Recipes
Perfect roast chicken
Perfect for Sunday lunch, roast chicken will please both adults and children, especially if served with classic baked potatoes.
Roast chicken is the Sunday dish par excellence. There is nothing better than getting up and feeling the house flooded with its scent and then sitting at the table and enjoying it with the whole family, perhaps together with a classic side dish of roasted potatoes.
Although the ingredients are very few, to obtain a tasty second course you need to pay particular attention to some steps , but above all to the quality of the chicken. Choose one raised on the ground without antibiotics and fed with organic feed. Contrary to what you might think, the color of the fat part of a good chicken is a vivid yellow: if it is pale it means that the meat will be less tasty. Just think, it's such a beloved recipe that Roast Chicken Day was even established on October 2nd!
Preparation
How to prepare the roast chicken recipe
First, take the chicken out of the refrigerator at least an hour before you start preparing it. This way the meat will cook evenly. Using kitchen paper, pat the chicken well both inside and outside to dry it: this way the skin will become nice and crunchy and tasty during cooking.
Prepare a mixture of aromatic herbs of your choice and garlic : we recommend a classic one with sage and rosemary , but you can use the ones you prefer, also experimenting with new flavors such as thyme and tarragon.
Sprinkle the outside with the aromatic mixture , extra virgin olive oil , salt and pepper . In the internal cavity also place a clove of garlic , a sprig of rosemary, a few sage leaves and the bay leaf which will flavor the meat from the inside. If you like, you can also add a few slices of lemon to add freshness.
Now tie the chicken legs to close the hole and place it in a baking dish with the breast facing downwards to prevent it from drying out excessively. Cook in this way at 220°C for 20-30 minutes , then turn it over and lower the temperature to 180°C and continue cooking for another 30 minutes . In this last phase, baste the chicken well every 10 minutes with the cooking liquid that forms in the baking dish. The baked chicken is ready when the temperature of the thigh meat, away from the bone, has reached 85°C .
Serve it after letting it cool for 10 minutes with the classic side dish of baked potatoes and, if desired, some good homemade mayonnaise .
To speed up the preparation you can also make the roast chicken in pieces . The procedure is the same: massage the meat with the aromatic mixture, season with oil, salt and pepper and cook in the oven at 180°C for 40 minutes . To check for doneness, simply cut the meat of a leg near the bone and make sure it is nice and white.
Are thighs all the rage in your house too? Then prepare the roasted chicken legs with potatoes directly and you will make everyone happy.
Conservation
Roast chicken will keep in the refrigerator for 2-3 days . Reheat it in a pan, in the oven or in the microwave before bringing it to the table.
Read also
Deviled chicken
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