January 9, 2008

My favorite roast chicken

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.


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)


  1. Preheat oven to 375 degrees F.

  2. Mix together molasses, oil, salt, black pepper, and garlic in a small bowl.

  3. Smear the inside of the chicken's cavity with ~1/3 of the mixture.

  4. Stuff the cavity with the fresh herbs. Smear the outside of the chicken with the remaining mixture. Truss the chicken, if desired.

  5. 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.

  6. Allow chicken to rest 10-15 minutes before carving.

  7. 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.