This slow-marinated chicken recipe delivers deep, complex flavors that transform simple poultry into a restaurant-quality dish. By marinating the chicken in a robust mixture of fresh rosemary, potent garlic puree, and olive oil for a full 24 hours, the meat absorbs every note of the Mediterranean-inspired seasoning. The use of a weight during cooking ensures the skin stays in contact with the pan, resulting in an exceptionally crispy, golden-brown exterior while keeping the meat juicy and tender inside. Perfect for special weeknight dinners or when you have the time to plan ahead, this dish offers a satisfying crunch and aromatic warmth that pairs beautifully with roasted vegetables or crusty bread.
Marinated Rosemary & Garlic Chicken With A
Description
This slow-marinated chicken recipe delivers deep, complex flavors that transform simple poultry into a restaurant-quality dish. By marinating the chicken in a robust mixture of fresh rosemary, potent garlic puree, and olive oil for a full 24 hours, the meat absorbs every note of the Mediterranean-inspired seasoning. The use of a weight during cooking ensures the skin stays in contact with the pan, resulting in an exceptionally crispy, golden-brown exterior while keeping the meat juicy and tender inside. Perfect for special weeknight dinners or when you have the time to plan ahead, this dish offers a satisfying crunch and aromatic warmth that pairs beautifully with roasted vegetables or crusty bread.Ingredients
Directions
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In a large bowl or resealable bag, combine the halved chickens, garlic puree, chopped fresh rosemary, and olive oil.
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Ensure the chicken is fully coated in the marinade mixture.
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Cover the bowl or seal the bag and refrigerate for 24 hours, turning the chicken occasionally to ensure even marination.
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Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking. Reserve the marinade.
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In a large sauté pan, pour 1/4 cup of the reserved marinade and heat over medium heat until hot.
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Place the chicken halves in the pan, skin side down.
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Place a heavy object, such as a brick wrapped tightly in foil, on top of the chicken to press it flat against the pan.
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Fry the chicken for 5 to 7 minutes, or until the skin is deep brown and crispy.
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Turn the chicken over carefully and place the weighted brick back on top.
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Fry for another 7 to 8 minutes, or until the second side is browned and the chicken is cooked through.
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Turn the chicken back over to the skin side and fry for 1 to 2 minutes more to crisp the skin further.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1201.3kcal
- % Daily Value *
- Total Fat 126.5g195%
- Saturated Fat 18.5g93%
- Cholesterol 44.5mg15%
- Sodium 48.6mg3%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.2g5%
- Sugars 0.1g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The brick must be thoroughly cleaned and wrapped in multiple layers of heavy-duty aluminum foil to prevent contamination and sticking. Ensure the weight is stable and covers the surface area of the chicken pieces effectively.
For best results, use a heavy-bottomed skillet that retains heat well. If the pan is too small, cook the chicken halves in batches to avoid steaming.
The chicken is safe to store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet to maintain crispiness.
You can substitute the brick with a cast-iron skillet that fits inside your main pan, provided it is clean and safe for food contact.
