Juicy and Delicious Chicken

Discover the secret to making juicy and delicious chicken that will impress everyone at the table. This recipe combines the rich flavors of butter, garlic, and a savory sauce to create a mouthwatering dish. Paired with seasoned vegetables and a fresh salad, this meal is perfect for any occasion.

Ingredients

For the Chicken:

• 150 g (5.3 oz) butter
• 30 g (1.1 oz) garlic, minced
• 200 g (7.1 oz) flour
• 1 whole chicken
• 150 g (5.3 oz) butter (additional for cooking)
• 30 g (1.1 oz) garlic (additional, minced)

For the Sauce:

• 20 g (0.7 oz) honey
• 100 ml (3.4 fl oz) pickled cucumbers juice
• 30 ml (1 fl oz) soy sauce
• 20 g (0.7 oz) ketchup
• 5 g (0.2 oz) sweet paprika
• 10 g (0.4 oz) salt
• 3 g (0.1 oz) black pepper
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped

For the Vegetables:

• 7 potatoes, peeled and cut into chunks
• 3 g (0.1 oz) black pepper
• 5 g (0.2 oz) salt
• 5 g (0.2 oz) sweet paprika
• 10 g (0.4 oz) parsley, chopped

For the Salad:

• 200 g (7.1 oz) lettuce leaves
• 150 g (5.3 oz) cherry tomatoes, halved
• 1 yellow bell pepper, sliced
• 2 cucumbers, sliced
• 1 red onion, thinly sliced
• 100 g (3.5 oz) black olives
• 3 g (0.1 oz) black pepper
• 5 g (0.2 oz) salt
• 5 g (0.2 oz) oregano
• 15 ml (0.5 fl oz) vegetable oil
• 200 g (7.1 oz) feta cheese, crumbled

Instructions

Step 1: Prepare the Chicken

1. Prepare the butter mixture:
   • In a small bowl, mix 150 g of butter with 30 g of minced garlic. Set aside.
2. Coat the chicken:
   • Rub the whole chicken with the garlic butter mixture, ensuring it is evenly coated both inside and out.
3. Flour the chicken:
   • In a large bowl, coat the chicken with 200 g of flour, shaking off any excess.

Step 2: Cook the Chicken

1. Heat the butter:
   • In a large pan over medium heat, melt 150 g of butter. Add the remaining 30 g of minced garlic and sauté until fragrant.
2. Brown the chicken:
   • Place the flour-coated chicken in the pan and brown it on all sides. This should take about 15 minutes. Ensure the chicken is evenly browned for maximum flavor.

Step 3: Prepare the Sauce

1. Make the sauce:
   • In a small bowl, combine 20 g of honey, 100 ml of pickled cucumbers juice, 30 ml of soy sauce, 20 g of ketchup, 5 g of sweet paprika, 10 g of salt, and 3 g of black pepper. Mix well.
2. Add the vegetables:
   • Add the chopped onion and red bell pepper to the pan with the chicken. Pour the sauce mixture over the chicken and vegetables.
3. Simmer the chicken:
   • Cover the pan and let the chicken cook over medium heat for 15 minutes, allowing the flavors to meld and the chicken to become juicy and tender.

Step 4: Prepare the Vegetables

1. Season the potatoes:
   • In a large bowl, toss the potato chunks with 3 g of black pepper, 5 g of salt, 5 g of sweet paprika, and 10 g of chopped parsley.
2. Roast the potatoes:
   • Place the seasoned potatoes on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes, or until golden and crispy.

Step 5: Prepare the Salad

1. Assemble the salad:
   • In a large salad bowl, combine 200 g of lettuce leaves, 150 g of cherry tomatoes, 1 sliced yellow bell pepper, 2 sliced cucumbers, 1 sliced red onion, and 100 g of black olives.
2. Season the salad:
   • Drizzle with 15 ml of vegetable oil and sprinkle with 3 g of black pepper, 5 g of salt, and 5 g of oregano. Toss well to coat the vegetables.
3. Add the feta:
   • Top the salad with 200 g of crumbled feta cheese.

Step 6: Serve and Enjoy

1. Plate the chicken:
   • Once the chicken is cooked and tender, remove it from the pan and carve it into pieces.
2. Serve with sides:
   • Serve the juicy chicken with the roasted potatoes and fresh salad on the side. Enjoy the delicious combination of flavors!

Cook’s Notes

• Butter: The butter used in this recipe helps keep the chicken moist and adds richness to the dish.
• Marinating Time: For even more flavor, you can marinate the chicken in the garlic butter mixture for a few hours or overnight before cooking.
• Roasting: If you prefer, you can also roast the chicken in the oven after browning it in the pan. Bake at 375°F (190°C) for about 45-60 minutes, depending on the size of the chicken.

Variations

Lemon Garlic Chicken

Add lemon zest and juice to the butter mixture for a zesty twist on this recipe.

Herb-Infused Chicken

Include fresh herbs like thyme, rosemary, or sage in the butter mixture for added depth of flavor.

Spicy Chicken

Add a pinch of cayenne pepper or chili flakes to the sauce mixture for a spicy kick.

Mediterranean Chicken

Add olives, sun-dried tomatoes, and capers to the pan along with the chicken for a Mediterranean-inspired dish.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of a whole chicken?

Yes, chicken thighs or breasts can be used instead of a whole chicken. Adjust the cooking time accordingly, as pieces will cook faster than a whole chicken.

2. How do I store leftovers?

Store any leftover chicken, vegetables, and salad in separate airtight containers in the refrigerator for up to 3 days.

3. Can I make this recipe ahead of time?

Yes, you can prepare the chicken and vegetables ahead of time and reheat them in the oven before serving. The salad can also be prepped in advance, but dress it just before serving.

4. What other vegetables can I use?

Feel free to add or substitute other vegetables like carrots, zucchini, or bell peppers to the roasting pan.

5. Can I grill the chicken instead of cooking it in a pan?

Yes, the chicken can be grilled over medium heat until fully cooked. Baste with the sauce mixture while grilling for extra flavor.