Started prepping dinner for tomorrow:
Made the “marinade” and gashed the chicken, stirred it together and let it sit overnight. Added around 2 tsp of salt and 1 tsp of pepper. I find that chef John’s recipes are a little ambiguous on the salt department. The recipes that I make following his directions are typically under salted. Let’s see how this turns out tomorrow.
Action Plan: Preheat oven (425 °F), start water boiling (two pots), lay out chicken, cut potatoes and carrots….
http://foodwishes.blogspot.com/2009/05/chicken-with-20-cloves-of-garlic-have.html
20 cloves garlic, peeled
1/4 cup red wine vinegar
2/3 cup olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1 large whole chicken, cut into serving pieces
salt and fresh ground black pepper to taste
Realized I ought to start posting recipe ingredients in case other websites go kaput.
Took about 30 minutes (including cleanup) to prep the chicken.