Equipment
Ingredients
Marinade
- 240 ml chardonnay
- 60 ml olive oil
- 2 garlic, chopped fine
- 30 g fresh herbs, chopped
- 2 g black pepper, coarsely ground
Main
- 570 g chicken
- 20 ml olive oil
- 5 g salt
Nutrition (per serving)
Method
Remove the backbone and breastbone from the chicken and split the bird into two halves.
Whisk together the Chardonnay, 60ml of olive oil, chopped garlic, herbs, and black pepper in a mixing bowl.
Place the chicken halves into the bowl, ensuring they are fully submerged or coated in the marinade.
Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours, turning the chicken occasionally to ensure even absorption.
Preheat the oven to 260°C (500°F).
Heat 20ml of olive oil in a large skillet over high heat until shimmering.
Remove chicken from marinade, season with salt, and sear in the skillet until both sides are golden brown.
Transfer the chicken to a roasting pan and roast in the oven for 20 to 30 minutes until the internal temperature reaches 74°C (165°F).
Allow the chicken to rest for 5 minutes, then cut into quarters and serve.
Chef's Notes
- For extra crispy skin, pat the chicken halves very dry with paper towels after removing them from the marinade, before searing.
- Don't overcrowd the skillet when searing. Cook the chicken in batches if necessary to ensure a good brown crust, which adds significant flavor.
- The high oven temperature is crucial for achieving a crispy exterior while keeping the inside moist. Ensure your oven is fully preheated.
- Consider basting the chicken with pan juices during the last 10-15 minutes of roasting for added moisture and flavor, though this may slightly soften the skin.
- The resting period is essential for the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze in vacuum-sealed bags for best quality.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
