Roasted Chicken
Ingredients
- 1 pcChicken thigh (cut into pieces)
- 800 gPotato (in wedges)
- 6 pcGarlic (unpeeled)
- 3 pcRosemary (sprigs)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven at 180°C to maintain the skin's crispness.
