Baked chicken


#recipes ingredients
For 4 people
Onion2
Lemon1
Sal5 g
Black ground pepper
2 g
sweet paprika
2 g
Hot paprika
2 g
Lemon juice
30 ml
Extra virgin olive oil
Whole chicken about 1.5 kilos
1
white wine
50 ml
Water
50 ml
Carrot
4
Medium potatoes
4
How to make baked chicken
Difficulty: Easy
Total time
2 h
Elaboration
15 m
Cooking
1 h 45 m
We start with a chicken clean of viscera, without residue of fat or feather and start by washing it well, under a stream of cold water. We dry it thoroughly with absorbent paper. This step is very important, it has to be dry to be well roasted and juicy on the inside and crisp on the outside.


We take one of the onions and cut it into quarters. We will use two of them to fill the chicken, the other two we reserve them for garnish together with the second onion. We wash the lemon well and prick it with a lace all over the surface, making sure to cross the skin well. We season the inside of the chicken well and fill it with lemon and two quarters of onion.

In a short story we mix pepper, two types of paprika, lemon juice and extra virgin olive oil. Spread the chicken with the mixture, turn around so that it is well covered on all sides. If we want, we can flange it with twine thread, but this is completely optional.

Peel and cut potatoes into regular pieces. We boil them in a saucepan with plenty of salt water for five minutes. We drain and place them on a baking tray. Peel and cut carrots and onions into strips (including the two rooms we have reserved). Add them to potatoes and water with white wine, water and a splash of extra virgin olive oil.

We insert the tray with vegetables in the middle to bottom of the oven, pre-heated to 180 °C. On it we place the grate and, on the grate, the chicken with the breasts facing up. We bake for an hour before turning very carefully (do not do as I do that I ripped the skin, you can see it in the photo).

Bake for 30-45 minutes or until chicken reaches 74°C inside. After the total roasting time has elapsed, remove the chicken from the oven and let it stand a few minutes before carving and serving together with roasted vegetables.
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