RECIPE #452, DAY #625
ORIGINAL RECIPE: “Crusty Chicken,” from Bert Greene’s Kitchen, compiled from the recipes of Bert Greene
TIMING: 1 ½ hours, with 1 hour resting
DIFFICULTY: Almost easy
TOOLS: Baking pan with rack, mixing bowl, small bowl, whisk
COOK TYPE: Oven
HEALTH: It’s basically just chicken. It’s going to depend more and what you serve with this chicken. A healthy starch and healthy veggie would round things out perfect for some weeknight.
EXPERIENCE: I was expecting one thing, but we got something else. And honestly, I don’t know how to explain this food to you. It’s not like something we normally eat, but it is good. Not quite crispy, but well-flavored and very savory, it makes a good family-pleasing, non-guest entrée. Do not modify.
NOTES: Aaaand another recipe that I changed from bone-in chicken to boneless. I used chicken thighs and I would do that again. Greene likes the bone-in because he chills this chicken and packs it for picnics. Whatevs.
We only use 1 pound of meat for the 4 of us.
- In a small bowl, whisk together 1 minced clove garlic, juice of 1 lemon, 2 teaspoons Dijon mustard, a dash of hot pepper sauce, ½ teaspoon soy sauce, and 2 tablespoons vodka. Whisk in 1/8 cup olive oil then stir in 1/8 cup bread crumbs. Set aside.
- Place 1-2 pounds chicken thighs in a mixing bowl. Salt and toss. Pour oil mixture over the chicken and toss. Cover and refrigerate for 1 hour.
- Meanwhile, preheat oven to 400F.
- When done, place chicken on a rack over a baking pan. Season with salt and pepper and bake until browned and cooked through, beginning to check on them at 25 minutes.
Serve with a vegetable side and a starch. How about a rice salad and some grilled corn?
LEFTOVER IDEAS: This is made to be leftovers, so make extra and keep some on hand to use for a picnic, for on top of a salad, or in a taco or wrap.
*Recipe changed from the original.