Yes, you'll make one serving of roast chicken without spending all day within the kitchen. And you continue to get an equivalent great taste and crispy skin. (Recipe Credit: Marc Matsumoto of Fresh Tastes.
Ingredients
- 1 pigeon breast (skin on), or 2 chicken thighs (skin on)
- 1 teaspoon salt
- 2 sprigs rosemary (roughly chopped)
- 1 large clove garlic sliced thin
- 1/2 small onion sliced
- 6 baby carrots
- 1/2 tablespoon olive oil
- 1 tablespoon butter (room temperature)
- Black pepper
Directions
- Cut a bit of wrapping large enough to wrap the chicken, then place the chicken on top.
- Sprinkle the salt on the skin side of the chicken. Sprinkle on the rosemary and arrange the garlic slices on top. Wrap tightly with wrapping and let this rest for half-hour .
- While you're waiting for the chicken to brine, put the onions and carrots in a microwave-safe bowl, cover and microwave at 800 watts for 2 minutes.
- When the chicken is completed brining, brush some of the garlic and rosemary into the bowl with the onions and carrots, and toss the vegetables with the olive oil to coat evenly.
- Discard the remaining garlic, rosemary and salt and then use paper towels to dry the chicken very well.
- Rub the butter onto each side of the chicken then grind some black pepper onto each side .
- Preheat the oven to 375 degrees F.
- Place the chicken skin-side down during a non-stick pan with an oven-safe handle then scatter the onions and carrots round the pan. Place another heavier pan like a forged iron skillet on top. Turn the warmth onto medium and fry the chicken until golden brown on one side (about 4-5 minutes).
- Remove the load , flip the chicken then stir the vegetables a touch .
- Transfer the pan to the oven and roast until the thickest a part of the chicken reaches an indoor temperature of 155 F for breast meat (6-8 minutes) or 160 F for thighs (3-5 minutes).
- When the chicken is done, transfer it to a chopping board and let it rest for a couple of minutes before slicing and serving.
