Roast Chick For Your Chick

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I made this blog for men, so they could use food to connect with women.

But I’ve used this recipe too.  Anytime I wanted to get my husband in a good mood, surprise him or just make him putty in my hands – this was my go to recipe.

No matter whether you’re a man or woman, this recipe gets the other person’s attention.  Here’s a few reasons why:

  1. It’s easy.
  2. Coming right out of the oven, the scent of spices fills the house.
  3. She’ll love that you made this just for her.
  4. You can stretch this into other meals over a few days.
  5. It’s close to February. Comfort food is the perfect foreplay.

Preparation level: EASY.  Most of your time is spent waiting for the chicken to marinate or finish roasting in the oven.  And in this blog post/web episode, I’ll shows you how to walk through each step so that you can cook this, and get laid.

Success level: FIVE.  This is one of the ultimate Cook This…Get Laid recipes.  It works. I’ve tried it on my husband (truthfully, y’all don’t need much incentive to get down).  But I’ve had men prepare this for women, and it’s ON.

If you serve this very juicy chicken with rice or vegetables, and you’ll feel great about your meal. Marinated food always tastes delicious the following day, so reheat it on a low temperature.

Roast Chick For Your Chick

One 3-5 pound whole free range/kosher/hallal chicken (get it from your butcher or specialty store), cleaned and left whole.  When I say clean, I mean CLEAN – put the chicken under cool water under the faucet and massage that chicken (watch the video to let me show you how), then let it dry by placing it over a paper towel.  Preparing the marinade is next.


  • 2 tablespoons of whole grain mustard
  • 2 tablespoons of maple syrup
  • Tabasco to taste (I like a little heat, so I use 3 tablespoons/3 dashes!)
  • Juice from 1/2 lemon
  • 1/4 cup of extra virgin olive oil
  • 3 squirts of Bragg Liquid Aminos (or low sodium soy sauce)
  • 3 cloves garlic, chopped


  • You’ll also need a 1-gallon sealed plastic storage bag
  • 1 lemon, cut lengthwise and quartered
  • 2 cloves garlic, peeled and chopped in half

Combine everything (except the chicken & extras) in a bowl and stir well.  Place your chicken in the plastic bag with marinade. Close the bag and shake the marinade around.  Place the chicken breast side down in the refrigerator for one hour. (Try not to leave it in longer, the chicken will only get tough.)

Preheat oven to 350. Cut one lemon lengthwise, then quarter. Peel two cloves of garlic and cut them in half. Remove the chicken from the fridge, and place garlic and lemons inside the cavity of the chicken. The flavor will come through beautifully while it sits in its own juices.

Place the chicken BREAST SIDE DOWN in a shallow roasting/baking pan for the first hour with foil on top.  After the first hour, turn it over by using tongs and remove your foil. I check the oven every 30 minutes. I usually take a spoon and pour the juices on the top of the chicken to keep it moist-but this isn’t even necessary.

It should take about 2 hours.  But how do you know when the chicken is fully cooked? Poke the breast with a long serving fork and the fork will come out easily if it’s done. It usually takes two hours and fifteen minutes in my oven (every oven is different).

When that chicken is done, let it rest outside of the oven for 15 minutes. Carve (or if you have no knife skills like me), tear it apart with your fingers.


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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Dinner, Late Night Snack, Lunch and tagged , , . Bookmark the permalink.

7 Responses to Roast Chick For Your Chick

  1. Pingback: Review Recap Revisit: February, Week 1 | Foodiku

  2. I laughed at the part about getting your husband in a good mood. My go-to dishes are pasta puttanesca, albondigas and coq au vin. Works every time!

  3. Mark says:

    What is a “squirt cup”? You use it as a measurement for the Bragg Liquid Amino.

  4. Jeannie says:

    Ok – I have a confession to make…I made this chicken for my neighbors, not to get laid (but I probably could’ve) 🙂 It turned out so juicy-yummy! I also note for myself, next time I will go with 3-4 lb chicken – better for my oven. AND I used the leftovers to make a quinoa and yam saute with some curry spice. Thanks MONA!

  5. Pingback: I Hate Turkey: A Thanksgiving Week Menu To Love | Cook This…Get Laid