Roasted Chicken a'la Marnier

20m
Prep Time

2h
Cook Time

2h 20m
Ready In

"There is nothing as comforting as a good, simple roasted chicken that restores the soul. This particular recipe is interesting as it contains Grand Marnier as a coating to the skin which is then roasted until golden brown."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (662.8 g)
Calories 736.5
Total Fat - 26.8 g
Saturated Fat - 12.6 g
Cholesterol - 1310.8 mg
Sodium - 931.1 mg
Total Carbohydrate - 22.8 g
Dietary Fiber - 2 g
Sugars - 18 g
Protein - 94.8 g
Calcium - 100.6 mg
Iron - 13.7 mg
Vitamin C - 45.3 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 400-degrees F.

Step 2

Rinse the chicken inside and out and pat dry.

Step 3

Carefully (remove any rings from fingers) to loosen skin from breast and thigh, being careful not to tear the skin. Set aside.

Step 4

In a small bowl, using your fingers, work to press the butter, garlic, rosemary, lemon zest, and salt until well combined. Set aside 1 tablespoon worth of this mixture in a separate bowl; reserve.

Step 5

With fingers, carefully rub the larger amount of the rosemary butter mixture inside loosened skin, rubbing throughout to evenly coat chicken meat. Rub the 1 tablespoon reserved butter mixture all over the top of part of the skin, evenly buttering the chicken.

Step 6

Squeeze the juice of orange quarters and half the lemon over the chicken, inside and out. Place the orange, lemon, and onion inside the chicken and tie the legs together with kitchen twine.

Step 7

Sprinkle with black pepper, to taste, all over the outside of the bird. Place the chicken, breast side up, in a roasting pan and pour the water into the pan.

Step 8

Roast the chicken for 20 minutes. Reduce the heat to 350-degrees F. and roast for about an hour.

Step 9

*While the chicken is roasting, prepare the glaze:

Step 10

Heat the butter, mustard, honey, and jam in a small saucepan until smooth and hot to the touch. Remove from the heat and stir in the Grand Marnier.

Step 11

Spoon the glaze over the chicken and bake until the bird is golden brown and the meat tender, about 30-40 minutes longer or until the thickest part of chicken registered 165-170-degrees-Fahrenheit when inserted with an instant-read thermometer.

Step 12

Remove from oven and let rest for about 15 minutes before slicing. Enjoy!

Tips

No special items needed.

1 Reviews

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lazyme

A garlic lover's dream. This filled the house with an awesome aroma while it was roasting. It ended up moist on the inside and crispy on the outside and had a wonderful hint of roasted garlic. The Grand Marnier was subtle and I'll probably add a little more next time. Thanks for sharing another keeper, Nat.