Happy Friday! The first week of summer break has officially come and gone. Around here things are much improved from the beginning of the week. My daughter is feeling MUCH better, and we are looking forward to celebrating Father’s Day on Sunday and going for a swim this weekend.
I love the name of this week’s Cook the Book Fridays recipe: Chicken Lady Chicken. The recipe is inspired by the rotisserie chicken David Lebovitz would buy from the “chicken lady” at a Paris farmer’s market.
There are several important elements to this recipe. Butterflying (or spatchcocking) the chicken is important because it allows more of the skin to get nice and crispy, and it also helps the chicken cook faster.
Another important element is weighing down the chicken as it cooks. This also helps ensure crispy skin. I grilled my chicken and weighed it down with my cast iron pan. Unfortunately, those flames you see in the photo below caused my chicken’s skin to get charred a bit. I pulled it off the flame before the skin became inedible, but it would have been better less charred.
The final important (maybe the most important?) element to this recipe is the marinade. It combines garlic, salt, olive oil, lemon juice, white wine, soy sauce, Sriracha, Dijon mustard, and honey. The chicken is best when it rests in the marinade for at least 24 hours, so plan ahead!
This chicken was good! It was very moist and flavorful. The marinade was truly delicious and I will use it again for sure. This recipe really was reminiscent of a store-bought rotisserie chicken, but way better!
If you would like to try Chicken Lady Chicken, I found the recipe on Serious Eats. Or you could purchase a copy of David Lebovitz’s My Paris Kitchen.
I hope you all have a great weekend, and Happy Father’s Day to all the fathers out there!
11 responses to “Chicken Lady Chicken”
I agree that the marinade is an important element in this dish. I’d keep using it until I find something better. Have a great weekend!
I agree that this is better than anything store bought!! It must have been so good on that grill!
This was so delicious and flavorful because of the marinade. We loved it,
even if I blackened it a bit too much.
It was raining when I was cooking this otherwise I would have tried the grill… Next time!
Yes, the marinade is worth its (chicken) weight in gold. 🙂 So good and I bet it was delicious on the grill. I was worried about it blackening too much, hence why I did mine in the oven. Glad your daughter is feeling better!!
I’m glad your daughter is feeling better! I think most of us had problems with the skin in one way or another, but the flavour and tenderness more than made up for it, I think. I’m looking for other ways to use this marinade, too.
I wonder what’s up with the skin? It didn’t seem to work for any of us. The marinade’s a keeper though. I’m glad your daughter is feeling better.
Everyone got their skin a bit crispy but if you look at David’s picture, his is a bit crispy also. Is it the honey? or what .I wish I could have grilled this rather than sticking it in the oven. I think it would have been easier and would have tasted even better. Although mine was delicious, I can think of easier ways to roast a chicken now. Glad that your gal is feeling better. Hate it when the kids are sick, huh?
This was so flavourful and delicious! A meal that will be repeated again in my house! Glad to hear that your daughter is much better!
So good that your gurl is much better! Wishing her speedy full recovery. Do agree that the marinate was good but next time chicken parts instead of whole for me!
I agree it was so much better than a store bought chicken!! At least you know what is put into it 😉