Roasted Chicken

Blood Orange & Bourbon Chipotle BBQ Roasted Chicken

~ Teresa Blackburn ~ 16 Comments

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I know it is citrus season when Blood Orange beauties start appearing in my supermarket…..along with Pomelos, Cara-Cara Oranges, Little Cuties, Tangerines, Grapefruit…..all packed full of Vitamin C for the dark days of Winter.

My citrus love affair continues in this post. I have been making salads with Pomelo,         upside-down cakes with grapefruit, chocolates studded with candied orange peel, citrus salad dressings and today a deep-red-brown Blood Orange BBQ sauce laced with Bourbon and Chipotle Peppers in Adobo Sauce for the heat.

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Not a heavy, ketchup based BBQ sauce but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat and lots of good sopping juices in the bottom of the pan.

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Lordy mercy that color is just stunning! .

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Cooked down to thicken before brushing over the chicken.

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Any chicken will do…whole, fryer pieces, leg quarters or bone-in legs and thighs. I purchased the chicken I used here through my CSA “Fresh Harvest” (Nashville area). Organic all the way.  I believe this BBQ sauce would be equally delicious on pork.

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Blood Orange and Bourbon Chipotle BBQ Roasted Chicken

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Ingredients for BBQ Sauce:

  • 1 cup blood orange juice
  • zest of one blood orange
  • 2-4 chipotle peppers in adobo sauce, chopped (with some sauce)
  • 1/3 cup pomegranate vinegar
  • 1/2 cup brown sugar or honey
  • sea salt & black pepper
  • 1/4 cup bourbon whiskey
  • 2 Tbsp butter

Directions for BBQ Sauce:

  1. Put all in ingredients in a saucepan and bring to a boil over medium high heat. Reduce heat to simmer and cook for 30 minutes until somewhat reduced. Stir often. Remove from heat and let cool. This BBQ sauce will keep chilled for up to 2 weeks.

Ingredients for Roasted Chicken:

2 to 3 chicken pieces for each person – 8 to 12 pieces or the equivalent as in chicken quarters or cut-up fryer pieces

Directions for BBQ Roasted Chicken:

  1. Preheat oven to 375 degrees.
  2. Rinse chicken pieces (leg quarters, half chickens, legs, thighs, cut up fryer pieces) and pat dry.
  3. Place chicken pieces, skin side up, in a shallow baking pan that has been sprayed with cooking spray.
  4. Brush chicken pieces with BBQ sauce. Sauce is not thick so apply a few coats. Place in oven and roast for 45 minutes, basting with BBQ sauce every 15 minutes. Chicken will be crusty on the outside and juicy on the inside. Chicken juices should run clear. Serve chicken with good crusty bread for sopping pan juices and a side of cole slaw or rice.

Teresa Blackburn    www.teresablackburnfoodstyling.com     http://www.foodonfifth.com

 

Hello October One Dish Meal – “Garlic Roasted Chicken & Root Vegetables”

~ Teresa Blackburn ~ 39 Comments

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The best meals are the most simple. They are effortless & comforting in both their preparation and presentation.  Root vegetables…potatoes, carrots, onions, garlic…all roasted along side a small plump chicken…scented with fresh thyme leaves…salted & peppered…cooked in one dish so that all the juices intermingle is one of my favorite meals of this season.

A couple of things of note….Hello October my favortite month and right after my printable recipes I am now adding a section for “sources”…where to find some of the fun things you might see here at Food on Fifth from props to kitchen tools. Let me know what you think.

The vegetables came from the Downtown Nashville Farmer’s Market and the small, plump chicken from my CSA, Fresh Harvest. I buy a few of these organic chickens at one time and  keep them in my freezer so I always have them on hand.

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Well….you can’t, can you?

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After lightly browning on both sides in some olive oil on top of the stove, I sprinkle lots of chopped garlic over the top, snuggle the potatoes, onions & carrots around the chicken, add a generous grinding of black pepper, fresh thyme leaves and sea salt and it is ready for the oven.

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An hour or so later, golden brown crispy skin, just right softened vegetables & more thyme and our dinner is ready.  A glass of wine and some good crusty bread for sopping the juices…Bring it on October! Make every meal count.

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iphone image with wine and bread and our one dish dinner.

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(quote from the Chicken Little book)

 

Garlic Roasted Chicken and Root Vegetables

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Ingredients:

  • One 2-3 lb chicken, organic preferred
  • olive oil
  • 2 tbsp minced fresh garlic
  • 8 small red potatoes
  • 4 carrots, trimmed & peeled
  • 2 red onions, chopped in large pieces
  • fresh thyme sprigs & leaves
  • 1/2 cup water
  • Freshly ground black pepper and sea salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse and pat roasting hen dry inside and out.
  3. Heat olive oil in a pan that can go from stove top to the oven for roasting. Brown the hen on the top and bottom. Turn heat off.
  4. Pat the minced garlic and thyme leaves onto the hen.
  5. Snuggle the vegetables around the hen. Sprinkle over all with a generous amount of black pepper and sea salt.
  6. Pour 1/2 cup water into the pan. Roast for 1 1/2 hour or until the juices from the hen run clear and the root vegetables are cooked al dente soft. Garnish with thyme sprigs.
  7. Serve chicken pieces & vegetables in a bowl with some of the juices, a good crusty baguette for sopping and a glass of decent wine for optimum contentment.

 Making good stuff you see here easy to find:

All-Clad Pan Sauteuse – From Stove-top to Oven – Sur la Table, Williams Sonoma, Macy’s

Mid Century Silver Plate Serving Fork – Nashville Flea Market

Wooden Handle Knife – West Elm, Schmidt Brothers

Flatware, White Bowl, Tablecloth, Wine Glass – Food on Fifth prop collection

“You Can’t Eat Money” Artwork by C.M.L.