I love food. I love whole chicken. Typically I make this kick-ass honey lemon baked chicken, but we had had that so many times that I wanted to come up with a different recipe. I looked through several cookbooks, but even Martha Stewart (c’mon MARTHA!) let me down. So I decided to make something up, and the results were out of this world. I will share this super duper easy recipe with you because I can’t keep something soooo good hidden from the world.
Ingredients
- 1 whole chicken (def. recommend an organic or free range chicken, they seem to come out juicier and are typically smaller birds)
- 2 tablespoons brown sugar
- 2 tablespoons barbecue sauce
- 1/4 cup teriyaki sauce
- 1 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- dash of lemon juice
- 1 tablespoon Agave nectar or honey
- 1 teaspoon garlic paste (or two minced garlic cloves)
- 4 whole garlic cloves (you don’t have to peel these)
- 2 pinches of salt
- tons of cracked black pepper
- assorted herbs and spices: I used some tarragon, thyme, rosemary, some dry Mojo seasoning, and Five Guys cajun french fry spice. Just use a little bit of everything.
You will make a marinade with all of the ingredients (except the whole garlic cloves). Season the chicken with salt and pepper, making sure you salt and pepper the inside of the bird. Cover with the marinade, making sure you get some marinade inside the bird as well. Put the whole cloves inside the bird, and you can also add fresh rosemary springs to the inside of the bird. Marinate overnight or for at least 5 hours. Set your oven at 375 degrees Fahrenheit, and take the chicken out of the refrigerator about an hour before you want to put it in the oven. Place the chicken breast-side up (with all of the marinade) in a roasting pan with a lid, and cook covered for 1 hour. If you don’t have a roasting pan with a lid, a 13×9 cake pan will work, just cover the chicken with foil. Take the cover (or foil) off, and cook for another 15 minutes. The chicken will be done when you pierce a leg or breast and the juices run clear. Don’t overcook the chicken or it will dry out. Try not to eat the entire bird in one sitting.
Tips or suggestions on how to make this recipe better? Think you have a better roasted chicken recipe? Bring it on in the comments!
