Recipe: Delicious Roast chicken with lingonberry mint sauce

Roast chicken with lingonberry mint sauce. Prep the sauce by melting the lingonberry jam in a small saucepot over medium-low heat. Great recipe for Roast chicken with lingonberry mint sauce. My favourite part is the little dollop of lingonberry jam they put on the plate.

At medium heat, bring the sauce to a boil, and then turn down to simmer, just to keep it warm until the chicken is done cooking. Remove the chicken to a warmed platter, and allow to rest. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. You can have Roast chicken with lingonberry mint sauce using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roast chicken with lingonberry mint sauce

1. It's 1 of whole roasting chicken, about 1 1/2 kg.
2. You need 1 tsp of smoked paprika.
3. You need 1 tsp of garlic powder.
4. It's 1/2 tsp of onion powder.
5. Prepare 1/2 tsp of ground black pepper.
6. You need 1/2 cup of lingonberry jam (Ikea calls it a spread).
7. You need 2 tbsp of apple cider vinegar.
8. You need 1/2 of shallot, minced.
9. You need 1/2 tsp of red pepper flakes.
10. Prepare 1 tsp of fresh mint, finely chopped.

The dish was one of the restaurant's best sellers. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Mint sauce misuse is not the only common roast dinner faux pas. Use tongs to turn chicken over.

Roast chicken with lingonberry mint sauce instructions

1. A day in advance, pat the chicken dry and season it liberally with salt. Don't forget to season inside the cavity. Leave the bird uncovered overnight in the fridge, someplace it can't be disturbed. This will dry out the skin while simultaneously moistening the meat..
2. Pull the chicken from the fridge 30 minutes before cooking so it can come up to room temperature. Combine the paprika, garlic powder, onion powder and black pepper with a few tbsp veg oil until it forms a runny paste. Rub or brush the spice paste all over the chicken..
3. Preheat your oven to 375 F. When ready, put the chicken on a baking tray with a rack and roast for 1 1/2 hrs, or until the thickest part of the bird reads 165 F. Let the chicken rest for at least 15 minutes before carving..
4. Prep the sauce by melting the lingonberry jam in a small saucepot over medium-low heat. Add the vinegar, shallot, pepper flakes, a good pinch of salt, and a few grinds of black pepper. Let cook for 2 minutes. Finish by stirring in the fresh mint and a couple of tbsp water to loosen it. Serve warm with the chicken..

Meanwhile, in a food processor, combine mint, parsley,. Place half of chutney in an airtight container, and chill until ready. Place chicken in a resealable plastic bag set in a shallow dish. Cover and blend until smooth; pour over chicken. It is a very simple recipe for pan roasted chicken with a mint sauce.