Heroine Chicken isn’t my recipe. In fact, I’m linking all over this page to send you back to the website “No Crumbs Left” because The Kitchen Goddess, who came up with this recipe, is my idol. If I liked to cook, I’d want to be her when I grow up!
Anyway, I’m sharing this recipe for two reasons. First, because it’s the most awesome chicken you will ever eat. Two, it’s named “Heroine Chicken” and I’m a romance author with a book coming out in a few days. Three, I adore my heroine Juliet Capel from EVERY DEEP DESIRE who must choose between the life she’s built for herself and a love that’s more powerful than anything she’s ever known. So I really had no choice!
I’m planning on cooking this Tuesday night, March 6, to celebrate my debut novel EVERY DEEP DESIRE–a contemporary romantic suspense retelling of Romeo and Juliet–entering the world.
But I have to warn you, while it’s not super-hard, it’s not easy-peasy either. The whole chicken needs to be butterflied (I had to look that up), and it needs to marinate for 24-48 hours which means more planning ahead than I’m used it. Luckily, on the recipe site, The Kitchen Goddess provides wonderful videos so you can watch while you cut and prepare the marinade. It’s fabulous.
I’ve included the basic recipe below, but please please please got to “No Crumbs Left“ for the full tutorial. It will make ALL the difference.
No Crumbs Left Heroine Chicken
Ingredients
- 1 chicken prepared spatchcock or butterflied
- 2 Tablespoons Kosher salt
- 1 lemon juiced
- 2 Tablespoons peppercorns crushed into good-sized pieces
- 1/3 cup extra virgin olive oil
- 6 cloves garlic minced
- 2 handfuls of chopped flat-leaf parsley
Instructions
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Have the butcher butterfly the chicken for you. Salt the chicken with Kosher salt. Make sure all parts of the chicken are covered.
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In a small bowl, mix the lemon juice, peppercorns, olive oil and garlic. Place the chicken in a 24-40 cup container with a lid and one that is at least 5" deep.
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Pour half of the marinade over the bird. Sprinkle the chicken with half the partly and turn the chicken over. Then pour the rest of the marinade over the chicken and then add the rest of the parsley. Cover and refrigerate for up to 48 hours.
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Preheat the oven to 375℉.
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Remove the chicken from the marinade and wipe off the excess. Roast the chicken, skin side up. Roast for 45 minutes. Baste the chicken with the fat and bake for another 15 minutes. If the chicken needs to be browner, baste again and bake for antlers 5 minutes at 425℉. Cover any parts that could be getting too brown with tin foil. Remove from oven and serve immediately.
