DescriptionExcerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books. Photo by Michelle Goodrich.
These days, chicken tends to be sold cut up rather that as a whole bird. Roasting the bird whole; the technique preserves the natural moisture during cooking, providing juicy and tender meat. If you can find only chicken parts, use what would compose a whole bird.
- Serves 4
- Year Round
- 1 (3 ½ pound) chicken
- ¾ cup teriyaki sauce
- ¼ cup fresh orange juice
- ¼ cup orange marmalade
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 2 bay leaves
- 2 large pieces orange rind, with pith removed and trimmed
- 6 scallions, green parts only, sliced into large pieces
- ½ pound green beans, ends snipped
- Preheat the oven to 375 degrees F. Rinse the chicken and pat dry with paper towels. Tuck the wings under the back and tie the legs together with kitchen twine.
- In a small bowl combine the teriyaki sauce, orange juice, and orange marmalade. Heat the olive oil in a large Deep Skillet or Dutch oven over medium-high heat. Add the garlic and sauté for 2 minutes; add the onions and green beans, and cook, stirring, for 4 minutes.
- Remove from the heat, move the vegetables to the sides of skillet, add the chicken, and rub thoroughly with the orange-teriyaki sauce.
- Add the bay leaves and orange rind to the pan, place in the oven, and roast until the juices from under the chicken’s leg run clear, about 1 hour, basting every 15 minutes. After 1 hour, turn off the heat and let the chicken rest in the oven with the door cracked open for about 15 minutes.
- Carve and serve with scallions and green beans.