It has been a little bit since I last posted. I do apologize for that, but promise many more posts will be coming! Today I just wanted to get a quick post up about roasting chicken in the oven. I don’t have as many pictures of this but it isn’t hard to do! Rage on.
Marinade
- 1 cup Olive Oil
- 3 T Soy Sauce
- 3 Garlic Cloves, minced
- 1 tsp. Ground Ginger
- 1/4 cup Brown Sugar
- 1 tsp. Salt and Pepper
Quick Directions
- Whisk marinade together.
- Make sure chicken is fully covered in marinade.
- Cover and refrigerate for at least 1 hour. Overnight is better.
- Bake in a pan covered with tin foil at 275 for 2 hours or until internal temp of 165.
- Uncover, and bake at 350 for 30 minutes to crisp skin.
- Enjoy.
I used a whole chicken for this. Don’t be afraid of doing the same, just make sure that the insides aren’t still inside before you go to bake. Sometimes the organs are stuffed inside in a little package and you don’t want to leave that in there. Also, don’t be afraid to follow this recipe but use boneless chicken breasts or quartered chicken. If you do use those instead, make sure to bake them a lot less as they are smaller and it won’t take as long.
Once you have selected your chicken, get marinating! Whisk together the marinade, place the chicken into a bowl and pour the marinade over it. Go ahead and get your hands dirty here. You want to make sure everything is covered in the tasty marinade to really get the flavors developed. If using a whole chicken, try your best to get inside as well as under the skin.
Cover the bowl with plastic wrap and refrigerate for at least an hour. If you have the time, let it marinade overnight, flipping the chicken once about halfway through. The longer you let it go the more flavor you will get into the meat.
Onto the baking. The easiest way to prepare a tasty chicken is to just roast it in the oven. Put the chicken into a baking pan, make sure to include the marinade, and cover with foil. Bake at 275 for 2 hours or until the chicken is 165 internally. Make sure to temp a few spots as a whole chicken can take awhile to cook all the way through. Once you hit that sweet spot, remove the foil and turn the heat up. Bake at 350 for another 30 minutes to get the skin nice and crispy and your dinner is ready!
Other Things
If you are using chicken breasts or chicken quarters, you won’t need to bake as long. It will all depend on the size of the chicken your baking, but as long as you make sure it temps at 165 your good to go. Also, if there is no skin on the chicken, you don’t need to worry about the crisping step.
There are a lot of ways to go with this method. You can change the seasonings up a lot, imagine a bit of paprika and lemon juice? I think that sounds pretty good. Just remember a good marinade has an acid in it, spices, and oil.
One last thing for those comfortable in the kitchen, you can make a super tasty stock with those left over bones and skin. I’ll write up a blog at a later date using this oven roasting method to make chicken and noodles, but it will be a few weeks before I get to that dish. Until then, enjoy your time in the kitchen, experiment, get excited, and most importantly….add a dash of rage!
1 comment:
You have posted a recipe for roast chicken... With detailed instructions as well! God is good.
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