I know a little hibachi. I also know how to spin the spatula and do tricks, like the guy at the hibachi restaurants lol.Lchi87 said:I can't be the only one! Thought it might be fun to start this thread; I'd love to swap recipes or have others share tips and tricks.
Made some really great roast chicken awhile back!
Here's the recipe!
Preheat oven to 375
Halve some heads of garlic
Slice potatoes, onions, carrots, celery (turnips work well here too)
Coat the bottom of your roasting pan in olive oil. Line it with your sliced potatoes. Sprinkle salt and pepper. Toss in the onions, carrots, celery and garlic heads. Make a bed of rosemary and thyme.
Dry your thighs THOROUGHLY. In a small bowl, mix a package of italian seasoning, 1 tsp pepper, and 1 tsp baking powder ( secret to crispy skin!). Combine well. Season chicken with mixture.
Lay chicken on your bed of veggies and aromatics. Halve a lemon, squeeze over veggies and put the halves in the roasting pan with the veggies. Season the veggies with any leftover chicken seasoning.
Place in oven on middle rack and roast uncovered for about an hour, then raise temperature to 400 and bake for another 15 minutes to an internal temp of at least 165F.
If its lacking color, broil on high for a few minutes but watch it like a hawk!
Let rest 5-10 minutes and enjoy! The potatoes and veggies will absorb any chicken fatty goodness and the garlic heads should be roasted enough to squeeze out and spread on some bread. Yum....