Roasted Chicken with Herb Rub
I think this was the first time I've cooked with whole chicken pieces. We aren't usually huge fans of eating meat off the bone (besides ribs and chicken wings of course!) but this turned out great. The herb rub smelled delicious as I was putting it together.
Source: Everyfood Food magazine
1 whole chicken (3-1/2 to 4 lbs.), cut into 10 pieces
coarse salt and ground pepper
3 garlic cloves, roughly chopped
1" piece fresh ginger, peeled and roughly chopped
1 jalapeno, seeded and roughly chopped
1 T. finely grated orange zest
2 T. fresh orange juice
1 medium bunch cilantro, stems removed
1 T. extra-virgin olive oil
Preheat oven to 450 degrees.
In a food processor, combine garlic cloves, fresh ginger, jalapeno, orange zest and orange juice, and process until finely chopped. Add cilantro and olive oil; process until finely chopped, about 2 minutes. Scrape down sides as needed.
Arrange chicken pieces in a single layer on a rimmed baking sheet and coat all over with herb rub. Season with salt and pepper. Roast, skin side up, until chicken is cooked through, about 35-45 minutes.