Spanish-Style Chicken
Chicken prepared in a Spanish style served over potatoes: derived from the simple yet gastronomically rich countryside cuisine of the South.
Ingredients
- 750 g large waxy potatoes
- 3 Garlic cloves
- 2 tbsp olive oil
- 1 tbsp smoked Spanish paprika
- Salt
- Pepper
- 1 Organic lemon
- 4 thyme sprigs
- 1.75 kg chicken (preferably organic, one whole bird)
- 0.5 bunch flat-leaf parsley
Instructions
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1.
Wash, peel and cut the potatoes into 2-3 cm cubes. Peel and finely chop the garlic. Moisten a large sheet of parchment paper and lay it on a baking tray.
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2.
In a bowl mix the potatoes with garlic, one-third of the olive oil, paprika, a pinch of salt and pepper.
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3.
Arrange the potato mixture in the center of the tray.
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4.
Wash the lemon and pierce it several times with a fork or needle. Shake off excess moisture from the thyme.
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5.
Rinse the chicken under cold water, pat dry, and season the cavity with salt and pepper.
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6.
Place the pierced lemon and thyme inside the cavity.
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7.
Season the outside of the chicken with salt and pepper. If desired, tie the legs together with kitchen twine and set the bird on top of the potato bed.
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8.
Drizzle the remaining olive oil over the chicken and roast in a preheated oven at 200°C (fan: 180°C, gas: level 3) for 1¼ to 1½ hours until crispy.
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9.
At the end of cooking, remove the chicken from the tray and place it on a large piece of aluminum foil. Remove the lemon from the cavity, halve it, and squeeze over the bird. Wrap the chicken in the foil, leaving the top slightly open so steam can escape. Let rest for about 5 minutes.
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10.
Meanwhile, spread the potatoes on the tray and return to the oven for an additional 5 minutes. Wash, shake dry, strip leaves from the parsley, finely chop, and sprinkle over the potatoes.
