Baked chicken with roasted vegetables: easy recipe to always succeed
Few dishes my diners love so much that baked chicken accompanied by a garnish of roasted vegetables. A preparation that requires very little effort and that, with the application of some simple guidelines, can make us look like queens or kings of the kitchen.
If I recently explained how to get a chicken from the film oven, today I tell you how to make the basic recipe. Baked chicken admits all kinds of variations in its flavoring and filling and allows us to let our imagination run wild and make use of the products that we have on hand. There are no limits, so let's play with the recipe.
IngredientsFor 4 people
- Onion 2
- Lemon 1
- Salt 5 g
- Ground black pepper 2 g
- Sweet paprika 2 g
- Hot paprika 2 g
- Lemon juice 30 ml
- Extra virgin olive oil
- Whole chicken of approximately 1.5 kilos 1
- White wine 50 ml
- Water 50 ml
- Carrot 4
- Medium potatoes 4
How to make baked chickenDifficulty: easy
- Total time 2 h
- Elaboration 15 m
- Cooking 1 h 45 m
We start from a chicken clean of viscera, without traces of fat or feather and we begin by washing it well, under a stream of cold water. We dry it thoroughly with absorbent paper. This step is very important, it has to be very dry so that it roasts well and is juicy on the inside and crispy on the outside.
We take one of the onions and cut it into quarters. We are going to use two of them to fill the chicken, the other two we reserve for the garnish along with the second onion. We wash the lemon well and prick it over the entire surface, making sure to penetrate the skin well. Season the inside of the chicken well and fill it with the lemon and the two quarters of onion.
In a short story we mix the pepper, the two types of paprika, the lemon juice and the extra virgin olive oil. Spread the chicken with the mixture, turning so that it is well covered on all sides. If we want, we can tie it with twine thread, but this is totally optional.
Peel and cut the potatoes into regular pieces. We boiled them in a saucepan with plenty of salt water for five minutes. Drain and place them on a baking tray. Peel and cut the carrots and onion into strips (including the two quarters that we have reserved). We incorporate them into the potatoes and water with the white wine, water and a splash of extra virgin olive oil.
We introduce the tray with the vegetables in the lower-middle part of the oven, pre-heated to 180 ºC. On this we place the grid and, on the grid, the chicken with the breasts up. Bake for an hour before turning very carefully (do not do like I tore the skin, you can see it in the photo).
Bake for 30-45 minutes more or until the chicken reaches 74 ºC inside. After the total roasting time, remove the chicken from the oven and let it rest for a few minutes before carving and serving together with the roasted vegetables.
During the roast, the chicken juices drip onto the vegetables, transferring their flavor. We can open the oven from time to time to stir and flip the vegetables and roast them evenly. This will not affect the roast of the chicken.