For your holiday main course, serve the most delicious Orange-Sorghum-Glazed Chicken.
Makes 8 to 10 servings
- 2 (3-to 4-pound) whole chickens, giblets discarded
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2 lemons, thinly sliced
- 10 sprigs fresh rosemary
- 4 tablespoons Lemon-Rosemary Butter, softened
- ¼ cup sorghum syrup
- 2 tablespoons fresh orange juice
- Preheat oven to 400°. Line a large rimmed baking sheet with foil.
- On a large cutting board, place chickens breast side down. Using kitchen scissors, cut along one side of backbone. Repeat on other side of backbone, and remove. Place chickens breast side up, and press firmly to flatten.
- Sprinkle salt and pepper all over chickens. Place lemons and rosemary on prepared pan; top with chickens, breast side up. Rub Lemon-Rosemary Butter under skin of each chicken.
- In a small bowl, stir together sorghum syrup and orange juice; lightly brush mixture onto chickens.
- Roast until skin is golden brown and an instant-read thermometer inserted in thickest portion of chicken registers 165°, brushing with sorghum mixture every 15 to 20 minutes. Let stand for 10 minutes before serving.
Kitchen Tip: Spatchcock the chickens the night before your meal, or to save time, ask the butcher at your grocery store to do it for you. Save the backbones for homemade chicken stock.
- 1 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1½ teaspoons minced fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- In a small bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 2 weeks.
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