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I feel it is sacrilegious to eat these with a fork and knife. Do the dish justice and pick it up with your hands and dunk them in some homemade ranch and a sidecar of your wing sauce of choice. Serve this with a pile of crisp and crunchy veg and ladies and gentlemen we’ve got ourselves a meal.

Water is the enemy of flavor (sometimes).

This recipe takes you through a pretty thorough process of preparing our chicken for the oven. The reason is, we want crispy chicken skin. Since we are not frying the chicken, we must use science to give us that fried chicken skin crunch. The enemy of crunch: moisture because moisture = steam. So we must remove as much moisture from the chicken skin as possible. What repels moisture? Salt.

Salting the chicken skin will draw out the moisture, giving you extra crispy skin. Pre-salting the flesh side will allow the salt to penetrate the chicken rather than just sit on the outside giving you juicy and flavorsome chicken meat. We will also be using the fridge to continue our quest for crispy skin. Our fridges have fans that remove water vapor to create cold dry air, the optimal environment for preserving the shelf life of food. So, by putting the chicken in the fridge uncovered, all of that moisture on the surface will evaporate thanks to our handy dandy fridge fans. Which gives us dry chicken that will soon become the crispy chicken skin of your dreams. 

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Speaking of reheating things: my favorite part about this recipe is the leftovers! Save an extra short rib or two to serve over pasta (see: braised short rib ragu).

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Red wine braised short rib recipe linked here!!

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The shawarma seasoning that I use is from Spice House. Highly recommend.

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If you haven’t roasted a chicken before, this is a great place to start. Roasting it in a dutch oven with wine and aromatics insures a flavorful and moist bird no matter what.

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The key here is to use leftover rice, which saves a ton of time and makes for the perfect fried rice consistency. You should really never use freshly cooked rice when making fried rice. It contains too much moisture and will yield a mushy mess.

Feel free to use the recipe as a guide and sub in any protein / vegetables / sauce / seasoning of your choice.

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Congee is a fantastic vehicle for flavor and I encourage you to customize the ingredients to whatever your preferences may be, or to whatever you have on hand. The immune boosting powers of garlic, ginger and turmeric make this particular recipe the ideal sick meal (sorry chicken noodle).

And dont get me STARTED on the benefits of pressure/slow cooking bone in chicken directly in the broth. One word: collagen. You know those $40 tubs of powdered collagen that people (me) put in their smoothies? Doesn’t hold a candle to the real stuff. Which is why I swear by making my own chicken stock at home, but we can save that conversation for another day.

In my mind, congee is the perfect food for people who dont really like to cook. It requires like 5 minutes of active cooking time, the ingredients are inexpensive, it freezes / reheats well, it’s filling, and it’s nutritious. Literally what else could you ask for?

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Inspired by my love for Whataburger Honey Butter Chicken Biscuits, this roast chicken is perfectly balanced with the richness from the butter, sweetness from the honey, spiciness from the cayenne, and acidity from the apple cider.

The backbone of this dish is the hot honey butter. A simple combination of softened butter, chili infused honey, fresh thyme, and just 4 common spices. I call for stuffing the compound butter underneath the skin of the chicken, a trick I learned early on in my cooking career. It infuses the chicken with the flavors of the compound butter, and helps keep the lean breast meat from drying out as it cooks. I then take it 1 step further by coating the entire chicken in the butter. This helps the skin get nice and brown and crispy, while also seasoning the exterior with the spice blend.

Setting the chicken on top of your vegetables will 1.) expose more of the skin to the direct heat of the oven for maximum browning, 2.) allow the veg to soak up all of the honey butter infused chicken juices that render as it cooks, and 3.) minimize dishes because you only used one pan.

If you dont own a cast iron skillet, I highly encourage you get one. BUT, any medium-high sided oven proof pan will work for this.

If you’re not comfortable cooking a whole chicken, this recipe works great with bone-in skin-on chicken thighs too. Follow the directions the same. Cooking time may be shorter (400 degrees for 30-45 min).

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It marinates in a buttermilk based green goddess dressing that simultaneously tenderizes and seasons the meat while priming the skin for maximum crispiness. Using a spatchcocked chicken (the spine removed and the breast flattened) not only lessens the total cook time, but it also ensures maximum skin exposure to direct heat, giving you twice as much crispy skin than a traditional roasted bird. If you’ve never roasted a whole chicken before, I strongly encourage you make this one your first.

Ingredients

• 1 whole chicken, spatchcocked*
• 2 cups of buttermilk
• 2 scallions
• 1 clove of garlic
• zest and juice from 1 lemon
• 1 cup basil leaves
• 1 cup parsley leaves
• 1/4 cup chives
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

*You can do this at home with a pair of kitchen shears or simply ask your butcher to do it for you.

Instructions

For the dressing, blend buttermilk, scallions, garlic, zest and juice from 1 lemon, basil, parsley, chives and 1 tsp of salt in a blender until smooth.

Transfer your spatchcocked chicken to a plastic zip top bag and add 1/2 of your green goddess dressing to the bag. Massage the dressing into the chicken and allow it to marinate in the fridge for at least 4 hours, or preferably overnight.

Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously with salt and pepper. Let it sit at room temperature for 30 minutes.

Preheat your oven to 450 degrees. Roast for 30 – 45 minutes or until the meat temps at 164 degrees. Allow the chicken to rest for at least 20 minutes before carving (this is extremely important). Carve and serve with reserved dressing.

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