Psycho Chicken – a delicious recipe with chicken, cider vinegar, thyme, salt, black pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 325u00b0.
2
Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits.
3
Combine vinegar, thyme, salt, pepper, and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on a broiler pan. Pour wine over chicken.
4
Bake at 325u00b0 for 1 hour and 45 minutes or until thermometer registers 180u00b0, basting occasionally with drippings. Let stand 10 minutes. Discard skin.
156
kcal
Calories
1
g
Fat
25
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (3 1/2-pound) whole chicken, 1 tablespoon cider vinegar, 1 1/2 teaspoons dried thyme, 1/4 teaspoon salt, and more.
Yes, Psycho Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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