viernes, 25 de junio de 2010

The Best Roasted Chicken

There are certain recipes of which I am pretty sure of myself, and this is one of them. Other than good ingredients, there is a trick for this recipe to make it amazing!
It is a very recurrent dish, that personally reminds me of my childhood weekends. My mom used to cook it for lunch of saturdays, and we ate it all together before heading to the beach or to the country side. In my childhood memories, it comes with the most amazing french fries, but I keep them for another post. A bit of strategic posting.


  • 1 chicken. Better results with ecologic, as meat tastes much better.

  • 1 lemon.

  • 150gr of butter.

  • A handfull of fresh rosemary.

  • A handful of thyme.

  • A garlic clove.

  • Salt and Pepper.


  1. Firstly, we have to prepare the fine herbs butter. To do so, we need the butter to be soft. Leave it out the fridge for a couple of hours or in the microwave for a couple of minutes in the defrost function.

  2. Chop the rosemary, the thyme and the peeled garlic clove the finest you can.

  3. Mix it with the butter and voila! we already have a fine herbs butter. You can prepare larger amount and keep it in the fridge for other occasions.

  4. Now, the most delicate step. You have to separate the skin off the meat in the breast area. To do so, from the back part of the chicken and using a couple of fingers do it slowly. Then rub some butter in between the skin and the meat.

  5. Use the rest of the butter to rub the rest of the chicken, making sure it is completely covered with that butter.

  6. Put salt and pepper inside the chicken. Stab the lemon (to let the juices come out) and put it inside the chicken.

  7. Salt and pepper the rest of the chicken and bake for one hour at 180ºC

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