Firehouse Chicken

1. 1

   Puree garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.

2. 2

   Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.

3. 3

   Preheat oven to 400u00b0F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.

4. 4

   Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165u00b0F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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