favourite marinade for roast chicken?

[NovemberAutumn]

I'm obsessed with roast chicken. Usually it's Friday night dinner (obviously) but we are having it today for a change. I'd love to know your favourite marinades.

Mine are;

1. Orange juice, honey and cinnamon
2. lemon, rosemary and garlic
3. honey and soy sauce and sesame seeds
4. marinade made with olive oil, loads of sweet paprika, turmeric, cinnamon, garlic salt.

I just cycle through these really. Today is lemon, garlic and rosemary.

Tomato puree and orange juice

Marinade chicken for roasting? Never heard of such a thing! I just bung it in the oven. Roast children is delicious. If I'm feeling fancy I might put something in the cavity, half an orange or lemon, maybe some tarragon, but it really doesn't need anything else.

Gravy, now that's a different matter altogether. I was not raised on gravy. Dm is quite bewildered by my addition to our classic, heimishe roast chicken.

Aaah Dilbertian! Let me convert you!

I only do gravy in winter. Too much of a faff.

I did not do lemon/garlic/rosemary in the end. I did sweet paprika, olive oil, garlic powder, cinnamon, turmeric and squeezed an orange over it as well. Ds1 has a number of eating issues and he wolfed it down. Mummy for the win!

The salad on the other hand.......

This sounds very bizarre! I'll try it!!

TBF your marinades do sound delicious. Though I probably would make them as a rub, or put them between breast skin and meat, rather than do the whole marinading business (too lazy, too disorganised).

@NovemberAutumn mix them together to make a loose paste and spread it on the chicken. Tastes delicious and also makes good gravy

So do the marinades go in to old the skin or between skin and breast? How long do you marinade for? I’m thinking I need to try one of these.

I smoodge the marinade all over the chicken, wrap it in a plastic bag and let it sit for a few hours in the fridge.Not between skin and breast, just smothered and rest really.

@Dilbertian I really don't recommend roasting children, no matter how annoying they're being. And believe me, I know just how annoying they can be.

I'm not much of a chicken person! Mostly because I don't like touching raw chicken 🐔

Not quite kosher 😂

I blame my phone's autocarrot.

Autocarrot 😂😂😂😂 I love that.

Hope you're all enjoying your roasted chickens!

We do need to talk about gravy.... growing up my mother and her family were Jewish. My father was not and was from a very traditional English family. The Jewish side of my family would never serve gravy with a roast. The most my grandmother would do would be to spoon over some of the cooking juices from the meat. My father was absolutely convinced the lack of gravy was a Jewish thing! Personally I dislike gravy and only make it for dh and the DC. I do what my grandma did and spoon over some juices onto the meat.

Pooh interesting combos I've never considered here.

If u marinade, I usually go the spicy route. Indian, peri or Chinese type stuff.

Out of interest, @NovemberAutumn why do you say gravy is a faff? Do you do it the proper way (gravy browning, juices etc). I just use Bisto, but forgive me if that's not allowed - I'm Liberal so don't keep kosher per se.

Thank you! I will be trying at least one of your marinades and will report back in due course.

I don't keep kosher either. But I use the juices, flour, and always always a spoonful of whatever fruit jam I have to hand. Cherry or Fig I think works best. Bonne Maman apricot if doing lamb.

Mostly I can't be bothered and just spoon the juices over.

Thanks. Will be trying the honey and soy sauce one this Friday.

(and obviously I meant to say ooh not Pooh in my original message!)

I hope you enjoy it @Bunnyasmyname ! Only thing I would recommend (as i found out the hard way) roast it under foil for the bulk of the cooking and do the last 10 minutes or so without the foil to crisp the skin. Otherwise the honey just burns. I actually like the scorched honey taste, but no-one else in my family does!

Sorry, I'm too lazy to roast an actual chicken - it's chicken thighs/legs only here. Anyway, usually it would be honey, garlic powder, whichever herbs I've got to hand, but swapped honey for silan while baby was little.

Cannot recommend this chicken recipe enough: https://ottolenghi.co.uk/pages/recipes/roasted-chicken-legs-dates-olives-capers Worth the long marinade and trip to Waitrose for fresh oregano.

Husband does it the oven, but I stick mine in the air fryer now. Turn over half way through to get the crispy top.

I have been resisting an air fryer. Maybe I should think about it......

Today we are having leftover roast chicken salad and I am going to make a cold broccoli salad using the leftover steamed broccoli, sesame oil and toasted sesame seeds on the side.

I shall try that Ottolenghi recipe. I really love mixing meat with dried fruit. Right up my alley.

How did I miss this thread, I love a roast chicken but like it nice and simple.

Lemon, garlic, fresh thyme, shit load of butter and a bit of white wine. And a crispy, crispy skin.