Antonio’s Roast Chicken

This recipe is from 'Are We Having Any Fun Yet?' by Sammy Hagar
Contributor
Antonio’s Roast Chicken

Alison Dyer

This recipe is from Are We Having Any Fun Yet? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.

3
Servings
295
Calories Per Serving
Deliver Ingredients

Ingredients

  • whole chicken
  • 1/2  Cup  olive oil
  • Salt and freshly ground black pepper, to taste
  • lemon

Directions

Crank your oven to 550 degrees F, or 500, if that’s as high as it will go.

Rinse off the chicken, pat it dry, set it in an ovenproof pan, and go crazy chiropractor on it. Using your hands, crack its back and breasts, bust up its leg joints. Really work it over. Don’t be gentle. Think of yourself as a meat tenderizer. The chicken will slump down in the pan.

Drizzle the olive oil all over the bird, and rub salt and pepper on the skin and in the cavity. Squeeze the juice from the lemon over it, then stuff the lemon rind into the cavity, too. Antonio rubs the chicken with butter, not olive oil, but I’m not big on butter in Mexican cooking. I like to make tacos with this chicken when it’s done, and something about butter and chiles just doesn’t work for me. If you want, you can toss about a tablespoon of butter in the cavity of the chicken. That’s a nice touch for extra tenderness and juiciness, without getting too heavy on the butter flavor. But, again, that’s not required.

Put the chicken in the oven and blast it at that high heat for 40 minutes. You might think you’re going to burn it. Don’t worry. You won’t. No need to open the oven to check. You don’t want to lose that heat. After 40 minutes, turn the temperature down to 175 degrees F and leave the chicken in there for another 40 minutes.

Take the chicken out, let it rest for a few minutes, then go to town. The skin will be beautifully crisp, with lots of caramelized juices in the pan. And the meat will be so tender you can pull the bird apart with your hands.

Tear up the meat that way, or chop it roughly on a cutting board, and serve with warm tortillas, fresh salsa, guacamole—whatever you like on your tacos. Or just eat that chicken straight up. It rocks either way.

 

Nutritional Facts

Total Fat
33g
47%
Saturated Fat
3g
13%
Vitamin K (phylloquinone)
24µg
27%

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.