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Roasted chicken

Roasted chicken

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1. Wash the chicken well and put it in a large bowl, put enough brine on top to cover it and put the dish in the fridge for 24 hours. In case it remains an uncovered part, go and twist the chicken for about 3-4 hours. so that it makes contact with the brine on its entire surface.

2. After 24 hours, remove the chicken from the brine and leave it on the table for a few hours (3-4) so ‚Äč‚Äčthat the meat returns to ambient temperature.

3. Prepare the marinade by mixing the oil with the herbs of Provence, honey and oregano, and with the help of a brush grease the chicken with this mixture.

4. Insert the lemon and thyme branch inside the chicken.

5. Tie the chicken's legs with a thick cotton thread and then place the chicken (chest up) on a grill in a deep pan, and place the wine and water in the pan.

6. Put in the preheated oven at 160 degrees Celsius for one hour selecting the stage in which both resistors are lit (upper and lower). Then raise the temperature to 190 degrees Celsius and leave it for another 40 minutes, turning it one at a time (about 13 minutes) with the sides and back up.


Peel the potatoes, wash them and cut them into thick slices. Put them in a tray lined with baking paper, sprinkle them with oil and sprinkle salt on top and put them in the preheated oven for 10-15 minutes on the 3 grill stage.


Peel a squash, grate it and squeeze the salt. Add chopped mint and possibly salt if you still feel the need and mix well.