recipe review: heroine chicken by nocrumbsleft
Where do I start? Heroine chicken is absolutely delicious - it is such a simple and easy recipe and I am SO happy that I came across it on these Instagram streets a few months ago. It has easily become a staple recipe that I make almost weekly in my kitchen.
(Warning: This recipe is packed with flavor and is so easy to make that it may be slightly addicting!)
I first discovered Heroine Chicken from none other than Chicago-based food blogger Teri of nocrumbsleft - I started following her via Instagram a few months ago and it was easily one of the best things I did in 2018. Teri has such a fun spirit! I look forward to her Instagram stories so much because she is always cooking up something delicious and her personality is one-of-kind. She also has recipes that cater to practically ANY diet - what’s not to love about that?!
Heroine Chicken is simple, delicious, Whole30 and even Keto - approved! It requires just a couple of simple ingredients: chicken, olive oil, kosher salt, juice of 1 lemon, garlic, chopped parsley and crushed black peppercorns. One requirement of the recipe is allowing it to marinate for 48 hours! 48 hours may sound long but it is truly the golden ticket to achieving its fantastic flavor, making the chicken so juicy, delicious and addicting! (This is not your typical “roasted lemon chicken” it is SO much more, so please don’t rush this step! #48hoursonly) Teri likes to call it a ‘magic elixir’ and once you taste the recipe for yourself, you’ll see why…
More info on Teri, the recipe and a step-by-step video can be found below!
1 butterflied chicken
2 tbsp kosher salt
Juice of 1 lemon
2 tbsp peppercorns, crushed into good-sized pieces
1/3 cup extra virgin olive oil
6 cloves of garlic, chopped fine
A couple of handfuls of chopped flat-leaf parsley
Butterfly the chicken or have the butcher do it for you. Salt the chicken well with kosher salt – make sure every crevice is covered
In a bowl mix lemon, peppercorn, olive oil and garlic. (Important: make sure the peppercorns are crushed into large pieces.)
Place the chicken in a 24-40 cup container with lid. Make sure that the container is deep enough (I use a 16″ ish x 10″ ish x 5″ish deep) This recipe is all about the marinade so it’s important that the container fits the chicken or you will lose marinade.
Pour half of the marinade evenly over the bird. Sprinkle with half of the parsley, about a handful. Flip the chicken over and evenly cover the other side of the chicken with the rest of the marinade. Then sprinkle the remaining parsley. Marinate for 48 hours.
When the chicken is done marinating, wipe off the excess marinade and parsley. Then, roast the chicken skin side up in a 375°F oven for about 45 minutes. As quickly as you can, baste with the chicken fat, close the oven and bake for another 15 minutes.
If the chicken is not brown enough, baste again, turn up to 425° and bake for 5 more minutes. If the wing tips are getting too brown, cover them up with foil.
Teri’s short cut: I recommend making some extra wings and thighs for leftover lunch to-go tomorrow. If you want to do more than 4 wings and thighs, just double the marinade. Make sure that you put them in a large enough container so that everything is covered with the marinade.
Adapted from NoCrumbsLeft - https://nocrumbsleft.net/2018/09/12/heroine-chicken-whole30