PATI JINICH, February 15, 2023
My children have declared this pollo
rostizado their favorite chicken dish of all time, which makes me so happy.
This recipe compiles all my best lessons learned from roasting so many chickens
over the years. First, leaving the skin on and bones in, which brings so much
flavor. Second, using a marinade that elevates the chicken in terms of both
texture and flavor, which in our family means a bit of spicy, a bit of sweet,
and a whole lot of tang. This one has smoky, light heat from chiles de árbol,
sticky sweetness from maple
syrup, fragrant tang from oranges, and a savory balance from garlic
and rosemary. It offers crisp skin and moist meat, achieved with high heat from
beginning to end, starting with very little liquid for almost half of the
cooking and then adding the rest. The carrots and potatoes practically confit
next to the chicken, making for a scrumptious full meal, straight from the
baking sheet to the table. Add a side of fluffy rice and a light green salad if
you like.
If you have leftovers, shred the leftover
chicken into chunks, mix it with the carrots and potatoes and
tuck into a torta, using crusty bread. Add a few lettuce leaves, pickled
jalapeños, and avocado slices. For a comfy salad, dice any leftover chicken and
heat it along with the potatoes and carrots in a skillet over medium for a few
minutes and serve it over baby arugula dressed with fresh lime juice, olive
oil, salt, and pepper.
Ingredients
4–6 servings
Step 1
Mix 5 dried chiles de árbol, finely chopped, or 1 tsp. crushed red pepper flakes, 3 garlic cloves, finely chopped, zest of 1 orange, 1 cup fresh orange juice (from about 3 medium oranges), ¼ cup extra-virgin olive oil, 2 Tbsp. pure maple syrup, 1 Tbsp. apple cider vinegar, 1 Tbsp. crushed dried rosemary, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper in a large resealable plastic bag or baking dish to combine. Add 3½–4-lb. skin-on, bone-in chicken thighs, drumsticks, and/or breasts, breasts halved crosswise, or one 3½–4-lb. whole chicken, cut into 10 pieces, breasts halved crosswise, wing tips removed, 1½ lb. baby Yukon Gold or other waxy potatoes, scrubbed, cut into ½" pieces, and 1 lb. carrots (about 7 medium), peeled, cut into ¾" pieces, and toss to coat. Arrange chicken and vegetables so that everything is sitting in the marinade. If using bag, seal tightly and place in a baking dish or on a baking sheet to catch any leaks. Let sit at room temperature 30 minutes or cover if using a baking dish and chill up to 12 hours.
Step 2
Preheat oven to 425°. Coat a large rimmed baking sheet with 1 Tbsp. unsalted butter, room temperature, or extra-virgin olive oil. Remove chicken from marinade, letting excess drip back into bag, and place, skin side down, on prepared baking sheet. Using a slotted spoon and letting excess marinade drip back into bag, transfer potatoes and carrots to baking sheet, arranging around chicken in a single layer (if the baking sheet is crowded, rest the chicken on top of the vegetables). Set marinade aside.
Step 3
Sprinkle chicken and vegetables with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Roast 20 minutes. Remove from oven and turn chicken over. Pour reserved marinade over chicken and vegetables and toss vegetables to coat. Return baking sheet to oven and roast until chicken is browned on top and cooked through (an instant-read thermometer inserted into the thickest part of a breast should register 160° and 165° for thighs and drumsticks), liquid is reduced slightly, and vegetables are mostly tender, 30–35 minutes. Transfer chicken to a platter.
Step 4
Return baking sheet with vegetables to oven and continue to roast until tender and browned in spots, 10–15 minutes more.
Step 5
Transfer vegetables to platter with chicken and serve with steamed rice if desired.
(Sources: Epicurious)
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