We eat a ton of whole chickens in this house!
I’d say it’s in our rotation at least once every 2 weeks. It is just so convenient at feeding our family plus lots of leftovers for lunches. And to top it up I usually have a freezer full of carcasses that I use up for chicken stock.
Typically though, it has always been my husband’s job to cook the chicken on the BBQ. He does a mean beer can chicken and it gives me a night off from cooking so I can’t complain. If you have never heard of beer can chicken, you take your chicken and sit it on a can. It doesn’t have to be beer. You can fill a can with orange or apple juice or use non alcoholic beer which is what we usually do.
It gives the chicken a ton of moisture so it’s literally impossible to dry it out!
So anyways, I decided to take a turn roasted a whole chicken but as he had set the bar pretty high, I was a little nervous.
You know I have cooked a lot of things in my life, but the whole chicken for some reason has not been one of my regulars.
We luckily this was pretty straight forward, and the flavour was amazing!
And the best trick to not overcooking protein is a meat thermometer. Honestly, if you don’t have one I highly recommend it! No more guessing if something is actually done or not.
Just set you temperature and wait for the probe to beep! Although you should probably spot check a couple areas to be safe.
Another super helpful tip for cooking meat: Always let it rest! Cover it up and I promise you won’t regret it. It lets the juice redistribute and I guarantee it will not cool off! Especially for a whole bird! I once let a turkey cool for 30 minutes while covered for lack of oven space and it was amazingly moist and still very warm!
So now you have all the tips and the amazing recipe to cook an amazing chicken too!
Mandarin roasted chicken
- 1 whole chicken 3-4 lbs
- 5 mandarins
- 1/4 cup olive oil
- 1 tbsp honey
- 5 garlic cloves
- 1 tbsp balsamic vinegar
- 2 twigs fresh rosemary
- 4 twigs fresh thyme
- Pre heat oven at 425F
- Cut 3 mandarins in half and get the juice out into a big bowl.
- Mince 3 garlic cloves and add to juice.
- Add the olive oil, honey and balsamic vinegar to your bowl and mix well then set aside.
- Wash your chicken, then stuff the herbs, the pre-squeezed mandarins and 2 whole garlic cloves and tie the legs with kitchen string.
- Place you chicken in the big bowl and coat with your mixture. You can also place in a large ziploc bag and marinate in the fridge for a couple hours but not necessary.
- Place your chicken breast side down in a pre heated cast iron skillet and pour the mixture over it. Add a couple mandarin sliced in half in the pan and addition herbs if desired. See notes if using something other then cast iron.
- Cook the chicken for about 45 minutes or until nicely browned then cover for an additional 15 minutes. Times may vary depending on the size of the bird but cook until internal temperature reaches 165F.
- Cover and let rest for 10 minutes then carve.
- Serve with rice and roasted veggies if desired and use leftovers for salad or sandwiches.
- The glaze will get quick burnt up at the bottom of the pan. This is where cast iron came in handy because it was easy to clean. Make sure to keep and eye on your dish otherwise.