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Valleyesque Spiced Chicken

March 10, 2009

Valleyesque Spiced Chicken

Minimal prep time, slightly seared and slow roasted (using both terms non conventionally), and juicy flavorful chicken — these are the highlights of my famous valleyesque chicken.  My hubby begs for it – frequently.

This chicken is very easy to prepare and the maker can choose from a variety of spice profiles; but one thing has to stay the same – the unusual cooking method.  Simply start with chicken split breasts.  No, don’t try to substitute boneless, skinless chicken breasts because you will burn and dry out the chicken.

With a very heavy hand, salt the underside (the ribs) of each split breast.  Flip over to the meat side and with another very heavy hand, layer with any and every spice that you desire.  The original recipe was passed to me with the following spices: garlic salt, lemon pepper, and pinch of herbs (must have originated in a lawry’s cookbook at somepoint).  I now use a mixture of dried “green” spices such as oregano, basil, marjoram and thyme.  I combine those with garlic powder, white, black and red pepper, and paprika.  Add another touch of salt and squeeze some lemon juice on top.

Place in a baking dish and roast in an oven preheated to 450 degrees for 20 minutes.  Without opening the oven door, turn the oven down to 350 degrees and cook for another 20 minutes.  Once again, don’t open the oven door, and turn the oven down to 250 degrees for a final 20 minutes.

Remove the chicken from the oven and let rest for 5 minutes before serving (cutting into the breasts too quickly can cause the juices to run prematurely).


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