Roasted Bourbon-Rosemary Chicken
Roasted Bourbon-Rosemary ChickenSeptember 15, 2012
Here’s another way to work the nuanced flavor of bourbon into savory cooking, any night of the week. It’s a quick and easy method for roasting a whole chicken that relies on a preheated cast-iron skillet to cook the leg and thigh meat at the same rate as the breast meat so that they’re both done at the same time. About halfway through cooking, a simple glaze flavored with bourbon, rosemary, honey, molasses, and mustard adds richness and sheen to the outside of the chicken, while the short cooking time keeps the inside juicy.
Roasted Rosemary-Bourbon Chicken
1 whole chicken, 3 to 4 pounds, rinsed and patted dry
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. olive oil
1 tsp. minced fresh rosemary
2 tbs. soy sauce
2 tbs. honey
2 tbs. molasses
2 tbs. bourbon
1 tsp. Dijon mustard
Season the chicken all over with the kosher salt and pepper, and rub with the olive oil. Simply truss the chicken by tying one piece of kitchen twine around the body to secure the wings, and another to secure the legs. Preheat the oven to 500°F, and place an average-size cast iron skillet on the lowest rack of the oven.
Meanwhile, combine the rosemary, soy sauce, honey, molasses, and bourbon in a small skillet over medium heat. When warm, remove from the heat and set aside. When the oven and pan are preheated, place the chicken breast-side up in the skillet. After 10 minutes, reduce the heat to 350°F, and baste generously with the rosemary-bourbon glaze. Continue to roast, basting once or twice more, until a thermometer inserted into the chicken breast reaches 150°F.
Remove the chicken from the cast iron skillet, and allow it to rest, loosely covered with foil for 10 minutes before carving and serving.