{"id":6908,"date":"2018-11-14T16:03:17","date_gmt":"2018-11-14T16:03:17","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6908"},"modified":"2018-11-16T21:26:22","modified_gmt":"2018-11-16T21:26:22","slug":"weeknight-whole-chicken","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/14\/weeknight-whole-chicken\/","title":{"rendered":"Weeknight Whole Chicken"},"content":{"rendered":"

If I had nothing else to do in life, but create amazing multicourse meals every single night, I’d be thrilled.\u00a0 Exhausted, but thrilled.\u00a0 The rest of the time, just like every other household in America….I slap something together.\u00a0 No frills and the less fuss the better.\u00a0 I have a couple of go to casseroles when I realize about 3pm that I forgot to take something out of the freezer.\u00a0 And there’s always meatless dinner options.<\/p>\n

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Last night, I spatchcocked a small chicken and fried up some zucchini.\u00a0 My favorite way to eat zucchini is fried and dipped in ranch.\u00a0 I had some buttermilk leftover from biscuit making, so I made some ranch dressing.\u00a0 I read somewhere on the internet that panko and shredded parmesan was a good crust.\u00a0 I found it bland.\u00a0 I usually use my own bread crumbs, but I like to try new things.\u00a0 Most of the cheese ended up floating away in the oil, which was annoying.\u00a0 Fine.\u00a0 I have two more zucchini, so I’ll make them with my bread crumbs to get my fix later.<\/p>\n

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For the chicken, I used a decades old trick I’ve been using since forever.\u00a0 I simply poured Italian salad dressing on it and stuck it in the oven.\u00a0 The end.\u00a0 What ends up happening is the dressing and the chicken juices meld together in the pan.\u00a0 I’ve used a creamy balsamic dressing a few times, but mostly I use an oil and vinegar based salad dressing.\u00a0 Hubs made a fire so we ate in the living room in front of the TV.\u00a0 Netflix night!\u00a0 There’s nothing like pulling juicy chicken off with your fingers and dipping it right into the pan juices.\u00a0 Ok, I might have used a fork.\u00a0 Ignore the blackened wing tips.\u00a0 Who eats those anyway?!<\/p>\n

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Weeknight Whole Chicken<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> whole chicken spatchcocked<\/span><\/li>
  • 1<\/span> cup<\/span> oil and vinegar based salad dressing<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 350.\u00a0 Pour about 1\/4 cup salad dressing on the underside of the chicken and massage in.\u00a0 Pour about 1\/2 a cup salad dressing over the top of the chicken, reserving about 1\/4 cup.\u00a0 Roast the chicken in the oven until it just starts to brown and baste with remaining salad dressing, about an hour.<\/div><\/li>
    • Finish roasting the chicken for about another 30 minutes or until the juices in the thickest part of the breast run clear.\u00a0 Let the chicken rest for about 10 minutes before serving.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      If I had nothing else to do in life, but create amazing multicourse meals every single night, I’d be thrilled.\u00a0 Exhausted, but thrilled.\u00a0 The rest of the time, just like every other household in America….I slap something together.\u00a0 No frills and the less fuss the…<\/p>\n","protected":false},"author":1,"featured_media":6913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/3512654356389340313_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Nq","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6908"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6908"}],"version-history":[{"count":2,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6908\/revisions"}],"predecessor-version":[{"id":6942,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6908\/revisions\/6942"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6913"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}