Most everybody loves chicken, so it’s sort of surprising as a chef and food writer that I hardly ever cook it.

For one, I’m really picky about chicken, also on its own it can just be kinda bland. But I do love a tender perfectly cooked roasted chicken.

Heck, even one of those rotisserie jobs I can dig.  It can be really easy to make a great roasted chicken at home though without cooking a whole bird.

The old chef saying is “bone in flavor it” and it rings true in most meats. This chicken is very reminiscent of barbecue chicken but it’s perfect in the fall and winter. Not to mention my sprouts will make any hater a true believer.

I get more requests for them than I can count and they show up at every dinner party. If you hate brussel sprouts I promise these aren’t the mushy disgusting lumps your mom force fed you. The sprouts have power, and this chicken is kickin.

Orange Roasted Chicken

2-3 bone in, skin on chicken breasts split in two.

Olive Oil

Salt

Orange Butter Sauce

Preheat oven to 400 degrees. Rub chicken with olive oil and salt. In a skillet on high heat brown the chicken on both side 3 minutes apiece. Then place in the preheated oven and cook for 38 to 40 minutes. Turn and spoon sauce over the chicken every 8 minutes. Finish skin side up under the broiled for 1-2 minutes and let rest 5 minutes before serving.

Orange Butter Sauce

1 stick butter

Juice of two oranges

½ tbsp paprika

½ tsp oregano

Salt pepper

1 tbsp capers

3 smashed cloves garlic

1 small handful of diced red onion

Combine in a saucepan and heat until the butter is melted

Roasted Brussel Sprouts

1 package brussel sprouts

4 cloves garlic

½ red onion diced

1 stick butter

1 tbsp Soy Sauce

Juice of two lemons

Salt, pepper, red pepper to taste

Wash and place the Sprouts in a large bowl. Place all the other ingredients in a pan and heat until the butter melts then toss them in the bowl with the sprouts. Pour the well tossed mixture evenly in a roasting pan and roast in a preheated 400 degree oven for 15 minutes.

So don’t be afraid of the bone and skin, talk to your butcher and dive right in. And when you see sprouts don’t moan and pout, remember this recipe and you’ll never wanna run out. Okay, so I’m not Maya Angelou. I am sure, however, that this is the bird you’ve been waiting for. Till next time!

Joey Schmidt,or ‘JFL,’ is a Certified Sommelier, Birmingham Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for Rated R Cocktails, which updates weekly with drink recipes and news. Look for Rated R Cocktails on Twitter, Facebook, and the Internet.