March 20, 2010
Easy Roasted Chicken
1 tsp ground ginger
1/2 tsp ground coriander
dash of pepper
5-6 lb roasting chicken (thawed, emptied of disgusting giblets, rinsed with water and patted dry)
2 tbsp margarine, melted
1/2 c minced onion (and yes, I've substituted 1/4c dried minced onion)
1/2 c plain yogurt (again, I've used Greek and when desperate vanilla, but I wouldn't recommend strawberry)
1/2 c half and half (or whipping cream or whole milk)
1 tsp turmeric (this I never have, but I'm gonna invest one of these days)
1/2 tsp salt
Preheat oven to 450 degrees. The official recipe says to combine the first three spices and rub them into the chicken. I'm not a fan of rubbing chickens. When I get that intimate with them, I only think about our Girls in the backyard, not good for my appetite. So I cheat and combine all the spices with the melted butter, yogurt, and half and half. Then you spread this mixture all over the chicken with a sauce brush - no touching necessary. Once the chicken looks like a kid who's overprotective mom slathered them with a little too much sunscreen, you are ready to cook.
Put in the oven for about an hour. The white meat should no longer be pink and the leg should come out easily. Take it out of the oven and let it rest for a while. You can build the chicken a little teepee out of foil to keep it moist during it's naptime if you like.