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Succulent Summer Chicken Recipes

How often do you come home and ask yourself what you can rustle up with the minimum of effort? Well, these two chicken recipes fit the bill. No searing off chicken in the pan, no sweating of onions or additional flavourings – just place all the ingredients in a deep roasting dish. The flavours of each are quite different – the first is tender succulent chicken cooked with Dijon mustard and orange juice and the second is a wonderfully fragrant chicken spiced with cinnamon and ginger. The caramelised chicken with oranges comes from my recently published book ‘From Lynda’s Table’. The photo in the book must be quite alluring as I cannot count how many times someone has said to me that this is the recipe they wanted to try first. A little tip though – if you want the finished dish to look like the photo below, you might put the dish under a hot grill to help further caramelise the chicken skin at the end of the cooking.

Caramelised Chicken With Oranges

Serves 4

You can dissect a whole chicken, which I favour as I get to make stock from the carcass, or just buy chicken pieces….or ask the butcher to dissect the chicken for you.

1 large chicken, divided into legs, thighs, wings and breasts skin on
4 tsp Dijon mustard
Salt
2 oranges, cut into wedges
½ onion, finely chopped
240ml orange juice
2 tbsp olive oil
4 tbsp soft light brown sugar

Method:

Preheat the oven to 190°C, 170°C Fan, 375°F, Gas 5.

Rub the chicken pieces with mustard and season. Place the pieces skin side down in an ovenproof dish large enough to hold them in a single layer. Add the orange wedges, onion, orange juice and olive oil. Place in the oven to roast for 20 minutes. Baste regularly.

Turn the chicken pieces over, skin side up. Sprinkle the brown sugar on the skin, Continue roasting and basting until the chicken is tender and golden brown. Chicken breasts will need about 30 minutes of total cooking time depending on thickness. Legs, thighs and wings will take 40-45 minutes.

When the chicken is cooked, pour the chicken juices into a small saucepan. Tilt the saucepan and spoon the clear fat from the top and discard. If at this point there is still a lot of liquid, the sauce can be reduced by boiling it rapidly, which will also concentrate the flavour. Pour a little sauce over each serving.

Spiced Roast Chicken

Serves 4

_SRM3215

Photo: Stephanie Marriot

1 large chicken, divided into legs, thighs, wings and breasts, skin on
2 cloves garlic, crushed
1 fresh red chilli, sliced (leave seeds in for more heat)
2 tsp ground cinnamon
2 tsp ground ginger
2 tabsp honey
4 tabsps lemon juice
Salt
1 onion

Method:

Preheat the oven to 200°C, 180°C Fan, 400F, Gas 6.

Place the chicken in a bowl flesh side up. Season with salt and sprinkle over the spices. Mix in all of the other ingredients, except for the onion and toss together.

The chicken may either be cooked straight away or if time allows, left to marinate for several hours.

Choose an ovenproof dish that will hold the chicken in a single layer. Cut the onion in half and slice each half into thin half rings. Scatter these over the bottom of the dish. Sit the chicken pieces on top of the onion, skin side up. Place in a preheated oven and roast until the chicken is tender. The breasts will take about 20-30 minutes depending on their thickness. These may be removed and then added back to the dish at the end of the cooking. The legs, thighs and wings will take about 40-45 minutes. The meat should easily come away from the bone.

Serve the chicken with some onion and any residual juices which have accumulated in the bottom of the dish.

As with all of our DCS Diaries Blog posts, we’d love to hear what you think. Please email us with your feedback on these recipes to info@dublincookeryschool.ie.

All content is © 2014 by Lynda Booth’s Dublin Cookery School. All rights reserved.

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