RS, Author, Novelist on Nostr: Herbed Bag Marinated Roast Chicken #Recipe 2/2 Ingredients one 2-gallon resealable ...
Herbed Bag Marinated Roast Chicken #Recipe
2/2
Ingredients
one 2-gallon resealable plastic bag:
1/2 cup orange juice or 1 ½ large orange juiced with zest
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar (Bourbon or strong flavored)
1 tablespoon Worcestershire sauce
6 garlic cloves, minced or 6 tsp of freeze dried
1 tablespoon minced chives
1 tablespoon dried parsley flakes or chopped fresh parsley
1 tablespoon dried basil or chopped fresh basil
1 teaspoon salt
1 teaspoon pepper or crushed peppercorns
1/2 teaspoon dried marjoram or oregano
1/2 teaspoon optional dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (up 6 to 7 pounds)
Directions
In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. A couple hours of shaking often to ensure coated and wet is usually fine. Refrigerate up to 8 hours or overnight, turning occasionally, according to original directions.
Preheat oven to 360°. Reserve marinade. Place chicken in a shallow roasting pan, add marinade immediately, or after 15 minutes.
Air fry, uncovered, breast up, 20 minutes or until browning, turn. Bake another 20 minutes or until a thermometer inserted in thickest part of thigh reads 165°. Turn until done, maybe another 20 minutes. Cover loosely with foil if chicken browns too quickly.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Serve. Use juice as gravy, using a separating gravy boat.
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#Food #Photography #Photos
2/2
Ingredients
one 2-gallon resealable plastic bag:
1/2 cup orange juice or 1 ½ large orange juiced with zest
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar (Bourbon or strong flavored)
1 tablespoon Worcestershire sauce
6 garlic cloves, minced or 6 tsp of freeze dried
1 tablespoon minced chives
1 tablespoon dried parsley flakes or chopped fresh parsley
1 tablespoon dried basil or chopped fresh basil
1 teaspoon salt
1 teaspoon pepper or crushed peppercorns
1/2 teaspoon dried marjoram or oregano
1/2 teaspoon optional dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (up 6 to 7 pounds)
Directions
In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. A couple hours of shaking often to ensure coated and wet is usually fine. Refrigerate up to 8 hours or overnight, turning occasionally, according to original directions.
Preheat oven to 360°. Reserve marinade. Place chicken in a shallow roasting pan, add marinade immediately, or after 15 minutes.
Air fry, uncovered, breast up, 20 minutes or until browning, turn. Bake another 20 minutes or until a thermometer inserted in thickest part of thigh reads 165°. Turn until done, maybe another 20 minutes. Cover loosely with foil if chicken browns too quickly.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Serve. Use juice as gravy, using a separating gravy boat.
#BoostingIsSharing
#Food #Photography #Photos