Cast Iron Roasted Chicken With Strawberry Rhubarb Balsamic Glaze Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

Steps:

• Preheat the oven to 425 degrees F.
• In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
• Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.
• Serve the chicken on a platter with additional sauce on the side to spoon over the top.

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Steps:

• In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
• Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
• Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
• In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
• When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
• Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
• Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
• Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.