Grill chicken in oven

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. As a subscriber, you have grill chicken in oven gift recipes to give each month.

Anyone can view them – even nonsubscribers. 20is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Prepare a marinade for the chicken. Add the chicken and toss well to coat.

Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits.

To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime. About UsNYT Cooking is a subscription service of The New York Times.