Green Roasted Chicken
This past weekend,we had friends over for dinner.So while i was working out the menu,as you could have guessed,chicken made the cut easily.Roasted chicken precisely.My goal was to keep it simple and my plan was to my rely on ‘Mrs Dash’ seasoning mix for marinade base.With this thought i went to bed the night before.
Morning came and i rolled
- I got the chicken out and started putting them in Ziploc.I was on my way to get ‘Mrs Dash’ out and something happened..
- I thought,Why don’t i just brine it?So i did for 4 hrs.
- Once brined,’Mrs Dash’ was waiting to be used in the next step.Then i remembered ’two bunches’ of parsley i had bought.It is an anomaly since i am not a parsley fan,i prefer cilantro over it.I think this is what happened.During our grocery trip my 3 and 5 year old ‘insists’ that they must ‘help’ me,so i ‘employ’ them to different tasks.I ask them to name and pick the produce/different items of the shelf.My daughter bags it and my son who(if i am lucky)sits in the cart and twists and close the bag..I let him do bagging of small size produce too…So now you know,how ‘two bunches’ of parsley ended up in my cart.
- Bottomline is,i ended up making green marinade and ‘Mrs Dash’ went back to rest.
Here is what i know about roasting,Chicken specifically
- Brining is not necessary but if you do it,you won’t regret it.It salts and moistens the chicken.
- Again salt and cold water is all you need for brining.I couldn’t resist and started picking by the handful what i saw in my pantry to flavor the water.
- I brine and marinade the chicken in thick long Ziploc bag,so i can toss it after the use.Easy clean up.I am lazy that way.Of course,good old bowl works very well too.
- I lay the Ziploc bag of marinade chicken flat and flip it over half way.It might just be me but i always feel,if it is not flat then gravity will get the best of the marinade and bottom of the bag will spend more time with the spices and top will not enough.So this is my way of giving all pieces,proper handshake time with marinade.*I might just be over thinking.*
- Make sure to dry the chicken,else moisture will fight the heat and chicken will resist browning.
- I have learnt over the period of time that if i roast it at high for first 10-15 mins and lower down the temperature later,result is great.So i play around with the oven temperature from 400-450F, for the first 10-15 mins,depending the average size of chicken pieces,how quick i want chicken to brown.You need to keep an eye on it as if it left longer, it will dry.
- Once you turn down the temp to 375F, you can cover with the foil and let it cook.
- I usually roast the chicken in glass baking dish,however since i was making a big batch of it and i absolutely do not like cleaning after fun party,so i accepted the helping hands from our local grocery store and bought the disposable aluminium foil roasting pan.
- Leftover juices from marinade makes good dipping sauce but generally too much.So i freeze it for later or use it to make rice.Make sure to skim the fat off,if you are keeping it trim.