I’ve been practicing how to properly break down a chicken because it’s such a useful skill. Whole chickens are much cheaper than individually packaged breasts and legs and you’ll also have leftover bones to make stock which is infinitely better than any store bought stock you can find. Serious Eats has a helpful slideshow that has pictures for every step of the way although I don’t think the cleaver is really neccessary- a chef’s knife will work just fine for that step. For this recipe, I had some leftover Chana Masala and wanted to make a marinade that would go well with that so I came up with this Ginger-Lemon Chicken baked in the oven.
1 whole chicken
2 cups Extra Virgin Olive Oil
3 lemons, juiced
Ginger, peeled and thinly sliced
2 heads garlic, crushed
1 tsp. cumin
1 tsp. coriander
6 carrots, cut into 2 in. pieces
1. Break down chicken into 6 pieces- 2 wings, 2 legs and 2 breasts.
2. Whisk together lemon juice and olive oil. Then add garlic, ginger, cumin and coriander. Let sit for 10 minutes until flavors have infused.
3. Reserve some of the marinade to coat the carrots.
4. Add marinade and chicken pieces to a ziploc bag, sealed tightly, and let sit in refrigerator for 30 minutes, turning once and making sure the marinade covers the outside of every piece of chicken.
5. Season chicken pieces with salt and pepper.
6. Add legs to a pan and cook in 350 degree oven for 10 minutes, removing excess marinade. Then add breasts and chopped carrots. The legs take longer to cook so they should be added to the pan first. Cook 20 minutes until the juices run clear or until the internal temperature reaches 140 degrees.