Tuesday, May 23, 2017

Grandma’s roast chicken and potatoes


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

No comments:

Post a Comment