Video Transcript

Hi, Chef Alan Carlson, Italian Colors Restaurant in Oakland, California. Today, we're going to make a margarita marinated and herb roasted chicken. So to start with we make a marinade. The marinade is going to consist of kosher salt, crushed red chilies, fresh rosemary, lemon juice and water and it is a lot more salt than you think you're going to need. We'll chop up some of the rosemary, a pinch of the crushed chilies in there, fresh lemon juice. Okay so the marinade is ready, we'll mix that up a little bit, a little whisk with some tongs. You just want to make sure the salt is not all sitting on the bottom, it's in there. It's a margarita with the exception of the tequila. Okay for the chicken we like to marinate ours for at least overnight even 24 hours if we can so we just put them in the bowl and then put our margarita brine over them and you set that aside and it goes into the refrigerator for 24 hours. We roast these in the oven. When they come out of the oven I just squeeze fresh lemon juice over it. It makes its own sauce from the pan being in the oven, we pour that over the top of it. We usually serve it with some garlic mashed potatoes and a fresh vegetable and keep it really straightforward and simple. It's something you can serve at home, stays moist for a long time, everybody is always really happy with it. So simple, fun, easy, hard to mess it up. Chef Carlson from Italian Colors Restaurant in Oakland, California, margarita marinated, herb roasted chicken, bon appetit.