Can You Believe Its Oven Roasted Chicken Food

CAN YOU BELIEVE IT'S OVEN ROASTED CHICKEN

Steps:

• Crush the chips finely.
• Add enough Italian bread crumbs to mixture for coating chicken (I needed 1/2 cup).
• Wash chicken and pat dry.
• Dunk in egg/milk wash.
• In ziploc bag coat chicken pieces 1 or 2 at a time.
• Put in large roasting pan.
• Sprinkle on Worcestershire sauce.
• Sprinkle on garlic powder.
• Use salt & pepper to taste (we do not use salt, chips have enough for our taste).
• Bake in oven 45-55 min at 350°F (ovens vary so check after 35 minutes. I have propane so it burns hot).

OVEN ROASTED CHICKEN BREASTS

Steps:

• Place chicken breasts in a bowl, leaving enough room to stir them. Add in the remaining ingredients and mix well, coating the chicken breasts completely. Allow to marinate in the fridge for an hour or two.
• When ready to cook, pull breasts from the fridge and arrange on a tray skin-side up. Rub another pinch of unrefined sea salt on the skin.
• Preheat oven to 375 degrees F.
• Heat a cast iron pan on the stove on medium-high heat (if you don't have a cast iron pan you can use a different pan with a metal handle - it needs to go into the oven so it cannot have any plastic parts). Once hot, place chicken breasts in the pan skin-side down (if using a stainless steal pan instead of cast iron you will need to add oil before putting in the chicken or it will stick). Leave chicken breasts to brown in the pan for 3 minutes without moving them.
• Transfer pan to oven. Allow breasts to roast until done (cooking time will vary depending on the size of the chicken breasts); about 20 minutes. Doneness can be determined by piercing the chicken and seeing the the juices that run are clear rather than bloody.
• Remove pan from the oven and serve, skin-side up.Enjoy.

OVEN ROASTED CHICKEN WITH BREAD SALAD

Steps:

• Oven Roasted Chicken:
• Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
• Bread Salad:
• Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
• Chicken Jus:
• Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.

RUBBED & GARNISH OVEN ROASTED CHICKEN

Steps:

• Heat oven to 400 degrees.
• Mix together rub ingredients in a small bowl.
• Rub mixture on chicken halves.
• Place chicken halves on a lightly oiled 15 x 10 inch jelly roll pan.
• Bake for approximately 20 minutes.
• Serve.