Monday, October 17, 2011

Rustic Chicken

Beware if you make this you may die and go to poultry heaven!...figuratively of course! I'm so very proud of this dish. It's easy, effortless, DELICIOUS and makes you look like a kitchen wizard/goddess... You won't look disheveled when your guests or that special someone comes to eat- it's so hands free you have all the time in the world to look fab while preparing an equally fab meal.

Hands down this is the most delicious chicken I've made to date...and I've had many delicious chickens cooked in a wonderful array of ways. Yet there's something about its crispy skin, succulent meat and bold flavours that makes this extra special.

1 broiler chicken
1 head of garlic cut in half
5 sprigs of thyme
2 carrots cut in fourths
1 large celery stick, cut in fourths
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon herbs de provence
1 tablespoon whole grain mustard
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Preheat oven to 450.

In the meantime, cut your chicken with kitchen knives all the way through its backside (not the side with  the breasts). Rub the chicken with salt, pepper, herbs de provence, oregano, mustard, butter and vinegar. Toss in the veggies and pour olive oil over the bird and veg so that everything is coated. Top with sprigs of thyme.

Bake for 15 minutes. Reduce the heat to 350. Bake until the thermometer reads 140. Increase heat to 400 and bake till it's just under fully cooked at 160. Remove and let rest for 10 minutes before serving. This allows the juices to circulate which results in a moister bird!

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