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Chicken with Ketchup Glaze
Surprisingly delicious, chicken with ketchup glaze strikes the perfect balance of sweet and tanginess and makes a quick and easy weeknight dinner.
The Backstory: Okay, so not exactly the most appetizing name for a dish, but It is amazing that when you are confronted with a problem, there usually is a a solution. Such was the case in August 1989 when I was visiting my 21-year-old son, at his apartment in Tampa, Florida. I wanted to roast a chicken, as it was the only thing that was defrosted. No problem. Or so I thought. More of the Backstory after the recipe…
Chicken with Ketchup Glaze
This reddish, brown chicken is very appealing to look at. And we do tend to "eat" with our eyes. The aroma is mainly from little seasonings and the ketchup. In this case less is best.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 People
Ingredients
- 1 4 lb. Whole Kosher chicken
- 1.4 cup oil
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 cup ketchup
Instructions
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Preheat oven to 350 degrees. Rinse the chicken and pat dry. Line the pan with aluminum foil. Place chicken in the roasting pan. Put salt, pepper and garlic powder inside the cavity. Rub some oil under the breast. Mix the ketchup and oil, and brush onto the chicken, On the bottom of the pan add some water, about 1/4 cup, depending on the size of the pan and the chicken you might need less.
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Place in the oven. Cook for 1 hour and 15 minutes. Baste often and add liquid if needed. Chicken is done when juices from the chicken run clear. Remove from oven and let rest before serving. Serve with baked potatoes, or roasted veggies. These can be baked or roasted at the same time with the chicken.
…The Backstory continues: Did I mention my son was 21? The amount of ingredients he had on hand were limited. Very limited. Ketchup, salt, pepper, garlic powder and vegetable oil. He didn’t have paprika, honey, or parsley. He didn’t have any fruit. Or a baking dish for that matter. But he did have a fluted glass pie pan. Go figure.
Well, I did what any Jewish mother would do, I improvised.
The pie pan became the vessel for the chicken. I seasoned the chicken, rubbed it down with oil and ketchup and placed it in the pie dish. My son didn’t have any aluminum foil–why should he, at this point? I knew that cleanup was going to be tough, but I figured that I’d worry about that later.
Well, needless to say, the chicken was cooked to perfection. To this day, I still make this recipe. The only difference was that I use a deep roasting pan, for easy cleanup. As for the pie plate cleanup, just let say, my son had to soak that for a long period of time. I never asked about the state of the oven because I knew that there was grease splattered all over the inside. Not my problem. He never complained about that, and maybe just, maybe he never used that oven again.
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Myrna Turek
I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
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