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Description

This herb scented roast chicken is a real triumph of flavors! The marinade, rich in spices and Mediterranean aromas, makes the meat tender and juicy, while the potatoes, cooked together with the chicken, soak up all its flavor. I often prepare it for Sunday lunch, when I want something special but not too complicated. The preparation takes a little time for the marinade, but the final result is truly exceptional. A perfect dish for parties or a dinner with friends, which will conquer everyone with its irresistible aroma and its rich and satisfying taste. Ideal to serve hot, perhaps accompanied by a good glass of red wine.

Ingredients (15 ingredients)

Preparation (8 steps)

Chicken preparation

Remove any residual feathers from the chicken skin. Also remove any excess fat and the tail. This step is essential for an optimal result.

Marinade preparation

Thermomix® Setting

3 Sec./Speed 7

Insert 3 cloves of garlic into the bowl and chop: 3 Sec./Speed 7. Gather on the bottom with the spatula.

Addition of liquid ingredients

Thermomix® Setting

10 Sec./Speed 3

Add 60 ml of vegetable oil and 60 ml of vinegar to the bowl. Mix: 10 Sec./Speed 3.

Addition of spices

Thermomix® Setting

20 Sec./Speed 4

Add 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried rosemary, 1 teaspoon of soy sauce and 1.5 teaspoons of fine salt to the bowl. Mix: 20 Sec./Speed 4.

Chicken marinade

After quickly rinsing and drying it carefully using kitchen paper, immerse the chicken in the marinade and massage it evenly both outside and inside. Transfer the chicken together with its marinade into a resealable bag and massage again. Let it rest in the refrigerator for 12-24 hours, turning it once during the rest.

Potato preparation

Peel 2 kg of potatoes and cut them into chunks. Put them in a bowl and season with olive oil as needed, fine salt as needed and rosemary as needed.

Baking in the oven

Arrange the seasoned potatoes in a large baking sheet lined with baking paper. Place the chicken with its marinade on top and bake and cook in the static oven preheated to 180 °C for about 40 minutes. Gently turn the chicken and continue cooking for another 40 minutes. If the skin becomes too dark, cover with a sheet of aluminum foil. The chicken is ready when the internal temperature reaches 75 °C, or if the thigh comes off easily.