One of our favorite ways to have chicken, this recipe, from Nigella Lawson, is also wicked simple to toss together and flexible, to boot! Have a whole chicken? Perfect! Pieces? Also perfect! Planning on grilling? No problem! Roasting? Ditto!
You can even, if you really have your act together, put your chicken (halved, whole, pieces, whatever) in the marinade in zipper bags and pop it right into the freezer. When ready to cook, your chicken will be nicely marinated by the time it has thawed.
Can’t beat that with a stick, if you ask me.
•1 Chicken, halved
•4 sprigs fresh rosemary
•1 sweet onion
•1/2 cup olive oil
•2 tsp sea salt
•1 tsp other seasoning (optional)*
I added from BBQ chicken rub to mine, but you could use Cajun seasoning, mebbe a bit of my new fave Vadouvan French Masala Curry, whatever you like.
Place the chicken in two gallon sized zipper bags, then squeeze half the lemon into each bag and chuck the lemon halves in, too.
Roughly chop the onion (you don’t need to peel it if you don’t feel like it, then divide that between the two bags as well.
Add 1/4 cup of olive oil, one teaspoon of the sea salt, and 1/2 teaspoon of any optional seasoning you’re using.
Toss two sprigs of rosemary into each bag, and close ’em up and give ’em both a good toss and squeeze or three to really mix the lemon juice, oil, and seasonings.
Place the bags flat on a rimmed plate (to catch any drippage) and stash in the fridge for at least a few hours or – always more better – overnight, giving each bag a flip and a squeeze when you think to.
When ready to cook, remove the chicken from the marinade (discard the marinade) and allow to come to room temperature.
To roast: heat your oven to 425º, line a baking pan with foil, and arrange the chicken, onion, lemon, and rosemary in a single layer. Bake for 45 minutes.
To grill: preheat your grill to medium. Remove the chicken from the marinade and place on the grill, skin side down. Slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Your chicken will come out nicely charred, but still almost stoopidly moist and tender inside. Oh, and if you do decide to grill, slice up a few extra lemons and toss ’em on with the chicken. You won’t be sorry.