3 servings (6 pieces of chicken total)
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds and 12 oz’s of chicken (3 Legs and 3 thighs)
Unsalted butter
Yellow onion
Garlic
Fresh Oregano
Fresh Thyme
Tony Chachere’s creole seasoning
Zatarain’s creole seasoning
Chef Paul Prudhomme’s Poultry Magic
Tools you’ll need
13×9 inch square pan
Pastry brush
Food Processor
Preparation of ingredients
Step 1- Chop half of a yellow onion and reserve 2 cloves garlic.
Step 2- Remove Oregano and Thyme leaves off the stems. Chop leaves until they resemble coarse crumbs.
Step 3- Add chicken into strainer and rinse with cold water.
Step 4- Pat chicken dry with napkins. Trim any excess fat using a knife.
Step 5- In a food processor add 2 tablespoons melted unsalted butter, 2 cloves garlic and 1/4 cup chopped yellow onion. Puree for 2 minutes.
Step 6- Add your onion, garlic and butter mixture onto your chicken.
Step 7- Add 2 teaspoons Zatarains creole seasoning, 1 teaspoon chef paul’s poultry magic, 1 teaspoon oregano and 2 teaspoons thyme. Rub mixture onto chicken.
***Lightly butter bottom of your baking pan***
***Preheat oven to 350 degrees***
Step 8-Add chicken into baking pan. Lightly sprinkle 1 teaspoon tony chachere’s creole seasoning and 1 teaspoon thyme.
Step 9- Place pan into preheated 350 degree oven for 1 hour. After 30 minutes Baste chicken with the juices at the bottom of your pan using a pastry brush. Bake chicken for 30 minutes.
Step 10- Remove chicken out of oven. Let cool for 10 minutes before serving.
Serve hot and enjoy
YouTube instructional video
