Elise Lalor Issaquah, WA 2009 Judges’ Choice ($10,000)
(Representing the Pacific Region)
1 whole chicken, back bone and breast bone removed and flattened
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
5 sprigs rosemary
10 long sprigs thyme
10 cloves garlic
2 tablespoons olive oil
1/4 cup sherry vinegar
1 lemon, thinly sliced
1/4 cup honey
2 tablespoons adobo sauce from canned chipotle peppers
2 tablespoons toasted sliced almonds
1/4 cup chopped fresh parsley
Sprinkle chicken with salt and pepper. On cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken. In small bowl, mix together honey and chipotle sauce; brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn). Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180° F. Remove chicken to platter and sprinkle with almonds and parsley. Makes 4 servings.
