OKRA ROASTED CHICKEN
Okra Roasted Chicken
Okra Roasted Chicken
Seasoned down! Crispy chicken skin! Okra flavor! What could be better?!…
Yield: 5-6 servings
PREP IT!
4 slices Bacon, thick cut, diced into small chunks
10-12 pieces Chicken, bone in, skin on
2 tablespoons Taste Tutor Seasoning 101
1 tablespoon Taste Tutor Gullah Seasoning
1 each Onion, yellow, large, fresh, diced small
½ each Red bell pepper, fresh, diced small
½ each Green bell pepper, fresh, diced small
1 each Green Onion, sliced
2 stalks Celery, fresh, diced small
1 head (about 16 cloves) Garlic
10 whole Okra, fresh, sliced
1 cup Chicken broth
2 tablespoons Parsley, fresh, diced
MAKE IT!
Wash chicken in water and lime juice. Clean off excess fat. Pat dry. Liberally sprinkle both sides of chicken with Taste Tutor Seasoning 101 and Taste Tutor Gullah Seasoning. Set aside.
Preheat oven to 450F. In a large skillet, over medium heat, render the fat from diced bacon until bacon is crispy. Set bacon pieces aside.
Turn heat to high and sear chicken, skin side down first, until skin is golden brown. Flip chicken and sear the other side until golden brown. Place chicken skin side up into a large roasting pan. Be sure not to stack chicken and be sure entire surface of skin is exposed with about 1 inch between each piece of chicken.
Once chicken is seared, turn heat to medium and in the remaining bacon and chicken fat, saute onion, bell peppers, green onion, celery, garlic, and okra until okra is charred and onions are caramelized, about 3 minutes.
Pour contents of pan into roasting pan around the pieces of chicken. Add 1 cup of chicken broth to roasting pan and roast for 20-30 minutes until chicken is cooked through to 165F and skin is crispy.
Remove pan from oven and sprinkle with parsley.
Enjoy! Good with rice, mac & cheese, or on its own.
Tip: Check on chicken every 10 minutes to make sure the skin is browning nicely.
Reheat leftovers: in the oven or in the microwave.