baked essentials: awesome spiced lemon chicken

How To Make baked essentials: awesome spiced lemon chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  What will you need? You will need a single ovenproof skillet, large enough to hold the chicken and sauce, and two bowls to mix the rub and the stock.
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  Step 3
  What to serve with it? Being baked chicken, you have a lot of options. You could serve it with rice, baked, or mashed potatoes. For veggies, pretty much anything goes from asparagus to zucchini. I like using the leftovers (if you have any) for making sandwiches.
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  Step 4
  How to store it? Although I have never frozen this recipe, there is nothing in the ingredients that would prevent you from doing it. So, freezing would give it a life of 4 – 6 months. Vacuum sealing would extend that life to a year or more. If you are just keeping it in the fridge, it would probably last 5 – 7 days.
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  Step 5
  Variations I am using a half chicken; however, you could use thighs, breasts, legs, or wings. Pretty much up to you.
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  Step 6
  How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into “why” you want to do it, just simply “how” you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That will be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken… Time for a tall cold one. I went a step further and cut thru the breastbone giving me two halves. FYI: Spatchcocking is also referred to as butterflying.
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  Step 7
  Additional Items The two additional items that I suggest are a can of diced tomatoes, and a couple of smashed cloves of garlic. They are optional, but I think that they really make the simmering stock rich and flavorful.
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  Step 8
  Gather your ingredients (mise en place).
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  Step 9
  Place a rack in the lower position and preheat the oven to 400f/205c.
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  Step 10
  Add the rub ingredients to a small bowl and combine.
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  Step 11
  Add the simmering stock ingredients to another bowl and combine.
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  Step 12
  Rub the chicken with the reserved rub.
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  Step 13
  Add the simmer stock to an ovenproof skillet.
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  Step 14
  Add the chicken.
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  Step 15
  Place in the preheated oven and bake until the skin is golden and crispy, and the internal temperature of the chicken is 165f/75c, about 30 – 40 minutes.
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  Step 16
  PLATE/PRESENT
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  Step 17
  Serve the chicken with the sauce, and your favorite sides. Enjoy.
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  Step 18
  Keep the faith, and keep cooking.
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  Step 19
  Namasté
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