Tandoori-Style Roasted Chicken

Procedure:

1. Pat the chicken dry with a paper towel and transfer it to a large rimmed baking tray.

2. Mix ingredients for Marinade #1 and apply to chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes.

3. To create the Tandoori Masala, mix together ingredients for Marinade #2 in a bowl; combine to form a paste. Apply this to the chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight (6-8 hours).

4. Remove the chicken from the fridge half an hour before roasting. Brush the chicken with the Ghee or avocado oil and place in a pre-heated oven at 400 degrees F for 20 minutes.

5. Reduce the heat to 350 degrees F and bake for another 30-35 minutes, until the internal temperature of the chicken has reached 165 degrees F.

6. Remove the chicken from the oven, cover with aluminum foil and rest for 5-10 minutes before serving.

7. This chicken goes well with a flavorful pilaf as a side dish.

Ingredients:

1 3-pound organic chicken

Marinade #1:
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Marinade #2 (for Tandoori Masala):
1/2 cup low fat organic yogurt
1/2 cup low fat sour cream
1 tsp Turmeric
1 Tablespoon smoked paprika
1 teaspoon Kashmiri chili powder (or substitute paprika)
1/4 teaspoon dried fenugreek leaves
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt

For Brushing:
1 tablespoon Ghee or avocado oil

Mediterranean-Style Herb Roasted Tuscan Chicken

Procedure:

1. Preheat the oven to 425 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.

3. Place the vegetables into the cast iron skillet.

4. Pat the spatchcocked chicken dry and place on top of the vegetables in the cast iron skillet, skin side up. Pour the marinade over the chicken, and then sprinkle liberally with salt and pepper.

5. Bake at 425 for 35-45 minutes, basting the chicken throughout the cooking process with pan drippings. Roast until chicken reaches an internal temperature of 165 degrees F.

6. Transfer the chicken to a cutting board and rest for 20 minutes before serving.

Ingredients:

1 whole chicken (about 3-4 pounds) (spatchcocked)

Roasted Vegetables:
One bulb garlic, cut into half
Two medium fennel bulbs, sliced thin
5-6 baby potatoes, cut in half
Salt and pepper to taste

For the marinade:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Korean-Style Baked Chicken Lollipops

Procedure:

1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and mix well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes.

2. Mix ingredients for Gochujang Marinade in a small bowl. Place the chicken in a large bowl and add the marinade, reserving 1/3 cup for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 1 hour in the fridge (or overnight).

3. Preheat the oven to 425 degrees F. Take the chicken out from the fridge 30 minutes before baking. Lay down some baking paper on top of the baking tray and line up the chicken so that they are in one layer (not stacked on top of each other).

4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).

5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the marinade (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.

6. Garnish with some sesame seeds and/or green onion (optional). Serve.

   Great as a side dish or appetizer! Pairs well with a cold soba noodle salad.

Ingredients:

2.2 pounds chicken lollipops (or chicken legs or wings)
1 lemon, juiced
1 tbsp ginger garlic paste
1/4 tsp fine sea salt
1/4 tsp ground black pepper
(Optional) toasted sesame seeds, to garnish
(Optional) green onions, thinly sliced, to garnish

Gochujang Marinade:
1.5 Tbsp Korean chili flakes (Gochugaru)*
3 Tbsp Korean chili paste (Gochujang)*
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp rice wine 
1 tsp minced garlic
1 to 2 bird’s eye chili, seeded and minced

*Reduce these based on your spice preference