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Firehouse Chicken
4
Steps
- Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and ½ cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1–3 days.
- Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
- Preheat oven to 400°. Heat remaining ½ cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15–20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
- Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 20–25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
Originally published at Bonappetit.com. Reproduced for personal collection.
