I've been looking through and trying a lot of recipes on Group Recipes for several months now and I've decided to try and post more recipes of my own. That I've had more ideas that I want to post is the main reason I started this blog. So here's my lastest entry:I think this is the best way to roast a chicken. The molasses ensures that it will have a deep, rich, caramelized/roasted flavor and awesome skin!
Roast Chicken with Mahogany Skin
by Maggie
This is my favorite way to roast chicken. It's great roasted in the oven or even better on a grill or counter-top rotisserie. The skin is to die for and the meat is always juicy and flavorful.
Ingredients
1 tablespoon blackstrap (dark) molasses
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 whole chicken *see note
Fresh herbs (parsley, thyme, sage, oregano, rosemary)
Directions
- Preheat oven to 375 degrees F.
- Mix together molasses, oil, salt, black pepper, and garlic in a small bowl.
- Smear the inside of the chicken's cavity with ~1/3 of the mixture.
- Stuff the cavity with the fresh herbs. Smear the outside of the chicken with the remaining mixture. Truss the chicken, if desired.
- Roast the chicken until the temperature in the thickest part of the thigh reads 165 degrees F. For a small fryer start checking temperature after 45 minutes.
- Allow chicken to rest 10-15 minutes before carving.
- Enjoy that mahogany skin!
*I've used roasters (5-7 lb chickens) and broilers/fryers (2-1/2 to 5 pounds) with this recipe. Both work well, but when I want to use my rotisserie I'm stuck with the fryers because nothing else will fit. Of course cooking time will vary depending on the size of your bird.
