Chicken Elia Recipes

Steps:

• Place chicken breast on a cookie sheet lined with aluminum foil.
• (You will be sorry if you don't do this; the juices will spill over and will be tough to scrub off.).
• Sprinkle each piece of chicken with 1 tsp each of olive oil, lemon juice, soy sauce, rosemary, salt, pepper, and garlic powder.
• Drizzle 1-1 1/2 tsp honey over each piece of chicken.
• Cover loosely with plastic wrap and marinate for several hours.
• Bake, uncovered, at 350 degrees for one hour.

Steps:

• Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
• Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
• Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
• Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

Steps:

• Heat oven to 350 degrees. Use one stick butter to rub chicken all over, evenly coating the bird. Sprinkle with salt and pepper. Combine vegetables in one layer in the bottom of a large roasting pan. Distribute remaining butter evenly. Top with checken and sprinkle with herb springs. Roast for about 1-1/2 hours, or under thermometer inserted in thigh reases 165F. To serve: Cut chicken into 4 pieces (Or slice on cutting board). Divide vegetables among plates and top with chicken.