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!
I hope you all have a great weekend, and Happy Father’s Day to all the fathers out there!