REPEAT the BAKE, BASTE, and TIMER procedures every 15 minutes so chicken has been basted 3 times in the remaining 45 minutes (TOTAL BAKING TIME IS EXACTLY 1 HOUR, 50 MINUTES) CUT and remove string from drumsticks.REDUCE oven temperature now to 325☏ CAREFULLY slide out oven rack wearing oven mitts REMOVE foil from drumsticks and wings MIX the BASTE solution with basting brush BRUSH chicken evenly with the BASTE solution (don't worry about the chicken underside, as the baste will drip down to season) RETURN chicken into oven and close oven door.SET oven timer to 25 minutes BAKE chicken uncovered at 425☏ until timer sounds REDUCE oven temperature to 355☏ SET oven timer for 40 minutes CONTINUE baking chicken until timer sounds again.Place the chicken breasts in a zip-top plastic bag, seal the bag, and use a meat mallet or rolling pin to pound the chicken to an even thickness, about ½-inch thick. RUB the chicken skin all over with the halved garlic heads for the BOUQUET to season, reserving the garlic sections LEAVE chicken in the colander STUFF the cavity of chicken with the fresh garlic head halves, the small onion halves, 2 reserved lemon halves and the reserved fresh oregano sprigs RUB 1 tablespoon tempered unsalted butter evenly over entire outer surface of chicken FOLLOW with one tablespoon extra virgin olive oil GENEROUSLY season the inner cavity of chicken with kosher salt and freshly ground pepper TIE drumsticks together at ends with kitchen string WRAP drumstick and wing tips with foil TRANSFER chicken onto the V-rack inserted in roasting pan. In a small mixing bowl, combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt, pepper and cinnamon.
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