I made the Wedding Chicken last night....delicious

K

karennoca

Well-known member
I put red, chunked potatoes, chunked onion, whole garlic cloves, lemon wedges, and whole artichoke hearts into a bowl and marinated them in evoo, fresh lemon juice, rosemary, and thyme all day. They I put chicken on a half sheet pan and spread the veggie mix between the chicken, making sure nothing covered the chicken pieces. Everything roasted to perfection, it was so pretty and delicious. Next time I will add red bell pepper chunks.

I also used legs, thighs, and wings and marinated two days.

http://www.bonappetit.com/recipe/wedding-chicken

 
Wow, this DOES look really good, and with the exception of the fish sauce, it has...

...a list of ingredients I have on hand.

DW is highly sensitive to fish sauce, unfortunately. I would gladly include it, but she has somewhat immediate issues with it.

Thanks Karen!

Michael

 
I've made this a couple of times

and it has gotten rave reviews.

I have used boneless, skinless thighs since that is what I tend to buy and whatever chile peppers I have on hand, usually jalapenos.
I have used fish sauce, but it would certainly be good without as well.

It's in my "to repeat" file.

 
I have that sensitivity as well:) I use Maggi Seasoning when I need some umami-ness

It's just that little something extra---a bit different than soy sauce but similar. not fish sauce, but umami nonetheless.

 
There is a bit of sugar in the marinade, it gets pretty dark during roasting....

... tastes delicious!

 
caramelized skin and/or browned bits from the marinade. They are the best!

I boiled the marinade for 10 minutes, lemon slices and all, and basted the chicken several time with all that goodness. Mine had a lot of those brown blobs. I also basted the surrounding veggies with it too.

 
We had no idea what soy sauce was when I was growing up. We didn't eat chinese food...

...much less any other Asian cuisine.

We put butter on Minute Rice.

Then, as a young and randy buck, I met my future wife. So many things changed, for the better, including what I ate on rice.

Michael

 
I could see that the smaller browned spots are browned bits, but the picture shows some big blobs,

like caramelized tomatoes or big chunks of something and I didn't see that in the recipe. It didn't look like a picture of how the recipe read---if that makes sense. I thought maybe they left out ingredients like dried tomatoes or prunes or something like that.

 
Mine looked like that, could have been skin that puffed up and was a little higher

and it got more marinade from basting. Chicken is cooked at 450 ° so there is a lot going on in a short time.

 
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