Brown Sugar, Ginger & Garlic Roasted Chicken

garlic

I have had quite a few of you write in to me and ask for an easy solution to preparing a beautiful Thanksgiving meal without making a big huge turkey!

oil

Well, look no further! A juicy and delicious roasted chicken can give you all the same feels without the major effort or tons of leftovers if you are only cooking for 2 or 3 people.

This roasted chicken is full of flavor…coated with brown sugar, garlic and ginger…lemon zest and crushed red pepper…you and your guests will be so so happy!

First, get all your ingredients set up…I usually don’t suggest doing so much prep, but your hands will have raw chicken on them! It’s not a great idea to have to open cabinets/drawers or pick up your spices. We want to keep our kitchen ice and germ free!

ingredients

All the spices and sugar will mix with some olive oil (or butter!) to make a gorgeous paste…

pepper

marinade

Next, I stuff my bird with all kinds of aromatics. I use shallots, lemons, garlic and herbs.

aromatics

When it comes to coating this chicken, it’s all about getting underneath the skin! take big spoonfuls and press it under and through the chicken’s skin. All that goodness is going to flavor the meat. Especially the white meat that tends to need more seasoning!

It should look something like this…

under the skin

underneath

pressing it through

Truss that chicken!

Now, there is a certain way to do this…but being the real girl in the kitchen I tend to just tie up the legs…no fancy pants over here. Feel free to properly truss your bird if you got the skills. (The truth is, I have roasted birds both ways and they cook the same…more thoughts on this topic here)

tie it up

Put that baby in the oven and let it do it’s thing…

roasted chicken

Brown Sugar, Ginger & Garlic Roasted Chicken
Recipe by Haylie Duff
Total Time: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
1 (approx) 6 lb organic roasting chicken
1 shallot
1 head of garlic
2 “ piece of fresh grated ginger
Kosher Salt
Fresh herbs for stuffing bird (I used, thyme, rosemary, oregano)
Kitchen Twine
For chicken marinade/paste:
2 T olive oil (can sub butter)
2 T lemon juice
2 T lemon zest
3 T brown sugar
1 T crushed red pepper
4 large cloves garlic, minced or pressed
1 t black pepper
2 T fresh grated ginger
Preheat oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers. Pat dry with paper towel. Liberally salt and pepper the inside of the chicken. Stuff the cavity with shallots, lemon wedges, garlic and herbs. Coat the outside of the chicken with the sugar/garlic/ginger paste, liberally going under and over the skin.  Shower again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg & thigh. Let chicken rest 15 minutes.
brown sugar garlic ginger roasted chicken
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