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Winner Winner, Chicken Dinner

Here's a simple and delicious chicken dish that will become a favorite. All you need is time to allow the marinade to do it's magic.


• One large butterflied chicken- rinsed & dried.

• 2 to 3 tbsp. black peppercorns, partially crushed [I use a mortar & pestle]

• 1/3 cup olive oil

• 4 cloves of garlic, peeled and smashed

• A handful of fresh flat-leaf parsley, chopped

• juice of 2- 3 lemons.

• kosher salt


  1. Place butterflied chicken skin-side down on a sheet pan. Pat dry w/paper towels. Then salt liberally.

  2. Combine peppercorns, olive oil, garlic, lemon juice, and parsley together in a bowl, mixing well.

  3. Put chicken into a large zip lock bag and place on a sheet pan.

  4. Add marinade to chicken and massage bag to distribute marinade. Seal bag and refrigerate up to 48 hours.[longer is best!]

  5. Massage chicken in bag several times throughout marinade process.

  6. Remove chicken from marinade and place skin-side up on a oiled rack inside a roasting pan.

  7. Roast the chicken at 375 degrees for 20 minutes. When chicken begins to brown, turn temperature down to 350 degrees.

  8. Bake 45-60 minutes. It’s done when the legs wiggle and it's really brown and crispy. You can turn up the heat to 425 degrees or so for the last 5 minutes or until you can see it's becoming brown and crispy.

  9. Tent with foil for 15 minutes, then cut into pieces and serve.

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