Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Rinse the chicken.
Step 3:
Wipe inside...
Step 4:
... and outside.
Step 5:
Spices.
Step 6:
Mix spices.
Step 7:
Rub under the skin.
Step 8:
Rub inside.
Step 9:
Rub the outside.
Step 10:
Place in the oven.
Step 11:
Flip, add potatoes.
Step 12:
Flip again.
Step 13:
The dish is ready.
Step 14:
- Preheat the oven to 230*
- cut off the fat inside the chicken, wash the chicken,
- wipe the inside and outside of moisture thoroughly - this is mandatory, a wet chicken will spend too much time evaporating until it starts to fry.
- mix the dry ingredients: rub the chicken under the skin with half of the mixture (with your hand on the side of the head, then the breast and back), rub the other half inside
- place the chicken in a mold (preferably bigger and with a thick bottom, I had a Teflon one with a thin one)
- place it in the oven on a medium level and fry for 25 minutes.
- then gently turn the chicken over and fry for 10 - 20 min (depends on the size of the carcass, I have 10 min.)
- turn over again and fry for 5-10 minutes (I have 10).
Garnish:
- Peel potatoes, cut into quarters, dry (wipe with a towel),
- add salt and pour 1-2 tablespoons of vegetable oil, add herbs (spices) if desired, mix and put on a baking sheet
- we put the baking tray on the lower level when we turned the chicken over for the first time
- the chicken was taken out, and the baking tray with potatoes was raised above average and fried for 10 minutes.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
