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For the Love of Food: Chicken Dinner

Posted on by Alycia

I’ve been seeing the phrase, “Winner, Winner, Chicken Dinner” on the Internet a lot these days. I had no idea where it originated, so I consulted the famously extensive and ever-growing online collaborative project… Wikipe—no, the other one. Urban Dictionary. Here’s what it had to say.

Aaand now for the recipe.

Chicken. It’s whats for dinner. And its usually dried out.

How do you avoid dry chicken? Use this rule of thumb – HIGH temp (near 500 degrees) for about 30 min, then LOW temp (near 350 degrees)  for another 30-40 or longer. We picked up that tip from Justin’s mom, and from Alton Brown’s turkey recipe. It works great for any meat with skin on it, including whole chickens and turkeys.

We got these two pastured-raised chicken breasts from a stand at the Reading Terminal Market in Philly. The prices were great, and the chicken smelled a lot like eggs (a good thing) when we took it out of the bag.

First, coat in olive oil and seasonings, or if you’re short on time, pour some Newman’s Own Italian salad dressing on the meat. Preheat the oven to 500 degrees.

Stick the meat in the over for about 30 minutes, or until the skin begins to turn a golden brown, like this.

Lower the temperature to 350, insert a meat thermometer into the thickest part of the breast, and cover loosely with foil so the skin doesn’t burn.

Don’t open the oven, but use the oven light to check the internal temperature of the chicken. When the meat reaches 160 degrees, remove the chicken from the oven and let it continue to cook and cool for about 5-10 minutes before eating.

Enjoy the juiciest chicken you’ve ever made.

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