Friday, December 11, 2009

Slow Roasted Chicken

I make this recipe at least once every 10 days or so - it's delicious, easy, and inexpensive. It's all about method - the chicken comes out extremely moist and fall-off-the-bone tender.

Start with bone-in skin-on chicken parts - either a family pack of thighs (usually about 10), chicken breast quarters (4 or 5), or a whole chicken cut up into individual parts. Rinse parts and pat dry. Spray two pyrex baking dishes with cooking spray and spread the parts out - it's fine if they are touching but they need to be in one layer and not overlapping each other.

Now you need about one cup of herby marinade. You can make your own with an oil/acid/herb mix, or you can cheat like I often do and use McCormick's Zesty Herb dry packet marinade with oil, vinegar and water added to it - I typically add extra oil/water/vinegar to bring it up to one cup or so of marinade but the one packet of seasoning is plenty. If you want to make your own, a mix of olive oil, lemon juice & zest or white wine, garlic, salt, pepper, rosemary, thyme and sage is great.

Pour the marinade over the chicken parts evenly, and cover the baking dishes tightly with foil. Bake at 300 degrees for one hour without disturbing. After an hour, turn up the oven temperature to 425 degrees, and uncover the chicken. Baste with the accumulated pan juices/marinade. Roast for another 40 minutes or so, basting 2-3 more times, until the skin of the chicken is golden brown. Enjoy!

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