Roast Chicken With Mahogany Skin
From maggiehc 17 years ago
- 60 minutes to make
- Serves 46
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 shopping list
- 1 tablespoon canola oil shopping list
- 2 teaspoons kosher salt shopping list
- 1/2 teaspoon granulated garlic shopping list
- 1/4 teaspoon fresh ground black pepper shopping list
- 1 whole chicken *see note shopping list
- fresh herbs (parsley, thyme, sage, oregano, rosemary) shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
I just got a roaster and this is my next "project" as the fall temperatures arrive. I think it's a 5 fork wonder ~ love molasses!! Tx
strlslvr
in Carmel loved it
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This sounds really good!
jencathen
in loved it
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I made this last night. My chicken was 5.6 pounds, though, so it had to cook for a bit over two hours. Some of the skin burned a bit but it was still good. I think this would be super good on a smaller chicken. Mine was just a bit too big. At 1.5...more
frankieanne
in Somewhere loved it
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