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Broiled Chicken

Broiled chicken seasoned with lemon, oil, salt, pepper, butter, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Chicken

Ingredients

Directions

Prepare

  1. Clean and wash the young chickens, then split them down the back, leaving the breast in one piece.

  2. Marinate in lemon juice and salad oil for 30 minutes.

  3. Wipe lightly, then season with pepper and coarse sea salt.

Broil and serve

  1. Place the chicken in a well-greased broiler, skin side up.

  2. Broil for 10 to 12 minutes per pound, turning often and avoiding drips on the coals.

  3. Once done, place the chicken breast side up on a hot dish.

  4. Rub all over with a mixture of butter, lemon juice, and minced parsley before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young chickens
Provide the main protein, which cooks through and browns over the broiler heat.
Lemon juice
Adds acidity that brightens flavour and helps tenderise the surface during marinating.
Salad oil
Carries flavour into the marinade and helps keep the skin from drying out under heat.
Butter
Adds richness and moisture to the finished chicken as it is rubbed over the hot meat.

The step that matters

Turning during broiling. Broiling is intense and uneven, so the skin can scorch or burn on the high side while the meat stays underdone. Turning often spreads the heat evenly and lets the fat render, which helps the chicken cook through with an even golden colour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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