Bring Sexy to Your Chicken

Perhaps the sexiest chicken I have ever prepared for someone is what my children refer to as "Mommy's Juicy Chicken." It's finger-lickin' juicy and I get asked to cook it for friend's parties the most. It is the perfect blend of savory, crispy, juicy, tenderness. Its succulence is down-right sexy. If you're shy when it comes to eating with your fingers than this may be no fun for you. But if you're like me and like to get a little dirty when you eat, then you'll love this chicken.

I like all parts of the chicken. I am not one to discriminate from the thigh or the breast or leg. As long as each part is juicy, then I will eat it. I like to cut my chicken into parts and if I am preparing this for a large party that has a lot of children in attendance, then I will cut the breasts in half as well.

One thing I detest is an over cooked and dry chicken breast - the type they often serve at banquets and weddings. Boring!

So, here is how I keep my breasts just as juicy and tasty as my thighs. The secret to their juiciness is in the basting. Once I put the chicken in the oven, every fifteen minutes I reopen it, uncover the chicken and baste it with a broth I have made. Soon it blends beautifully with the chicken's own natural juices. This is tedious, but well worth the time and care. Like anything I love, I want to spend time with it, nurture it. My chicken responds well to this attention and so do my guests. Yours will too.

I find that simple, natural ingredients are best with chicken. Fresh herbs wake the senses, natural sea salts enhance the poultry's potential for mouth watering savory goodness and lemon invigorates and balances. My favorite for chicken roasted in the oven are the juice of ripe lemons, fresh sage, thyme and rosemary, a hearty extra-virgin olive oil, butter, garlic, crushed black pepper and sea salt. Bake the chicken in a 400 degree oven for approximately an hour and fifteen minutes. I take off the foil for the last ten to fifteen minutes of cooking and turn the oven to broil. These final moments give the chicken its beautiful crispy skin.

I like to serve the chicken with a fresh crust of bread and a warm pasta, mixed with uncooked veggies such as grape tomatoes, crisp sugar snap peas, toasted pine nuts, fresh basil and shavings of one of my favorite cheeses, Grana Padano. Top with crushed black pepper and sea salt to taste.

Pack this meal up, take it to the beach or to Central Park - my favorite is Strawberry Fields, a couple of hours before sunset. It makes the perfect meal for a romantic dinner at sundown. Eat your chicken with your hands, share with your partner and have fun.