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Flattened chicken with herbs and sticky




Source of Recipe


Cook-Off



This recipe is from Pacific Region winner Elsie Lalor of Issaquah, Wash.

Serves: 4.

1 whole chicken, back bone and breast bone removed and flattened

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper 5 sprigs rosemary

10 long sprigs thyme

10 cloves garlic

2 tablespoons olive oil

1/4 cup sherry vinegar

1 lemon, thinly sliced

1/4 cup honey

2 tablespoons chipotle pepper sauce

2 tablespoons toasted sliced almonds

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper. On cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400-degree oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken. In small bowl, mix together honey and chipotle sauce; brush over lemon slices. Bake chicken additional 10 to 15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn). Remove chicken to platter and sprinkle with almonds and parsley.