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Marinated Roasted Chicken

Marinated Roasted Chicken

Recipe by Liz Sempervive, Executive Chef of the Millstone Café 

Jamie Wyeth (b. 1946), White Leghorns, 1981, three color etching, 26 1/2 × 30 1/4 in. © Jamie Wyeth/Artists Rights Society (ARS), New York
Jamie Wyeth (b. 1946), White Leghorns, 1981, three color etching, 26 1/2 × 30 1/4 in. © Jamie Wyeth/Artists Rights Society (ARS), New York
For this recipe you will need a large (10-inch) Cast iron skillet and a 1-gallon resealable plastic bag. Pre-heating the skillet will help the chicken skin become very crispy! This recipe will make enough for two servings. The amount of active cooking time you can expect is about one hour. If you marinate the chicken overnight in the fridge, it will be infused with a lot of flavor!

Ingredients

1 cup Citrus Vinaigrette (click here for the recipe!)
2 Tbs Soy sauce
1/2 Chicken (wing, breast, and thigh all attached by the skin)
2 Tbs Vegetable or olive oil
2 Small sweet potatoes, cut into large cubes
1/4 cup Red onion, sliced
5 Large cloves of garlic, minced
1/4 cup water or stock
Salt and pepper To taste

Directions

Place the chicken in a resealable plastic bag. Add the citrus vinaigrette and soy sauce and seal the bag with as little air as possible. Let the chicken marinate in the refrigerator for at least one hour or overnight.

When you are ready to cook, set your oven to 500 degrees and pre-heat a 10-inch cast iron skillet in the oven. 

Remove the chicken from the fridge and pat the skin dry with a paper towel. Season lightly with salt and pepper. Place the chicken on the plate and set aside. Discard the marinade, bag and the paper towel. 

After 30 minutes has passed, remove the pan from the oven and place it on the stove. Add one tablespoon vegetable or olive oil, and carefully place the chicken in the pan skin side down. Then, return the pan to the oven and cook for 20 minutes.

After 20 minutes, turn the chicken over so the crispy skin is facing up. Add the rest of the oil, potatoes, onions, garlic, salt and pepper to the pan around and underneath the chicken (tongs come in handy here!). Cook for 15 more minutes in the oven, then pull the chicken out of the pan to rest on the cutting board. Check to see that the chicken is fully cooked (it should read 165 degrees internally with a thermometer). Let the chicken rest so the juices do not run out onto the cutting board when you slice it. 

Turn the oven down to 375 degrees. Add ¼ cup of water to the pan. With a spoon, mix the vegetables and let them continue to cook for 15 more minutes or until the potatoes are fork tender all the way through. 

When the vegetables are finished, slice the chicken, and artfully arrange it over the vegetables and in the cast iron pan. Garnish with herbs, serve and enjoy! 


Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.