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*1 whole chicken, about 4 pounds
*2 tablespoons unsalted butter
*Salt and pepper
*Essence, recipe follows
*1 yellow onion, quartered
*3 oranges, quartered
*4 sprigs fresh rosemary
*1 cup fresh orange juice
*1 tablespoon honey
*Salt and pepper
*2 fresh rosemary sprigs
Directions
Preheat the oven to 400 degrees F.
Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and oranges with salt and pepper. Stuff the cavity with the onions, oranges, and fresh rosemary.
Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes.
For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, orange juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes.
Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with rosemary sprigs.
Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and oranges with salt and pepper. Stuff the cavity with the onions, oranges, and fresh rosemary.
Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes.
For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, orange juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes.
Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with rosemary sprigs.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Yield: about 2/3 cup
Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
For the potato wedges:
Ingredients
(Recipe adapted from Bobby Flay: http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-wedges-with-hot-garlic-red-chili-parmesan-and-parsley-recipe/index.html)
- 6 russet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 1/3 cup olive oil
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red chili flakes
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, optional
Directions
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape.
Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
Heat grill to medium-high.
Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese (optional) and serve immediately.
Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
Heat grill to medium-high.
Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese (optional) and serve immediately.
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