The baked chicken with speck is a tasty version of the classic baked chicken.
Skinless.
I marinated the skinless chicken thighs and drumsticks with white wine – alternatively, lemon juice – and seasoned them with rosemary.
During cooking, the speck – thin and trimmed – becomes crispy while the chicken inside remains tender and juicy.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
Buy the yellow chicken.
Choose medium-small chicken legs and ask the butcher to separate them into thighs and drumsticks and remove the skin: the chicken skin is very fatty, so it’s best to remove it before cooking.
- 2 chicken legs (yellow, skinless, separated into thighs and drumsticks)
- white wine (or lemon juice)
- 4 slices speck (thin and trimmed)
- 1 pinch mixed peppercorns (with grinder)
- to taste rosemary (preferably fresh)
- to taste lemon juice
Suggested Tools
- Baking tray 9×11 inches
- Parchment paper
Preparation
1. Store raw chicken in a sealed container in the coldest part of the fridge at a temperature of 41°F max and avoid its juices from dripping onto other foods.
2. Do not wash raw chicken: you might spread germs through water splashes.
3. After touching the chicken, carefully wash utensils, surfaces, and hands with hot water and soap to avoid cross-contamination.
4. Cook the chicken well.
How do I know if the chicken is well cooked?
Cut into the thickest part: the meat should have no pink traces and the juices should be completely clear.Place the chicken in a dish for marinating.
Drizzle thighs and drumsticks with white wine – or alternatively with lemon juice.
Cover the dish with cling film or seal it inside a freezer bag and refrigerate for at least an hour, making sure to turn the chicken pieces halfway through marination.
One hour later
Remove the chicken from the fridge and proceed with cooking.Place the slices of speck on a cutting board and use a knife to remove the rind and fat.
Drain the thighs and drumsticks and pat them dry with kitchen paper.
Season with pepper and preferably fresh rosemary.Wrap each piece of chicken with a slice of speck.
* I baked and served my chicken with speck in individual-sized casseroles, placing one thigh and one drumstick in each.
Line a baking tray with a sheet of parchment paper.
Place the thighs and drumsticks wrapped in speck.
Drizzle with a few drops of lemon juice.Preheat the oven.
Bake in a fan-assisted oven at 356°F for 40 minutes, then continue at 320°F for 20 minutes.Serve.
Your baked chicken with speck is ready.
Enjoy your meal!
The baked chicken is a second course that is easy to balance with preferably whole carbs [bread, pasta, or rice] and vegetables to create a balanced meal or single dish which helps to keep blood sugar stable.
Storage, Tips, and Variations
Cooked chicken can be stored in the refrigerator in an airtight container for up to 2 days.
Reheat in the oven to regain the right consistency.
FAQ (Frequently Asked Questions)
How do I know if the chicken is well cooked?
Cut into the thickest part: the meat should have no pink traces and the juices should be completely clear.
Which part of the chicken is leaner?
The skinless breast: it has less fat.
Can I use chicken breast instead of thighs?
Yes, but reduce the cooking time to prevent it from drying out.
