Few foods more reliably hit the spot on a Sunday night than roast chicken. It’s as nutritious as it is comforting, pairs perfectly with any vegetable side, and makes great leftovers for the week ahead if you don’t have a family to feed. This savory rendition, adapted from “Sunday Best: Cooking Up the Weekend Spirit Every Day,” gives this classic a savory twist by allowing it to first bathe in a garlicky marinade of stout beer and soy sauce
Serves 4-6.
Ingredients
- 1 (12-ounce) bottle of Guinness or other stout beer
- 1 tablespoon fish sauce or Worcestershire sauce
- ½ teaspoon ground white or black pepper
- 6 to 8 garlic cloves, minced
- 2 large white or yellow onions, sliced in ¼-inch rounds
- 1 (3- to 4-pound) whole chicken, cut in serving-size pieces
- 1 cup soy or tamari sauce
- 2 tablespoons unsalted butter, at room temperature
Instructions
- In a large bowl, combine the beer, fish sauce or Worcestershire sauce, pepper, garlic, ½ cup of the water, and half of the sliced onions (reserve the other half).
- Add the chicken pieces, skin-side down. Cover the bowl with plastic and place in the refrigerator to marinate for at least 2 hours and up to 8 hours, stirring occasionally.
- Position a rack in the upper third of the oven and.
preheat the oven to 450 degrees. - Arrange the unmarinated sliced onions on a large, rimmed sheet pan.
- Remove the chicken pieces from the marinade, pat them dry with paper towels, and place them skin-side up in the center of the sheet, on top of the onions. Rub the butter over and under the skin.
- Add 1/3 cup of water to the baking sheet and transfer to the oven.
- Roast for 20 minutes, baste the chicken with its juices, and continue roasting 10 to 20 minutes longer or until the skin is deep brown and crispy, and a meat thermometer registers 165 degrees when inserted into the thickest part of a breast piece.
Your Friend and Coach,
Paul
P.S. Want more healthy recipes for breakfast, lunch and the occasional treat. Reply ‘Recipes’ for more info.