Рецепт Orange-Rosemary Roasted Chicken with Vegetables...
It's been almost summer-like around here - sunny skies and warm temps - strange, very strange...but we know what's coming - months of gloom and rain! This is the kind of meal to make on a dark, rainy day - it will bring the smile back to your face. It's also perfect for guests - when you want to WOW them with flavor or impress them with a simple chicken dish! I've told you over and over how the mister loves bland food...boiled chicken being one of his favs...so I didn't expect more than a few grunts out of him when I served him this - especially since it has sweet potatoes and yams and he hates them both. But he ate them - he ate everything, almost licked his plate clean! In fact, you could say it was a very pleasant dining experience - until the mouse - the STILL ALIVE MOUSE - (it's not that I want the mouse to die - but I do want it RELOCATED!) ran across the kitchen floor right in front of us! Five days folks - five days of mouse traps, cheese, poison peanuts and me walking around in steel-toed boots, criss-crossing the kitchen on chairs and piles of phone books!!! Do you know how hard it is to prepare a meal standing on phone books?!? Let me tell you, the Yellow Pages are slippery-er than you would think!
Mouse: 5 Mister: 0
Is it true that if you have a mouse in your house for more than a week you have to legally adopt it and give it a name?!? At what point does it go from being an intruder to a pet? Just curious...
This is a three-step deal: First you make this incredible orange marinade/sauce/glaze on the stove top. Then you brown the chicken in a Dutch Oven, add in the veggies, fresh rosemary and smother it all with the sauce. The final step is popping it in the oven where it will braise to perfection - moist, delicious, tender! And to round out the meal, you can serve it all over rice or pasta (I used orzo pasta).
Not the prettiest of pictures but let me assure you, it's dang delicious...4 dangs my friends, FOUR! Rosemary and orange - it just doesn't get any better than this!
Orange-Rosemary Roasted Chicken with Vegetables - Adapted from Eat Chicken
1 whole fryer
- 2 tablespoons olive oil
- 2 zucchini, roughly chopped
- 1 onion, roughly chopped
- 1 large sweet potato, peeled, cut into a large dice
- 1 large yam, peeled, cut into a large dice
- 4 potatoes, peels left on, cut into a large dice
- 1 tablespoon rosemary leaves, minced
- 1 tablespoon Italian (flat) parsley, minced
- the zest from one orange
- 1 teaspoons salt
- 1/2 teaspoons black pepper
- Marinade:
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons chicken stock
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary leaves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- To serve: rice or pasta
Preheat oven to 350 degrees. Prepare marinade by combining in a small saucepan all of the marinade ingredients. Bring to a boil over high heat; reduce heat and simmer for five minutes. Remove pan from heat.
In a large Dutch oven, heat olive oil until hot, add chicken and brown on top and bottom, about 6 minutes on each side. Add the chopped zucchini, sweet potato, yam and potatoes around the sides of the chicken. Sprinkle on the minced rosemary leaves and the minced parsley, orange zest, salt and pepper. Pour the marinade over the top, stirring. Cover Dutch oven with lid and put in oven. Bake at 350 degrees for one hour. To serve: Put pasta or rice into a large serving dish, carefully set chicken on top, spoon vegetables around chicken and pour remaining marinade over the top. Serves 4.