Bobby's Lighter Drunken Chicken

Photo: Bobby's Lighter Drunken Chicken

TOTAL TIME: 1 hr 30 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 large carrots, roughly chopped
  • 1 large onion, quartered
  • 1 orange, zested and halved
  • 2 teaspoons kosher salt
  • One 12-ounce beer, such as Brooklyn Brew Shop Honey Grapefruit Ale
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Directions

Preheat the oven to 375 degrees F.

Toast the coriander seeds, mustard seeds, peppercorns, cumin and bay leaf in a dry pan until fragrant and the mustard seeds begin to pop, about 1 minute. Transfer to a spice grinder or small food processor and grind into a fine powder.

Place the chicken in a roasting pan and pat dry. Arrange the carrots and onions around the chicken. Scatter the orange zest on top of the chicken and place the orange pieces in the cavity.

Lift the chicken skin from the chicken without removing it using your fingers. Rub the spice mixture and the salt on top of the chicken and under the skin. Pour the beer into the bottom of the roasting pan, not onto the chicken or any of the vegetables. Cover with foil and carefully transfer to the oven.

Roast the chicken for 30 minutes, and then remove the foil and return to the oven and continue cooking until the internal temperature reaches 160 degrees F, 30 to 40 more minutes.

Let rest for at least 10 minutes before cutting into halves or quarters. Remove the orange and skin before serving.

Nutrition information per serving: 411 calories, 11 g fat

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on April 14, 2013

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    Not my favorite combination of flavors..have definitely had better roasted chicken for the effort. Will not make this again.

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  • on January 13, 2013

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    Awesome! I saw the show this morning and decided it was chicken roasting Sunday to watch football. I used Shock Top Wheat beer and my bird was 7 lbs, so it took a tad longer, but fantastic. The orange is a nice surprise and beats the usual herb roasted chicken. I did have to taste that crispy skin and it is just yummy! I did pull it off as I pulled the meat off the chicken for tomorrow and the next day. I look forward fantastic chicken wraps and sandwiches this week.

    I also quartered an Idaho potato and halved 2 red potatoes and roasted them on the rack around the chicken. YUM!!!

    Great recipe.....keep it up Bobby! Lovin' these recipes as a fellow southerner who also needs to cut the fat/calories, but still loves the recipes of my Mississippi grandmother.

    people found this review Helpful.
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  • on January 09, 2013

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    Just saw this on the show and made it last night. It was delicious - moist and flavorful, and it actually took the amount of time in the recipe.

    people found this review Helpful.
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