If you want a flavorful, succulent recipe for chicken, this is it! Roast Psycho Chicken is all about technique; it cooks up to be a phenomenal entree!
A Cuban slashing trick allows flavors of garlic and thyme to infuse the chicken. In 2 hours, the aroma of your kitchen will make your mouth water!!
Roast Psycho Chicken
When considering which Sunday supper entree could be transformed into a new meal later in the week, my mind zeroed in on a succulent roast chicken. And this is no ordinary roast chicken. A Cuban inspired recipe, the prep for this Roast Psycho Chicken starts with slashing the bird, then seasoning with a mixture of garlic, thyme and cider vinegar. It is then roasted while basting frequently with white wine and pan juices.
A little vinegar in the rub adds a complexity to the flavor plus the acid aids in tenderizing the meat. Half the chicken can be eaten for dinner one night, then the rest can be shredded and parked in the fridge for another meal.
Tips for Making Roast Psycho Chicken
A friend shared this recipe with me after she spotted it on the Cooking Light message boards. The curious reference to a horror flick immediately grabbed my attention. Apparently the name of this dish came from the flashbacks to the shower scene in Alfred Hitchcock’s Psycho which came while prepping this chicken. That’s right, that moment in the film when that creepy music starts playing, the knife is raised, and then blood is seen swirling down the drain.
- You will be stabbing your chicken just like that psychopath. But what you’re really doing is increasing the surface area so that all the flavorings have a chance to infuse into the meat.
- Use a chef’s knife if you have one, but any sharp knife with a long blade will do. Make sure to slash all the meat area including the thighs and drumsticks, about two inches apart an inch or more deep.
- Spread the thyme and garlic mixture across the surface of the chicken, encouraging it into any of the slashes.
- Roast for 1 hour 45 minutes to 2 hours or until a thermometer reads 170 degrees. Time depends on the size of your chicken.
- You will love it the first time around, then you can pull the leftover meat off the carcass for a second meal later in the week, depending on how many you are serving.
- Chicken quesadillas with leftover psycho chicken are always a hit at my house. Another idea is a quick and easy soup. Start by sauteing some diced onions, carrots and celery in olive oil. Season with salt, pepper and a generous teaspoon of dried thyme. Add chicken broth and when it comes to a simmer, mix in some quick barley and the leftover chicken. I like to stir in a package of baby spinach, too, right before serving. Another quick and yummy meal; just serve with a crusty loaf of bread
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.Print
Roast Psycho Chicken
A terrific technique for moist, succulent and tasty chicken!
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 4 servings 1x
- Category: Entree, Chicken
- Method: Roasting
- Cuisine: American, Cuban-American
- Whole chicken (about 3-4 pounds)
- 1 1/2 teaspoons dried thyme
- 3 cloves garlic, minced
- Kosher salt to taste (I use 1-1 1/2 teaspoons)
- Freshly ground black pepper (I used 1/4 teaspoon)
- 1 tablespoon cider vinegar
- 1/2 cup dry white wine like Sauvignon Blanc (even vermouth works in a pinch)
- Preheat oven to 325º.
- Remove giblets from chicken. Pat dry.
- Slash chicken all over with the tip of a large knife, about every 2 inches, about 1 inch deep.
- In a small bowl, mix the thyme, garlic, salt, pepper and vinegar. Rub over chicken, making sure to get mixture into every slash.
- Place chicken in a roasting pan fitted with a rack if available. Roast 1 1/2- 2 hours, basting with white wine and pan juices every half hour or so.
- Serve slices with the pan juices.
Adapted from the Cooking Light boards.
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