Herb Roasted Citrus Chicken

Several weeks ago an email from Ryan Wilkins with Pom Wonderful showed up the Inbox with an offer to send a case of 100% pomegranate juice. Of course I replied with an affirmative and the juice arrived within a few weeks, and then about a week after that I created this recipe for marinating a whole chicken with the juice along with other citrus juices for several hours or overnight.  

After the Pom and citrus bath, the whole chicken is then seasoned with my Finger Lickin Rub and a mixture of fresh herbs, and minced garlic. Then it is set up on an upright stand and roasted until tender. In this recipe, I served it with some basmati rice pilaf and then added the juices as a light sauce over the chicken and the pilaf. Not at all fancy, but it is a frugal and home style meal sure to please a hungry family.

Ingredients


1
Cup
Pomegranate juice


¼
Cup
Lemon juice, fresh squeezed


¼
Cup
Orange juice, fresh squeezed


1
Tbsp
Worcestershire sauce


1
Tbsp
Rosemary, fresh, chopped


1
Tbsp
Basil, fresh, chopped


½
Tbsp
Spearmint, fresh, chopped


1
Tbsp
Garlic, minced


2 ½
Lb.
Whole chicken, rinsed and dried


2
Tbsp
Finger Lickin Rub


½
Tbsp
Garlic salt


 




Procedure Steps:


1.
Combine the three juices with the Worcestershire sauce and then cover the whole chicken and marinate for several hours, turning the chicken half-way through the marinating phase.


2.

Combine all the fresh herbs with the garlic. When the chicken is done marinating, pre-heat oven to 350º F,  and then drain the chicken from the liquid ingredients, and then evenly season the entire chicken inside the cavity and outside with the Finger Lickin Rub. Then evenly coat and rub the fresh herbs mixture into the cavity and outside skin surfaces of the chicken.


3.

Place the chicken on an upright stand with the base underneath, and then gradually pour in the marinade into the base. Place the chicken in the pre-heated oven and roast for an hour and thirty minutes, or until chicken is cooked through.


4.

Allow the chicken to sit for 10 minutes before carving, and then serve with your favorite side dishes.

To Serve: Cut into individual pieces, 2 legs, 2 thighs, 2 wings, and 2 breasts.

Yield: 4 to 8 servings, depending on portion size.

Bon appetite!

CCR

=:~)

©2010 CCR