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T.J.'s Favorite Chicken Larry

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T.J.'s Favorite Chicken Larry

Published: 04/18/2011 by Janet

» Recipes: The Food that Makes us Floridians!

This is one of those “you had to be there” kind of stories, but I am going to try to explain anyway.  In my family we call almost all chicken dishes “Chicken Larry”.  As in what are you having for dinner tonight?  Chicken Cacciatore?  Chicken Oscar? Chicken Marsala?  Chicken Tandoori? 


No, Chicken Larry.


Chicken Larry is basically roasted chicken, seasoned with whatever happens to be hanging around the kitchen at that particular moment.   Onions, lemons, limes, fresh herbs, dried herbs, wine, beer, olive oil, garlic, paprika, onion soup mix, etc. in any proportions that the chef determines.  Chicken Larry is different every time.  Chicken Larry has an aire of creativity.  Chicken Larry has a whiff of danger.  Chicken Larry has a suggestion of hillbilly (in a make-do kind of way). 


The term “Larry” also becomes the noun that describes the concoction that the chef has just put on his chicken.  Example, “So what exactly is in your Larry?”  Chef, “My Larry has rosemary, olive oil, and a couple shots of tequila”. 


So I thought I would share T.J.’s recipe for Chicken Larry (one of them anyway) with everyone, because T.J. is a man that knows his way around a chicken. 



1 whole chicken, 3-4 lbs, giblets removed, washed and patted dry


For the Larry:

¼ cup of olive oil

1 teaspoon dried oregano

1 tablespoon chopped garlic

1 tablespoon kosher salt

Juice of 1 lemon (save the lemon halves)


Preheat oven to 350F degrees


Blend all the Larry ingredients together into a paste.  Rub the inside and outside of the chicken with the Larry mixture.  Place the lemon halves inside the chicken cavity. Roast uncovered for 1 hour.  After an hour, pour: 


a splash of white wine (abt ¼ - ½ a cup)


in the bottom of the pan, baste the bird with the wine and pan drippings, and return to the oven for another 30-45 minutes.   The internal temperature should read 165F degrees using an instant-read thermometer.  The skin should be golden brown with bits of charred crispy garlic on the outside.  Wiggle a leg (not yours, the chicken’s leg).  It should be loose.


Allow the bird to stand at room temperature for 5 minutes before carving.   This is especially good served with some mashed potatoes or noodles with a little of the pan drippings drizzled over the top.