Monday, August 30, 2010
The Juiciest Most Flavorful Roast Chicken in the World.
Would I lie to y'all? No. And just to cover my bases my teeth are also straight as arrows and I have no cellulite on my entire body. Seriously it's like a baby seal that's been shellacked in marble.
Okay now I feel better in case you don't find this recipe to be as delectable as I do. But either way it's pretty damn good.
The secret is the marinade which you have to let the chicken soak in for 24 hours. Any less than that and you'll get good chicken but not quite the juiciest-most-flavorful-roast-chicken-in-the-world so follow my directions por favor. I don't need the hate mail.
By the by, this marinade also makes the most delicious crispy skin but of course you can substitute boneless skinless chicken breasts if you like. Just be sure to reduce the cooking time and temp.
I admit to not comprehending the fascination with chicken skin until recently. Turns out I wasn't getting it crispy enough. I like mine with the fat all but completely rendered out leaving behind just a thin, crispy chip-like layer of deliciousness.
Hmm...chicken skin chips. I can see that one catching on. For real. In Williamsburg. Or even here in Austin. After all I had thought the whole haute hillbilly food fad was finally going away until I picked up the latest issue of Food and Wine. Apparently at the end of the day, all of us just want to eat something deep fried. With cheese. And preferably between a bun.
What's your favorite southern dish?
Juiciest, Most Flavorful Chicken Marinade
* Enough for 3 bone-in, skin on breasts or 4 boneless, skinless cutlets.
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 fat green onions, sliced
3 tablespoons chopped red onion
3/4 cup orange juice
juice of 1 lemon, the leftover lemon cut up and added to marinade
4 garlic cloves, roughly chopped
1 teaspoon kosher salt
good grating fresh cracked black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon honey
1 1/2 tablespoons olive oil
3 skin on, bone-in split breasts (technically 1 1/2 breasts, I believe)
salt and pepper
Mix up the marinade ingredients (the red pepper flakes through the olive oil) in a large ziploc or tupperware container making sure you whisk to get everything mixed thoroughly, trying to dissolve the salt at least a little. Add the chicken, seal to smush around, and marinate for 24 hours in the fridge, turning bag over once midway. Remove 30 minutes before roasting.
Preheat your oven to 425. Line a large rimmed baking sheet with aluminum foil (optional for easy cleanup) and spray with nonstick spray. Remove the chicken from the marinade and pat dry. Remove any clinging herbs/garlic and place skin side up on your prepared tray. Drizzle the tops oh so lightly with oil and sprinkle very lightly with salt and pepper.
Roast for 15 minutes, then turn the heat down to 375 and cook for another 20 minutes just until the skin is nice and crisped and the chicken is cooked all the way through. I can usually tell mine are done when there's an ugly (but harmless) bed of blackened juices collected around the bottoms. (You can also turn the broiler on for the last 3 minutes to get the skin crispier if it's not there yet.)
Let rest for 7 minutes before serving.