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Have you noticed a rise in restaurants specializing in rotisserie chicken in your neighborhood? They seem to be popping up everywhere! Roasted chicken has become the latest obsession for foodies: a simple, affordable dish, but surely one of the most appetizing and delicious, don’t you think?
Benefits of Chicken
Chicken is the most widely consumed meat for many reasons:
- It is a very important source of high biological value protein.
- Contains tryptophan, an amino acid that improves mood and helps you to sleep.
- It’s rich in vitamins B12 (which provides energy) and vitamin D (which strengthens bones and helps the body absorb calcium) and minerals such as iron, great for preventing anemia and taking care of your muscles.
- It’s affordable.
- Chicken is less likely to have saturated fats than other meats.
- Super versatil: you can make Nuggets, Kebab, Brochetas, and even Spanish Croquetas…
Tips on how to make your roasted chicken like a pro!
A simple recipe with very few ingredients, but it gets you that crunchy exterior and juicy interior that we all crave.
- Choose a small or medium-sized chicken: this ensures that it will be done in less time and it will turn out better and juicier.
- Let the chicken sit out a little before roasting it: if we put it in the oven cold, it will take much longer to cook.
- Be sure to rub the chicken thoroughly with salt, herbs, and butter get in all its nooks and crannies.
- Place the breast downwards: this is the driest part of the meat. When it cooks, the fat will fall down into this area and it will become just as juicy as the rest of the meat.
- Once it’s almost done roasting we can turn it over, putting the breast side up so that this part also gets crispy.
- Don’t open the oven door until it’s time: this avoids losing heat.
A Side Dish For Your Roasted Chicken
Traditionally, I think we can all agree that potatoes go with roasted chicken, am I right? As usual, though, I want to switch up our usual Sunday family meal and go with some sweet potato instead. It’s got less starch and much more interesting nutritional properties than an ordinary potato. It’s a small change but an important one.
This time I went a step further and also threw in some beets and leeks to give it a sweet touch, and the results were spectacular!
- 1 organic chicken aprox 1,5 kilos
- 4 leeks
- 1 sweet potato
- 1 beet
- herbs and spices
Preheat the oven to 200 ºC.
Cover the chicken with some butter and spices. Massage it in very well and baste.
Place a lemon inside the chicken and then put the chicken on a baking sheet with the breast side down. Bake for 25 minutes.
While the chicken is roasting, clean and slice your leeks.
Cook the beets and sweet potato for 20 minutes in a saucepan.
After 25 minutes, add in the leeks, sweet potato, and beets with the chicken. Lower the temperature to 170ºC and bake for about 50 more minutes.
Remove it from the oven and let it rest for 10 minutes and enjoy!