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Recipe Sunday
Hey Ladies - it's that day of the week again!
Mine isn't an original recipe of my own this week, but I made it tonight and DH and I couldn't get enough, it was soooo yummy. I made the entire dinner with ingredients I bought at the farmers market (except the marinade), including the whole chicken! I love our farmers market and am soooo glad it's fresh veggie season again!
Orange and Honey Rotisserie Chicken with Roasted Baby Veggies with honey butter glaze
Ingredients:1 cup honey
Juice of 4 oranges
1/4 cup GF tamari (or soy sauce)
1/2 c. chives, chopped
2 cloves garlic, minced
2 tbs. salt
1 chicken (3-4 lb.), cleaned and rinsed
1 onion, roughly choppedDirections:
1. Combine honey, orange juice, tamari, chives, garlic and salt in a bowl to make the marinade.
2. Place the chicken in a bowl/container and add about half of the marinade. Cover and let marinate about 2 -4 hrs in the fridge, turning the chicken around every 45 min so that the marinade covers the entire chicken.
3. Preheat the oven to 375F (convection), and stuff the chicken with chopped onion. Rotisserie the chicken in the oven (yes, my toaster oven has rotisserie ability) for about 90 minutes, or until thigh meat temperature reaches 180F. Baste chicken with the other half of the marinade as needed while it?s cooking.
4. When fully cooked, remove from oven, set on a plate, let rest 10-15 minutes, then serve and enjoy!
The recipe came from one of my favorite blogs: http://jenncuisine.com/2010/05/orange-and-honey-rotisserie-chicken/#more-3658#ixzz0onpm04SO
For the Veggies:
I used 6 fresh baby carrots (not the "baby carrots" you buy at the market, but young ones that were maybe 1/4" diameter with the greens still on them) and 4 baby red potatoes, and the remaining rough chopped onions that didn't fit inside the chicken. Cut the greens off of the carrots, with 1" remaining, and cut the baby potatoes in half. Toss all of the veggies in a ziplock with 1 tsp olive oil. Spread over a small roasting pan and sprinkle with sea salt. Pop in the oven when the chicken has 30 minutes left.
For the honey butter:
Melt 3 tablespoons butter in a small sauce pot over medium-low heat, add 1 tablespoon honey and stir with small whisk. Remove from heat and refrigerate for 20 minutes, whisking every so often to avoid separation. It will thicken a little, but do not allow it to return to butter state.
Divide the veggies on the two plates and drizzle with honey butter to your liking. We had left overs.
Enjoy! We did 
Re: Recipe Sunday
The honey butter part alone is awesome. Sounds like a good chicken!
I don't have a recipe this week
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