Honey-Glazed Roast Chicken with Rosemary and Raw Cranberry Sauce | Rachael Ray

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Honey-Glazed Roast Chicken with Rosemary and Raw Cranberry Sauce | Rachael Ray

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This 10-ingredient recipe is based on a special dish from Rachael’s childhood. For «fancy» occasions, her family would go to the same beautiful restaurant and she ordered the same thing every time—roast chicken with lots of salt and pepper, raw cranberry sauce and green beans. Rach says her version, which is an entire feast, is so easy and so silly good, and she hopes you think it’s as awesome as she does! (She also notes that it can feed more than six.)

The 10 ingredients (not including olive oil, butter, salt and pepper) are chicken, honey, Worcestershire or soy sauce, lemons, garlic, rosemary, any green vegetable, fresh cranberries, orange and sugar.

For more chicken recipes from Rach, check out her Pulled Chicken Paprikash with Egg Noodles and Chicken, Potatoes and Apples Tray Bake with Stuffing Balls.

Ingredients For the Chicken:

    1/3 cup honey (Acacia or one light in color and flavor)¼ cup Worcestershire or soy sauce¼ cup lemon juice, plus 12 wedges (2 lemons cut into 6 pieces each) 3 chickens, about 3 ½ pounds eachSalt and pepper  3 small whole bulbs of garlic, ends cut to expose cloves3 tablespoons finely chopped rosemary, plus 6 generous sprigs  Any green vegetable

For the Cranberry Sauce: 

    1 bag fresh cranberries1 orange or blood orange, trim ends and cut into chunks¾ cup sugarPinch of salt

Yield Preparation

Preheat oven to 450°F, with rack at center.  

For the chicken, whisk up honey, Worcestershire or soy and lemon juice. 

Tuck wings under chicken or trim wing tips, pat chicken dry and season inside and out with salt and pepper. Place on a rimmed baking sheet lined with foil and parchment. Fill each cavity with 1 bulb garlic, 3 to 4 wedges of lemon and 2 sprigs rosemary. Sprinkle chickens with chopped rosemary, drizzle with half the honey glaze and roast 30 minutes. Reduce heat to 325°F, add remaining glaze and roast 45 minutes more to 165°F on thermometer. Rest birds for 15 minutes, carve and pass the pan juices. 

For the green vegetable, saute in olive oil or butter or steam and season with salt.

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Honey-Glazed Roast Chicken with Rosemary and Raw Cranberry Sauce | Rachael Ray

Rachael Ray 5-Quart Covered Oval Saute with Helper Handle Rachael Ray $80 Buy Now

For the cranberry sauce, pulse ingredients in food processor into a raw sauce and transfer to serving dish or chill. 

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