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 !

Reviews & Comments 3

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  • cheryilyn 7 years ago
    sounds good
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yes indeed. Sounds delish.
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  • kukla 7 years ago
    Brining the chicken must make this so moist...and, I love all the flavours! Great post, UK2NYC :)
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