Blue Hen Roast Chicken
I’ve often wondered how a simplistic thing like roasting chicken can be so utterly satisfying. This recipe for the students at University of Delaware uses chicken breast with the bone in. You can also use thighs or drumsticks, but the chicken must be on the bone. Chicken eaten from the bone is more flavorful than a chicken cutlet, and when marinated with oil, vinegar and herbs, it elevates the flavor. The longer the chicken marinates, the more intense the taste, and you can’t beat how great your kitchen will smell as the chicken roasts.
Blue Hen Roasted Chicken
Serves 4
4 chicken breasts with the bone in
1/3 cup olive oil
1/4 cup white or dark balsamic vinegar
1/4 cup white wine
1 medium yellow onion, thinly sliced.
2 teaspoons (about 15 shakes) dried oregano
2 teaspoons (about 15 shakes) garlic powder
2 teaspoons Kosher salt
1/2 teaspoon ground pepper
Fresh herbs like rosemary, basil, chives or parsley, 1/2-3/4 cup chopped. (This is optional, but try to use some fresh herb if you can because herbs will enhance the flavor.)
The night BEFORE, place the chicken breasts into a large tin roasting pan. Pour the oil, vinegar and wine over the chicken then top with all the other ingredients. Cover tightly with tin foil and marinate in the refrigerator until you are ready to roast the chicken.
Remove chicken from refrigerator an hour or two before cooking and let it sit. If possible, avoid putting cold meat into the oven. Room temperature meat cooks more evenly.
Preheat oven on the roast or bake setting to 350 degrees. When oven reaches 350 degrees, place chicken in the oven and cook for one hour. You can check to see if the chicken is done by slicing into the breast meat. If the juice runs clear (not pink), they are done. If not, put chicken back in the oven for another 10-15 minutes. Serve right out of the oven with crusty bread to sop up the delicious juice and a simple green salad with Italian dressing. You can also serve this with Arthur Avenue Panzanella Salad. A glass of good cabernet won’t hurt either.
