MARINATED ROAST CHICKEN


Recently we had a 4 day "get-away".    As usual, I pack as much food from home as I can....will do a travel post down the road.  I had thrown together some ingredients to make a marinade for chicken breasts which I brought along with us.
This turned out soooo good, I thought why not use it on a roast chicken?  And the gravy......ohhh my goodness!!
1 Four pound chicken
2/3 - 3/4 cup chicken stock
1 three inch stem of rosemary
handful of parsley
2 sliced garlic cloves
corn starch and chicken stock to make a slurry
Marinade:
In a glass jar combine:
Juice of 1/2 a lemon, olive oil - 3 to 1 ratio with the lemon juice, 1 finely minced garlic clove, fresh cracked pepper.
Mix up well and add:  3 Tblsp. Gluten Free Soy Sauce
3 Tblsp. of your favorite dressing (I used a Vidalia onion dressing)
1 tsp. honey (optional, but I wanted a hint of sweetness)
Shake up the ingredients well to blend.
Preheat oven to 325 - 350 degrees.  (my oven is funny sometimes, I start out at 325 and half way through turn up to 350)
Thoroughly rinse and pat dry the chicken.  Place chicken in a roasting pan, stuff the cavity with the rosemary and parsley. Lifting the skin on the chicken breasts, slide in the garlic slices under the skin of each breast.  Add fresh cracked pepper to the whole outside of the chicken, and spoon on a generous layer of the marinade, to coat the whole chicken. Place in oven to cook.  About 30- 40 minutes later, spoon on even more of the marinade, and baste using what pan drippings there are.  Repeat 20 minutes later.  About 30 minutes before the chicken is finished cooking, pour on the remainder of the marinade, basting again.
When cooked, remove chicken onto a platter to "rest".  Remove as much of the excess fat from the pan drippings as you can.  I have a great super thin large spoon to remove the fat - works great!  Mine needed no salt, just fresh pepper.
Scrape up any dark bits in the pan, and add your chicken stock.  Bring to a simmer, and slowly drizzle in a cornstarch slurry,  (making the slurry with chicken stock  will give added flavor) whisking well until you have the desired consistency.
Beautiful, rich, flavorful gravy......sooo good!  Served with garlic mashed potatoes and steamed veggies -a great Sunday night dinner - and a crowd pleaser!

Ina Gawne
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March 27, 2010
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