Consumers
Recipes
Garlic Roast Chicken
Ingredients:
- 1 Sanderson Farms Whole Frying Chicken, quartered, use only breasts/wings and thighs/legs, giblets and other parts removed
- 5 garlic cloves
- 2 teaspoons kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1/3 cup low sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- Roasted sweet potato wedges
Roasted sweet potato wedges
- Two large (about 2.5 lbs.) red skinned sweet potatoes, peeled and cut into wedges (about 6 wedges per potato)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Preparation:
- Smash garlic on a cutting board, add salt, chop together and mash with the side of your knife to create a paste.
- Mix in the oregano and the black pepper.
- Loosen the chicken skin gently with your fingers and rub the garlic mixture on the chicken meat.
- In a small bowl, mix soy sauce, lime juice, cumin, paprika and vegetable oil.
- Place chicken in a large shallow pan, pour soy sauce mixture over chicken coating all sides well. Turn chicken to skin side down. Cover and refrigerate 1 hour, turning chicken a few times.
- Preheat oven to 425°F.
- Remove chicken from marinade and place on an oiled rack on a baking sheet lined with aluminum foil. Pour marinade over chicken.
- Bake in preheated 425°F oven 30 minutes.
- Turn chicken skin side down and continue baking 30 minutes or until chicken is to an internal temperature of 190°F.
- Serve with roasted sweet potato wedges.
- To make the roasted sweet potato wedges: rub the olive oil, salt and ground black pepper on the sweet potatoes. Place the sweet potatoes on a baking sheet lined with aluminum foil. Bake in preheated 425°F oven 50 to 60 minutes or until potatoes are soft and slightly browned.
Yield: 4 servings.
Prep Time: 1 hour
Cook Time: 2 hours
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Garlic Roast Chicken


