Bring the game to the table with this weeknight chicken recipe
I was really proud of writing that until I learned that chicken doesn't count as "game" because it's not wild. But still..
We're all doing weird stuff RN, so things have to be simple but also majorly rewarding, and this chicken dish is both.
I have a chimichurri obsession and so I've included oregano. It's a serious problem, and now I'm growing and processing my own oregano at home. I can't recommend that you do that, but it's a fact nonetheless. Most people have it in the pantry, skip it if you don't, or use parsley instead.
Mayo doesn't burn easily, and this dish is all about the skin, so don't be afraid to roast the bejesus out of it. Get your feelings out!
You'll need to get a whole chicken cut in ten pieces at the butcher's just like on the Pepper Show. We used a sheet pan lined with a silicone mat to make cleanup easy-peasy, but you can use a pyrex dish or whatever you have laying around.
1 big ol' dollop of mayonnaise
2 teaspoons dried oregano
Salt & cracked black pepper to taste
¼ cup white vinegar
¼ cup neutral tasting oil
1 chicken, cut in ten pieces
1 Tablespoon Hoppin Hot Sauce, plus copious amounts for serving
- Preheat oven to 350F.
- In a bowl, whisk together the mayo, oregano, salt and pepper, vinegar, and Hoppin Hot Sauce. Stir in the oil. Mix it up! Then, add in the chicken pieces, and turn to coat.
- Arrange the chicken on the tray in the following order: wings, drumsticks, thighs, and breasts, so that the wings get loaded into the back of the oven and the breasts are at the front. This helps everything cook evenly.
- Bake the chicken pieces for 35 minutes, and then turn the oven up to 415 for 15 or 20 minutes. Tilt the pan to redistribute the juices.
- Roast it til the skin is browned and crispy and the juices sizzle loudly in the pan. Show no mercy!
- Serve with both Original and Extra Hot Hoppin Hot Sauce alongside, so that everyone can choose their own adventure. Enjoy!