What can I say...The boys like crispy skin!
Here is the chicken deconstructed with a pseudo-Zuni Bread Salad.
I'm not big into clean up so I used the same sheet pan to cook the chickens and toast the bread. I roasted mushrooms too. Served with rice and crispy spinach for the boys. Wish I had had a bottle of EII Sauvignon Blanc to serve with it!
Here's a link to the recipe -
http://today.msnbc.msn.com/id/9123872/
It looks kinda intimidating...Just make sure you dry brine 2-3 days ahead of time. Crank the heat to 450 and cook the chicken for about an hour. Start breast side up, 30 min. in turn it over and cook breast side down for 20 minutes, turn back over and crisp the skin.
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