Well that was after i had to clean the pantry and fridge which was a direct request from my wife. It seems I have too many spices, rubs, brines, sauces etc. Oh and "What are all those silver bags of stuff"? Do you really need all of them? I said.. Honey... That's all my Mad Hunky Stash! You aint messing with my Mad Hunky Stash!
Anyway after the cleaning I went for a Orange Chicken with Garlic Red Potatoes. I put together a nice orange marinade consisting of 4 cups orange juice, 6 tbsp. low sodium soy, 2 tbsp. honey, 1 tbsp. garlic and 1 tbsp. rosemary. I split the chickens in half, placing two halves in a 1 gallon Ziploc bag and pouring in 1/2 the marinade. Burp each bag and seal. Place in the fridge for at least 8 hours. I recommend 12-14 hours. Do it the night before.
Once marinated I drained, pat dried then rubbed the skin with extra virgin olive oil. Then I seasoned with kosher salt, pepper and rosemary. I pre=heated the Scottsdale to 320 degrees. It later reached 350 degrees then settled in at 290 degrees. The cook took about 1 hour 20 minutes. I pulled the chicken when the internal temp reached 169 degrees. The chicken had great color.
While the chicken was resting I dropped the Lodge cast iron skillet into the grate frame and heated it to 375 degrees. In went 3 tbsp. oil and once it was heated in went the red potatoes, garlic, red onion and green onion. Once done the potatoes joined the chicken on a plate and were eaten by yours truly. What a great cook this was. Yum!
Thanks for viewing! I'm so stuffed!
My Recipe Details
Ingredients:
Poultry
(2) 2-3 Lbs. Whole Chickens
Orange Marinade
4 Cups Orange Juice
6 Tbsp Reduced Sodium Soy Sauce
2 Tbsp Honey
1 Tbsp Finely Chopped Rosemary
1 Tbsp Chopped Garlic
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Ginger
Pepper to Taste
Gagrlic Red Potatoes
8-10 Red Potatoes Cubed
1 Stock Green Onions Sliced
1 Tbsp Chopped Garlic
1 Tsp Rodemary
1 Thick Slice of Red Onion - Sliced Up
4-6 Tbsp Cannola or Peanut Oil
Pepper to Taste
Pics.
