Baked chicken with aromatic potatoes

Step-by-step recipe

Step 1:

Mix salt, paprika, pepper, garlic, herbs and olive oil.

Step 2:

Pat the chicken dry with paper towels and let it come to room temperature for at least 30 minutes.

Step 3:

Preheat oven to 180 degrees with fan on.

Step 4:

Sprinkle salt and pepper into the insides of the carcass.

Step 5:

Spread the seasoned butter over the entire surface of the carcass. Don't forget the back.

Step 6:

Tie the chicken legs together with kitchen string. Keep the chicken at room temperature while you prepare the roasting vegetables.

Step 7:

Peel and cut the potatoes into wedges.

Step 8:

Place the sliced ​​wedges on a baking sheet.

Step 9:

Cut the fennel bulb into 1 cm thick slices and place on a baking sheet.

Step 10:

Sprinkle the mixture with salt, pepper, and cumin. Drizzle with olive oil and spread evenly over the baking sheet.

Step 11:

Place a grill rack over the vegetables and place the chicken breast side up on top.

Step 12:

Place a quartered lemon, thyme, and a couple of sprigs of rosemary (dried rosemary can be used, but the results will be different) deep inside the chicken.

Step 13:

Pour one glass of hot water over the vegetables.

Step 14:

Bake in a preheated oven for 80 minutes at 180 degrees (approximately 45 minutes for each kilogram of chicken weight).

Step 15:

Brush the chicken skin with the juices every 20 minutes. If the water evaporates too quickly, add another ½ cup of hot water to the pan.

Step 16:

If possible, check with a thermometer to make sure the inside reaches 165 degrees F (75 degrees C) (safe temperature for cooked chicken).

Step 17:

Remove the chicken from the oven and let it rest at room temperature for 15-20 minutes before slicing.

Step 18:

Pour the sauce formed during baking into a gravy boat to serve with the main course.

Step 19:

Garnish with fresh rosemary, fresh thyme and lemon wedges.

Cooking tips

You can also spread the seasoned oil under the skin to help the spices penetrate the meat better. You can also make a few small cuts in the meat itself for the same purpose.

Be careful with the skin. Once the skin separates from the meat, it can shrink during cooking, causing the exposed portion of the chicken to dry out.

If you like your chicken medium-rare (pink on the outside with a cool red center), you can stuff the center not only with lemon and herbs, but also with ice cubes and salt.