Recipes
Ori's Famous Thanksgiving Chicken
Author:
Ori Zohar
Servings
4
Prep Time
15-20 minutes
Cook Time
60 minutes
Ingredients
-
1 whole chicken (~3lbs)
-
2 Tbsp salt (I used our Black Mineral Salt)
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1 Tbsp Zanzibar Black Peppercorns
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2 Tbsp Smoked Pimentón Paprika
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1 tsp Andante Mustard Powder
-
2 Tbsp Anatolian Sage, rubbed into smaller pieces
-
3-4 Tbsp olive oil
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Vegetable base: 2-3 roughly chopped potatoes, peeled carrots, and onions
Directions
Preheat toaster oven (or oven) to 425°F and, if using cast iron skillet, place it inside the toaster oven to heat up.
Bring your chicken up to room temperature and pat dry with a towel.
Blend salt and spices in a small bowl and mix with olive oil.
Use your hands to create some space between the chicken skin and the top of the breast, and start rubbing with the olive oil spice mixture, then continue to the rest of the chicken. Spice robustly — and use any remaining mixture inside the cavity.
Pour a little olive oil on the bottom of your pan and place chopped veggies inside, then nestle the chicken in the middle so that the wings and legs sit close to the body.
Bake in toaster oven for an hour or until internal temperature reaches 165°F.
Remove chicken and let it rest for a few minutes before carving, and remove veggies from tray.