Traditional Roast Chicken
Ingredients
- 1.5 kgChicken thigh (whole)
- 40 gUnsalted butter (softened)
- 4 pcGarlic (unpeeled)
- 1 pcOnion (halved)
- 3 pcThyme (sprigs)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Taut, golden skin that cracks under the knife. The meat remains juicy and falls off the bone, with clear pan juices infused with thyme and garlic.
- 1
Take the chicken out 30 minutes before. Slide butter knobs under the breast skin. Season inside and out generously with salt and pepper. Insert the cut onion and thyme into the cavity.
- 2
Preheat oven to 200°C. Massage the skin with olive oil. Place the chicken on one side in a dish with unpeeled garlic cloves. Roast for 20 minutes.
- 3
Turn the chicken onto the other side, baste with pan juices. Cook for 20 minutes. Finish on its back for the remaining 35 minutes, basting regularly until the skin is deep brown and crispy.
- 4
Remove from oven. Tilt the chicken to let juices flow out. Cover with foil and rest for 15 minutes. The fibers relax and juices redistribute through the meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the skin with a fork to turn it; use tongs to keep the juices inside.
- If the juices running from the thigh are still pink, cook for another 10 minutes. They must be crystal clear.
How long does this dish keep?
Keep refrigerated for 3 days. Reheat gently with a bit of juice to avoid drying out the meat.
