Until recently, my Food Network magazines have been within reach of my growing boy’s grasp. Once every week or so I’d find about 3-5 magazines sprawled across the floor, a few pages torn.
This mischievous talent of his does yield some delicious results though! I’ll sometimes find myself pouring over one of the editions again before returning it to it’s temporary home.
That’s how I found this recipe from Aarti in the March 2015 edition! I adjusted the recipe amounts to feed 2-3 people and instead of a whole chicken, I used 5 thighs as that’s what I had in my freezer. This juicy chicken was enjoyed by all in my family (the crispy skin was reserved for the adults).
Orange-Cardamom Roast Chicken
- 2 tbsp butter, softened
- 1/2 tsp ground cardamom
- 1 1/2 tsp orange zest
- 1 1/2 tsp grated fresh ginger
- 1 tsp minced garlic
- 5 bone-in, skin-on chicken thighs
- 4 Yukon gold potatoes, sliced
- 1 tbsp vegetable oil
- In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, and S+P.
- Loosen the skin away from the meat of the chicken gently so as not to tear it. Using your fingers or a small spoon, place the butter evenly under the skin of each thigh. Pat chicken dry. Allow chicken to rest at room temperature for 30 minutes. (I opted to cover mine with plastic wrap during this time.)
- Toss the potato slices in the vegetable oil and season with S+P. Allow potatoes to rest for 25-30 minutes.
- Preheat oven to 500 degrees F.
- Drain potatoes and place them in an even layer in a cast iron skillet. Place the chicken on top of the potatoes. Cook for 40 minutes, rotating the skillet halfway through, until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
- Allow chicken to rest for 10 minutes, covered with foil.
- Optional: place potatoes back in the oven for up to 5 minutes.
*This recipe is adapted from Aarti Sequeira*