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This red wine vinegar brine helps make the most tender and juicy chicken all while imparting a tangy flavor you won’t be able to stop eating. This showstopper is beautiful to serve and will be requested over and over again.
1 chicken, spatchcocked
1 bottle Tuscanini Red Wine Vinegar
1/3 cup brown sugar
1 tablespoon dried oregano
1/2 teaspoon dried mustard
2 teaspoons kosher salt
2 cups water
4 Yukon gold potatoes, sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sumac
2 teaspoons paprika
1/2 teaspoon oregano
zest of 1 lemon
2 tablespoons brown sugar
1/4 cup Tuscanini Olive Oil
1/2 cup pistachios
1/2 cup parsley
zest of 1 lemon
1 shallot, minced
3 to 4 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
In a large container or bag, add the chicken together with the vinegar, brown sugar, oregano, mustard, salt and water. Brine for four hours or up to 12 hours.
Pat dry and lay over a sheet lined with Gefen Parchment Paper. Preheat oven to 400 degrees Fahrenheit.
In a bowl mix the spice rub and oil. Lay the potatoes on the sheet pan with the chicken and smother the chicken and potatoes with the spice rub.
Roast for 45 to 50 minutes or until the potatoes are crisp and the breast of the chicken reads 165 degrees Fahrenheit with a meat thermometer.
While the chicken is roasting. make the gremolata by chopping the pistachios, parsley, and shallot. Add to a bowl with the lemon zest, oil, and salt and pepper.
Once the chicken has rested for about 10 to 15 minutes, slice and top with the gremolata.
Sponsored by Tuscanini
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