ( or whatever you have), crush together the 2 tablespoons rosemary, garlic, and lemon zest until they form a paste.
* Place the rosemary paste in blender and blend in vinegar, maple syrup, and lemon juice.
* Blend until combined. While the blender is running drizzle in the olive oil.
* Remove the neck and giblets from the chicken, then rinse and pat dry.
* Rub the body and neck cavity with salt and pepper.
* Using your fingers, loosen the skin and rub the rosemary mixture under the skin over the breast, thighs, and drumsticks.
* Halve the lemon you were using for zesting and place in the cavity along with 5 rosemary sprigs.
* Place the potatoes in a 10- or 12- inch cast skillet ( I used my dutch oven)
* Season potatoes with salt and pepper, then place the chicken, breast side up on top of the potatoes.
* Roast in the oven for 55 to 65 minutes for a 4 pound bird ( add 8 minutes for each additional pound)
* After 20 minutes, baste the chicken with the pan juices and repeat 20 minutes later.
* When the chicken is done take the pan out and let rest for 5 minutes. This allows the juices to really start flowing and create a beautiful gravy over the potatoes.
* Take chicken out and carve.
* Stir the potatoes to distribute the beautiful carmel colored gravy. Season to taste.
* Serve with a green salad and enjoy!
Do you have a favorite recipe for chicken?