Pollo con Ajo y Limón (Imprimir)
Pollo de piel crujiente con papas aromáticas al ajo y limón, un clásico reconfortante de la cocina mediterránea.
# Ingredientes:
→ Chicken
01 -
1 whole chicken (about 1.6–1.8 kg), giblets removed
02 -
2 tbsp olive oil
03 -
1 tsp salt
04 -
½ tsp freshly ground black pepper
05 -
1 tsp paprika
06 -
1 lemon, halved
07 -
4 garlic cloves, peeled and crushed
08 -
2 sprigs of fresh rosemary or thyme
→ Potatoes
09 -
900 g Yukon Gold or waxy potatoes, peeled and quartered
10 -
3 tbsp olive oil
11 -
3 garlic cloves, minced
12 -
Juice of 1 lemon
13 -
Zest of ½ lemon
14 -
1 tsp dried oregano
15 -
½ tsp salt
16 -
¼ tsp black pepper
# Instrucciones:
01 -
Preheat oven to 200°C.
02 -
Pat the chicken dry with paper towels. Rub with olive oil, then season the outside and cavity with salt, pepper, and paprika.
03 -
Stuff the cavity with the halved lemon, crushed garlic, and fresh herbs. Tie legs together with kitchen twine if desired.
04 -
In a large roasting pan or baking dish, toss the potatoes with olive oil, minced garlic, lemon juice and zest, oregano, salt, and pepper.
05 -
Make a well in the center of the potatoes and place the chicken, breast side up. Roast for 1 hour and 10 minutes, or until the chicken reaches an internal temperature of 74°C at the thickest part. Stir the potatoes once or twice during cooking for even browning.
06 -
Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes and pan juices.
# Notas:
01 -
Add carrots or red onion wedges for extra flavor.
02 -
For crispier skin, broil the chicken for the final 3–5 minutes.
03 -
Pair with a dry white wine like Sauvignon Blanc or Assyrtiko.
04 -
Substitute rosemary with thyme or marjoram as preferred.