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Roast chicken with potatoes
Excelente almoço de domingo. Read more
🇧🇷Brazil
•View in original language
(Português)
240 min(s)
5 servings
Mario De
@mariodevincenzi- Ingredients
- Recipe
- Whole chicken1 unit(s)
- Potato balls20 unit(s)
- Butter3 tablespoon
- Rosemary1 tablespoon
- Thyme1 tablespoon
- Paprika to taste
- Salt to taste
- Primenta do Reino to taste
- Minced garlic3 unit(s)
- Boiling water2 l
- Leave the butter at the point of ointment.
- Mix the garlic, rosemary and thyme into the butter.
- Lightly pull the chicken skin and place the seasoned butter between it and the meat, spreading it with your hand as if massaging the bird.
- Spread the rest of the butter over the chicken, leaving it well coated.
- Add salt, black pepper and paprika to both the outside and inside of the chicken.
- Let it rest for 1 hour.
- Cook the unpeeled potatoes in boiling salted water, poking them when they are soft so that the salt penetrates. Don't let it soften too much.
- Place the chicken in a large roasting pan.
- Arrange the potatoes around the chicken.
- Bake in a preheated oven at 220°C for 45 minutes.
- Increase the oven to maximum temperature until browned.
- The butter and fat from the chicken will drain and season the potatoes even more.
- Serve with rice and offal farofa (recipes already published).
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