Joey’s Italian Roasted Chicken Recipe
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Ingredients: |
Ingredients: 1 4-6 lb. roasting chicken, cut into 8 pieces or 2 each, breasts, thighs, legs and wings
4 - 6 Tbsp. salt
1/2 C. olive oil
1/2 C. dry vermouth
Juice of one lemon
1/2 C. butter
Salt and black pepper to taste
2 Tbsp. granulated garlic
1 Tbsp. paprika
1 lemon, sliced
3 sprigs fresh rosemary, leaves only
1/4 C. minced fresh basil
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Directions: |
Directions:Place chicken pieces in a large resealable plastic container. Cover chicken with cold water and 4 - 6 Tbsp. salt. Cover and refrigerate 6 to 8 hours, but no more than 12 hours. Remove the chicken from the brine, rinse well and pat dry. Return the chicken back to the refrigerator until ready to cook.
To roast the chicken pieces, preheat the oven to 325 degrees. Arrange the pieces, skin side up, in a large baking pan. Drizzle with olive oil, vermouth, and lemon juice, in that order. Cut the butter into 16 cubes and tuck between the chicken pieces. Season the chicken with salt, pepper, garlic powder, and paprika. Arrange a lemon slice over each piece of chicken and sprinkle with rosemary and basil. Bake for about 2 hours or until chicken skin is golden brown. To serve, transfer the chicken to a serving platter. Scrape the pan and pour the juices over the chicken. Garnish with additional fresh basil. Serves 4. |
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Personal
Notes: |
Personal
Notes: A tip from Joey: To turn this into a one-pot meal, simply peel and slice onions, potatoes and carrots, and roast them along with the chicken.
Lois graciously shared this recipe with me. It’s from Joey’s Italian Cookbook. Joey Decuffa owns Joeys Restaurant in Syracuse NY.
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