The roast chicken it is one of the most loved dishes of all, a great classic that everyone likes. This recipe, easy to make and scented at herbs, allows you to obtain an exquisite roast chicken baked in the oven, from the crunchy skin And nice tender meat.
Ingrediants
- 1 chicken of about 1 kg and 200 g
- 2 cloves of garlic
- Rosemary
- sage
- thyme
- marjoram
- extra virgin olive oil
- salt
- pepper
How to prepare: Roast chicken
The roast chicken it’s a classic of Italian cuisine, a second dish easy to prepare but of great effect, which is usually appreciated by adults and children.
A few simple tricks are enough to get a Roast chicken cooked to perfection, just like what you buy in a rotisserie, with the crunchy skin and the nice meat tender but not dry.
Season it with oil, salt, pepper and all herbs that you like the most. If you love spicy chicken then you can enrich it with dried chilli.
Look for a perfect side dish for your roast chicken? Accompany it with equally classic baked potatoes. You can also opt for chicken + potatoes cooked together in our baked chicken and potatoes recipe.
If you love the White meat And digestible of chicken look for inspiration in our baked chicken recipes.
OTHER TASTY RECIPES: Chicken with mushrooms, Chicken alla cacciatora, Chicken deviled, Chicken alla country
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
60 min
- Portions
-
4 – 5
- Total time
-
1h and 15 min
How to prepare: Roast chicken
Here’s how to make the perfect roast chicken: Remove the chicken from the refrigerator and leave it at room temperature for about half an hour. After letting it rest, place it in a pan that can comfortably contain it. Fill the cavity with two lightly crushed cloves of poached garlic, a couple of sprigs of rosemary and a few leaves of sage. Prepare a mixture of fresh rosemary, sage, thyme and marjoram.
Tie the legs of the chicken with kitchen twine so that it holds the shape while cooking. Brush it with plenty of oil, then “massage” it and sprinkle it with the chopped herbs, a pinch of salt and a pinch of pepper. Place in a preheated oven at 190 ° for about an hour. The precise cooking time will depend on the weight of your chicken: you will have to count about 50 minutes for a kilo.
During cooking, from time to time, take a few tablespoons of liquid from the cooking juices and pour it over the chicken. Your chicken will be cooked to perfection when no blood or pink liquid comes out of a skewer or toothpick in the leg. Remove the roast chicken from the oven and serve immediately.
.
