I know what you're thinking...Another Alison Roman Recipe? Come on, you're just being LAZY! I'm not, though. I am being smart and efficient and sharing only the best and that's what Alison Roman does. So, here's an amazing chicken recipe from her book Nothing Fancy. We paired it with her recipe for Steamed Artichokes with Salted Garlic Butter and a quiche recipe I threw together on the fly for our Easter (Quarantine) Dinner '20.
Ingredients:
½ cup lime or lemon juice, plus 1 lime or lemon, thinly sliced ½ cup orange juice, plus 1 orange, thinly sliced, seeds removed ½ cup soy sauce 2 tablespoons (30 ml) canola oil 2 red chili peppers, finely sliced 2 garlic cloves, finely grated Kosher salt and freshly ground Black pepper 1 3.5 to 4 lb. chicken, halved lengthways through the backbone, or bone-in, skin-on parts 1 handful coarsely chopped cilantro
Many sprigs of parsley A few sprigs of rosemary and thyme (optional)
FIRST: Make the marinade: combine the lime juice, orange juice, soy sauce, oil, red chilis and garlic in a medium bowl and season with salt and pepper. Set about half aside for later, and add the rest of the marinade to a large bowl, resealable bag or baking dish. Halve the chicken and add it to marinade, tossing to coat well. Let it sit in the marinade for at least 30 minutes, or up to 24 hours, in the refrigerator.
THEN: Preheat the oven to 450°F (230°C). Alternatively, heat a barbecue grill to medium heat, with cooler coals or low flames on one side. (You can grill the chicken over hotter flames, but it can be challenging to manage; for beginners, it’s good to err on the side of the coals being slightly cooler than slightly hotter.)
THEN: Remove the chicken from the marinade, discarding the marinade the chicken was sitting in. Place on a baking tray, skin side up. Roast until the skin is deeply browned and lightly charred and the chicken is cooked through, 35–45 minutes; there’s no need to flip or turn the chicken. Alternatively, place the chicken skin-side down on the grill and cover; make sure the vents are open. Let it grill, without flipping it until it’s nicely golden brown, roughly 10–12 minutes; the skin should release effortlessly once it’s cooked and golden. Attempting to move it beforehand will probably tear the skin! Carefully flip the chicken, then cover so that it continues to grill and cook on the other side, another 10–12 minutes. Flip once more, skin side down, and add a few halves of cut citrus if you have them. Continue to grill another 5–8 minutes, to crisp the skin and finish cooking through.
FINALLY: Place the citrus slices on a platter or cutting board and scatter with the herbs. Place the cooked chicken on top, skin side up, and pour the reserved marinade over. Let the chicken rest for 10–20 minutes, allowing its juices to mingle with the citrus and herbs. Carve the chicken into pieces before serving.
コメント