Roasted Chicken

Chicken pieces with golden, crispy skin, roasted alongside potatoes that soak up the cooking juices. The aroma of roasted garlic and rosemary fills the air as the juices reduce at the bottom of the pan.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 993
• Protein: 72 g
• Carbs: 34 g
• Fat: 53 g

Ingredients

• 1 piece Chicken thigh ( cut into pieces )
• 800 g Potato ( in wedges )
• 6 piece Garlic ( unpeeled )
• 3 piece Rosemary ( sprigs )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the ingredients

   Preheat the oven to 210°C. Cut the chicken into even pieces. Peel the potatoes and cut them into large wedges so they cook at the same rate as the meat.

2. Seasoning and assembly

   In a large roasting pan, arrange the chicken and vegetables. Drizzle generously with olive oil. Add the unpeeled garlic cloves and rosemary sprigs. Season with salt and pepper.

3. Roasting

   Place in the oven. Halfway through, turn the pieces over. The skin should start to brown and the potatoes should be tender. Pour in the white wine to deglaze the juices at the bottom of the pan.

4. Finishing

   Check for doneness: the juices running from the chicken should be clear. The skin must be very crispy. Let rest for 5 minutes out of the oven to allow the meat to relax.

Chef's tips

• Do not overcrowd the pan; air must circulate for the skin to crisp up instead of steaming.
• The unpeeled garlic turns into a sweet cream inside; spread it over the chicken when eating.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 180°C to maintain the skin's crispness.