Juiced-up chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic; up to 3 | |
| 1 | Chicken; (cut, preferably, at least in half) | |
| 3 | Potatoes | |
| 6 | Carrots | |
| 2 | Sweet potatoes | |
| 1 | large | Onion |
| 4 | Celery stalks | |
| 2 | Apples | |
| 1 | tablespoon | Poultry seasoning |
| 1 | teaspoon | Allspice |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Worcestershire sauce |
| ¾ | cup | Packed brown sugar |
| 1 | cup | Orange juice; (or apple), divided, up to 1-1/2 |
| 1 | tablespoon | Molasses or real maple syrup; (optional), up to 2 |
| 1 | dash | Salt |
Directions
Arrange the chicken and cut vegetables in a large roasting pan. Sprinkle with poultry seasoning, salt, Worcestershire, and ½ cup of the juice.
Cover, place in 350F oven for 30 minutes. Then sprinkle with brown sugar, any remaining spices, seasonings, and juice. Cover and back to oven for 45 minutes, basting frequently. Garnish with additional sliced fresh oranges or apples if you'd like.
NOTE: I've done this in a roasting pan, but it would probably work just fine in a crock pot . . . Fills the house with the best aroma! Recipe by: Anne Kruppa from The Busy Parent's Cookbook Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 14, 1998