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 Chicken with Potatoes Recipe
Take a break from cooking marinades? Honey, ketchup and butter? We don't need soy either! Chicken is great! The crust will fall evenly, the meat will melt on the lips! Who will try, he will say that there is no tastier!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Greek Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Greek Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pour boiling water over the chicken carcass!
    Pour boiling water over the chicken carcass!
  2. Dry well.
    Dry well.
  3. Rub the chicken thoroughly with salt, and inside with salt and spices. (spices are only inside! So that the chicken does not burn during baking) Friends who are familiar with this method of salting chicken, it is better to choose up to one and a half kg) of course, you can do more) only the time of salting and baking increases accordingly) we take salt at the rate of 1 tsp. without a slide for half a kilo of chicken. At that time, the bird was 1.5 kg, so I used 2.5-3 h. l of medium-ground salt without a slide. (we must remember that sometimes very fine salt is obtained, and sometimes even more salt)))
    Rub the chicken thoroughly with salt, and inside with salt and spices. (spices are only inside! So that the chicken does not burn during baking) Friends who are familiar with this method of salting chicken, it is better to choose up to one and a half kg) of course, you can do more) only the time of salting and baking increases accordingly) we take salt at the rate of 1 tsp. without a slide for half a kilo of chicken. At that time, the bird was 1.5 kg, so I used 2.5-3 h. l of medium-ground salt without a slide. (we must remember that sometimes very fine salt is obtained, and sometimes even more salt)))
  4. Put the chicken in a bowl, cover with a lid and put it in the refrigerator for at least 24 hours) so that it can stand up to a maximum of 70 hours (depending on weight). I have a golden mean, it lasts for about 30-35 hours (at this weight), if the juice is released, it should be filtered
    Put the chicken in a bowl, cover with a lid and put it in the refrigerator for at least 24 hours) so that it can stand up to a maximum of 70 hours (depending on weight). I have a golden mean, it lasts for about 30-35 hours (at this weight), if the juice is released, it should be filtered
  5. Then dry the chicken well with a towel (paper, etc.), cover the baking sheet with parchment, lay out the bird and cover with medium-sized potatoes (I still sometimes throw the onion whole 1-2 pcs.)
    Then dry the chicken well with a towel (paper, etc.), cover the baking sheet with parchment, lay out the bird and cover with medium-sized potatoes (I still sometimes throw the onion whole 1-2 pcs.)
  6. Put the first dish in a preheated 220% oven for 20 minutes, then reduce the temperature to 180% and bake for another 40 minutes (it took me more time) look at your ovens and the weight of the bird) just do not dry it) when the clear juice is released from it, so it's ready) at the end I pour potatoes with chicken accumulated fat, for shine)))
    Put the first dish in a preheated 220% oven for 20 minutes, then reduce the temperature to 180% and bake for another 40 minutes (it took me more time) look at your ovens and the weight of the bird) just do not dry it) when the clear juice is released from it, so it's ready) at the end I pour potatoes with chicken accumulated fat, for shine)))
  7. The dish is ready.
    The dish is ready.
  8. Very juicy, tender chicken is obtained with fragrant potatoes.
    Very juicy, tender chicken is obtained with fragrant potatoes.
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