Mahogany Chicken with Roasted Vegetables

I love a beautiful golden and crisp chicken and this recipe fits the qualifications perfectly. This chicken is brushed every 15 minutes with a special sauce for flavoring and color. I have used peach juice but you can substitute that for any other light juice such as apple or white grape. Also you can use any vegetables that you are prone to I personally prefer carrots and brussel sprouts alongside poultry.

4 tablespoons butter
4 tablespoons soy sauce
2 tablespoons peach juice
1/2 teaspoon pepper
1 clove garlic, crushed

1 large chicken (cleaned

4 cups vegetables
4 tablespoons olive oil
1 teaspoon sea salt

1. Pre-heat oven to 375F. In a small saucepan on medium heat add butter, soy sauce, juice, pepper and garlic. Mix well and allow cooking for minutes.

2. Place chicken in a roasting pan and brush sauce all over, pouring remaining into the pan. Take chicken out every 15 minutes and brush with sauce. Cook for a total of 1 hour and 15 minutes.

3. In a baking pan add vegetables and toss with oil. Place under a broiler and cook until lightly charred and fully cooked, flipping when needed. Sprinkle top with sea salt.

4. Place chicken in a serving platter and arrange vegetables around.

Yields: 4 servings

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