Italian Roasted Chicken With Cumin Potatoes
From uk2nyc 17 years agoIngredients
- *For the Brine you will need: shopping list
- Large pot with luke warm water shopping list
- 3 oranges shopping list
- 4 tbs salt shopping list
- 2 tbs sugar shopping list
- 2 limes / lemon shopping list
- For the marinade: shopping list
- 1 1/2 pound whole chicken shopping list
- 1 TBS oregano shopping list
- 3 Stalks of parsley ( use leaves only) shopping list
- 1/4 cup of dry white wine shopping list
- 1 small onion shopping list
- 2 TBS olive oil shopping list
- 2 Inch piece celery shopping list
- 1 TBS lemon juice shopping list
- 3 large cloves of garlic shopping list
- 1/4 TBS cayenne pepper ( add more if you want it hot) shopping list
- 1/4 TBS black pepper powder shopping list
- half a lime / lemon shopping list
- 1 carrot shopping list
- For the potatoes shopping list
- 3 large potatoes shopping list
- 1/2 TBS olive oil shopping list
- 1/2 TBS cumin seeds or cumin powder shopping list
- pinch of cayenne peper shopping list
- salt to taste shopping list
How to make it
- * One of the main factors in getting a nice, juicy and moist chicken is of course BRINING. Brining is the kitchen word for "Osmosis", the exchange of water between cells. In anycase, I brine my chicken at about 1 1/2 hour per pound but no more than 5 hours maximum for any amount of chicken.
- Mix the brining ingredients in a large pot and just barely cover the chicken with luke warm water.
- Make sure you squeeze the oranges and lemon into the water and put the peels in as well.
- Let it soak for about 2 hours. After 2 hours I like to hang it upside down over the sink for about 30 mins. ( like the peeking ducks at a oriental restaurant) if not just air dry it in the fridge. ( put it on a plate and put it in the fridge). This makes the outside skin more crispy.
- While your chicken is drying add all your marinade ingredients in a blender or food processor except for the carot and half a lime and blend until a nice thick paste ( dont make it too liquid)
- Remove chicken that is hanging out ( literally) and coat, especially between the skin and flesh with your marinade.
- Slice the carrot and mix with the marinade and with half the lime stuff it in the cavity.
- Rub the remaining marinade all over the chicken and put in a small baking pan. ( If the pan is too large the chicken will loose all its juices)
- Slice your potatoes into wedges and add the olive oil, Cumin seeds, pepper and salt. Mix well and add it snugly around the chicken.
- While doing the above step, preheat your oven to about 350/375 degrees F.
- Put the pan into the oven.
- After about 1 hr i would check to see if the chicken is nice and browned and the potatoes cooked. Then insert a fork into the thickest part of the thigh and if the juices run clear, your chicken is done.
- Enjoy with a cold glass of Prosecco !
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