Roasted Chicken is always perfect to serve if you want to create a beautiful and succulent meal. And am sure, at some point, most of us reach to the sickening point of the basics; like roasting chicken with the usual garlic, lemon and butter. Why don’t we add some character to our roasted chicken by basting it with mouthwatering flavor? Honey, orange and chili flakes together are interesting and definitely adds character! When you add sugar or other sweetener to the basting liquid, this will leave your chicken a gleaming-mahogany color, tender and juicy! As it heats, sugar slowly starts caramelizing, becomes thicker and stickier, resulting to a perfectly chicken crisp. Hope you will enjoy this roasted chicken recipe!
1. Season generously. The secret in achieving a perfectly cooked roasted chicken is seasoning it inside and out with small handful of kosher salt and freshly ground black pepper. There are some spices and seasonings that go well with chicken: fresh herbs like thyme and tarragon, fresh garlic and onions, fresh lemons, paprika or chili flakes.
2. Always add fat. Slather the entire chicken with a butter or light olive oil. This will give you perfectly cooked chicken that has cracking crispy crust, juicy skin, rich and tender meat.
3. Season under the skin. Slowly work your fingers or use a spoon. Start from the edge of the cavity, and slowly push away the skin from the breasts. Don’t remove the skin, just enter the meat underneath. Separate the skin from the top of the breast, but remember to leave it adhered on the side. You will be able to reach the leg without damaging any skin, and lift the skin from the leg the same way you did for the breast. Slather your seasonings under the skin. Seasoning under the skin will break in the whole chicken with mouthwatering flavor.
4. Stuff the cavity. If you want to attain succulent meat in every bite of the chicken, stuff the cavity with herbs, lemon halves, orange halves, bunch of thymes, tarrragon, rosemary or any type of your favorite herb . Also, be mindful not to overstuff your cavity as it might spill during roasting period.
5. Avoid stuffing the chicken too early. It is not safe to stuff chicken too early, because there are stuffing ingredients that can become a host for harmful bacteria. Always stuff the chicken just before roasting. If you stuff it too early, the stuffing may become contaminated by bacteria from the juices of raw poultry.
6. Av0id cross contamination. Always use separate chopping boards and utensils for raw and cooked chicken. After using the chopping boards, wash them with hot soapy water.
7. Do not overcook the chicken as it will cause to having dry texture and tough meat. A 1 kilogram of chicken takes about 60 minutes to cook in preheated oven with a temperature of 180°C – 200°C.
8. Cover the chicken with foil when it is cooked, and rest it for 7-10 minutes before cutting into pieces. Resting the cooked chicken will give the juices time to settle.
- 1-1.5 kilogram Whole Chicken, trimmed and rinsed
- 125 grams Unsalted Butter, softened
- 1/4 cup Pure Honey
- 1 piece Orange, zest and sliced for stuffing
- 1 piece Orange, sliced for garnish
- 1 tablespoon Red Pepper Flakes
- Salt and Freshly Ground Black Pepper, to taste
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Using a nonstick roasting pan, line it with a double layer of aluminum foil.
- Zest the orange before slicing. Set aside the orange slices.
- Whisk honey, orange zest, and butter in a medium bowl together until smooth.
- Rinse and pat dry the chicken. Starting at neck end, gently slide fingers under skin of breast and upper part of legs, loosening skin. Spread 1/2 of the honey-butter mixture under skin on breast and upper leg meat. Spread the remaining 1/2 of the butter mixture all over outside of chicken. Season generously the chicken all over including cavity with salt and pepper. Sprinkle chili flakes all lover chicken.
- Fill the cavity with orange slices.Tie the legs together using string to hold shape.
- Place the chicken in prepared pan, breast-side up, and roast for 50-60 minutes, basting with the buttery juices after 30 minutes. When the chicken is golden brown, crispy-skinned and its juices run clear, remove from the oven and leave in the pan for another 5 minutes. Using a pair of tongs, pull the orange slices out of the cavity. Lift the chicken up, letting any juices run into the pan.
- Transfer the chicken to a serving platter. Cover with foil and rest for another 7-10 minutes before serving. Garnish with prepared orange slices.