Who cares that turkey is traditional? Not me. I can’t really care when cramming a 20 lb turkey into my oven doesn’t seem to be possible. Instead of sulking or God forbid, ordering a pre-made turkey, we wipe our tears, buck up and make a few chickens instead. Not only are chickens quicker to make, but because they’re smaller it means you can make a variety of flavors, giving your guests the freedom to fly whatever way their palate points them.
Photo by Amanda Shulman
Before we begin, an important note on the chickens: don’t skimp on quality. Buy a chicken that you can count on. Whole Foods Market sells gorgeous fat organic ones (like the ones I used in this recipe), which are raised on a vegetarian diet with no antibiotics and no added hormones. And unlike a lot of grocery stores, Whole Foods Market is clear on where their chickens come from and how they were raised, with a clear 5-step rating through the Global Animal Partnership. So no more worrying about what’s hiding in your bird.
Now for two easy, damn good ways to eat your plump, farm-raised chickens.
If you’re in need of a way to spice up your Friendsgiving table (or just regular table), douse your bird in a Harissa rub. This traditional spicy North African condiment will give you a kickin chicken. Unusual, maybe. Unbelievable, yes.
If you’re feeling the more traditional route, give your chicken a butter bath. Finely chop a bunch of rosemary and garlic and mix it thoroughly into softened butter. Slather this all over the chicken, (seriously, all over) and prepare for crispy herbaceous skin.
Photo by Amanda Shulman
Harissa Spiced Chicken
Prep Time: 5 minutes
Cook Time: 45 minutes-1 hour
Total Time: about an hour
Servings: 5
Ingredients:
1 chicken
½ cup harissa
2 tablespoons soy sauce
2 tablespoons sesame oil
Salt
Pepper
Directions:
1. Preheat oven to 400°F.
2. Combine the harissa, soy sauce and sesame oil together.
Photo by Amanda Shulman
3. Place the chicken breast side up on a rimmed baking sheet or baking dish and slather generously with harissa mixture.
Photo by Amanda Shulman
4. Season generously with salt and pepper.
5. Roast in oven for about 1 hour (this part depends on how big your chicken is, check the internal temp and make sure the thigh meat has reached 165°F or the juices all run clear). Let rest before carving.
Photo by Amanda Shulman
Rosemary Crusted Chicken
Prep Time: 5 minutes
Cook Time: 45 minutes-1 hour
Total Time: about an hour
Ingredients:
1 chicken
1 stick softened butter
a few rosemary fronds, leaves removed and finely chopped
1 clove of garlic, minced
Salt
Pepper
Directions:
1. Preheat oven to 400°F.
2. Combine butter, rosemary and garlic together and mash.
Photo by Amanda Shulman
3. Place the chicken breast side up on a rimmed baking sheet or baking dish and slather generously with butter, making sure to get under the skin.
4. Season generously with salt and pepper.
5. Roast in oven for about 1 hour (this part depends on how big your chicken is, check the internal temp and make sure the thigh meat has reached 165°F or the juices all run clear). Let rest before carving.
Photo by Amanda Shulman
A huge thanks to Whole Foods Market for being a proud Spoon sponsor.