Saturday, March 30, 2013

Italian Garlic Chicken

Here is a quick post for a weekday dinner. When I was young, I refered to this chicken simply as 'crispy chicken' for years. From that name, it sounds like it'd be fried chicken, which it is not. It's not breaded at all, but still delivers that satisfying, salty crunch in each bite. The skin turns golden brown and translucent, and yet each mouthful is succulent and moist. I love this chicken and, as with many things I've posted so far, it is one of the dishes I made frequently in college. It's cheap, it works on any cut of chicken with skin, but is especially delicious on thighs and drumsticks. It is composed entirely of things you should have in your kitchen already and is baked, making it an easy dish to throw together and then go about doing your laundry or watching that movie. For a real college throwback, serve with rice-a-roni. Or, have a nice salad and some crusty bread for a nicer, easy meal.

4-6 chicken legs, thighs or breasts, skin on
3-4 cloves garlic, minced
1/2 cup of olive oil
3 tablespoons Italian seasoning
salt and pepper

1. Preheat oven to 350F. Put everything in a gallon sized plastic, ziplock bag and shake it around. Use your hands through the bag to make sure each piece of chicken is thoroughly coated. Allow to marinate in the refridgerator for 15 minutes to 1 hour.

2.  Line a baking sheet with foil,  place each chicken piece on the baking pan as even spaced as possible.

3. Bake in the oven until crispy, golden on the outside and juices run clear when one piece is pierced with a knife. About 30-45 minutes.

Note: I find that ovens can actually vary a lot regardless of exact temperatures set. Your goal here is to cook the chicken all the way through at about the same rate the skin needs to crisp. To do this, you'll need to have it at a medium-low enough temperature for a little bit to cook it through. Once cooked through, feel free to turn your oven up to crisp up the skin.


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