We seem to eat roasted chicken more than anyone, anyone, I know. But they are just soooooo good. And there are so many ways you can prepare them…so many rubs, seasonings, vegetables and fruits to accompany the bird into the oven.
Alex over at A Moderate Life hosts a series called Tackling Bittman: A Recipe Blog Hop. I can’t do all the challenges out there but this one sure appeals to me.
In his How to Cook Everything cookbook Mark offers up many variations for a roasted chicken suggesting different spices and veggie/fruit combinations.
Our local market had tangelos on sale and since I bought more than we could eat (before they went bad), two went into the making of the latest roasted bird.
Take one whole chicken, 4 pounds, rub it with olive oil inside and out. I used tarragon, fresh garic cloves, parsley, a few tablespoons of range juice and two fat tangelos.
Roasted at 375 or 400 F (whichever temp works for your oven) until the thigh meat reaches 155 F with an instant read thermometer. Letting it sit for 20 minutes makes it easier to carve.
Gorgeously browned skin.......
La Vieille Ferme...our go-to accompaniment
Sauted mushrooms and asparagus paired with buttermilk mashed garlic potatoes
So there you have it. Surf over to Alex’s blog-hop and check ut other variations of Mark Bittman’s recipes.
Guten Appetit! Bom apetite! Buon Appetito! Chúc mọi người ăn ngon miệng! bon appetite! íprovecho!
We are also kind of addicted to roast chicken; our favourite and I love nothing better that finding a new recipe to try. Your photos are incredible; I can almost smell and taste that chicken.
ReplyDeleteRita
Sounds bright and light and delicious!
ReplyDeleteThank you Rita. Chickens are the bargain at the grocery store these days and it is fortuante that we love them so!
ReplyDeleteMM - Yes, it was...a real treat and a bit of summer flavors when we needed it :-0)
Oh Tina! I adore roast chicken and have made it using lemon flavoring and also apricot glaze but never orange! Tangelos oh such a wonderful seasonal citrus fruit. This is an awesome recipe and a must try for me! thanks so much for linking up to the tackling bittman and his buddies hop! All the best! Alex
ReplyDeleteThank you Alex, I enjoyed participating! The apricot glaze sounds like one I would like to try.
ReplyDeleteMmm, there's nothing better than a nice roast chicken and bottle of vino! The tangelos are a nice touch!
ReplyDeleteI love roasted chicken! this recipe looks great!!
ReplyDeleteIm one of your newest followers. =)
~Melissa
You are the Queen of Roast Chickens and I think that's great. We all have our favorites that we like to cook. This one sounds delicious and I bet the tangelos make it smell delicious. I love the scent from fresh citrus.
ReplyDeleteI hope you're doing good and hanging in there. I know Tristan is getting ready to leave any day now.
Roasted chicken is the best. Especially its crunchy skin, mmm I am drooling. When I make it I almost eat the whole skin by myself before anyone else does lol.
ReplyDeleteI agree with you, roast chicken is so versatile and I really love citrus and chicken.
ReplyDeleteMmmm I love roast chicken! I usually do it herbed (rosemary mostly) but I can't wait to try out this citrus recipe!
ReplyDeleteI love the title of the book! how to cook everything. :)
ReplyDeleteSounds wonderful! I still don't own that cookbook - it's going to be a house warming present to myself when I get in the new house with the new big kitchen to cook in :-)
ReplyDeleteHi everyone (waving at you) and thanks for all the very nice comments! I can recommend this recipe - it was quite good. Thanks for stopping by!
ReplyDeleteOh oh oh - I love lemon chicken done like that BUT no will have to try with tangerines! Yum - and the potatoes ... was the garlic boiled with them - now I am hungry!
ReplyDeleteWhen I saw your Tangelo on Pinterest, I just had to pop over! I stuff my chickens with all kinds of citrus; whole or segmented. I had no idea that Mark Bittman had his own "style." And, I have the book!
ReplyDeleteThanks for sharing, Tina...
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