Recipe courtesy of Susan Gordon
Episode: Roasted Chicken
Save Recipe Print
Total:
5 hr 50 min
Prep:
4 hr 20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings

Ingredients

For the marinade:
For the rub:
For the sauce:

Directions

Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours. 

Pre-heat oven at 400 degrees F. 

In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting. 

In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Beer Can Chicken

Recipe courtesy of Bob Blumer

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Sunday Rib Roast

Recipe courtesy of Ina Garten

Browse Reviews By Keyword