Looking for something easy, healthy, fresh and delicious? I've got you covered. This quick and simple recipe will have your family asking for a repeat performance. I make this with Cut-Up Fryers, but you can use any chicken cut you like!
As with any of my recipes, the seasoning choices are merely suggestions. If you prefer different herbs or if there’s one you don’t like, simply adjust for your taste.
What you need:
- KOL Foods Cut-Up Fryer (a half chicken can feed four people - or two big eaters)
- Kosher Salt
- Basil – Fresh or Dried
- Oregano/thyme – Fresh or Dried
- Granulated Garlic
- A few dollops of honey
What You Do:
1) Preheat your oven to 400 ℉. Place the chicken into a roasting pan or baking dish skin-side down. Season both sides of the chicken with a pinch or two of kosher salt (remember kosher chickens are essentially pre-brined so don’t go too heavy), granulated garlic, and some basil.
2) Put into the oven uncovered for 15-20 minutes. The skin on the back of the chicken should be nice and brown. Flip the chicken pieces, add a bit more basil, and put back in the oven for another 20 minutes to half an hour.
3) Check the chicken’s temperature with an instant-read thermometer. Go into the thickest part of the breast and of the thigh. Be careful not to touch the bone - if you do your reading will be inaccurate. The USDA says chicken should be cooked to 165 ℉. Remove the chicken from the oven.
4) Drizzle some honey on top of the chicken. Put it back in the oven for about five minutes. No more. Be careful, because honey can burn easily, so keep an eye on it.
5) Once out of the oven, I add more fresh basil and whatever other herbs I’ve decided to use - use your favorites! The heat from the chicken will pull the oils out of the herbs and add some extra flavor to the chicken. I like to serve this with some fresh veggies and jasmine rice. There will be drippings in the pan - I like to spoon them over the chicken and on the rice.
This is such an easy recipe! once you’ve done this one time, you’ll repeat it again and again, and will find yourself becoming quite the chicken maven.
L’Chaim . . . Avi