by saucy. von Trapp
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saucy. von Trapp's Notes:
Expand1 whole chicken (I had a 6.5lb-er) Ask a question about this ingredient
1 bulb garlic, chopped finely (food processor does a masterful job) Ask a question about this ingredient
1/4 cup dried oregano Ask a question about this ingredient
a few dashes good salt and fresh ground pepper ( I like sel gris) Ask a question about this ingredient
2/3 cups red wine vinegar Ask a question about this ingredient
2/3 cups olive oil Ask a question about this ingredient
1 cup pitted dried plums, chopped into bite-size pieces Ask a question about this ingredient
1 cup dried apricots, chopped into bite-size pieces Ask a question about this ingredient
2/3 cups olives, pitted and sliced in half (I used Kalamata, good green olives would be nice too) Ask a question about this ingredient
2/3 cups capers with about 1/3 cup juice Ask a question about this ingredient
8 bay leaves Ask a question about this ingredient
1 1/3 cup brown sugar Ask a question about this ingredient
1 1/2 cup wine ( I think it is equally good with red and white wine - use whatever you have on hand) Ask a question about this ingredient
Couscous or rice to serve with (recipe coming soon) Ask a question about this ingredient
Put every ingredient except for the chicken, into a bowl.
Ask a question about this stepStir carefully as not to damage the bay leaves.
Ask a question about this stepPut the chicken into a large bag with no holes (if you have one, otherwise you can use a large bowl but the marinade will be distributed more successfully if you use a bag) and pour your bowl of delicious ingredients over chicken and make sure it is coated well.
Ask a question about this stepSeal the bag (or put a lid on the bowl if that is what you are using) and let the chicken marinate for a long time... ideally overnight. If you don’t have a long time, it will still taste heavenly, but the longer the better. Even if you only have a couple hours, however, I would still go for it. Toss the bird a few times during the marination.
Ask a question about this stepThe cooking time will depend on what kind of oven you have - 6.5 bird takes 1 hr 40 mins in my non-convection oven.
Ask a question about this stepPreheat oven to 425. Place the fruits and bits and leaves from the marinade under and inside the chicken and place the chicken (breast-side up) in a roasting pan. Tie the legs together with a piece of twine (if you are into that look). Then, (if you want to “set it and forget it” leave it be and roast in said position until it is done) or do as I do and complicate things in the name of possibly achieving a juicier breast...
Ask a question about this stepAfter 15 minutes, flip the bird over and roast for about 45 minutes “upside-down”. Then flip it one last time to finish back in the original position for the last 30 or so minutes... The chicken is done when you pierce the thigh at the thickest point and the juices run clear, rather than pink (or 180 on a meat thermometer)....
Ask a question about this stepMound rice or couscous (recipes coming tomorrow) onto a serving platter and set your beautiful bird on top, voila’ !
Ask a question about this step
Merrill is a co-founder of food52.
I think it's brilliant how you transfer this recipe to a roast chicken one.