It’s been a crazy couple of weeks. But now I’m back, and I wanted to share with you my roast chicken. It’s sometimes said that the simple dishes are the ones that really speak about the chef; and a simple, roast chicken is one of those dishes.
Again, this is not a proper recipe, just me sharing how I season and cook my chicken.
I used whole chicken legs (thigh and drumstick), completely thawed. I usually give the meat around 12 to 15 hours to thaw completely, otherwise I feel like it comes out a watery and tasteless mess.
On an oven tray, I cover the bottom with olive oil. Then, I put some roughly sliced onion, the chicken, and season with the following:
- Garlic – fresh or granules, whichever you prefer
- Smoked paprika
- Bay leaves
- Mixed herbs
- Tomato paste or Tomato sauce
- Olive oil
- A bit of butter on top of each piece of chicken
- White wine
- One or two stock cubes, depending on how much chicken you’re cooking
Then I put it in the oven at 180ºC and turn every 15 minutes, until the skin is golden brown crispy. For these two legs it took me 45 minutes.
Here is my roast chicken:
I feel like a roast chicken is one of those risk-free dishes, and everyone likes it. So here are my tips for your next (non-Zoom) dinner!
I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your roast chicken!