Most often I use oil when making
this dish, but really, using the fat makes all the difference! The chicken is
juicier and has more flavour and so do the potatoes. Also, presentation is incomparable.
Look at that beautiful yellow and orange colour!
Ingredients for 2
½ chicken
A couple of tbsp. of chicken fat
Salt
2 onion
8 potatoes
Process
Cover the chicken with a thick layer
of chicken fat. Season.
Cut one onion in half and place it
in the oven tray. Place the chicken on top of the onion halves.
Bake in the oven, on 200C, for
around 1 hour or until cooked through. To insure the chicken stays juicy, every
15-20minutes, using a spoon, take some of the fat from the bottom of the tray
and spoon over it.
When the chicken is baked through,
remove it from the tray and cover with some aluminium foil.
In the same tray, add more chicken
fat if needed, then add the potatoes, cut in wedges and one onion chopped, not
to finely. Season and toss everything.
Bake on 200-220C until cooked
through or until the potatoes are golden. Same as with the chicken, every
15-20minutes, using a spoon, take some of the fat from the bottom of the tray
and spoon over the potatoes. Add some water if it gets too dry.
Serve with roast peppers, fresh
green salad or Ajvar!
Enjoy!
M
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