Pine Needle Chicken

This is a different way to add flavor to chicken. By marinating the chicken and allowing the marinade to get under the skin, you ensure flavor and moisture. The skin will lose most of its fat as it cooks, giving you a beautiful brown crusty top!

If you’ve ever had roasted or rotisserie chicken with a ton of herbs on top that have a burnt taste that you scraped off…the trick here is to add them on top just 10 or 15 minutes before the chicken is done. This ways, the herbs still taste fresh and delicious – and the aroma in the house makes everyone head for the table.

Pine Needle Chicken

  • 2-1/2  lbs. chicken breasts (on the bone) or your preferred parts
  • 1 c sherry
  • 1/2 c olive oil
  • 1 large onion, chopped
  • 1 Tbsp. Worcestershire sauce
  • 2-1/2 Tbsp. fresh rosemary leaves, divided
  • 1/2 Tbsp. freshly ground black pepper
  • 1 tbsp. granulated garlic or garlic powder
  • 1 tsp. salt
  • 1 tbsp. soy sauce

Lift the skin from the chicken a little without removing it. Place all ingredients using only 2 Tbsp. rosemary and including chicken in gallon sized Zip-lock bag and shake well. Be sure that some of the marinade gets under the skin of the chicken. Place closed bag on a plate and refrigerate overnight, turning occasionally so that chicken marinates on all sides.

Preheat oven to 400. Drain off marinade into roasting pan. Place drained chicken parts on top of onions (from marinade). Bake chicken for about 20 minutees. Sprinkle chicken with remaining rosemary and continue baking for another 15-20 minutes until skin is golden brown and juices run clear when pierced, basting often with marinade. Breasts cook more quickly than thighs and drumsticks, so watch that they don’t burn.

Serves 6  – leftovers are good cold or in salads.

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