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teaspoons ground coriander
teaspoon granulated garlic
Kosher salt and ground black pepper
- to 4-pound whole chicken
tablespoon grapeseed or other neutral oil
tablespoons salted butter
medium garlic cloves, peeled and chopped
cups low-sodium chicken broth
to ¼ teaspoon cayenne pepper
tablespoons lemon juice
cup lightly packed fresh cilantro, chopped
01In a small bowl, stir together the coriander, granulated garlic, 1½ teaspoons salt and ½ teaspoon black pepper. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end. Remove and discard the backbone (or save it to make broth). Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Season all over with the spice mixture, rubbing it into the skin. Let stand, uncovered, at room temperature for 30 to 45 minutes.
02Heat the oven to 450°F with a rack in the lowest position. Thoroughly pat the chicken dry with paper towels. In a 12-inch oven-safe skillet over medium-high, heat the oil until just smoking. Place the chicken breast down in the pan. Lay a small sheet of foil over the chicken, then place a second heavy skillet or pot on top. Reduce to medium and cook until the skin is golden brown, 10 to 15 minutes, removing the weight and foil and checking every 4 to 5 minutes to ensure even browning.
03Using tongs, carefully transfer the chicken to a large plate, turning it breast up. Pour off and discard the fat in the skillet. Slide the chicken breast up back into the pan and place in the oven. Roast until the thickest part of the breast reaches 160°F, 25 to 35 minutes. Carefully transfer the chicken to a cutting board and let rest while you make the sauce.
04Set the skillet (the handle will be hot) over medium-high and cook the butter and garlic, stirring occasionally, until the garlic is lightly browned, about 2 minutes. Add the broth and bring to a simmer, scraping up any browned bits, then cook until the garlic is softened and the mixture is lightly thickened and reduced to about ¾ cup, 10 to 15 minutes. Using a silicone spatula, mash the garlic until almost smooth and mix it into the sauce. Off heat, stir in the cayenne, lemon juice and cilantro, then transfer to a serving bowl. Carve, then serve with the sauce.
It was easy to make and it was delicious. I will be making this again. Thank you for the recipe!
I made this tonight for dinner and it was a big hit. The chicken stayed moist and was very evenly cooked. I didn’t have a large enough skillet for my chicken so used a roasting pan instead, and it worked just fine. The oven cooking time took a bit longer than the recipe suggested, but that is what an oven probe thermometer is for. Will definitely be making this again.
delicious but the sauce did not reduce. should it have been 1 cup of broth vs 2?
Fabulous. One of our favorite chicken dishes. Would anyone know what the traditional side dishes would be?
Hi Mary -
Here are a few Milk Street recipes that would make great sides to the Georgian chicken:
Kidney Bean Salad with Spiced Vinaigrette and Herbs - https://www.177milkstreet.com/recipes/spiced-vinaigrette-kidney-bean-salad
Green Beans with Georgian Mint-Chile Sauce - https://www.177milkstreet.com/recipes/green-beans-with-georgian-mint-green-chili-relish
Persian Tomato Cucumber Salad - https://www.177milkstreet.com/recipes/traditional-persian-tomato-cucumber-salad-shirazi
Armenian Grilled Potatoes - https://www.177milkstreet.com/recipes/armenian-grilled-potatoes
The Milk Street Team
This was one of the tastiest chicken dishes ever. I can’t wait to have it again. Full of flavor, moist, crispy, flavorful skin, bright sauce. Absolutely divine.
One of my go-to recipes. So easy to make, and not a lot of hands on cooking. I made no alterations to the recipe after my first try. 10/10