Roast Chicken

For this classic recipe we need a good free-range chicken, several spices and patience for baking.

First, salt the whole chicken, including the inside. We coat the entire surface with olive oil and put a layer of a crushed mixture of dry spices: black pepper, oregano, thyme, rosemary, basil and herbs de Provence. Then pour the juice of half a lemon over the top and put it inside the chicken along with two bay leaves and a sprig of fresh rosemary and thyme. Sprinkle with a dash of cognac.

Preheat the oven to 180 degrees and then place the chicken in it for one hour. After this time, turn the chicken inside the oven and leave it in for a further 30 minutes.

Check that it is done and serve carved with some chips. And don't forget the bread to dip in the sauce.

Roast Chicken


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