Sugar Kiss Melon-Rosemary Roasted Chicken
There's nothing I love more when I'm cooking, than creating a delicious aroma throughout the house -- or even better, one that travels all the way down the block.
And that's exactly what will happen when you rosted this Sugar Kiss Melon infused chicken. This recipe brings a fresh, light flavor typically expceted in lighter dishes, like salads and grains, to a warm, rich, comforting meal.
Sugar Kiss Melon-Rosemary Roasted Chicken Recipe
Prep Time: 10 minutes
Cook Time: about 25 minutes
Total Time: 35 minutes
Active Work Time: 15 minutes
2 tablespoons Sugar Kiss Melon juice (see recipe instruction No. 2)
1/4 cup unsalted butter, softened to room temperature
2 teaspoons finely chopped, fresh rosemary, plus a few sprigs for garnish
1/8 teaspoon sea salt
2 (approximately 1-1/4-pound) chicken breasts, bone-in, skin-on
Sea salt and freshly ground black pepper for seasoning
1. Preheat the oven to 500 degrees F, and adjust a rack to the top third fo the oven.
2. To get the juice from the melon, once it's cut in half and the seeds have been removed, use a dull spoon (i.e., wooden), to gently "scrape" juice from the center. If you can't get 2 tablespoons worth, you can super finely chop a chunk of the melon until it's juice.
3. In a small bowl, combine the melon juice, butter, finely chopped rosemary and salt. Mix until the juice is as incorporated as you can get it (it might not blend in 100%).
4. Use you hands gently rub the melon butter under and on top of the skin of the chicken. Then add the rest to the bottom and sides -- using up the butter between both breasts.
5. Add the coated chicken into an approximately 8 X 8-inch baking dish, and place it in the oven.
6. Roast for 10 minutes in the preheated 500 degree F oven, just to create a nice, golden, crisp surface. Then reduce the heat to 350 and contuinue to roast until the chicken has just cooked through, about another 15 minutes. Halfway through the cooking process, use a spoon to bast the chicken with any juices and melon butter from the bottom of the pan.
(If the skin is becomming too dark before the chicken has finished cooking, cover the pan lightly with foil.)
7. Remove the chicken from the oven and let it rest for at least 10 minutes before serving. (At 1-1/4-pounds, these are large breasts and should serve about 2 each -- so I usually removed the chicken from the bone and then serve it.)
Cooking times will vary slightly depending on the thickness and weight of the chicken -- though the above is a good guidline.