Cornell Chicken
Recipe GLPRafa400254c2abe
A classic American roasted chicken dish featuring halved birds brushed with an herbaceous vinegar and oil baste infused with paprika, rosemary, thyme, sage, marjoram, and nutmeg. The aromatic marinade creates a flavorful, tender bird with a beautifully caramelized exterior. This timeless recipe yields juicy, succulent chicken perfect for a family dinner.
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Ingredients
2 cups cider vinegar
1 cup vegetable oil
1 large egg
2½ teaspoons paprika
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried marjoram
½ teaspoon freshly grated nutmeg
2 whole chickens (2½–3 pounds each), cut in half with backbone discarded
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Preheat your oven to 375°F (190°C). Pat the chicken halves dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
In a medium bowl, whisk together the cider vinegar, vegetable oil, and the whole egg until the mixture is well combined and emulsified.
Add the paprika, dried rosemary, dried thyme, dried sage, dried marjoram, and freshly grated nutmeg to the vinegar mixture. Stir thoroughly until all herbs and spices are evenly distributed throughout the baste.
Arrange the chicken halves skin-side up on a large roasting pan. Brush the baste generously over the skin and underside of each chicken half, reserving some for basting throughout cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes. About halfway through cooking (around 45 minutes), brush the chicken with additional baste to keep it moist and flavorful.
The chicken is done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer, or when the juices run clear when pierced at the thigh. The skin should be golden brown and crispy.
Remove the roasted chicken from the oven and let it rest for 5 minutes before serving. Serve hot with pan drippings spooned over the top if desired.
