The chicken is a new recipe and it turned out excellent. The only thing I'll change the next time is to place a few herbs and garlic under the skin on the breast. I did not remove the backbone, just the breast bone. The honey did not make the chicken sweet, it just balanced out the vinegar.
Recipe courtesy of iVillage member wizardnm
|1 whole chicken, backbone and breast bone removed, and flattened||1 lemon, thinly sliced|
|2 teaspoons kosher salt||1/4 cup honey|
|1/2 teaspoon freshly ground black pepper||2 tablespoons chipotle pepper sauce|
|10 cloves garlic||2 tablespoons toasted sliced almonds|
|2 tablespoons olive oil||1/4 cup chopped fresh parsley|
|1/4 cup sherry vinegar||rosemary and thyme sprigs|
This recipe is from Pacific Region winner Elsie Lalor of Issaquah, Wash.
Preheat oven to 400 degrees F. Sprinkle chicken with salt and pepper. On cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil.
Place chicken in the oven for 20 minutes. Remove and pour sherry vinegar over chicken. Return to the oven and cook additional 15 minutes.
Place lemon slices over chicken. In small bowl, mix together honey and chipotle sauce; brush over lemon slices. Bake chicken additional 10 to 15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
Remove chicken to platter and sprinkle with almonds and parsley.
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