Something has been drawn to the chicken lately. Cheap and cheerful, as they say. Well, and also delicious. And you can cook in a lot of ways.
Any chicken will go for today's dish, but it is better to take chicken weighing up to 1500 grams. And if there is no chicken, or you do not like it, then the chicken legs will go.
Chicken gherkins or chicken breasts, even if it is better not to use it on the bone and with skin - the gherkins have little meat and fat, and the breasts are generally dry, however regrettable. When a whole chicken is baked, this is not so critical, fat and juice are melted from other parts of the carcass.
In general, this dish comes from somewhere in the South, I believe it has echoes of the Mediterranean - at least the combination of orange and rosemary hints at it. I don't know the exact name - so let it be chicken with orange and rosemary.
We take:
- Chicken or legs by the number of eaters
- Oranges - one or two
- A couple of rosemary branches
- A few cloves of garlic
- Half a bunch of basil
- Salt, pepper, wig - to taste.
How we cook:
We wash the chicken or legs and dry them dry. Separate the skin from the meat with a knife, but do not remove it - prepare the pockets.
We peel the orange, disassemble it into slices, free these slices from the film.
Pluck basil into leaves and chop, pluck "leaves" from rosemary. Cut the garlic into thin petals.
Now we stuff the chicken. Rather, we push orange slices, basil and rosemary, garlic under the skin. Rub with salt, pepper and paprika and place in a brazier. We cover with a lid and send to the oven preheated to 200-220 degrees. If you have legs, and not a whole chicken, then 45 minutes will be enough. A whole chicken will have to wait a little longer. The main thing is that fifteen minutes before the end of cooking, you need to open the lid so that everything is well browned.
Bon Appetit!