Fall is here and the busy season really starts for most of us. With leaf season upon us and temps falling, it makes us think about cooking inside. This recipe is perfect for a fall mid week dinner at home with friends and family. It’s a repeat from a few years ago, but worth a second look. I will be doing culinary research in Vail, Colorado this week, so stay tuned for some new recipes soon.
You know its not easy being married to a chef. The constant shopping, talking about food, watching the food channel for endless hours and cooking can be overwhelming if you don’t live to eat. My husband takes the self appointed job of culinary quality control very seriously in our house. No resting on my laurels for one nano second. It’s tough duty, but he is committed to eating the best whenever he can get it. All kidding aside, he is a great cook as well and this dish is one of his top ten best of all time. I love this dish during the week because we can eat at least 2 meals from it and I often make stock with the leftover jus and bones from the chicken.
Martin’s Famous Roast Chicken
To print recipe click here
One – 3 pound chicken
1 large yellow onion, peeled
Basting mop Recipe
1/4 cup olive oil
1/4 cup Dark draft style beer
5 cloves fresh garlic, crushed
2 tablespoons Soy Sauce
1/4 teaspoon cayenne pepper (more if you like it spicy)
1/4 teaspoon ground black pepper
1/4 teaspoon dry oregano leaves
1/4 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
2 Tablespoons lemon juice (for basting later, do not add to the above recipe)
Preheat oven to 375F. Wash and pat dry chicken. Insert whole peeled onion in chicken cavity with one trimmed end up. Place chicken on a poultry rack in a shallow baking pan. (Line pan with foil for easy cleaning later.) In a small mixing bowl, stir olive oil, beer, garlic, soy sauce, and dry spices. Use half of basting mixture and mop entire chicken and onion with half of the contents of the bowl. Sprinkle seasoned salt and paprika and place chicken in lowest rack of your oven. Add 2 tablespoons of lemon juice to the remaining mop mixture. Bake chicken for one hour uncovered and baste using the remainder of the mop baste. Return to oven and bake an additional
40 minutes. Remove from oven and let chicken rest five minutes. Serve with pan juices in a gravy boat on the side.