Roast Chicken with Marmalade Glaze, Carrots, Potatoes and Snap Peas
Ingredients
- Whole Chicken – innards removed
- Yellow Onion – 1, peeled
- Rosemary or Thyme – a few sprigs
- Head of Garlic – 1
- Olive Oil – 1 TBS
- Bona Dea Marmalade or Marinade – 4 TBS
- Butter – 1 TBS
- Carrots – 2 per person
- Potato – 1 portion per person
- Salt and Pepper – to taste
- White Wine – Optional
Instructions
- Pre-heat oven to 400F.
- Rough chop onion and place in the bottom of an oven proof pan. Add a few washed whole sprigs of rosemary and/or thyme.
- Cut the top off of your garlic head – the top is opposite the root end – to reveal the cloves of garlic. Nestle in the onions. Drizzle the garlic head with a little olive oil, salt and pepper.
- Throughly dry the bird inside and out with paper towels. Place the bird breast-side down on the onions and garlic, season with S & P. Let it sit at room temperature for about 30 minutes while you prepare the vegetables.
- Prepare the Vegetables: Peel the carrots, slice in half lengthwise, place in bowl. Cut the potatoes into wedges about as thick as the thickest part of the carrot, add to the carrot bowl. Drizzle with a tablespoon of olive oil, salt and pepper. Arrange the vegetables around the chicken.
- Place into the HOT oven and cook for 20 minutes. After 20 minutes, turn the chicken so the breast is up, reduce the heat to 375 degrees and cook for 30 minutes.
- Take 4 tablespoons of marmalade, whisk in a little white wine* (optional) and a little warm butter. Spoon onto the chicken and continue to cook another 15 minutes. You may need to reduce the heat to prevent over browning the glaze.
- Check for doneness. (A thermometer in the thigh should register 165F.) If it is done, place on a warm platter & cover lightly with aluminum foil.
- Check the roast vegetables and that the the garlic is done before adding to the chicken platter.
- Carve and Serve.
- Feeling ambitious? Make a sauce by skimming the fat from the cooking pan, heat the pan juices & a little white wine, reduce slightly. Turn off the heat and whisk in a tablespoon or two of very cold butter and a little more marmalade, taste for seasoning.
- Sugar Snap Peas: Pinch off both end bits of the peas. Boil water in a pot and add a little salt. Drop the peas into the water, count to 25 and drain. Return to pan and toss with salt and pepper and a little butter or oil, if you like.
Notes
- Not Included in Large Real Food Boxes: Salt, Pepper, Olive Oil, White Wine (opt), and Butter.
Chef Tips
- – Once you have let the roasted head of garlic cool for 5-10 minutes, gently squeeze it with your hands. The sweet and mellow roasted cloves should pop out easily into your veggies, and you can discard the inedible garlic skin.
- -You can roast the neck, heart, and gizzards of the chicken along with the chicken, especially if you plan to make a sauce. Take them out with a slotted spoon after the chicken is roasted, and then proceed to use the pan juices as the foundation of a sauce. Your sauce will have double the flavor!