Orange Roast Chicken

The sweetness of the orange combines well with the heat from the red pepper flakes for great flavor. This is just so simple to prepare and you could do this with any citrus not just oranges.

Ingredients:

1 Whole chicken

1 Orange

2 Pinches of red pepper flakes

Salt and pepper

Directions:

Loosen the skin from the breast of the chicken. Cut two slices from the middle of the orange and slide one under the skin of each breast. Squeeze the juice from the orange over the chicken. Put the squeezed orange inside the cavity of the chicken. Season the inside and outside of the chicken with salt and pepper. Sprinkle 1 pinch of red pepper flakes over the breast of the chicken and the other pinch goes into the cavity of the chicken. Roast in a 350 oven for 60-70 minutes or until your oven thermometer shows you have reached the correct temperature. Let the chicken rest before carving.

Salsa

Salsa

I love the fresh taste of homemade salsa and the fact that you can control the heat. I made two last night to go with the Chicken Burritos, one mild and one with a little heat. My Serrano pepper plant was bare so I had to use jalapeno for the heat. The hot salsa is green and the mild salsa is red.

Ingredients:

2 Roma tomatoes seeded

2 Garlic cloves

¼ Jalapeno

Salt and pepper

Cilantro

Lemon juice

For the heat add

2 Hot chili peppers

Red pepper flakes

Directions:

Add all ingredients into a food processor and pulse until the salsa is at the constancy you want.

Roast Chicken

Roast Chicken

Something very basic that we all should cook frequently because you can usually get more than one meal from it and it is economical. The problem is that sometimes we overcook the chicken or get a greasy mess. The trick to a great roasted chicken is to place a wire rack in the bottom of the roasting pan and place the chicken on top of the rack. The other key is to season the chicken well and not to overcook the chicken. I know we are all afraid of undercooked chicken so what do we do? Get a good oven thermometer so you can tell the temperature of your roasted chicken.

Ingredients:

1 whole Roasting chicken

1 tbsp. Olive oil

1 tbsp. Butter

Onion powder

Garlic powder

Salt and pepper

Oregano

Basil

1 pinch Red pepper flakes

1 bunch Green onion tops (green only)

Directions:

Rub olive oil all over the roast chicken. Put butter under the skin on both sides of the breast. Season the roast chicken with onion, garlic, salt, pepper, oregano, basil, and red pepper flakes to taste. Put the tops of the green onions into the cavity of the chicken. Place in a 375 oven and roast for 1 hour and 15 minutes. Keep an eye on your oven thermometer to make sure you don’t overcook the chicken. Remove from the oven and let the chicken rest for at least 15 minutes before carving.

Serves 4