El roast chicken It is an unrivalled classic in the kitchen. With a simple, economical preparation that adapts to all tastes, it is a recipe that never fails. This dish can be accompanied with various garnishes, such as Baked potatoes, prunes, vegetables or a combination of them, achieving a spectacular and flavorful result that will delight any diner. The recipe we present today uses as a base an irresistible onion and carrot bed, in addition to other ingredients that provide a equilibrium between the traditional and the aromatic.
In this dish, the key is to play with the temperature and the oven time to ensure a crispy, golden exterior while the inside remains tender and juicy. Plus, the touch of a glass of white wine, beer o cognac together with aromatic herbs it enhances its aroma, making it a unique culinary experience.
Ingredients needed
- 4 chicken thighs
- 1 cebolla
- Carrots 4
- 1 garlic clove
- 1 sprig of thyme
- 1/2 lemon
- 1/2 glass of white wine
- Extra virgin olive oil
- Salt and pepper to taste
The process step by step
- Preheat the oven to 220ºC while you prepare the ingredients. Peel and julienne the onion to cover the bottom of an ovenproof dish. This will serve as a base for the rest of the ingredients and ensure they don't dry out during cooking.
- Wash and peel the carrots. Cut them into slices of the same thickness to ensure even cooking. Place the slices next to the onion in the dish.
- Season the chicken thighs on both sides with salt and pepper. Then, place them on the bed of onion and carrot, making sure that they are evenly distributed.
- Spray with a generous amount of extra virgin olive oil both the vegetables and the chicken thighs. Use your hands to ensure that the oil thoroughly covers all the ingredients.
- Add the whole garlic clove, the aromatic herbs such as thyme, and the pieces of half a lemon. These ingredients will provide layers of aroma and freshness to the plate.
- Place the tray in the oven and cook at 220ºC for 20 minutes to initially brown the thighs.
- Remove the lemon and add the half glass of white wine to deglaze the bottom of the dish. If the thighs are already browned, turn them over to ensure even cooking.
- Reduce the oven temperature to 180ºC and continue cooking for about 30-40 minutes more, depending on the size of the thighs. This step ensures that the the meat remains juicy inside.
- Finally, increase the temperature again to 220ºC or activate the grill for a few minutes until the skin is perfectly crispy and caramelized.
This dish is ready to be served directly from the platter to the center of the table, accompanied by a fresh salad or some baked potatoIts combination of deep flavors and textures makes it a perfect choice for both an everyday lunch and a special occasion. Experiment with different herbs or add a touch of paprika to customize this classic to your taste. Your guests will thank you!