This is one of my favorite recipes. The oven roasted chicken is very tasty, ready in an hour and a half, and offers a versatile main dish for lunch or dinner. Alongside or instead of potatoes, you can roast peppers, eggplant, mushrooms, or asparagus with it… the sky’s the limit 🙂
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Ingredients
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1 kg (2 lbs.)chicken
1 or 2 potatos
1 onion
a fewcherry tomatos
2-3 headsgarlic
salt
pepper
Directions
1.
Lightly grease a dish with a little fat or oil. Add the meat, the quartered onions, the quartered potatoes, the whole heads of garlic (with the bottom slightly cut off), and the cherry tomatoes. Season everything with salt and pepper, and drizzle a little olive oil over it (if you don't have olive oil, any other oil will do).
As I mentioned, we can add anything next to the meat that comes to mind and that we like roasted. Likewise, the amount of meat doesn't have to be exact. If you only have two chicken drums, that's how much you put in the oven. If you have a whole chicken cut into pieces, that's perfect, too; you just need a bigger dish. :)
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2.
We pour in enough water so that it is about a finger's width deep in the dish. Then, we cover it with aluminum foil and place it in the oven at 200°C.
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3.
After 60 minutes, we remove the foil and put it back in the oven for another 30 minutes.
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