Tuesday, July 16, 2013

THE BEST ROAST CHICKEN IN THE WORLD

ON THE BONE, WITH THE SKIN... IT'S THE ONLY WAY TO GO.

(Thank you Ina Garten for the inspiration)



I know the world hates this word, but I'm sorry.  I have to use it.  This chicken is MOIST.  It is the besting tasting chicken in the world.  I mean it!  After so many miserable years of making dry, icky chicken, Ina has opened up my eyes to how it's done.  I doctored it a little for my tastes (ahem, butter) and ease (Are fresh herbs and lemon zest really necessary?  ... they're not. Not really).  But I'm serious.  This is the world's greatest chicken breast recipe.  And so FREAKING easy.  Follow the steps and it's idiot-proof.  And perfect for a dinner party.

This chicken can be made hours ahead also and be cut up to be used in chicken salads.  Keep your eyes peeled for a recipe to come *hint, hint, nudge, nudge.  

INGREDIENTS (This recipe can be easily reduced to 1 or 2 servings):

4 bone-in, skin on chicken breasts (6-8 oz each)
1/4 cup olive oil
9 cloves garlic
1/3 cup dry white wine (optional)
2 tbsp butter
2 tbsp lemon juice
1 lemon
2 tsp Herbs de Provence (or a combination of oregano, basil, and rosemary) 
S&P

TOOLS REQUIRED:

Saucepan and glass baking dish.                          

INSTRUCTIONS:

1.

2.
Preheat the over to 400 degrees F. 

Warm the olive oil in a small saucepan over medium-low heat.  Add the garlic and cook for just 1 minute (til it starts to sizzle and sweat) but don't let it turn brown.  Pull it off the heat and add the white wine, herbs, and 1 tsp salt.  Pour the sauce into a 9x12" baking dish.  
3.




4.
Pat the chicken breasts dry and place them skin side up over the sauce.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.  Cut the lemon in 8 wedges and tuck it among the pieces of chicken.  Cut each tbsp of butter in half and place a pat on top of each breast.  

Bake for 30-40 minutes, depending on the size of the chicken breasts (literally - 30 minutes for 6oz breasts and 40 for 8oz) until the chicken is done and the skin is lightly browned.  If it's not browned enough, stick it under the broiler for 2-4 minutes.  This is the most important stepCover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.  


SERVES 4




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