Boneless Roast Chicken with Lemon Pineapple Dipping SauceAdd To My Recipes
1 hour 5 minutes
3- to 4-pound whole chicken, at room temperature (about 1 hour out of the fridge)
Gefen Table Salt and pepper, optional
1 head of garlic, the top sliced off to expose the cloves
a few sprigs of fresh thyme
1/2 onion, uncut
2 tablespoons Gefen Potato Starch
3 tablespoons Nutola Cottonseed Oil
juice of 1 lemon
1 and 1/2 cups Manischewitz Chicken Broth or other chicken soup
1 (20-ounce) can crushed pineapple, drained
1 tablespoon Tuscanini Apricot Fruit Spread
1/4 cup sugar
Lemon Pineapple Dipping Sauce
For the Chicken
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with Gefen Easy Baking Parchment Paper.
Remove the string holding the chicken’s legs together and make sure that the bird is dry inside and out. Season the inside of the bird with salt and pepper, if desired.
Place the garlic, thyme, and onion inside the cavity of the chicken.
Remove the wishbone and bind the chicken with cotton twine. This is very important, since creating a compact shape for the chicken when it is raw enhances the cooking. The chicken will cook more evenly, taste moister and even look more attractive.
Rub a little bit of oil, salt and pepper all over the skin. This helps with the crisping.
Place the chicken on the prepared tray and roast for about 55–60 minutes, or until nicely browned. Remove the chicken from the oven and let it stand for 15–20 minutes. This resting period allows the chicken to finish cooking. It also lets the juice settle back into the meat before carving.
For the Dipping Sauce
Combine the potato starch and oil in a thick-bottomed saucepan. Cook over medium heat until the mixture is slightly thickened.
Add the remaining ingredients in the order they appear and cook over low heat for 10–15 minutes, until thickened. Serve warm or at room temperature, poured over or next to the roasted chicken.
If you substitute the chicken soup with water, this sauce can be an excellent accompaniment to baked salmon as well.
Note: This recipe provided with permission from kosher.com
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