Slasher chicken, as it is known in our house! Possibly due to the wielding of the cleaver or the dark red marinade!
I tend to buy whole chooks and then joint them myself, saves a heap of money but the boys tend to be leg, thigh and wing men so I’m left with the chicken breasts on the bone, sometimes I joint these too into four pieces but this is a great way to use them whole.
Serves 4-6 depending on the size of your chicken. Leftovers are great in quesadillas.
2 chicken crowns, skin on
150g drained sundried tomatoes
10 large basil leaves
2 cloves garlic
4 tablespoons of the oil from the sundried tomato jar
salt and pepper
Using a very sharp knife, I use my cleaver, cut deep slashes through the skin and into the chicken breasts, down either side of the central bone.
Process the sundried tomatoes, basil leaves, garlic, oil, salt and pepper to form a paste.
Cover each crown with the paste, pushing it well into the slashes and make sure the underside is covered too.
Cover and pop in the fridge for 4-12 hours.
Preheat the oven to 190degrees Centigrade.
Line a baking tray with parchment.
Take the chicken out of the fridge and pop the crowns, skin and meat side up, onto the prepared tray.
Scoop any solid leftover marinade out of the dish and spread over the chicken, leave any oil, there will be enough.
Bake for 45mins, basting every 10-15mins.
Allow to rest a little before serving.