Whole chicken roasted with a side of potatoes and onions

Oven-roasted chicken with potato and onion side: a feast of flavors and textures

Preparation time: 20 minutes
Marinating time: 12 hours (ideally overnight)
Baking time: 1 hour and 30 minutes
Total: 13 hours and 50 minutes
Servings: 4-6

For many of us, oven-roasted chicken with potato and onion side is a symbol of culinary comfort, a dish that evokes family meals, festive moments, and the joy of sharing a delight with loved ones. This recipe is not only simple but also full of flavor, thanks to the marination of the chicken and the enticing aromas. Get ready to delight your taste buds!

Necessary ingredients:

For the chicken:
- 1 whole chicken (about 1 kg, but one up to 1.3 kg can also be used)
- 6 tablespoons of adjika (spicy sauce)
- 8 tablespoons of mayonnaise
- 1 tablespoon of fresh rosemary (chopped leaves)
- 1 glass of white wine
- 3 tablespoons of honey
- 1 tablespoon of salt
- 2 tablespoons of white or balsamic vinegar

For the side:
- 1.5 kg of potatoes
- 4 large onions
- Salt and pepper, to taste
- 3 tablespoons of oil

Preparation steps:

1. Marinating the chicken
The first essential step is marinating the chicken. This not only enhances the flavor but also makes the meat more tender. Wash the chicken well, ensuring no feathers remain. In a large bowl, mix all the marinade ingredients: adjika, mayonnaise, rosemary, white wine, honey, salt, and vinegar.

Place the chicken in the marinade, ensuring it is well covered. Ideally, leave the chicken in the refrigerator overnight. A useful suggestion is to place a plate on top and put a heavy object (for example, a 3-liter jar of water) to help the marinade penetrate the meat evenly.

2. Preparing the side
On the morning you will bake the chicken, peel the potatoes and onions. Cut the potatoes into large slices (about 4-6 pieces each) and the onions into halves or quarters, depending on your preference. Season the vegetables with salt, pepper, and oil, mixing them well to coat evenly.

3. Assembling the dish
Preheat the oven to 250°C. In a baking tray, place the potato and onion side, distributing it evenly. Then, remove the chicken from the marinade and place it in the center of the tray. Use toothpicks to secure the thighs and wings, so the chicken cooks evenly and remains compact.

4. Baking the chicken
Pour the remaining marinade over the chicken, then place the tray in the preheated oven. Bake at 250°C until the chicken starts to turn a golden and appetizing color. Then, reduce the temperature to 200°C and continue baking for about 1 hour and 30 minutes.

Check the chicken from time to time. A simple method to check if it is well cooked is to pierce it in the joint area of the thigh with a sharp knife. If the juice that runs out is clear, the chicken is ready; if it is pinkish, it needs more time.

5. Finishing
After about 30-35 minutes from the start of baking, remove the tray from the oven and stir the side, so all the ingredients cook evenly. Then, return the tray to the oven.

When the chicken is ready, remove it from the oven and let it rest for a few minutes before cutting it. This helps the juices redistribute, resulting in juicier meat.

Useful tips:
- Use high-quality chicken for the best results.
- The marinade can be customized with your favorite spices: garlic, chili, or even herbs like thyme or oregano.
- If you have time, let the chicken marinate for 24 hours for a more intense flavor.

Delicious combinations:
This oven-roasted chicken pairs perfectly with a fresh green salad or a yogurt sauce with mint. If you want to accompany the meal with a drink, a dry white wine or a refreshing lemonade will perfectly complement the dish.

Calories and nutritional benefits:
A serving of oven-roasted chicken with potato side contains approximately 450-600 calories, depending on the size of the chicken and the amount of oil used. Chicken is an excellent source of protein, while potatoes provide complex carbohydrates and essential vitamins.

Frequently asked questions:
1. Can I use another type of meat? Yes, the recipe works well with turkey or duck meat as well.
2. How can I reheat the chicken? You can reheat the chicken in the oven at a low temperature to avoid drying out the meat.
3. Can the cooked chicken be frozen? Yes, the cooked chicken can be frozen, but it is recommended to consume it within 3 months to retain its taste.

This oven-roasted chicken recipe with potato and onion side is not just a delicious meal but also an opportunity to create beautiful memories around the table. Enjoy your meal!