Marinated Roast Chicken

A very short and very, very simple recipe for a very delicious chicken marinade.

Zutaten:

Zubereitung:

Mix all the ingredients together and brush the chicken with this paste. Place in the fridge for 24 hours wrapped in cling film so that the flavours can develop and flavour the chicken.

Remove the chicken from the fridge 30 minutes before cooking, so that it is at room temperature.

Preheat the oven to 240°C.

Place the chicken on a tray and place in the oven, then immediately lower the temperature to 200°C and cook for about 1 hour 20 minutes.

Baste the chicken halfway through cooking.

When the chicken is done, remove the tray from the oven and transfer the chicken to a board to rest for about 10 minutes. Cover it with a layer of foil and a tea towel.

To carve your chicken, remove the string and remove the wings. Carefully cut between the thigh and breast. Cut through the joint and remove the leg.

Repeat on the other side, then cut each leg between the thigh and the drumstick to make four portions of dark meat. Place them on a serving dish.

You should now have space to cut the rest of your chicken. Tilt the knife along the breastbone and cut out one side, then the other.

When you get to the most delicate parts, use your fingers to remove all the meat, then turn the chicken over to get all the juicy, tasty bits underneath. You should end up with a skinned carcass, and a dish full of beautiful meat to serve.

For use on BBQ thighs and breasts, place all ingredients in the bag. Close the bag. Knead all ingredients through the bag. Place in the fridge for 24 hours so that the flavours can develop and flavour the chicken.

Grilled chicken on a beer can

Open a beer can by lifting the tab. Remove half the beer. Reserve the rest of the beer in the can.

Place the marinated chicken on the can. Stretch the legs to form a tripod. Fold the wing tips behind the back of the chicken.

Place in the oven surrounded by vegetables as described above.

Bon Appetit!