Joined
·
4,213 Posts
Hello guys.. it's been a while since the last recipe.. This one is simple and nice. The most accepted and old recipe I remember from my childhood. Always been a Sunday's lunch where all family gathered and shared nice moments!
Amount for 5 people
We'll need:
One chicken 1,5-2 kg
2 kg small potatoes
Oregano
dried mint
salt and pepper
half a cup lemon juice
half a cup hot water
half a cup olive oil
I clove of garlic
Let the chicken in room temperature for 30 minutes.Peel the potatoes, wash them and put in a big bowl with water (so they won't change colour).Cut the garlic clove into tiny pieces. Remove the giblets and excess fat from the chicken cavity.
Preheat the oven to 200 C. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels and then sprinkle the cavity and whole surface of the chicken liberally with salt, pepper and garlic.
Place the potatoes in a big pan and in the middle, place the chicken. Put in a bowl salt and pepper, lemon juice, water, olive oil,mint and oregano and mix well. Add the mix to the chicken and potatoes. Roast until chicken's skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours(or less). In the meantime, turn over the potatoes once.
When the food is done, leave it for 15-20 minutes and then serve. Enjoy!
It will look like this:
Amount for 5 people
We'll need:
One chicken 1,5-2 kg
2 kg small potatoes
Oregano
dried mint
salt and pepper
half a cup lemon juice
half a cup hot water
half a cup olive oil
I clove of garlic
Let the chicken in room temperature for 30 minutes.Peel the potatoes, wash them and put in a big bowl with water (so they won't change colour).Cut the garlic clove into tiny pieces. Remove the giblets and excess fat from the chicken cavity.
Preheat the oven to 200 C. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels and then sprinkle the cavity and whole surface of the chicken liberally with salt, pepper and garlic.
Place the potatoes in a big pan and in the middle, place the chicken. Put in a bowl salt and pepper, lemon juice, water, olive oil,mint and oregano and mix well. Add the mix to the chicken and potatoes. Roast until chicken's skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours(or less). In the meantime, turn over the potatoes once.
When the food is done, leave it for 15-20 minutes and then serve. Enjoy!
It will look like this:
