Chicken with potatoes, baked

Name: Chicken with potatoes, baked - Ilona M.
Ingredients: I used: 1 chicken 1.6 kg allspice; Himalayan pink salt; ground cumin; coriander; turmeric; Sichuan pepper; 1 cup of rosé wine; 2 cloves of garlic. For the potatoes: quartered potatoes; olive oil; salt; ground cumin; thyme; sweet paprika.

Meat - Chicken with potatoes, baked by Ilona M. - Recipia

Baked Chicken with Potatoes Today I wanted to prepare something that fits a spring day – colorful, aromatic, with simple ingredients. I tried flattening the chicken for the first time, not using a whole one, and I loved how evenly it cooks and the crust it creates. I chose to marinate it with spices that I always have on hand. I prepared the potatoes separately, with a simple mix of flavors and just a few steps in the oven. Quick Info Total time: about 3 hours (including marinating) Preparation time: 20 minutes plus 1 hour marinating Baking time: 2 hours for the chicken, another hour for the potatoes Servings: 4-5 people Difficulty: medium Recipe type: main dish, suitable for special occasions or Sundays at home Ingredients For the chicken: - 1 whole chicken (approx. 1.6 kg) - 1 teaspoon Himalayan pink salt - 1/2 teaspoon allspice - 1/2 teaspoon coriander - 1/2 teaspoon turmeric - 1/2 teaspoon Sichuan pepper - 2 garlic cloves - 2-3 tablespoons olive oil - 1 cup water - 1 cup rosé wine For the potatoes: - 1.5 kg potatoes (approx.), peeled and quartered - salt - 1/2 teaspoon ground cumin - 1/2 teaspoon sweet paprika - 2-3 tablespoons olive oil - 1/2 cup water - 1 teaspoon dried thyme Preparation method 1. Clean and wash the chicken well. Pat it dry with paper towels to make sure it’s completely dry. Cut it along the backbone using a good knife or kitchen scissors, then press it down with your palms to flatten it. 2. In a mortar, combine salt, allspice, coriander, turmeric, and Sichuan pepper. Lightly crush them just enough to release the aromas, and rub the chicken all over with this mixture. Let it marinate at room temperature for about an hour, uncovered. 3. Finely chop the garlic and push it under the skin on the breast, where there’s enough room and where its flavor seeps directly into the meat. 4. Place the chicken in a baking dish breast side up, pour in 2-3 tablespoons of olive oil and a cup of water. Cover the dish if necessary, and bake in a low oven (approx. 150-160°C) for one hour. 5. After the first hour, take the dish out and pour in a cup of rosé wine. Let the chicken bake for another hour, uncovered, to reduce the liquid and brown the top slightly. If the chicken starts to color too quickly, you can lower the dish or partially cover it. 6. While the chicken is baking, prepare the potatoes. Peel and quarter them. Place them in a baking dish, sprinkle with salt, ground cumin, and sweet paprika. Pour the olive oil and half a cup of water over them. Mix everything well, then cover the dish with aluminum foil. 7. Bake the potatoes in the oven at the same temperature as the chicken for 30-40 minutes. Once they are tender, remove the foil and sprinkle dried thyme over the potatoes. Leave them uncovered in the oven for another 15-20 minutes until they are lightly browned on the edges. 8. The chicken is done when the meat easily pulls away from the bone and has a golden crust. The potatoes should be soft inside and slightly crispy outside. 9. Serve the chicken with the potatoes and, if you like, a simple seasonal salad. Why I make this recipe often It’s a recipe that doesn’t give me headaches, and I can do other things while the chicken and potatoes are in the oven. I like that it can be easily adjusted to how many people I have at the table. The marinade from the spices gives the meat flavor even if you don’t feel like dealing with a lot of ingredients. Tips and Variations Tips - You can marinate the chicken overnight in the fridge if you have time. - If you want more crust, you can place it under the grill for a few minutes at the end. - To ensure the skin browns evenly, leave the dish uncovered during the last half hour. - Don’t throw away the liquid from the dish; you can use it as a sauce for serving. Substitutions - Pink salt can be replaced with regular salt. - Sichuan pepper can be omitted or replaced with regular black pepper. - Instead of rosé wine, you can use dry white wine. - You can add garlic to the potatoes if you like a stronger flavor. Variations - You can add slices of carrot or onion to the potato dish for more color. - For a more intense flavor, you can add a bit of smoked paprika. - If you want a lighter side dish, you can use sweet potatoes or coarsely chopped zucchini. Serving Ideas - It goes well with a simple green salad or a salad of radishes and green onions. - You can serve it with pickles for an extra acidity, especially in winter. - Leftover chicken is also good cold, in sandwiches. Frequently Asked Questions 1. Can I use only thighs or chicken breast? Yes, but you will need to adjust the baking time. Thighs will cook faster, and the breast may become dry if not covered initially. 2. What do I do if I don’t have rosé wine? You can use dry white wine. If you don’t want to use alcohol, replace it with vegetable broth or water and a bit of lemon juice. 3. How do I check if the chicken is done? The meat should easily pull away from the bone, and the liquid that comes out when pierced should be clear, not pink. 4. Can I cook everything in one dish? Yes, but the chicken and potatoes may not brown as well. If you do everything in one dish, place the potatoes under the chicken, but lift the chicken on a rack or slices of onion so it doesn’t sit directly in the liquid. 5. Can I marinate the chicken for less than an hour? Yes, but the longer it marinates, the better it will absorb the flavors. If you’re in a hurry, rub the spices more vigorously and let it sit for at least 20 minutes. Nutritional Values (estimate) One serving (chicken + potatoes, without salad) has approximately: - 500-600 kcal - 35-40 g protein - 25-30 g fat - 30-40 g carbohydrates It depends a lot on how much skin and sauce you consume. This is just an approximate estimate for an average serving. Storage and Reheating Leftovers can be stored in the fridge in a covered container for up to 2 days. The chicken can be reheated in the oven or in a pan over low heat with a splash of water or sauce. The potatoes lose their crispy texture when reheated, but can be warmed directly in the oven to become slightly browned again. I do not recommend freezing as the chicken skin and potatoes change texture upon thawing.

Chicken with potatoes, baked

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