Flat Roasted Chicken: Serves 4- 6 (from Mad Hungry: Feeding Men and Boys) 1 whole chicken, 3 to 4 lbs backbone removed coarse salt & pepper 1/4 cup extra virgin olive oil, divided 2 tablespoons unsalted butter, divided 3 tablespoons fresh lemon juice 1/4 teaspoon crushed red pepper flakes 2 garlic cloves, smashed & peeled Preheat oven to 400 F. Brown on stovetop in 1 T. each oil/butter. sprinkle with s & p, bake in oven 40-45 mins.
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Tuscan Beer Can Chicken 1 whole roasting chicken (3 or 4 lbs) 2 tablespoons brown sugar 2 tablespoons chopped fresh rosemary 1 tablespoon olive oil 1 tablespoon coarsely cracked black pepper 2 teaspoons kosher or coarse salt 1 teaspoon fennel pollen or ground fennel seeds 1 teaspoon onion powder and garlic powder Prosecco or other sparkling wine
Ina Garten’s Mustard-Roasted Chicken
These are AMAZING!!! I sauteed thinly sliced yellow onions about 10 minutes then added sliced chicken to the pan. I cooked them together until the chicken was done. Then I mixed the chicken and onions with 1 & 1/2 avocados, 1 c Monterey jack cheese, and dried cilantro (didn't have any fresh on hand). I put a low carb tortilla in the hot pan and browned a bit on one side, flipped it, then added the filling. I cooked it until it was slightly crisp and a little golden. No topping needed. Delicious!
Barefoot Contessa Oven-Fried Chicken Ingredients 2 chickens (3 pounds each), cut in 8 serving pieces 1 quart buttermilk 2 cups all-purpose flour 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Vegetable oil