I'm a sucker for a roast chicken recipe. At least two Sundays each month there is a chicken in my oven.
Because, God forbid, I make the same roast chicken twice in a row, I was happy to see this flavorful roast chicken recipe in Michael Symon's Carnivore.
I also love a marinade. This one included toasted coriander seeds, orange zest and juice, honey, and minced jalapeno.
The chicken hung out in that yummy marinade overnight. Before I put him in the oven, I placed some orange slices and bay leaves under the skin and surrounded the chicken with garlic cloves, onion, and fresh thyme.
The final product was beautifully browned (seriously, that browning brought joy to my heart). The aroma of orange and thyme and general spiciness was intoxicating. This recipe went in the Keep file.