Confession time: this is probably the most impromptu #homemadeMonday and #guestchefseries I´ve ever done. I had to take a last minute trip to Romania and didn´t get to plan ahead, so today I found myself in Bucharest, at my friend Julie´s house, with a calendar full of meetings and no plan for what to share. And since I would have really felt like I was letting you down if I came up with nothing today, I convinced my friend Julie that the roasted chicken she was preparing for us for lunch is totally worth going up on the blog, especially as it has a special ingredient I would have never thought of adding to it! Keep reading to find out more.
one whole chicken
about eight tablespoons of olive oil
four tablespoons of salt
two tablespoons of pepper
two tablespoons of paprika
one tablespoon of coriander
two tablespoons of any herb mix you like
(we used an Italian mix with rosemary, basil, thyme)
100 ml pomegranate sauce (secret ingredient)
1. Section the carcass of your chicken, splitting it in two without going all the way. In the meantime pre-heat the oven at 220 degrees.
2. Season your chicken first with four tablespoons of olive oil, then with half of the salt, pepper, paprika and herb mix. Rub the spices all over and set it aside while you prep the potatoes.
3. Wash and peel the potatoes, slicing them wedge-style. Season them with the remaining olive oil, salt, pepper, paprika, herb mix and a tablespoon of coriander.
4. Place the chicken on the oven grate and the potatoes on a sheet of baking paper, in a tray underneath the chicken so that the chicken fat can drip all over them and roast them better.
5. Let everything bake for about 50 minutes. Optionally, for extra crispiness, turn on the ventilation after the 50 minutes are up and let bake for another 10 minutes. Serve with salad and drip some of the pomegranate sauce on top of it, or serve aside for your guests to dip both chicken and potatoes in it. That´s the whole secret of Julie´s roasted chicken.