It’s the second to last chicken recipe of the month. Garlic and rosemary infused chicken pan
roasted and then transferred to the oven to get the crispiest skin imaginable.
It so easy and so flavorful made a simple sauce with the pan drippings on the
side.
One of my favorite ways to cook whole chicken is by cutting out the
backbone out, removing the chest bone and laying it flat. I find it cooks much
faster and it cooks more evenly. I let
this chicken marinate overnight to make sure that all the garlic and rosemary
flavors permeated the meat.
The skin got so incredibly crispy and light, It was perfect. Make sure to keep an eye on it while it’s in
the oven. It’s not cooked covered in the oven so it could potentially dry out.
However the pot underneath he chicken filled with water balances out the high heat
to prevent it from drying out.
I’m thinking that another great addition to this would be ginger. Had I
had some ginger root I would have absolutely added it to the marinade and the
sauce. Definitely make this for dinner sometime. It’s a great way to have a
crunchy piece of chicken without all the flour and the deep frying.
Ingredients (printable ingredient list)
Marinade
1 whole chicken (back bone removed)
4 garlic cloves
1 teaspoon salt
2 sprigs rosemary
Other
2 sprigs rosemary
1 tablespoon honey
Pan drippings
1 clove garlic
See how to remove the backbone and chest bone in this video
Xoxo Greedygirl
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