Pairs well with Perfectly Cooked Chicken with Rosemary Salt
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Perfectly Cooked Chicken with Rosemary Salt
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A method to cook chicken by separating the thighs, breasts, and legs, seasoning with rosemary salt, and baking at 400°F for optimal texture and juiciness.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- whole chicken - 1 whole (1 whole chicken, cut into thighs, breasts, and legs)
- olive oil - watch the video to see (light coating to coat chicken pieces)
- rosemary salt - watch the video to see (season to taste)
Instructions
- Prepare the chicken: Remove the thigh by cutting around the back and slicing through the joint. Stand the chicken up and slice down the spine to remove it. Save the spine for stock.
- Fold wings and season: Flip the chicken back around and fold the wings under. Coat lightly with olive oil and season with rosemary salt.
- Separate and bake: Place breasts and legs in separate pans. Bake at 400°F (204°C).
- Check doneness and serve: After 40 minutes, check the crown (breast) for an internal temperature of 155°F (68°C). Remove legs when they reach 190°F (88°C). The thigh will have a fall-apart braised texture.
