Chicken With Charred Rosemary Vinaigrette Recipes

Steps:

• Marinade: Peel and julienne the onion. Halve the lemon, then cut it into thin slices. Place zip-top bag into a large mixing bowl to keep contents from spilling, then place sliced onion and lemon into the bag. Pull rosemary and thyme leaves off their sprigs, roughly chop, and add to the bag. Add salt and oil, then mix to combine. Set aside.
• Break down the chicken: First, cut away the wings. Then cut the leg and thigh away from each side, being careful to include the "oysters" from the carcass. Separate the legs from thighs. Cut down either side of the backbone and remove the breasts. (Reserve remaining carcass for stock.) Add the chicken pieces to the marinade and massage the bag to coat. Remove as much air as you can from the bag before sealing it. Marinate at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. (Chef Kaysen doesn't recommend marinating for longer than 2 hours, due to the highly acidic nature of this marinade.)
• Preheat oven to 450 degrees F. Transfer all the contents of the zip-top bag into the mixing bowl. Line a clean surface with paper towels and pat chicken pieces dry. In a large sauté pan over high heat, add oil. When it's hot and shimmering, carefully add the chicken and some of the solids from the marinade to the pan. (Work in batches if necessary; do not crowd the pan.) Sear the chicken, about 2 minutes per side. Evenly distribute butter pieces in the pan. After the skin has begun to caramelize, transfer pan to the oven. Allow to roast for a total of 15-20 minutes, until the juices run clear (not pink) for both the white and dark meat. (Alternatively, chicken is done when an instant-read thermometer registers 165 degrees F.) Meanwhile, make the Charred Scallion Vinaigrette.
• Charred Scallion Vinaigrette: In a sauté pan over high heat, add 2 tablespoons grapeseed oil. When it's hot and shimmering, add the scallions; cook, turning occasionally with tongs, until the scallions are charred all over, 8-10 minutes. Meanwhile, peel and mince the ginger, followed by the garlic. In a mixing bowl, combine the soy sauce, sesame oil, the lemon juice, ginger and garlic. Whisk in remaining grapeseed oil (about 3 tablespoons). Remove charred scallions from the pan; chop and add to vinaigrette. Stir to combine, then taste and adjust with more lemon juice as needed. Set aside.
• Assembly: Remove chicken from oven. It's fully cooked when the meat has shrunk and pulls away from the bone (it's easy to tell on the leg). Arrange chicken pieces on a serving platter, along with plenty of roasted lemon and onion. Spoon Charred Scallion Vinaigrette over the top before serving.

Steps:

• Preheat oven to 375 degrees.
• Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes until charred. Strip off the leaves and finely crush them.
• In a small bowl, whisk the leaves with the vinegar, mustard, and 1/4 cup of the oil. Season with salt and pepper and set aside. Discard the rosemary stems.
• In a large deep skillet, heat the remaining 1 TBSP of oil. Season the chicken with salt and pepper and cook, skin side down over moderately high heat turning once, until well browned. (12 minutes). Transfer to a. plate.
• Pour all but 2 TBSP of fat from skillet. Stir in the artichokes, tomatoes, caper berries, and the remaining rosemary sprigs. Top with the chicken and roast in the oven for 15 minutes until an instant read thermometer in the chicken reads 165 degrees.
• Drizzle with the vinaigrette.

Steps:

• Make the chicken: Heat oven to 450 degrees.
• Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
• Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
• Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
• While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
• Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
• To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.