Best Marinated Roast Chicken Recipes

MARINATED ROAST CHICKEN

Steps:

• Puree all marinade ingedients in blender or food processor.
• Put chicken in large ziplocs and pour marinade over.
• Refrigerate for 24 hours, turning once or twice.
• Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
• Cool slightly and freeze in ziplocs.
• Remove as many as you need at a time.
• These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.

APPLE-MARINATED ROAST CHICKEN WITH GRILLED APPLE RINGS

Steps:

• To make the chicken: Combine the apple juice concentrate, maple syrup, vinegar, oil, salt, cinnamon and pepper.
• Put the chicken pieces in a large Ziploc bag with the above combined ingredients.
• Marinate this in the fridge for 4 hours, or even overnight, turning occasionally.
• Heat the oven to 375 degrees F.
• Remove the chicken from the marinade and put the pieces into a baking pan and roast for 1 to 1 1/2 hours.
• Let it rest for a bit.
• Meanwhile, while the chicken is roasting, pour the marinade into a pot and bring to a boil.
• Reduce the heat and let simmer for about 5 minutes.
• In a small cup, stir together the cornstarch and water, and then stir it into the marinade.
• Boil for about 1 minute until it thickens.
• To make the apple rings: Stir together in a bowl the butter, maple syrup and cinnamon.
• Add the apple rings and toss to coat.
• Broil the apple rings about 4-6 inches from the heat for about 3 minutes each side, or, cook in a pan for about 2-3 minutes each side.
• Serve the chicken with the sauce and the apples.

ROAST CHICKEN MARINATED IN SAFFRON, ORANGE AND GARLIC WITH TOASTED WILD MUSHROOM POLENTA

Steps:

• For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
• For the Chicken: Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
• For the Polenta: Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.