BROILED CHICKEN

THE BEAUTY OF THIS RECIPE IS THAT 90% OF THE WORK IS IN THE PREP, WHICH SHOULDN'T TAKE MORE THAN TEN MINUTES OF YOUR DAY.  THEN, LET THE CHICKEN MARINATE FOR AN HOUR OR SO IN LEMON JUICE, GARLIC, ONIONS, HERBS, AND OLIVE OIL.  POP IT IN THE BROILER AND 45 MINUTES LATER YOU'VE GOT A CHICKEN WHICH IS JUICY AND CRISP WITH A GENEROUS SCATTERING OF SLIGHTLY CHARRED ONION RINGS.  BUT YOU MUST KNOW YOUR BROILER.  I CALL MINE "THE SEA OF FLAME" BECAUSE IT'S ALMOST AS HOT AS A SALAMANDER.  SO I SET THE RACK AT THE VERY BOTTOM OF THE OVEN.  IF YOUR BROILER IS NOT QUITE SO HOT, THEN YOU WILL HAVE TO GAUGE THE DISTANCE ON YOUR OWN.  ONCE YOU HAVE THAT FIGURED OUT, THIS BROILED CHICKEN IS A BREEZE.  

 

 

 1 3 1/2 LB CHICKEN
 1 LARGE RED ONION
 4 GARLIC CLOVES
 2 LEMONS
 FRESH ROSEMARY, PARSLEY FOR GARNISH
 OLIVE OIL

1

SPLIT THE CHICKEN ALONG THE BACKBONE, LEAVING THE BREAST INTACT. PRESS DOWN HARD WITH THE FLAT OF YOUR HANDS AND USE A SMALL, SHARP KNIFE TO REMOVE THE BREASTBONE. OR HAVE YOUR BUTCHER DO IT FOR YOU.

LAY THE CHICKEN SKIN SIDE DOWN IN A BOWL OR LARGE FRYING PAN. SEASON WITH SALT AND PEPPER.

PEEL AND ROUGHLY CHOP THE GARLIC. SCATTER AND PRESS INTO THE CHICKEN.

PEEL AND SLICE THE ONION INTO RINGS. SPREAD OVER THE CHICKEN.

SCATTER THE ROSEMARY BRANCHES OVER THE CHICKEN.

SQUEEZE THE JUICE OF ONE LEMON AND POUR OVER THE CHICKEN.

DRIZZLE GENEROUSLY WITH OLIVE OIL.

COVER AND ALLOW TO MARINATE FOR AT LEAST AN HOUR BEFORE COOKING.

PRE-HEAT YOUR BROILER AND SET RACK AT THE APPROPRIATE DISTANCE FROM THE HEAT.

ARRANGE THE CHICKEN SKIN SIDE DOWN IN A LARGE FRYING PAN AND PLACE IN THE OVEN. PUSH THE ONIONS TO THE SIDES.

BROIL FOR ABOUT 30 MINUTES OR UNTIL THE CHICKEN IS NICELY BROWN.

TURN THE CHICKEN SKIN SIDE UP, SALT AND PEPPER. BROIL FOR ANOTHER 10 MINUTES TILL THE SKIN STARTS TO CRISP. USING TONGS ARRANGE THE ONIONS ON TOP OF THE CHICKEN AND BROIL ANOTHER 5 MINUTES OR UNTIL THE ONIONS BROWN.

SCATTER WITH CHOPPED PARSLEY AND LEMON WEDGES.

Ingredients

 1 3 1/2 LB CHICKEN
 1 LARGE RED ONION
 4 GARLIC CLOVES
 2 LEMONS
 FRESH ROSEMARY, PARSLEY FOR GARNISH
 OLIVE OIL

Directions

1

SPLIT THE CHICKEN ALONG THE BACKBONE, LEAVING THE BREAST INTACT. PRESS DOWN HARD WITH THE FLAT OF YOUR HANDS AND USE A SMALL, SHARP KNIFE TO REMOVE THE BREASTBONE. OR HAVE YOUR BUTCHER DO IT FOR YOU.

LAY THE CHICKEN SKIN SIDE DOWN IN A BOWL OR LARGE FRYING PAN. SEASON WITH SALT AND PEPPER.

PEEL AND ROUGHLY CHOP THE GARLIC. SCATTER AND PRESS INTO THE CHICKEN.

PEEL AND SLICE THE ONION INTO RINGS. SPREAD OVER THE CHICKEN.

SCATTER THE ROSEMARY BRANCHES OVER THE CHICKEN.

SQUEEZE THE JUICE OF ONE LEMON AND POUR OVER THE CHICKEN.

DRIZZLE GENEROUSLY WITH OLIVE OIL.

COVER AND ALLOW TO MARINATE FOR AT LEAST AN HOUR BEFORE COOKING.

PRE-HEAT YOUR BROILER AND SET RACK AT THE APPROPRIATE DISTANCE FROM THE HEAT.

ARRANGE THE CHICKEN SKIN SIDE DOWN IN A LARGE FRYING PAN AND PLACE IN THE OVEN. PUSH THE ONIONS TO THE SIDES.

BROIL FOR ABOUT 30 MINUTES OR UNTIL THE CHICKEN IS NICELY BROWN.

TURN THE CHICKEN SKIN SIDE UP, SALT AND PEPPER. BROIL FOR ANOTHER 10 MINUTES TILL THE SKIN STARTS TO CRISP. USING TONGS ARRANGE THE ONIONS ON TOP OF THE CHICKEN AND BROIL ANOTHER 5 MINUTES OR UNTIL THE ONIONS BROWN.

SCATTER WITH CHOPPED PARSLEY AND LEMON WEDGES.

BROILED CHICKEN
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