The Best Chicken Recipe Ever. Seriously.
It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken, then let us know what you think!
Want to add Chef Patterson’s herb vinaigrette? Here’s how: heat 1/4 cup pure olive oil in small pan until nearly smoking, add 10 sage leaves, and fry for 10 to 15 seconds or until just crisp. Quickly transfer the fried leaves to a paper towel–lined plate, sprinkle with a pinch of salt, and set aside, keeping the oil hot. Add 2 tablespoons of rosemary leaves to the oil and fry for 3 to 4 seconds. To avoid burning it, immediately tilt the pan so the oil pools on one side and scoot the rosemary out of the oil using a fork. Carefully remove the rosemary, transfer to a paper towel, add a pinch of salt, and reserve. Cool the olive oil to warm, add 1/2 teaspoon minced rosemary, 1 1/2 teaspoons minced fresh sage, and 2 teaspoons minced fresh thyme. Add 2 tablespoons red wine vinegar and salt to taste.
The Best Chicken Recipe Ever, Period. Seriously
Servings 6
Calories 273 kcal
Ingredients
- 1 large whole chicken about 4 1/2 pounds, deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
- 1 teaspoon kosher salt
Instructions
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Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
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Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
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Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
Nutrition Facts
The Best Chicken Recipe Ever, Period. Seriously
Amount Per Serving
Calories 273
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 95mg32%
Sodium 476mg21%
Potassium 240mg7%
Protein 24g48%
Vitamin A 178IU4%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
MORE:
Outrageously Delicious Gluten-Free Dairy-Free Banana Berry Muffins
Gluten-Free Chicken Piccata
The Best Chocolate Chip Cookies Ever, Period (Yes, they’re gluten-free!)
Photo credit: Maren Caruso
43 Comments on “The Best Chicken Recipe Ever. Seriously.”
This recipe was effing amazing… will make this again…
Ha! So glad you liked it. I’m making it again this weekend–for company!
Can you get the same results by just taking out back bone. Then pressing flat to break the breast bone.
Yes!
This sounds bland as f*&k! Where is the flavour? Chicken by itself is rather blah! No thanks.
Don’t knock it until you try it, Zach!
Why do u feel it necessary to show a comment as above with the f word? Are you that desperate for/ to show recipe comments. It’s enough to drop GFF as a newsletter.
Thanks for this insight. You’re totally right. Please accept my apology.
Isn’t this a Spatchcock Chicken? Or I s the butcher completely deboning the chicken and leaving the chicken in tact?
It’s not because there are no bones at all other than the wings!
How do I de-bone a chicken? I would really appreciate knowing how to do this. Thank you.
Hello! There are lots of videos online that show you how. Try this one: https://www.youtube.com/watch?v=loiQET3SGJg
Wait…a whole chicken and only ONE TEASPOON of salt? No other seasonings? I can’t imagine how bland this tastes. Crispy skin, moist meat aside, it will have no actual flavor! And somehow this is the best effing chicken ever…I’m dying laughing right now. Who actually cooks this way?
Hi Claire. Don’t knock it until you try it. Seriously.
I have made this recipe a number of times and it is always a huge hit. It sounds like it would be bland with only salt, but trust me, it is absolutely deserving of its name. Thank you Erica!
Thank you for saying so, Laurie! I definitely wouldn’t make a claim that doesn’t stand up. This chicken is mystifying!
What if….you don’t have a broiler function in your oven? Can this chicken still be made, or is the broiler the whole point?
Alas, the broiler is critical for the crispy skin. The slow-and-low cooking that comes afterward is still doable, as it will result in extra juicy chicken. But you’d need to cook it longer since the chicken won’t get 10 minutes under broiler heat.
The salt only sounds crazy but is really good! The next time I used salt and pepper and added a bit of tarragon after the broiler but before the baking part – delicious!
Wonderful, Rosie! Thanks for trusting us enough to make the recipe. I’m so glad you enjoyed it!
6th time I have made this recipe, it’s fantastic every time. Getting better at the deboning part, though will invest in a very sharp paring knife for the next time.
I’m impressed that you de-bone the chicken yourself! I always call the meat department of my grocer in advance and ask them to do it!
Going to give this a go, one question, after the broil do you lower the rack when you lower the oven temp? I also agree about the strong language in the comments, I don’t feel they are necessary and I appreciate your efforts to make the comments PG rated. Thank you
Hi Debbie! Thanks for the feedback! I truly appreciate it. Good questions all. You don’t need to lower the oven rack once you turn down the heat. Just cook away!
I know some people doubted it, but the salt level was indeed perfect! Not too bland at all. I did add some pepper just because I really like it on my chicken skin. Other than that I followed the recipe exactly! It was good, although I can’t say it was the best ever. It was flavorful and easy for sure. The skin did get crips in certain spots, but it didn’t crisp everywhere because some spots weren’t facing the broiler. That was a bit disappointing. Overall, I’ll make this again if I’m in the mood for a whole chicken but don’t have that much time.
Thanks for the feedback, Jen! I’m glad you liked it. Can you share how you placed the chicken on the sheet pan, as the skin should be crisped all over ideally!
For all of you knocking this recipe I guess you have no clue what the james beard award is. It’s all bout simplicity. Letting the food speak for itself no coverup of the flavors.
Thank you! And most important, it’s chicken at its best.
This really amazingly good! Don’t hesitate to give it a try!
Planning to make this with the vinaigrette. How much red wine vinegar is added?
Thanks! So glad you like it!
The chicken is delicious and prefect as described in the recipe! I have made it that way dozens of times, as well as sometimes added thyme and rosemary before I cooked it (I happen to love both of those spices). Both ways are great.
Erika, thank you for this wonderful recipe.
I plan to make this tomorrow. Do you salt the chicken on the skin, on the underside of the chicken, or both?
Sorry for the delayed response. Salting the skin is all you need to do, but you can also rub the salt all over!
How would you grill this recipe?
I think you all are being part of an experiment! Her only reply to anyone that questions if this is really a recipe is don’t knock it until you try it reeks of “I got to keep playing along with the joke” I’m amuzed at the comments from those that tried it. and the questions! SMH
Thanks for your response, Olivia. The recipe truly is great. No experiment here. Seriously. If you want more specific information, I’m happy to share it!
It would be really tricky to grill because the keys are near-direct heat to the skin then very slow temperature to cook the chicken and thus keep it juicy. The closest I can imagine is skin-side down close to flames, then flipping the chicken, lowering the temperature way way down (if gas grill) or putting chicken far from the coals and waiting it out. I haven’t tried it though. But now I want to!
How about using chicken parts such as thighs and breast!
Totally works, but check to make sure chicken it doesn’t cook faster since it’s not all one piece.
This was excellent. Naysayers should try it first. I also made the vinaigrette and that stepped it up even more. BTW- you need to use 1/8 cup (2 tablespoons) of red wine vinegar to make the vinaigrette. Thank you for sharing!
Was the fried sage and rosemary, crushed and used for seasoning⁉️
Hi John! The fried save and rosemary is sprinkled over the chicken and vinaigrette, but it’s not required for the dish to be fantastic!