Easy and quick oven-roasted chicken - Pilar Hernández's Chilean Kitchen
My aunt is famous for her roast chicken, and whenever my uncle, her brother, came to visit, he would always ask her to make it. I've always been picky about chicken, usually only eating the breast and just a little bit, but obviously, thanks to Murphy's Law, my husband loves chicken.
Ingredients · Servings 8
- 1 medium chicken, about 2 kg.
- 2 onions, sliced into thin strips or wedges, optional
- 1 sliced lemon, optional
- Seasonings to taste: oregano, paprika, all-purpose seasoning, etc.
- 1 tablespoon of coarse salt
- 2 tablespoons of olive oil
Method · PT-497396H58M12S
- Preheat the oven to 350F or 180C.
- Peel and chop the onion, slice the lemon, and place them in a single layer at the bottom of the baking dish. Arrange the onion on top. This is optional; you can also put the chicken directly into the baking dish without the vegetables. Or add vegetables like carrots, potatoes, etc., if you wish.
- Using kitchen scissors (if you don't have any, buy some, they really help a lot) or with a serrated knife, cut the chicken's spine (or backbone, the opposite side to the breast).
- Butterfly the chicken. Season with salt and pepper and dress the inside.
- Place them on the bed of onions and tuck the wings partially under the tenders, as shown in the photo. This prevents them from burning or drying out in the oven.
- Sprinkle with olive oil and rub well with your hands.
- Season the outside with salt and pepper.
- Bake for 40-45 minutes or until when you cut with a knife between the leg and the breast the juices run clear, if they run bloody bake for 10 more minutes and test again.
- If the chicken is not well browned on the outside after 40 minutes, switch the oven to broiler for the last 5 minutes.
- Let it rest for 15 minutes covered with aluminum foil.
- Chop and serve.
The beauty of this recipe is that by butterflying the chicken, it cooks much faster, which I think is perfect for saving electricity or gas and keeping the house from overheating in the summer. You can adapt it with any herbs or side dishes you like, but be sure to try this technique.
Description
A recipe that gets you out of a pinch.
