Heroine Chicken Recipe: Spicy Braised Chicken with Garlic and Herbs

This chicken is absolutely delicious and ideal for meal prep. It soaks up bright, peppery, garlicky flavors and roasts to a golden finish that keeps well for lunches and dinners throughout the week.

• 1 butterflied chicken
• 2 tbsp kosher salt
• Juice of 1 lemon
• 2 tbsp peppercorns, crushed into large pieces
• 1/3 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• A couple of handfuls of chopped flat-leaf parsley

Instructions

1. Butterfly the chicken or ask your butcher to do it. Rub the chicken thoroughly with kosher salt, making sure to season every crevice.
2. In a bowl, combine the lemon juice, crushed peppercorns (leave them in large pieces for texture), olive oil, and chopped garlic.
3. Place the chicken in a container with a lid large and deep enough to hold the whole bird and the marinade (roughly 16″ x 10″ x 5″ or similar). This recipe relies on full contact with the marinade, so the container should fit the chicken without folding.
4. Pour half the marinade evenly over one side of the chicken and sprinkle with about half the parsley. Flip the chicken and pour the remaining marinade over the other side, then sprinkle the rest of the parsley. Cover and marinate for 48 hours in the refrigerator.
5. When ready to roast, wipe off excess marinade and parsley. Roast the chicken skin-side up in a 375°F oven for about 45 minutes. Quickly baste with the rendered chicken fat, close the oven, and continue roasting for another 15 minutes.
6. If the skin hasn’t browned enough, baste again and increase the oven to 425°F for an additional 5 minutes. If wing tips brown too quickly, cover them with foil to prevent burning.