Finger lickin’ good: Baked Chicken
Posted March 4, 2010on:
Who doesn’t love a good piece of baked chicken? Especially the savory, crispy skin! I know I sure do! After seeing all those juicy rotisserie chickens on my trip to Costco yesterday I started to crave chicken. So I stopped by a local market and picked up a 5lb Petaluma Poultry whole bird, along with some fixin’s. Potatoes for mashin’ and green beans for sautein’.
After throughly washing the bird, I patted it dry with paper towel and set it on the cutting board to clean off some excess fat pieces. While the bird was resting, in a food processor I combined room temperature butter, coarse kosher salt, 5 cloves of garlic, rosemary, sage, thyme, oregano, parsley (all dried) and a little extra virgin olive oil and blended into a paste. With the paste, I rubbed the bird down completely. But the most important part, the one thing that will really make your chicken flavorful and oh so juicy is to separate the skin from the meat and rub whatever spices you are going to use under the skin too. So with the butter/garlic/herb paste I made, I rubbed it under the skin as well.
I put the chicken on a rack in a baking pan and baked at 400°f for 65 mins. After 65 mins I turned the oven off and let the chicken rest in the hot oven for 20 mins. The chicken came out SO JUICY! The meat was actually falling off the bone when I tried to separate the legs and wings. And the skin was so crispy and flavorful. Watch out Costco Rotisserie!! My bird is better than your bird!
Just look at that skin!