Roast Chicken
Ingredients
- 1,500 gChicken thigh (whole)
- 60 gUnsalted butter (softened)
- 1 tbspSweet paprika
- 1 pcYellow onion (halved)
- 1 pcParsley (bunch)
- 10 gFleur de sel
- 1 tspBlack pepper ground
Method
A golden, tight, and crispy skin protecting juicy meat. The aroma of paprika and nutty butter fills the air as soon as the oven opens.
- 1
Thoroughly dry the chicken with a clean cloth. Damp skin will never become crispy. Trim any excess fat.
- 2
Slide the halved onion and the parsley bunch inside the cavity. Salt the interior generously so the meat is seasoned through to the bone.
- 3
Mix the softened butter with paprika, salt, and pepper. Vigorously rub the entire surface of the chicken with this mixture. The skin must be completely covered in an even layer.
- 4
Place in the oven at 200°C. Every 15 minutes, baste the chicken with the cooking juices accumulating at the bottom of the dish. The butter should foam and nourish the skin without burning it.
- 5
Remove the chicken when the skin is golden brown and the juices running from the thigh are clear. Let rest for 15 minutes on a board so the juices redistribute through the meat.
Frequently asked questions
How do you get this dish right?
- Never prick the skin during cooking, the juices will escape and the meat will become dry.
- If the wings brown too quickly, protect them with a small piece of aluminum foil.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To reheat, place in a hot oven for 10 minutes to maintain crispness.
