Is this the tastiest chicken ever?! How to make the best chicken dish at home...plus bloopers
Have you wanted to know how to make chicken freaking delicious? Private Chef Jason Baker shows all of us how to take simple ingredients and transform them into a meal you will love. After a day at Sand N Straw farm we harvested amazing produce that Chef Baker created a dish from organic kale, rainbow chard, carrots, squash and chicken.
Did you know that supporting local farms helps to regenerate the soil, provides more nutrient dense food and supports the local economy?
Want to make this food at home? Here is how you do it!
Chimichurri
Fine Chop/Blend - parsley, cilantro, mint, carrot tops, garlic
Add Honey, RW vinegar, s&p to taste. Loosen mixture with olive oil and/or avocado oil
Vegetables
Pull stems and rough chiffonade kale & Swiss chard. Small dice the onion & garlic.
Add onion and garlic to a hot pan with avocado oil. Cook until tender and translucent. Add kale and Swiss chard until wilted and glossy. Season with s&p and juice from lemon
Roasted carrots, peel on, washed and scrubbed. Cut in half and roast @ 400F until tender
Cut squash into (slightly larger than) bite size pieces, toss in avocado oil and s&p, roast at 400F
Chicken
Spatchcock Chicken - Remove spine using kitchen shears and reserve spine for chicken stock. Using a chefs knife, score & crack breast plate using the heel of both hands and the pressure of your body weight.
Compound Butter- Kerrygold sated butter, (softened), lemon zest, garlic, parsley, pepper
Place the chicken on a sheet tray with a cooling rack. Season chicken with s&p. Gently lift the skin away from the flesh and evenly (and generously) distribute the compound butter mixture.
Roast chicken @ 450F for 12-15 minutes per pound.
3Lb bird = 36-45 minutes, depending on your oven
Cook until poultry reaches an internal temp of 160F, carry over with finish the meat at 165F. When temping the bird, be sure to temp the largest part of meat, away from the bone.