November 23rd, 2012
Recipe and Styling by Paula Bowman
Preheat oven to 425°F. Coat the bottom of a small roasting pan with 1-tablespoon olive oil and set aside.
In a large bowl, combine orange zest, salt, pepper and coriander. Add chicken pieces and rub into chicken until coated. Add carrots, celery, onions and garlic and toss with remaining 1-tablespoon olive oil. Arrange vegetables and chicken in prepared roasting pan, skin-side up and roast for 15 minutes. Pour beer over chicken and continue to roast until chicken is cooked through and vegetables are tender, about 10 minutes more.
Remove chicken and vegetables from pan and set pan on stove over medium-high heat. Add remaining beer and chicken broth to pan and simmer, scraping any browned bits from the bottom. Stir together cornstarch and cold water and pour into pan juices. Simmer, stirring often until thickened, about 2 minutes. Serve chicken and vegetables with gravy on the side, if desired.