Project Description
Ingredients
- For the rub:
- 3 Tbsp. packed light brown sugar
- 1 tsp. finely grated orange zest
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. chopped thyme leaves
- 1 Tbsp. chopped fresh rosemary plus more for garnish
- 1 tsp. garlic (about one clove)
- 1 tsp. freshly ground black pepper
- 1 Tbsp. salt
- 1 Tbsp white wine vinegar (or red wine vinegar)
- 1⁄4 cup extra-virgin olive oil
- 1½ tsp. Worcestershire sauce
For the chicken:
- A few sprigs of fresh rosemary
- 1 Miller Poultry Whole Chicken
- 2 medium oranges, sliced
- Chopped Veggies of your choice. We did: 1 white onion, about 10 red potatoes, 4 large carrots (sliced), and 4 celery sticks
- 2 Tbsp. melted unsalted butter
- A handful of cranberries for garnish (if desired)
Cook Time: 55min
Cooking Instructions
- Preheat the oven to 450°F.
- In a bowl, stir together brown sugar and orange zest. Stir in the sage, thyme, rosemary, garlic, salt, and pepper, olive oil, vinegar, and Worcestershire sauce.
- In a roasting pan with a wire rack, add the chopped veggies of your choice, spreading them evenely underneath the wire rack. On the roasting tray, place orange slices in a thin layer on top of the wires to create a bed for the chicken. Scatter the thyme sprigs over the orange slices. Add the chicken, skin-side down. Brush the bird with roughly ⅓ of the reserved wet rub, then flip the chicken over (so that it is skin-side-up), and brush with the remaining wet rub. Transfer to the oven and roast until the juices are sizzling and the chicken skin is just beginning to brown. After 25-30 minutes, start basting the chicken with melted butter every 5 minutes, until chicken reaches an internal temperature of 160°F (This will take at least an additional 15 minutes). Remove from the oven. Allow the chicken to rest for 10 minutes before serving.
- Transfer the roasted chicken, thyme, oranges to a large platter, and veggies in a separate large bowl. Garnish the chicken with cranberries or more fresh herbs if desired.
Ingredients
- For the rub:
- 3 Tbsp. packed light brown sugar
- 1 tsp. finely grated orange zest
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. chopped thyme leaves
- 1 Tbsp. chopped fresh rosemary plus more for garnish
- 1 tsp. garlic (about one clove)
- 1 tsp. freshly ground black pepper
- 1 Tbsp. salt
- 1 Tbsp white wine vinegar (or red wine vinegar)
- 1⁄4 cup extra-virgin olive oil
- 1½ tsp. Worcestershire sauce
For the chicken:
- A few sprigs of fresh rosemary
- 1 Miller Poultry Whole Chicken
- 2 medium oranges, sliced
- Chopped Veggies of your choice. We did: 1 white onion, about 10 red potatoes, 4 large carrots (sliced), and 4 celery sticks
- 2 Tbsp. melted unsalted butter
- A handful of cranberries for garnish (if desired)
Cook Time: 55min
Cooking Instructions
- Preheat the oven to 450°F.
- In a bowl, stir together brown sugar and orange zest. Stir in the sage, thyme, rosemary, garlic, salt, and pepper, olive oil, vinegar, and Worcestershire sauce.
- In a roasting pan with a wire rack, add the chopped veggies of your choice, spreading them evenely underneath the wire rack. On the roasting tray, place orange slices in a thin layer on top of the wires to create a bed for the chicken. Scatter the thyme sprigs over the orange slices. Add the chicken, skin-side down. Brush the bird with roughly ⅓ of the reserved wet rub, then flip the chicken over (so that it is skin-side-up), and brush with the remaining wet rub. Transfer to the oven and roast until the juices are sizzling and the chicken skin is just beginning to brown. After 25-30 minutes, start basting the chicken with melted butter every 5 minutes, until chicken reaches an internal temperature of 160°F (This will take at least an additional 15 minutes). Remove from the oven. Allow the chicken to rest for 10 minutes before serving.
- Transfer the roasted chicken, thyme, oranges to a large platter, and veggies in a separate large bowl. Garnish the chicken with cranberries or more fresh herbs if desired.
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Chicken Pieces Description |
Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
---|---|---|
Bone-In Leg Quarters Thighs Breast/Split Breast |
170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
Boneless Thighs Breast/Split Breast Tender Strips |
165°F | 10-15 minutes 15-20 minutes 10 minutes |
Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs |
180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Bone-In Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 170ºF
- Leg quarters – 15-20 minutes per pound
- Thighs – 15-20 minutes per pound
- Breast/Split Breast – 20-25 minutes per pound
Boneless Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 165ºF
- Thighs – 10-15 minutes per pound
- Breast/Split Breast – 15-20 minutes per pound
- Tender Strips – 10 minutes per pound
Whole Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 180ºF
- Fryer/Boiler 3-4 lbs – 1.5 hours per pound
- Roaster 5-7 lbs – 1.5-2.25 hours per pound