Posted by Linda Spiker | Feb 1, 2020
THE CRISPY BAKED CHICKEN:
Dark meat or white, that is the question. I use thighs for this recipe and here’s why: dark meat is more tender and moist than white. It always comes out well and is never dry like chicken breasts can be. Bone in, skin on has the best flavor, and let’s face it, that crispy skin is wicked good! That said, if you still prefer chicken breasts, I will offer that option in the recipe. I am nice like that. If you choose to use breasts, you will need to allow a little extra time for brining.
To get that flavor and crispy skin I use a compound butter (or ghee for my Whole30 friends!), which is just a fancy term for butter with herbs and spices in it. That yummy compound butter is placed under the chicken skin creating amazing flavor. Truly, it’s just delicious!
THE APPLE CAULIFLOWER RICE:
So let’s be frank, when you eat a lot of cauliflower rice, it can get a little boring, so I try to find ways to make it less so. In this instance I simply add a diced green apple to the mix, adding flavor, texture and just a smidge of sweetness. Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing, or simply chop cauliflower finely with a knife. That said many stores sell cauliflower rice already prepared. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised. I find the store bought cauliflower rice is just as good as doing it yourself.
WANT TO SERVE THIS CHICKEN WITH SOMETHING ELSE?
If cauliflower rice isn’t your jam, I have some suggestions for you. This tender, herby chicken is perfect served alongside this pasta or this salad.
