Most people cook a Turkey for Thanksgiving. But not everyone likes or eats turkey. So I made a dry rubbed, honey glazed, slow baked, chicken with crispy garlic bread and potato all in one dish.
Dry Rub Recipe - Make anytime and store
Ingredients
Salt - 1/3 cup
Jaggery - 4 - 1"x1/2"x1/2" pieces
Chilli powder - 7 tablespoons
Ground Pepper - 2 tablespoons
Allspice powder - 1 teaspoon
Garlic powder - 2 teaspoons
Ginger powder - 1 teaspoon
Cumin powder - 4 teaspoons
Onion powder - 2 tablespoons
Mustard powder - 2 teaspoons
Preparation
Mix and grind all dry rub ingredients into a coarse powder in a mortar or dry grinder. Store in a container until needed.
Marinading the Chicken - 12 hours
Keep the skin of the chicken intact and use a knife to separate the skin from the meat. Cut deep slits on the meat(not the skin). Sprinkle dry rub powder generously over the meat and massage into it the meat and slits. Rub the spice mix inside the chicken as well. Cover the meat by pulling the skin back over the meat. Sprinkle dry rub over the skin, as well. Place in a tray. Cover with plastic wrap and refrigerate for 12 hours.
Slow Baking the Chicken - 10 hours
Ingredients
Chicken, whole, with skin - 1
Bread - 8 slices
Potato, medium - 3 or 4
Fingerling potatoes(tiny) - 20
Garlic - 2 teaspoons
Onion powder - 1 tablespoons
Fresh Ground pepper - 3 teaspoons
Salt - 2 teaspoons
Chicken Stock - 1 cup
Lemon Juice - 1 tablespoon
Honey - 3 tablespoons
Vegetable Oil - 1 tablespoon
Preparation - 10 minutes
In a bowl mix garlic, onion powder, pepper, salt.
In a ceramic or glass baking tray, rub vegetable oil on the bottom. Layer with quarter inch slices of potatoes. Sprinkle the garlic/onion spice mix from the bowl over the sliced potatoes. Layer the sliced bread. Sprinkle some more of the garlic/onion spice mix from the bowl on top of the bread. Place the marinated chicken on top of the bread. Put the fingerling potatoes into the bowl, close and shake. Drizzle the vegetable oil into the bowl. Close and shake to coat evenly. Spread the fingerling potatoes around the chicken and put a couple inside it as well. Drizzle the liquid remaining in the bowl over the bread and potatoes.
Cover lightly with aluminium wrapper and a put a few knife slits into the wrapper.
Baking - 10 hours
Bake on the middle rack(not too close to the heat) at 200 degrees for 10 hours. Increase temperature to 220 degrees for the last 2 hour and remove the foil. Mix the honey and lemon juice in a bowl and keep brushing the whole chicken every 1/2 hour. Add the chicken stock little by little into the sliced potatoes/bread to prevent them from drying too early.
When done at the end of 10 hours, the chicken skin, sliced potatoes, and bread should all be browned and crispy. The bread should not bet wet.
Serving
Let the bird rest for 10 minutes before carving. Serve a slice of the crusted potatoes and bread along with the fingerlings. Goes well with a bottle of medium bodied red wine.
Can be done with leg quarter of chicken as well for a smaller gathering.
Dry Rub Recipe - Make anytime and store
Ingredients
Salt - 1/3 cup
Jaggery - 4 - 1"x1/2"x1/2" pieces
Chilli powder - 7 tablespoons
Ground Pepper - 2 tablespoons
Allspice powder - 1 teaspoon
Garlic powder - 2 teaspoons
Ginger powder - 1 teaspoon
Cumin powder - 4 teaspoons
Onion powder - 2 tablespoons
Mustard powder - 2 teaspoons
Preparation
Mix and grind all dry rub ingredients into a coarse powder in a mortar or dry grinder. Store in a container until needed.
Marinading the Chicken - 12 hours
Keep the skin of the chicken intact and use a knife to separate the skin from the meat. Cut deep slits on the meat(not the skin). Sprinkle dry rub powder generously over the meat and massage into it the meat and slits. Rub the spice mix inside the chicken as well. Cover the meat by pulling the skin back over the meat. Sprinkle dry rub over the skin, as well. Place in a tray. Cover with plastic wrap and refrigerate for 12 hours.
Slow Baking the Chicken - 10 hours
Ingredients
Chicken, whole, with skin - 1
Bread - 8 slices
Potato, medium - 3 or 4
Fingerling potatoes(tiny) - 20
Garlic - 2 teaspoons
Onion powder - 1 tablespoons
Fresh Ground pepper - 3 teaspoons
Salt - 2 teaspoons
Chicken Stock - 1 cup
Lemon Juice - 1 tablespoon
Honey - 3 tablespoons
Vegetable Oil - 1 tablespoon
Preparation - 10 minutes
In a bowl mix garlic, onion powder, pepper, salt.
In a ceramic or glass baking tray, rub vegetable oil on the bottom. Layer with quarter inch slices of potatoes. Sprinkle the garlic/onion spice mix from the bowl over the sliced potatoes. Layer the sliced bread. Sprinkle some more of the garlic/onion spice mix from the bowl on top of the bread. Place the marinated chicken on top of the bread. Put the fingerling potatoes into the bowl, close and shake. Drizzle the vegetable oil into the bowl. Close and shake to coat evenly. Spread the fingerling potatoes around the chicken and put a couple inside it as well. Drizzle the liquid remaining in the bowl over the bread and potatoes.
Cover lightly with aluminium wrapper and a put a few knife slits into the wrapper.
Baking - 10 hours
Bake on the middle rack(not too close to the heat) at 200 degrees for 10 hours. Increase temperature to 220 degrees for the last 2 hour and remove the foil. Mix the honey and lemon juice in a bowl and keep brushing the whole chicken every 1/2 hour. Add the chicken stock little by little into the sliced potatoes/bread to prevent them from drying too early.
When done at the end of 10 hours, the chicken skin, sliced potatoes, and bread should all be browned and crispy. The bread should not bet wet.
Serving
Let the bird rest for 10 minutes before carving. Serve a slice of the crusted potatoes and bread along with the fingerlings. Goes well with a bottle of medium bodied red wine.
Can be done with leg quarter of chicken as well for a smaller gathering.
