Recipe

Roast Chicken With Mahogany Skin Recipe

Add Step-by-Step Photos	Maggiehc / All my dishes 1 year, 10 months ago 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. Prep:4m Cook:60m Servings:46	Maggiehc
	perfect roasted chicken molasses garlic herbs dark brown skin easy rotisserie

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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.

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Comments

craners 1 year, 10 months ago said:
I know the skin is the worst part for you health wise but I love it too..great recipe.

frankieanne 1 year, 10 months ago said:
I've never seen molasses as an ingredient for roast chicken! I'm saving this to try. Thank you!

pleclare 1 year, 10 months ago said:
This looks fantastic....Thanks!

unswissmiss 1 year, 10 months ago said:
I've never thought to use molasses on chicken, though I've quite often used honey. Looks amazing - will give it a try soon!

lunasea 1 year, 9 months ago said:
Wow - I love the way that chicken looks. I am going to try this out this weekend...I bet the flavor is phenomenal. Thanks so much...I'll report back!

robertg 1 year, 9 months ago said:
Love it!!love it!! couldn't be any better, A super great post,you deserve the high 5...Bob

tinadc 1 year, 9 months ago said:
I am going to a BBQ on Sunday and this sounds as if could work. Thanx for the unusual twist - molasses!

bakermel 1 year, 8 months ago said:
Sounds really good!!! Thanks!!! :)

neena51 1 year, 8 months ago said:
This looks delicious! thanks!

lunasea 1 year, 8 months ago said:
I made this last night and it turned out fantastic, Maggie. I don't have a rotisserie, so I oven-roasted it...but the color and flavor was outstanding. Thanks again! Hope you have a great day... Vickie

jencathen 1 year, 4 months ago said:
This sounds really good!

frankieanne 1 year, 1 month ago said:
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 hours, it looked perfect on the outside. Thank you!

strlslvr 2 months ago said:
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

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