Soy Roasted Whole
Chicken with New Potatoes
Coq au Vin
- 1.5 pounds red potatoes
- 1 large onion, thinly sliced
- 1/3 cup soy sauce
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, pressed
- 1 teaspoon dried oregano leaves, crumbled
- 1 teaspoon dried rosemary, crushed
- ¾ teaspoon pepper
- 1 (4 pound) whole roasting chicken
Cut potatoes in half lengthwise; cut each piece crosswise into half-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 tablespoon mixture over potato mixture and toss until evenly coated.
Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
Roast in 375 degree F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
- ½ cup orange juice
- ½ lime, juiced
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh cilantro
Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a re-sealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.
- 1 Spatchcocked chicken
- 1 bunch rosemary, chopped
- ¼ cup of thyme, stemmed and chopped
- salt & pepper
- olive oil
Preheat grill on medium heat. Season chicken with salt and pepper.
Combine Rosemary, thyme, and olive oil. Rub down chicken with the rosemary mixture
Grill chicken skin side down. When golden brown flip oven and continue to cook over medium low for 30-35 minutes. Be cautious to monitor flare ups.
Remove and let rest for 5 minutes and serve.
- 2 tablespoons vegetable oil, divided
- 5 skin-on, bone-in chicken legs (thigh & drumstick)
- Kosher salt and freshly ground black pepper
- 12 ounces thick-cut bacon, cut crosswise into 1/3" slices
- 3 carrots, peeled, chopped
- 3 celery stalks, minced
- 1 onion, minced
- 4 cups dry red wine, such as Burgundy, divided
- ½ cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)
Preheat oven to 350 degrees F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce.