Roasted chicken - recipe
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub The roasted chicken is a timeless favorite, easy to make yet impressive: enjoy the fragrance as it fills your kitchen... Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** The roasted chicken is a timeless favourite, easy to make yet impressive: here are some tips to make a great roast chicken! Ingredients for 4 servings Roasted chicken (4 servings) • 1 whole chicken, about 2,2 lbs (1 kg) • 2 bay leaves • 4-5 sage leaves • 1 sprig of fresh oregano • 1 sprig of rosemary • 2 ½ tsp (10 g) of coarse salt • extra virgin olive oil, to taste • 2 cloves of garlic A tasty seasoning makes a great roasted chicken, so begin by combining the aromatic herbs in a food processor: in this case, I am using sage, bay, rosemary and fresh oregano, but you can use any other herbs you like, such as thyme or marjoram. So, place in a food processor... You can adjust the amount of herbs to your taste; whereas the amount of salt needed is about 1 tsp (5 g) for every pound (500 g) of chicken. As you can see, I am using 2 small cloves of garlic, but you can use only one clove, of course, or omit it, if you prefer... and now process until finely ground. Our ground mixture is ready! This is our chicken, that weighs about 2,2 lbs (1 kg), now rub the whole chicken with olive oil... then we'll season the outside, as well as the inside. Here we are, the whole chicken is oiled, if you want you can use lard instead of olive oil, depending on your preference. Now sprinkle with the herb mixture... and rub the inside, as well. Finally, pour a little oil into the oven dish... and we are ready to bake. Bake the chicken for 30 minutes for every pound (500 g), at 390°F (220°C) in a static oven; if you want to add potatoes, new potatoes, put in the oven with the chicken, as they take about an hour, maybe a little more; if using regular potatoes, peel and cut them into chunks and add to the pan when the chicken is halfway through cooking, as they take about half an hour. Besides, baste the chicken every 15 minutes with the pan juices, and turn it over a couple of times, so it cooks evenly and is crispy on both sides. Our roasted chicken is done to perfection, crispy and golden brown! In the last 5 minutes, you can turn on the broiler to make it crispier; as you can see, my roast chicken is served with roasted new potatoes, I can't wait any longer! See you next videorecipe!
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub The roasted chicken is a timeless favorite, easy to make yet impressive: enjoy the fragrance as it fills your kitchen... Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** The roasted chicken is a timeless favourite, easy to make yet impressive: here are some tips to make a great roast chicken! Ingredients for 4 servings Roasted chicken (4 servings) • 1 whole chicken, about 2,2 lbs (1 kg) • 2 bay leaves • 4-5 sage leaves • 1 sprig of fresh oregano • 1 sprig of rosemary • 2 ½ tsp (10 g) of coarse salt • extra virgin olive oil, to taste • 2 cloves of garlic A tasty seasoning makes a great roasted chicken, so begin by combining the aromatic herbs in a food processor: in this case, I am using sage, bay, rosemary and fresh oregano, but you can use any other herbs you like, such as thyme or marjoram. So, place in a food processor... You can adjust the amount of herbs to your taste; whereas the amount of salt needed is about 1 tsp (5 g) for every pound (500 g) of chicken. As you can see, I am using 2 small cloves of garlic, but you can use only one clove, of course, or omit it, if you prefer... and now process until finely ground. Our ground mixture is ready! This is our chicken, that weighs about 2,2 lbs (1 kg), now rub the whole chicken with olive oil... then we'll season the outside, as well as the inside. Here we are, the whole chicken is oiled, if you want you can use lard instead of olive oil, depending on your preference. Now sprinkle with the herb mixture... and rub the inside, as well. Finally, pour a little oil into the oven dish... and we are ready to bake. Bake the chicken for 30 minutes for every pound (500 g), at 390°F (220°C) in a static oven; if you want to add potatoes, new potatoes, put in the oven with the chicken, as they take about an hour, maybe a little more; if using regular potatoes, peel and cut them into chunks and add to the pan when the chicken is halfway through cooking, as they take about half an hour. Besides, baste the chicken every 15 minutes with the pan juices, and turn it over a couple of times, so it cooks evenly and is crispy on both sides. Our roasted chicken is done to perfection, crispy and golden brown! In the last 5 minutes, you can turn on the broiler to make it crispier; as you can see, my roast chicken is served with roasted new potatoes, I can't wait any longer! See you next videorecipe!