I Feel Like Chicken Tonight Recipe

Prep the chicken

Pat chosen chicken pieces dry with paper towels. If using breasts, optionally flatten to even thickness (about 1/2-3/4 inch) for even cooking.

Make marinade and marinate

In a large bowl combine 4 tbs olive oil, 4 tsp minced garlic, 2 tsp smoked paprika, 1 tsp dried thyme, 2 tsp kosher salt, 1 tsp black pepper and 2 tbs honey and 1 tbs apple cider vinegar. Whisk until combined. Add chicken, toss to coat, cover and refrigerate at least 30 minutes and up to 4 hours.

Roast the chicken

Preheat oven to 425°F (220°C). Arrange marinated chicken on a rimmed baking sheet or in a roasting pan skin-side up (for bone-in pieces). Roast: bone-in thighs/drumsticks 35–45 minutes until internal temperature reaches 165°F (74°C) and juices run clear; boneless breasts 18–25 minutes until 165°F. If pieces are browning too quickly, tent loosely with foil. For a sticky glaze, brush with additional honey in the final 5 minutes and broil 1–2 minutes, watching closely.

Rest

Remove chicken from oven and rest 5–10 minutes before serving to allow juices to redistribute. Keep warm.

While chicken marinates (or 30 minutes before chicken finishes), preheat oven to 425°F (220°C) if not already set. Toss halved potatoes with 3 tbs olive oil, chopped rosemary, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp black pepper in a large bowl until evenly coated.

Spread potatoes cut-side down on a parchment-lined or lightly oiled baking sheet in a single layer. Roast 25–35 minutes, turning once about halfway, until golden brown and tender when pierced with a fork. If roasting alongside bone-in chicken, use a separate sheet or position potatoes on same rack if space and heat distribution allow.

When done, transfer to a serving dish and sprinkle with half the chopped parsley.

In a large bowl combine shredded green cabbage (4 cups), shredded red cabbage (2 cups), shredded carrot (1 cup) and sliced green onion (4 tbsp).

In a small bowl whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning—add more vinegar for brightness or more mayo for creaminess. Chill for at least 15 minutes to allow flavors to marry, then toss again before serving.

Preheat oven to 425°F (220°C). If using a cast-iron skillet, place 1 tbs butter in skillet and put skillet in oven to melt while it preheats. Otherwise, grease an 8x8 or 9x9-inch baking pan.

In a mixing bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tbs sugar, 1 tbs baking powder and 1/2 tsp salt.

In another bowl whisk together 1 cup buttermilk, 1 large egg and 3 tbs melted butter. Pour wet ingredients into dry and stir just until combined—do not overmix.

If using hot skillet, carefully remove skillet from oven, swirl the melted butter to coat bottom, and pour batter into skillet. If using pan, pour batter into prepared pan. Bake 15–20 minutes until golden and a toothpick inserted into the center comes out clean.

Allow cornbread to cool 5 minutes, then cut into squares or wedges. Optionally brush top with a little additional melted butter.

Arrange rested chicken, roasted potatoes and slaw family-style on platters or in serving bowls. Sprinkle remaining chopped parsley over chicken and potatoes, and serve lemon wedges on the side for squeezing over chicken.

Serve cornbread warm alongside. Provide tongs and serving spoons so diners can choose two chicken options plus sides.