Bobbie's Piquant Roast Chicken Halves Recipe

1      Reviews by:    Bobbie Davis   Bobbie's Piquant Roast Chicken Halves are not only healthy but also very flavorful using a halved chicken, salad oil, lemon juice, tarragon, paprika and hot pepper sauce in making this tasty roast chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings: 4 Calories: 717 per serving Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   1 Hour 20 Minutes Total Time:   1 Hour 35 Minutes

INGREDIENTS

• 1 chicken, halved
• 2 Tbl salad oil
• 3 Tbl lemon juice
• 2 tsp salt
• 1 tsp dried tarragon
• 1 tsp dried paprika
• 1/2 tsp hot pepper sauce

DIRECTIONS

• To halve chicken: Place chicken breast down on a board. Use a knife or kitchen scissors to remove the backbone; cut along both sides. Reach inside to remove the keel bone that separates the two sides of the breast. Loosen the dark hard part and the flexible white portion with your fingers or a small knife; pull it out in one or two pieces.
• Cut between the breast where the keel bone was removed. Each half of a small bird (2 1/2 pounds or less) makes a generous single serving.
• Preheat oven to 375°F. Place chicken halves, skin side down, in a shallow nonstick baking pan. In a jar or small blender container, shake or whirl together oil, lemon juice, salt, tarragon, paprika and hot pepper sauce. Brush about half of the mixture generously over chicken.
• Bake for about 80 minutes. Turn chicken after the first 40 minutes. Brush several times during baking with remaining seasonings, until chicken is tender and nicely browned.

HOME